Journal
COMPTES RENDUS CHIMIE
Volume 17, Issue 3, Pages 252-260Publisher
ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER
DOI: 10.1016/j.crci.2013.11.010
Keywords
Residues; Agrofood industry; Olive oil pomace; Antioxidants; Phenols
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Funding
- Spanish Ministerio de Economia y Competitividad (MEC)
- FEDER program [CTQ2012-37428]
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A comprehensive use of residues from the agrofood industry requires development of a number of steps - discussed in this article taking as a model the olive tree - olive oil binomial - consisting of: (i) extraction, identification and quantitation of valuable products (with isolation of individual compounds, if required); (ii) assessment of beneficial effects (which could be made mainly through metabolomics); (iii) improvement of cultivation varieties (through cross-breeding or other agricultural resources); (iv) commercialization as nutraceuticals, food supplements, pharmaceuticals or even as antibacterial and antifoam agents in water treatment plants; (v) use of the final residues to produce compost, foodstuffs, biogas or heat (after checking the characteristics of these residues which can be very different from those of the original residue). This working scheme may be applied to any other system to break the traditional one cultivation-one commercial product scheme. (C) 2013 Academie des sciences. Published by Elsevier Masson SAS. All rights reserved.
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