BioMatNet Item: FAIR-CT96-3039 - Natural Antioxidants from Olive Oil Processing Waste Water

FAIR-CT96-3039
Natural Antioxidants from Olive Oil Processing Waste Water

Contacts

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Agricultural Residues : FAIR Area 2.2 - Bioprocessing

	Type of Project	Shared Cost
	Contract No	FAIR-CT96-3039
	Total Cost	1,384,000 ECU
	EC Contribution	1,000,000 ECU
	Start Date	01/02/98
	Duration	48 Months

Natural antioxidants from olive oil processing waste water

Objectives

The recent interest in the biological effects of dietary antioxidants of phenolic and flavonoid nature is underlined by various reports. These indicate that the daily intake of small amounts of flavonoids reduce the risk of coronary heart disease in large population groups. Although the mechanisms responsible for these effects need to be elucidated and information on the bioavailability of these compounds is limited, these data strongly support the current interest for research in this area.

Olives are rich in simple and complex phenolic compounds with potent antioxidant properties, which may have a protective action on human health. During olive oil processing, however, a large fraction of these phenols is lost in mill wastewater and poured into the Mediterranean environment.

Technical Approach

The aim of the proposed research is to improve the knowledge of biologically active antioxidant phenols derived from olive oil processing waste water, their extraction and their valorisation as health food supplements and/or natural food antioxidant ingredients.

Expected Results

evaluation of the antioxidant and biological properties of olive oil processing waste water extracts containing simple and complex phenols
characterisation of phenolic compounds in olive oil processing waste water
formulation of new products starting from wastewater extracts suitable as health food supplements and/or natural food antioxidant ingredients.
extraction of optimised phenolic fractions from olive oil processing waste water
development of a new environmentally friendly extraction technology

Results To Date

Olives collected (Tecnoalimenti, Milano) in Italy, France and Spain were shipped to University of Florence, Italy and olive oil waste waters (OOWW) were prepared on a laboratory scale. Different phenolic extracts characterised by chromatography are antioxidants in biological systems (University of Milan) and inhibit free radical generation by isolated monocytes (University of Montpellier) with different potencies. OOWW fractions to be used for industrial applications have been obtained through a scaled-up process (University of Bologna).

Results from University of Bologna are being transferred to an industrial partner (ACH-Consultores Lda) and effects of OOWW extracts on rat liver microsomes are being studies at Universidad de Granada.

Olives

Traditional olive oil mill

Contacts

Coordinator

Claudio GALLI / Universita' Degli Studi di Milano Institute of Pharmacological Sciences / ITALY

Participant