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.

Effective assay for olive vinegar production from olive oil mill wastewaters

DE LEONARDIS, Antonella
;
MACCIOLA, Vincenzo;IORIZZO, Massimo;LOMBARDI, Silvia Jane;LOPEZ, Francesco;MARCONI, Emanuele
2018-01-01

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.
www.elsevier.com/locate/foodchem
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11695/67087
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 35
  • ???jsp.display-item.citation.isi??? 27
social impact