Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction

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 sustaina...

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Autores principales:	Alberto J. Huertas-Alonso, Mohsen Gavahian, Diego J. González-Serrano, Milad Hadidi, Manuel Salgado-Ramos, M. Prado Sánchez-Verdú, Mario J. Simirgiotis, Francisco J. Barba, Daniel Franco, José M. Lorenzo, Andrés Moreno
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	waste valorization table olive wastewater NMR phenolic compounds levulinic acid HMF Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/fde2d280d2904ca0bf6641d8197686d4
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spelling	oai:doaj.org-article:fde2d280d2904ca0bf6641d8197686d42021-11-25T16:25:22ZValorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction10.3390/antiox101116522076-3921https://doaj.org/article/fde2d280d2904ca0bf6641d8197686d42021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1652https://doaj.org/toc/2076-3921The 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.Alberto J. Huertas-AlonsoMohsen GavahianDiego J. González-SerranoMilad HadidiManuel Salgado-RamosM. Prado Sánchez-VerdúMario J. SimirgiotisFrancisco J. BarbaDaniel FrancoJosé M. LorenzoAndrés MorenoMDPI AGarticlewaste valorizationtable olive wastewaterNMRphenolic compoundslevulinic acidHMFTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1652, p 1652 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	waste valorization table olive wastewater NMR phenolic compounds levulinic acid HMF Therapeutics. Pharmacology RM1-950
spellingShingle	waste valorization table olive wastewater NMR phenolic compounds levulinic acid HMF Therapeutics. Pharmacology RM1-950 Alberto J. Huertas-Alonso Mohsen Gavahian Diego J. González-Serrano Milad Hadidi Manuel Salgado-Ramos M. Prado Sánchez-Verdú Mario J. Simirgiotis Francisco J. Barba Daniel Franco José M. Lorenzo Andrés Moreno Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction
description	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.
format	article
author	Alberto J. Huertas-Alonso Mohsen Gavahian Diego J. González-Serrano Milad Hadidi Manuel Salgado-Ramos M. Prado Sánchez-Verdú Mario J. Simirgiotis Francisco J. Barba Daniel Franco José M. Lorenzo Andrés Moreno
author_facet	Alberto J. Huertas-Alonso Mohsen Gavahian Diego J. González-Serrano Milad Hadidi Manuel Salgado-Ramos M. Prado Sánchez-Verdú Mario J. Simirgiotis Francisco J. Barba Daniel Franco José M. Lorenzo Andrés Moreno
author_sort	Alberto J. Huertas-Alonso
title	Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction
title_short	Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction
title_full	Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction
title_fullStr	Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction
title_full_unstemmed	Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction
title_sort	valorization of wastewater from table olives: nmr identification of antioxidant phenolic fraction and microwave single-phase reaction of sugary fraction
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/fde2d280d2904ca0bf6641d8197686d4
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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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