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Open AccessFeature PaperArticle

Industrial-Scale Study of the Chemical Composition of Olive Oil Process-Derived Matrices

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Faculty of Mathematical, Physical and Natural Sciences of Tunis, University of Tunis El Manar, Tunis 2092, Tunisia
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Laboratory of Olive Biotechnology, Center of Biotechnology of Borj-Cedria, P.O. Box 901, Hammam-Lif 2050, Tunisia
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Mediterranean Institute of Technology (Medtech), South Mediterranean University, Les Berges du Lac II 1053, Tunisia
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Department of Chemistry, College of Sciences, University of Hafr Al Batin, P.O. Box 1803, Hafr Al Batin 39524, Saudi Arabia
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Industrial Chemistry Department, Faculty of Sciences, Arab American University, P.O. Box 240, Zababdeh-Jenin 13, Palestine
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Department of Environmental Science/Boreal Ecosystem Research Initiative, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, Canada
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Instituto de Biología Molecular y Celular (IBMC) and Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández (UMH), 03202 Elche, Spain
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Author to whom correspondence should be addressed.
Processes 2020, 8(6), 701; https://doi.org/10.3390/pr8060701
Received: 2 May 2020 / Revised: 13 June 2020 / Accepted: 15 June 2020 / Published: 17 June 2020
The effect of the industrial process and collecting period on produced olive oil and by-products was evaluated. Obtained results showed significant variations for the majority of quality indices before and after vertical centrifugation between all samples from the three collecting periods. All samples were rich in monounsaturated fatty acid: Oleic acid (C18:1) with a maximum of 69.95%. The total polyphenols and individual phenolic compounds varied significantly through the extraction process, with a significant variation between olive oil and by-products. Notably, the percentage of secoiridoids and their derivatives was significant in paste and olive oil, highlighting the activity of many enzymes released during the different extraction steps. Regarding antioxidant capacity, the most remarkable result was detected in olive oil and olive mill wastewater samples. View Full-Text
Keywords: olive oil; olive paste; by-product; industrial process; phenolic compounds olive oil; olive paste; by-product; industrial process; phenolic compounds
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Jebabli, H.; Nsir, H.; Taamalli, A.; Abu-Reidah, I.; Álvarez-Martínez, F.J.; Losada-Echeberria, M.; Barrajón Catalán, E.; Mhamdi, R. Industrial-Scale Study of the Chemical Composition of Olive Oil Process-Derived Matrices. Processes 2020, 8, 701.

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