Improving stability of frying oils and food quality with addition of dried olive mill wastewater
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 ve...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-05-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00430-x |
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| author | Rokaya H. Jeba Hanaa M. Hemada Abdel Aziz Nadir Mohamed E. Mansour |
| author_facet | Rokaya H. Jeba Hanaa M. Hemada Abdel Aziz Nadir Mohamed E. Mansour |
| author_sort | Rokaya H. Jeba |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7b2763f9bcea47cabbd4d050bf72bece |
| institution | DOAJ |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-7b2763f9bcea47cabbd4d050bf72bece2025-08-20T03:10:31ZengNature Portfolionpj Science of Food2396-83702025-05-019111010.1038/s41538-025-00430-xImproving stability of frying oils and food quality with addition of dried olive mill wastewaterRokaya H. Jeba0Hanaa M. Hemada1Abdel Aziz Nadir2Mohamed E. Mansour3Nutrition and Food Science Department, Faculty of Home Economics, Helwan UniversityNutrition and Food Science Department, Faculty of Home Economics, Helwan UniversityFood Technology Department, National Research CentreFood Technology Department, National Research CentreAbstract 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.https://doi.org/10.1038/s41538-025-00430-x |
| spellingShingle | Rokaya H. Jeba Hanaa M. Hemada Abdel Aziz Nadir Mohamed E. Mansour Improving stability of frying oils and food quality with addition of dried olive mill wastewater npj Science of Food |
| title | Improving stability of frying oils and food quality with addition of dried olive mill wastewater |
| title_full | Improving stability of frying oils and food quality with addition of dried olive mill wastewater |
| title_fullStr | Improving stability of frying oils and food quality with addition of dried olive mill wastewater |
| title_full_unstemmed | Improving stability of frying oils and food quality with addition of dried olive mill wastewater |
| title_short | Improving stability of frying oils and food quality with addition of dried olive mill wastewater |
| title_sort | improving stability of frying oils and food quality with addition of dried olive mill wastewater |
| url | https://doi.org/10.1038/s41538-025-00430-x |
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