Effective assay for olive vinegar production from olive oil mill wastewaters. (1st February 2018)

• Record Type: Journal Article
• Authors: De Leonardis, Antonella; Macciola, Vincenzo; Iorizzo, Massimo; Lombardi, Silvia Jane; Lopez, Francesco; Marconi, Emanuele
• Is Part Of: Food chemistry. Volume 240(2018)
• Page Start: 437
• Page End: 440
• Publication Date: 2018-02-01
• Subjects: Acetic fermentation -- Hydroxytyrosol -- Phenols -- Olive oil mill wastewaters -- Olive vinegar; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.07.159
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Olive oil mill waste water vinegar production. Hydroxytyrosol enriched olive vinegar. Traditional olive mill press procedure. Abstract: In this work, an effective and simple approach for vinegar production from olive oil press-mill wastewaters (OMW) is presented. Effects of sterilization and yeast presence on the acetic acid production were investigated. Sugar addition and inoculum of selected yeast starter have been crucial for a satisfactory acidification. In the obtained olive vinegar, the pH and total acidity were 2.92 and 5.6%, respectively. A considerable high level of ash (2%) and total phenols (3600 mg/L as GAE) characterized olive vinegar, in comparison with samples of apple, wine and balsamic commercial vinegars. Moreover, a high presence of hydroxytyrosol (1019 mg/L) was obtained. This abundant presence of antioxidants makes olive vinegar a promising nutraceutical and environmentally-friendly product, based upon a waste material such as OMW.