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Valorization of wastewater from table olives: NMR identification of antioxidant phenolic fraction and microwave single-phase reaction of sugary fraction

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Valorization of wastewater from table olives: NMR identification of antioxidant phenolic fraction and microwave single-phase reaction of sugary fraction

dc.contributor.author	Huertas-Alonso, Alberto J.
dc.contributor.author	Gavahian, Mohsen
dc.contributor.author	González-Serrano, Diego J.
dc.contributor.author	Hadidi, Milad
dc.contributor.author	Salgado-Ramos, Manuel
dc.contributor.author	Sánchez-Verdú, M. Prado
dc.contributor.author	Simirgiotis, Mario J.
dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Franco, Daniel
dc.contributor.author	Lorenzo, Jose M.
dc.contributor.author	Moreno, Andrés
dc.date.accessioned	2022-04-04T06:56:18Z
dc.date.available	2022-04-04T06:56:18Z
dc.date.issued	2021
dc.identifier.citation	Huertas-Alonso, Alberto J. Gavahian, Mohsen González-Serrano, Diego J. Hadidi, Milad Salgado-Ramos, Manuel Sánchez-Verdú, M. Prado Simirgiotis, Mario J. Barba Orellana, Francisco José Franco, Daniel Lorenzo, Jose M. Moreno, Andrés 2021 Valorization of wastewater from table olives: NMR identification of antioxidant phenolic fraction and microwave single-phase reaction of sugary fraction Antioxidants 10(11) 1652 1 13
dc.identifier.uri	https://hdl.handle.net/10550/82133
dc.description.abstract	The table olive industry is producing a huge amount of wastewater, which is a post-processing cost and an environmental concern. The present study aims to valorize this processing by-product to obtain a value-added product, thereby enhancing resource efficiency and contributing to achieving sustainable development goals (SDGs). In this sense, a chemical reaction-based platform was developed to obtain valuable components, such as levulinic acid (LA) and 5-hydromethylfurfural (HMF). The products were then analyzed using NMR identification of the antioxidant phenolic fraction and microwave single-phase reaction of the sugary fraction. According to the results, the highest concentration of phenolic compounds does not correspond to the sample directly obtained from NaOH treatment (S1), indicating that water washing steps (S2-S5) are fundamental to recover phenolic substances. Moreover, glucose was presented in the sugary fraction that can be transformed into levulinic acid by a single-phase reaction under microwave irradiation. The information provided in this manuscript suggests that the wastewater from the olive processing industry can be valorized to obtain valuable products.
dc.language.iso	eng
dc.relation.ispartof	Antioxidants, 2021, vol. 10(11), num. 1652, p. 1-13
dc.subject	Nutrició
dc.title	Valorization of wastewater from table olives: NMR identification of antioxidant phenolic fraction and microwave single-phase reaction of sugary fraction
dc.type	journal article	es_ES
dc.date.updated	2022-04-04T06:56:18Z
dc.identifier.doi	10.3390/antiox10111652
dc.identifier.idgrec	151119
dc.rights.accessRights	open access	es_ES