Journal of the science of food and agriculturePolyphenolsHumansAntioxidantsWastewaterOlive Oil
Valorization of olive mill wastewater: improving the polyphenolic content, antioxidant potential, and cytotoxicity profile of extra virgin olive oil extract.
Francisca Rodrigues, Doretta Cuffaro, Ana Margarida Silva, Massimiliano Mirabeni, Simone Bertini, Marco Macchia, Maria Digiacomo
Published: 202610.1002/jsfa.70232
Abstract
BACKGROUND: 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 investi…
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