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Characterization of phenolic compounds of OMW: toxicity and degrability by yeasts

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dc.contributor.authorGonçalves, Cristiana
dc.contributor.authorFerreira, João P.
dc.contributor.authorLopes, Marlene
dc.contributor.authorFalcão, Soraia
dc.contributor.authorPeres, António M.
dc.contributor.authorCardoso, Susana M.
dc.contributor.authorBelo, Isabel
dc.date.accessioned2011-07-05T15:10:32Z
dc.date.available2011-07-05T15:10:32Z
dc.date.issued2008
dc.description.abstractThe olive oil extraction, performed by the 3-phases process, results on a large amount of an effluent, usually known as Olive Mill Wastewater (OMW). It is mainly produced in the Mediterranean area, with the exception of Spain that is one of the major producers but mostly use the 2-phases process. OMW represents a major environmental problem due to its high organic content, being characterized by a strong acidic smell and an intensive brown to dark color due to the presence of biodegradable, recalcitrant and biostatic compounds. OMW phytotoxicity can be attributed to the phenolic compounds (Lanciotti et al, 2005). Owing to their instability, OMW phenols tend to polymerise during storage into condensed high-molecular-weight polymers that are difficult to degrade (Crognale et al, 2006). Thus, uncontrolled OMW disposal can create severe risks to water and soil quality. OMW is currently concentrated by evaporation in open pools, but this method is not satisfactory because a black foul-smelling sludge, difficult to remove, is produced. Instead of disposal solutions an approach of using this waste as a resource to be valorized is of greater interest. In fact, OMW contains sugars, lipids, mineral elements and phenolic compounds (10 % of the organic matter) that could be either directly recovered by chemical extraction and subsequent purification, or utilized as a basis for fermentative processes.por
dc.identifier.citationGonçalves, Cristiana; Ferreira, João P.; Lopes, Marlene; Falcão, Soraia; Peres, António M.; Cardoso, Susana M.; Belo, Isabel (2008). Characterization of phenolic compounds of OMW: toxicity and degrability by yeasts. In 10th International Chemical and Biological Engineering Conference. Braga. p. 892-893. ISBN 978-972-97810-4-9por
dc.identifier.isbn978-972-97810-4-9
dc.identifier.urihttp://hdl.handle.net/10198/5769
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherUniversidade do Minhopor
dc.subjectLipolytic yeastspor
dc.subjectphenol compoundspor
dc.subjectlipasepor
dc.subjectOMWpor
dc.titleCharacterization of phenolic compounds of OMW: toxicity and degrability by yeastspor
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAMB%2F69379%2F2006/PT
oaire.citation.conferencePlaceBragapor
oaire.citation.endPage893por
oaire.citation.startPage892por
oaire.citation.title10th International Chemical and Biological Engineering Conference - CHEMPOR 2008por
oaire.fundingStream5876-PPCDTI
person.familyNameFalcão
person.familyNamePeres
person.givenNameSoraia
person.givenNameAntónio M.
person.identifier711432
person.identifier107333
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication5746ab3e-8ffe-4e26-9a41-8392cf031f28
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscovery5746ab3e-8ffe-4e26-9a41-8392cf031f28
relation.isProjectOfPublicationa25c8d7f-26e6-44a9-b3a5-1a198f3f3b2c
relation.isProjectOfPublication.latestForDiscoverya25c8d7f-26e6-44a9-b3a5-1a198f3f3b2c

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