Evaluation Of The Anticoagulant Effect Of Phenolic Extracts Of Two Olive Mill By-products: Olive Mill Wastewater And Olive Mill Pomace

Olive Mill By-Products Management

Antimicrobial Activity of Olive Mill Waters (Alpechin) and Biotransformed Mill Wastewater Waste- Olive Oil

Olive oil extraction produces a great volume of residue. These olive mill wastes are known as alpechin. This wastewater is a powerful pollutant, resistant to degradation and presents a severe environmental problem related to its high organic content made up largely of simple phenolic compounds, that have been described as being both antimicrobial and phytotoxic. This paper reviews briefly the a...

Identifying Phenolic Compounds Microbial Degradation of Olive Mill Wastewater

“Fachbereich fir Bauingenieurwesen, Labor fir Abfallwirtschaft, Siedlungswasserwirtschaft, Umweltchemie (LASU) , Fachhochschule Mtinster, D-48149 Mtinster, Germany ‘Pharmazeutisches lnstitut Poppelsdorf, Rheinische FriedrichWilhelmsUniversittit Bonn, Kreuzbergweg 26, D-531 15 Bonn, Germany ‘Departamento de Microbiologia, Facultad de Farmacia, Universidad de Granada, 18071 Granada, Spain dDepart...

Biological treatment of olive mill wastewater by non-conventional yeasts.

The ability of lipolytic yeasts to grow on olive mill wastewater (OMW)-based medium and to produce high-value compounds while degrading this waste, was tested. OMW collected from three-phase olive mills from the North region of Portugal were characterized and used. OMW with COD ranging from 100 g L(-1) to 200 g L(-1) were supplemented with yeast extract and ammonium chloride. Studies of OMW con...

Posttreatment of olive mill wastewater by immobilized TiO2 photocatalysis.

A photocatalytic reactor with UV/TiO2 was used for the posttreatment of olive mill wastewater after anaerobic digestion. A factorial experimental design was adopted to determine the statistical significance of each parameter tested, namely, initial chemical oxygen demand (COD), pH, treatment time and recirculation flow and possible interactions in three response variables: phenols, color and CO...