Intensification of Biophenols Extraction Yield from Olive Pomace Using Innovative Green Technologies

Area of Science:

• Agricultural Chemistry
• Green Chemistry
• Food Science

Background:

• Olive pomace is a significant environmental byproduct of olive oil extraction.
• Despite environmental concerns, olive pomace is rich in natural antioxidants, specifically phenolic compounds.
• Efficient extraction of these compounds is crucial for valorization and reducing environmental impact.

Purpose of the Study:

• To maximize the extraction yields of phenolic compounds from olive pomace.
• To investigate and compare the efficacy of various green extraction technologies.
• To optimize solvent and temperature conditions for phenolic compound extraction.

Main Methods:

• Solubility studies of phenolic compounds in ethanol/water mixtures at different temperatures (20°C, 50°C).
• Computational prediction using COSMO-RS software, validated by experimental results.
• Comparison of green extraction techniques: Accelerated Solvent Extraction (ASE), Ultrasound (UAE-P, UAE-B), Bead Milling (BM), Microwave-Assisted Extraction (MAE) against Conventional Maceration (CM).

Main Results:

• Optimal extraction conditions determined as a 60:40 ethanol/water ratio at 50°C.
• Accelerated Solvent Extraction (ASE) demonstrated the highest extraction yield (5.3 mg tyrosol equivalent/g dried olive pomace powder).
• ASE significantly outperformed Conventional Maceration (3.8 mg tyrosol equivalent/g dried olive pomace powder).

Conclusions:

• Innovative green technologies, particularly ASE, are highly effective for extracting phenolic compounds from olive pomace.
• Optimized conditions enhance the recovery of valuable antioxidants from this agro-industrial byproduct.
• This research supports the sustainable valorization of olive pomace, transforming a waste stream into a valuable resource.