Comparison of Physicochemical Characteristics and Bioactivity of Olive Oil Mill Wastewaters from Traditional and Water-Saving ARA-Controlled Three-Phase Decanter

Olive mill wastewater (OMW) is one of the most environmentally concerning food processing effluents due to its phytotoxicity. Recently, several bioactive compounds with potential applications in food, pharmaceutical, and agricultural industries have been identified in OMW. This study aimed to compar...

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Veröffentlicht in:	Sustainability 2023-03, Vol.15 (5), p.3890
Hauptverfasser:	Sicari, Vincenzo, Custureri, Irene Maria Grazia, Tundis, Rosa, Loizzo, Monica Rosa
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Bioactive compounds Biological activity Bleaching Carotene Chemical oxygen demand Chemical properties Cottonseed oil mills Decantation Environmental impact Enzymes Flavonoids Food industries wastewaters Food industry Food processing Glucosidase Hyperglycemia Industrial wastewater Olive oil Phenolic compounds Phenols Physiological aspects Phytotoxicity Polyphenols Reagents Sulfuric acid Sustainability Waste management Wastewater Water conservation α-Amylase α-Glucosidase β-Carotene
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