Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction
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
Affiliations
Alberto J. Huertas-Alonso
Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies (San Alberto Magno Building), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain
Mohsen Gavahian
Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan
Diego J. González-Serrano
Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies (San Alberto Magno Building), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain
Milad Hadidi
Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies (San Alberto Magno Building), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain
Manuel Salgado-Ramos
Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies (San Alberto Magno Building), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain
M. Prado Sánchez-Verdú
Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies (San Alberto Magno Building), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain
Mario J. Simirgiotis
Institute of Pharmacy, Faculty of Sciences, Campus Isla Teja, Universidad Austral de Chile, Valdivia 5090000, Chile
Francisco J. Barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Av. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
Daniel Franco
Centro Tecnológico de la Carne de Galicia, Av. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
José M. Lorenzo
Centro Tecnológico de la Carne de Galicia, Av. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Andrés Moreno
Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies (San Alberto Magno Building), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain
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.
