Improving stability of frying oils and food quality with addition of dried olive mill wastewater.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-05-16 DOI:10.1038/s41538-025-00430-x

Rokaya H Jeba, Hanaa M Hemada, Abdel Aziz Nadir, Mohamed E Mansour

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Abstract

The olive oil industry in Mediterranean countries generates large quantities of waste, recognized as a cheap source of valuable compounds. This study evaluated the antioxidant properties, nutritional value and antimicrobial activity of dried olive mill wastewater (OMWW) and its effect on vegetable oils (corn and soybean) during frying and selected food products. OMWW was found to contain 5.75 g GAE/L of free phenols, with oleuropein being the most bioactive compounds. Refined vegetable oils enriched with OMWW (600 mg/L) showed an increase in induction times, indicating higher oxidative stability compared to oils with BHT. Sensory evaluation revealed no significant differences (p < 0.05) in characteristics of French fries which fried in enriched refined oils versus controls. OMWW polyphenols effectively retarded lipid oxidation and improved oxidative stability of oils, nutritional value of French fries, and sensory attribute of mayonnaise. Beneficial use of OMWW as a natural antioxidant was recommended by the present study.

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加入干橄榄厂废水提高煎炸油的稳定性和食品质量。

地中海国家的橄榄油工业产生了大量的废物，这些废物被认为是有价值化合物的廉价来源。本研究考察了橄榄厂干废水（OMWW）的抗氧化性能、营养价值和抗菌活性，以及它在油炸和选定食品中对植物油（玉米和大豆）的影响。其游离酚含量为5.75 g /L，其中橄榄苦苷的生物活性最高。添加OMWW （600 mg/L）的精炼植物油诱导次数增加，表明与添加BHT的植物油相比，氧化稳定性更高。感官评价显示差异无统计学意义(p

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.