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Effect of the Addition of Membrane Processed Olive Mill Waste Water (OMWW) to Extra Virgin Olive Oil

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

Modern membrane technologies are useful for enhancing the concentration of phenolic antioxidants in olive mill waste water (OMWW) to produce concentrates with valuable applications in functional foods. Three types of OMWW concentrates, each with different levels of solute concentration and purity, were obtained from a single OMWW batch and dissolved in two extra virgin olive oils to achieve saturated solutions. Three addition levels were considered. Accelerated aging testing of the oils was performed at 60 °C and the samples were analyzed after two, four, and 6 weeks of aging. D-optimal design was used to select the 26 experiments that allowed the evaluation of the influence of the different variables on oil stability. The addition of OMWW concentrates resulted in a significant increase in the Radical Scavenging Activity (RSA) of the olive oils. Under these mild experimental conditions, the moderate formation of fatty acid hydroperoxides was probably masked by interfering compounds.

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Author notes

  1. G. C. Fusella

    Present address: Dipartimento di Scienze degli Alimenti, University of Teramo, Via C. Lerici 1, 64023, Mosciano S.A., TE, Italy

Authors and Affiliations

  1. Dipartimento di Chimica e Tecnologie Farmaceutiche e Alimentari, University of Genova, Via Brigata Salerno 13, 16147, Genova, Italy

    P. Zunin, R. Leardi & R. Boggia

  2. Dipartimento di Chimica e Chimica Industriale, University of Genova, Via Dodecanneso 31, 16146, Genova, Italy

    G. C. Fusella, A. Bottino & G. Capannelli

Authors
  1. P. Zunin
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  2. G. C. Fusella
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  3. R. Leardi
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  4. R. Boggia
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  5. A. Bottino
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  6. G. Capannelli
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Corresponding author

Correspondence to P. Zunin.

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Zunin, P., Fusella, G.C., Leardi, R. et al. Effect of the Addition of Membrane Processed Olive Mill Waste Water (OMWW) to Extra Virgin Olive Oil. J Am Oil Chem Soc 88, 1821–1829 (2011). https://doi.org/10.1007/s11746-011-1856-2

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  • DOI: https://doi.org/10.1007/s11746-011-1856-2

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