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Advisor(s)
Abstract(s)
Olive oil is a product from the fruits of the plant Olea europaea L. About two million ton of olive oil are produced annually, whereas Spain, Italy and Greece are the major producers. Its production worldwide causes 30 million m3 of olive mill waste each year 1, which consist of olive oil pomace and olive wastewater. Following the goals of the ONU agenda for 2030, under the topic of circular economy that includes “zero waste production”, an economy model uses the residues as resources to be valorized 2. The olive oil pomace contains bioactive compounds, such as the hydroxytyrosol, tyrosol, oleuropein 3, which have shown to present antimicrobial and antioxidant proprieties, with applications in the food industry. This works aims to test and optimize different extraction techniques to obtain bioactive compounds from the olive oil pomace byproduct. Techniques such as maceration in water or hydroalcoholic solutions, with or without enzymes, assisted or not by ultra-turrax, ultrasound or microwave. Preliminary results showed that the use of enzymes in extraction allowed a higher yield of extraction. Thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) were used to identify the bioactive compounds present in the extract. Relevant compounds with antimicrobial and antioxidant proprieties will be used in packaging as films or coatings for food applications.