Antioxidant effect of phenolic compounds recovered from olive mill wastewater of Chemlal variety cultivated in Kabylia (Algeria) on the oxidative stability of virgin olive oil

作者：Moussaoui Ramdane^*; Siziani Daouia; Youyou Ahcene; Sharrock Patrick; Fiallo Marina M L

来源：Journal of Food Agriculture and Environment, 2010, 8(3-4): 86-89.

• Olive mill waste
• antioxidants
• phenolic extracts
• olive oil

Olive oil, like all other edible oils is subject to oxidative type attacks involving chemical, physical and organoleptic deteriorations, with the development of unpleasant taste and odour. The prevention of this oxidation effect depends mainly on the presence in the oil of natural inhibitors such as phenolic compounds, which belong to the most important class of natural antioxidants. Phenolic compounds were extracted from olive mill wastewater, liquid rejections coming from a traditional oil mill functioning with a static pressure system. This extraction was conducted at room temperature in a separating funnel using diethyl ether. The influence of the liquid-liquid ratio on the extraction efficiency was examined. The study showed that these wastewaters retained significant amounts of phenolic compounds. The highest value (266.8 mg/l) was obtained with a liquid-liquid ratio equal to 4. The antioxidant effect of these compounds at various concentrations and various conditions of duration and temperature storage on the oxidative stability of the virgin olive oil was studied. The results showed a significant effect of these extracts on the stability of the virgin olive oil. The most effective concentration of phenolic extracts in preventing oil oxidation was above 250 mg/l. Isolation of these chemical species is an interesting example of toxic waste treatment with valorization.

• 出版日期2010-10