The Fortification's Feasibility of the Butter by the Polyphenols Present in the Olive Waste
Abstract
In spite of their polluting nature, the olive mill wastewater is considered as a very rich source on natural antioxidants specially polyphenols.
In this study, the polyphenols were extracted from the olive pomace and the olive mill wastewater in order to promote them as a natural antioxidants and to compare its with a synthetic antioxidant β-carotene. Those polyphenolswill be added to the butter. To quickly assess the effect of polyphenols on the stability of the butter, we conducted an accelerated oxidation. Then the butter was placed under storage conditions in an oven (accelerated test at 60 °C) for 28 days. The evolution of the oxidation state was measured by the peroxide value and acidity. The results showed that the butter containing antioxidants have undergone oxidative damage less pronounced than that of the reference (no additives).
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Introduction
In Morocco, the olive oil sector plays a very important role in socio-economic terms. It actively contributes to the setting of rural populations, providing more than 15 million days of work [1]. With a national production of 700 000 tons of olive oil, Morocco occupies the 6th place after Spain, Italy, Tunisia, Turkey, and Greece [2].The olive oil industry produces in addition to oil which is considered as the main product, there is a large amounts of olive mill wastewater (OMW) and solid waste (olive pomace, leaves and pruning). The annual quantities of vegetable represent a volume of 685 000 tones and the pomace were estimated at 255,000 tones [2].
The toxicity of the olive mill waste water is attributed to the presence of free fatty acids and the long chain recalcitrant compounds difficult to degrade as phenolic compounds, in high concentrations (4-15gL-1), which are responsible of phytotoxic effects and antimicrobial [3]. Despite their pollutant profiles, olive mill waste water is considered as a rich source of natural antioxidants specially the polyphenols. Moreover, the polyphenols have antimicrobial properties, hypolipidemic, cholesterol lowering and anti-cancer [4].
Therefore, the food industry is developed the use of natural antioxidants. At the present, the polyphenols capture the interest of researchers to find new raw materials abundantly available [5]. The recover the polyphenols from the olive waste present in addition to consumer safety, two advantages: firstly, solving a major environmental problem; and secondly, use the polyphenols in future food, cosmetics or pharmacology applications. The present work aims to extract the polyphenols in olive residues and evaluate their antioxidant powers and to verify the stability of the butter to enhance those polyphenols.
Conclusion
The study of the antioxidant activity of the polyphenols of the mill wastewater and the pomace olive by trapping free radical DPPH method showed that the both polyphenols have a significant antioxidant activity and cheap. It is clear that this extracts polyphenols are effective antioxidants which have two important advantages. On the one hand, those polyphenols of the natural origin that are characterized by a high antioxidant capacity comparable to synthetic β-carotene; and can replace it in efficient use as food that does not involve the risks to the human health and it is more cheaply. Moreover, the environmental impact of vegetable has been reduced which would lead the countries of olive oil producers to take advantage of this raw material on an industrial scale as not economically expensive source, but rich in polyphenols. Indeed, during storage of 28 days in an oven (60 °C) butter has gained a better resistance to oxidation due to an addition of 12mg of polyphenols for 100g of butter.