Olive mill waste biophenols

Olive mill waste (OMW) is the by-product of processing olive fruits to produce virgin olive oil. The huge amounts of biodegradation resistant OMW pose an economic and environmental burden, which is further complicated by its seasonal nature and restricted discharge options. It is ironic that the noxious properties of OMW result essentially from its high biophenol content. The myriad of reported bioactivities of biophenols, especially their antioxidant abilities, has redirected the research into the recovery of the precious biophenols. OMW is a very viable resource for production of biologically active molecules that can be used in the food or pharmacy sectors. Commercialisation scenarios will depend on the intended use, whether individual compounds or a multi-component mixture (phytoextract) is to be recovered.

Autorentext

Dr Hassan Obied, PhD is currently a lecturer in Pharmacology andPharmacokinetics at Charles Sturt University (Australia) and isleading a research group targeting pharmacology and chemistry of antioxdants and health properties of food. Hisresearch work has been published in highly prestigiouspeer-reviewed journals and in book chapters.