Assessment of the antioxidant and antibacterial activities of different olive processing wastewaters

Belaqziz, Majdouline and Tan, Shiau Pin and El-Abbassi, Abdelilah and Kiai, Hajar and Hafidi, Abdellatif and O’Donovan, Orla and McLoughlin, Peter (2017) Assessment of the antioxidant and antibacterial activities of different olive processing wastewaters. PLoS ONE, 12 (9). ISSN 1932-6203

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Olive processing wastewaters (OPW), namely olive mill wastewater (OMW) and table-olive wastewaters (TOW) were evaluated for their antibacterial activity against five Gram-positive and two Gram-negative bacteria using the standard disc diffusion and thin layer chromatography (TLC)-bioautography assays. Disc diffusion screening and bioautography of OMW were compared to the phenolic extracts of table-olive brines. Positive activity against S. aureus was demonstrated. The optimization of chromatographic separation revealed that hexane/acetone in the ratio of 4:6 was the most effective for phenolic compounds separation. A HPLC-MS analysis was performed showing that only two compounds, hydroxytyrosol and tyrosol, were the predominant phenolic compounds in all OPW. The phenolic extract of OMW generated by a semi-modern process showed the highest free radical-scavenging activity (DPPH assay) compared to the other phenolic extracts. It is apparent from the present study that OPW are a rich source of antioxidants suitable for use in food, cosmetic or pharmaceutical applications.

Item Type: Article
Additional Information: Publisher Copyright: © 2017 Belaqziz et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Uncontrolled Keywords: /dk/atira/pure/subjectarea/asjc/1000
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Depositing User: Admin SSL
Date Deposited: 19 Oct 2022 23:13
Last Modified: 06 Aug 2023 01:25

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