The extra virgin olive oil (EVOO) industry generates significant quantities of by‐products, such as olive oil mill wastewater (OMWW), which could be valorized for their high bioactive compound content. The… Click to show full abstract
The extra virgin olive oil (EVOO) industry generates significant quantities of by‐products, such as olive oil mill wastewater (OMWW), which could be valorized for their high bioactive compound content. The aim of this study was to investigate the positive impact of incorporating a polyphenol‐rich extract from OMWW into EVOO extract, focusing on the improvement in polyphenol content, antioxidant properties, and effects on intestinal cell viability. Specifically, increasing concentrations of OMWW extract (1, 10, 20, and 50%) were added to the EVOO extract, and the preliminary screening based on antioxidant activity was assessed using a 2,2‐diphenyl‐1‐picryl‐hydrazyl (DPPH) radical scavenging assay.
Journal Title: Journal of the science of food and agriculture
Year Published: 2025
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!