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Ultrasound Increases the Aqueous Extraction of Phenolic Compounds With High Antioxidant Activity From Olive Pomace [PDF]

LWT - Food Science and Technology, 2018
Olive pomace is a waste produced by the olive oil industry in massive quantities each year. Disposal of olive pomace is difficult due to high concentrations of phenolic compounds, which is an environmental concern.
Constantinos Stathopoulos, Chloe D Goldsmith, Christopher J Scarlett   +2 more
exaly   +2 more sources

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Polycyclic Aromatic Hydrocarbons and Olive Pomace Oil

Journal of Agricultural and Food Chemistry, 2004
The occurrence of polycyclic aromatic hydrocarbons (PAHs) in five samples of olive pomace oil has been studied to determine the contamination degree of this type of oil and to evaluate if specific purification steps must be introduced during its manufacture. The PAHs present have been determined by gas chromatography-mass spectrometry. A high number of
María D, Guillén, Patricia, Sopelana, Gemma, Palencia   +2 more
openaire   +2 more sources

Suitability of Moist Olive Pomace as Soil Amendment

Water, Air, and Soil Pollution, 2001
A laboratory experiment was performedto evaluate the suitability of moist olive pomace(MOP) as soil amendment. Moist olive pomace wasobtained from a new olive-oil industrial processcalled the `two-phases method'. Soil samples weremixed with MOP to approximate a field application of40 t ha-1 and incubated under aerobic conditionsat 20 °C and 60% of soil
SAVIOZZI, ALESSANDRO, Levi Minzi R., CARDELLI, ROBERTO, Biasci A., Riffaldi R.   +4 more
openaire   +2 more sources

Antioxidant activity shown by olive pomace extracts

Journal of Environmental Science and Health, Part B, 2018
In this study, the effects of experimental variables such as type of solvent, sample/solvent ratio, and time of extraction have been evaluated to individuate the best results in phenolic recovery by Olive Pomaces (OP) belonging to Carolea and Ottobratica cultivars.
Alessandra, De Bruno, Rosa, Romeo, Francesca L, Fedele, Andrea, Sicari, Amalia, Piscopo, Marco, Poiana   +5 more
openaire   +2 more sources

Olive oil and olive pomace oil refining

2022
In this article, refining of olive oil and olive-pomace oil is briefly reviewed. The aspects considered include objectives of the main steps in relation to quality standards and deodorization with nitrogen as a recent technical development.
Ruiz Méndez, Mª Victoria, Dobarganes, M. Carmen   +1 more
openaire   +1 more source

Effect of olive‐processing technology on the utilization of olive mill pomace as a soil amendment

Journal of Environmental Quality, 2023
AbstractIn the Mediterranean basin, the treatment and disposal of olive mill pomace (OMP) remain a salient environmental issue for the olive oil‐producing industry. This study assesses the effects of olive‐processing technology (three‐phase and two‐phase systems) on the potential use of OMP as a soil amendment. Samples from 12 Croatian olive mills were
Marko Černe, Igor Palčić, Nikola Major, Igor Pasković, Josipa Perković, Zoran Užila, Marina Lukić, Marija Romić, Tea Zubin Ferri, Smiljana Goreta Ban, Aleš Lapanje, Jitka Hreščak, David John Heath, Dean Ban   +13 more
openaire   +3 more sources

Self-catalyzing pyrolysis of olive pomace

Journal of Analytical and Applied Pyrolysis, 2018
Abstract In thisstudy, catalytic effect of intrinsic inorganics was evaluated by comparing pyrolysis end products obtained from pyrolysis of olive pomace (OP) in three different initial weights (30,100 and 200 g). Pyrolysis of OP with higher weights led to self-catalyzing pyrolysis resulting in approximately 20% bio-oil quantity increment when ...
Gamze Dinc, Esra Yel
openaire   +1 more source

Biogas production from olive pomace

Resources, Conservation and Recycling, 2000
Abstract Biogas production from a slurry obtained by mixing finely ground olive pomace in water was investigated using anaerobic digesters of 1-l working volume at 37°C. A start-up culture was obtained from a local landfill area and was adopted to the slurry within 10 days at this temperature.
Ali R Tekin, A.Coşkun Dalgıç
openaire   +1 more source

Pomace Olive Oil and Endothelial Function

2010
Publisher Summary Virgin olive oil, as the main fat source of the Mediterranean diet, has been proposed as one of the healthiest dietary oils, since there is increasing evidence demonstrating beneficial effects on the pathophysiology of atherosclerosis.
Javier S. Perona, Rosana Cabello-Moruno, Valentina Ruiz-Gutiérrez   +2 more
openaire   +1 more source

Investigation of the Carbonization Behavior of Olive Pomace

2023
Pomace is the solid residue obtained from the oliveoil production process (during pressing or centrifugation). Pomace has a chemical content high in nitrogen, potassium, and low in phosphorus and carbon. This feature of pomace makes suitable the investigation of its usability in the reduction of metal oxides after carbonization.
Süner, Mustafa, Başman, Gökhan, BİROL, BURAK, Ardıçoğlu, Hande   +3 more
openaire   +1 more source