University of agribusiness and rural development, International scientific and practical conference Bulgaria of regions 2018

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Utilization of olive oil by-products for bioactive compounds extraction
Gulen Turker

Last modified: 2019-01-21

Abstract


Olive oil comprises a significant component of the traditional Mediterranean cuisine. During processing of olives to olive oil, a substantial amount of by products such as olive oil cake, oil mill waste water, leaves, stones and seeds is obtained. It is estimated that during olive oil production, 35 kg solid wastes and 100 L liquid wastes are generated per 100 kg olives. These solid and liquid wastes are major concern for the environment, since they should be discarded from olive oil production facilities. Basically, the utilization of these by-products was investigated, in view of the nutritional characteristics of these by-products. Since, olives are known as being rich in unsaturated fatty acids and polyphenolic compounds, the composition of the olive oil by-products was comprehensively investigated for their chemical composition. These researches revealed that olive oil cake was rich in phenolic compounds such as hydroxytyrosol, oleuropein, tyrosol, caffeic acid, p-coumaric acid, vanillic acid, elenolic acid, catechol, rutin, etc. These compounds are well-known for their antioxidant properties. Thus, these compounds with suitable extraction procedures might be obtained from the olive oil by-products for further evaluation as value-added products in the cosmetics, pharmaceutics and food industries. In the present study, the major bioactive compounds in olive oil by products in view of their properties and applications are discussed.


Keywords


olive oil, by products, phenolic compounds, extraction procedures

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