Valorizing olive oil by-products as sustainable biological nitrification inhibitors: phenolic profiling, in vitro activity against Nitrosomonas europaea, and biodegradability assessment
Abstract Background The valorization of agro-industrial by-products is a key strategy for promoting sustainable agriculture and minimizing environmental impacts. Olive mill wastewater (OMW) and olive leaves (OL) contain high concentrations of phenolic compounds, which have shown potential as biologi...
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SpringerOpen
2025-06-01
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| Series: | Chemical and Biological Technologies in Agriculture |
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| Online Access: | https://doi.org/10.1186/s40538-025-00796-w |
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| author | Adrián Hernández Fernández Eduardo Iniesta Lopez Yolanda Garrido Ana Sánchez Zurano Antonia Pérez de los Ríos Francisco José Hernández Fernández |
| author_facet | Adrián Hernández Fernández Eduardo Iniesta Lopez Yolanda Garrido Ana Sánchez Zurano Antonia Pérez de los Ríos Francisco José Hernández Fernández |
| author_sort | Adrián Hernández Fernández |
| collection | DOAJ |
| description | Abstract Background The valorization of agro-industrial by-products is a key strategy for promoting sustainable agriculture and minimizing environmental impacts. Olive mill wastewater (OMW) and olive leaves (OL) contain high concentrations of phenolic compounds, which have shown potential as biological nitrification inhibitors (BNIs), offering a sustainable alternative to reduce nitrogen pollution in agroecosystems. This study aims to characterize the phenolic profile of these by-products, assess their antioxidant properties, evaluate their inhibitory effects on nitrification, and determine their biodegradability. Results Hydroxytyrosol (1.521 g L⁻1) was identified as the dominant phenolic compound in OMW, while oleuropein (1.824 g L⁻1) prevailed in OL extracts. Both solutions exhibited moderate to high antioxidant activity, with DPPH EC50 values of 1.84 and 2.06 mg L⁻1 for OL and OMW, respectively. Nitrification inhibition assays using Nitrosomonas europaea showed IC50 values of 0.2806 g L⁻1 for OMW and 0.1735 g L⁻1 for OL. Biodegradability tests indicated degradation rates of 52–53% for OMW and 54–55% for OL at 350 and 700 mg L⁻1 COD. Elemental analysis confirmed the presence of essential macronutrients (K, P, Ca, Mg) and micronutrients (Fe, Zn, Mn, Cu, Ni) in both solutions, supporting soil fertility while maintaining low heavy metal concentrations. Conclusions These findings highlight the dual benefits of OMW and OL solutions: reducing nitrogen losses through nitrification inhibition while contributing to soil health and circular economy models. Although their biodegradability does not strictly meet OECD criteria for readily biodegradable compounds, optimizing microbial communities could enhance their degradation. The application of these biological nitrification inhibitors presents a promising alternative to synthetic nitrification inhibitors, fostering eco-friendly agricultural practices. Graphical Abstract |
| format | Article |
| id | doaj-art-b778718320114e3091f2acca143603d5 |
| institution | DOAJ |
| issn | 2196-5641 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Chemical and Biological Technologies in Agriculture |
| spelling | doaj-art-b778718320114e3091f2acca143603d52025-08-20T03:21:02ZengSpringerOpenChemical and Biological Technologies in Agriculture2196-56412025-06-0112111510.1186/s40538-025-00796-wValorizing olive oil by-products as sustainable biological nitrification inhibitors: phenolic profiling, in vitro activity against Nitrosomonas europaea, and biodegradability assessmentAdrián Hernández Fernández0Eduardo Iniesta Lopez1Yolanda Garrido2Ana Sánchez Zurano3Antonia Pérez de los Ríos4Francisco José Hernández Fernández5Department of Chemical Engineering, University of MurciaDepartment of Chemical Engineering, University of MurciaDepartment of Chemical Engineering, University of MurciaDepartment of Chemical Engineering, University of MurciaDepartment of Chemical Engineering, University of MurciaDepartment of Chemical Engineering, University of MurciaAbstract Background The valorization of agro-industrial by-products is a key strategy for promoting sustainable agriculture and minimizing environmental impacts. Olive mill wastewater (OMW) and olive leaves (OL) contain high concentrations of phenolic compounds, which have shown potential as biological nitrification inhibitors (BNIs), offering a sustainable alternative to reduce nitrogen pollution in agroecosystems. This study aims to characterize the phenolic profile of these by-products, assess their antioxidant properties, evaluate their inhibitory effects on nitrification, and determine their biodegradability. Results Hydroxytyrosol (1.521 g L⁻1) was identified as the dominant phenolic compound in OMW, while oleuropein (1.824 g L⁻1) prevailed in OL extracts. Both solutions exhibited moderate to high antioxidant activity, with DPPH EC50 values of 1.84 and 2.06 mg L⁻1 for OL and OMW, respectively. Nitrification inhibition assays using Nitrosomonas europaea showed IC50 values of 0.2806 g L⁻1 for OMW and 0.1735 g L⁻1 for OL. Biodegradability tests indicated degradation rates of 52–53% for OMW and 54–55% for OL at 350 and 700 mg L⁻1 COD. Elemental analysis confirmed the presence of essential macronutrients (K, P, Ca, Mg) and micronutrients (Fe, Zn, Mn, Cu, Ni) in both solutions, supporting soil fertility while maintaining low heavy metal concentrations. Conclusions These findings highlight the dual benefits of OMW and OL solutions: reducing nitrogen losses through nitrification inhibition while contributing to soil health and circular economy models. Although their biodegradability does not strictly meet OECD criteria for readily biodegradable compounds, optimizing microbial communities could enhance their degradation. The application of these biological nitrification inhibitors presents a promising alternative to synthetic nitrification inhibitors, fostering eco-friendly agricultural practices. Graphical Abstracthttps://doi.org/10.1186/s40538-025-00796-wNatural nitrification inhibitorsOlive mill wastewaterOlive leavesPhenolic compoundsNitrosomonas europaea |
| spellingShingle | Adrián Hernández Fernández Eduardo Iniesta Lopez Yolanda Garrido Ana Sánchez Zurano Antonia Pérez de los Ríos Francisco José Hernández Fernández Valorizing olive oil by-products as sustainable biological nitrification inhibitors: phenolic profiling, in vitro activity against Nitrosomonas europaea, and biodegradability assessment Chemical and Biological Technologies in Agriculture Natural nitrification inhibitors Olive mill wastewater Olive leaves Phenolic compounds Nitrosomonas europaea |
| title | Valorizing olive oil by-products as sustainable biological nitrification inhibitors: phenolic profiling, in vitro activity against Nitrosomonas europaea, and biodegradability assessment |
| title_full | Valorizing olive oil by-products as sustainable biological nitrification inhibitors: phenolic profiling, in vitro activity against Nitrosomonas europaea, and biodegradability assessment |
| title_fullStr | Valorizing olive oil by-products as sustainable biological nitrification inhibitors: phenolic profiling, in vitro activity against Nitrosomonas europaea, and biodegradability assessment |
| title_full_unstemmed | Valorizing olive oil by-products as sustainable biological nitrification inhibitors: phenolic profiling, in vitro activity against Nitrosomonas europaea, and biodegradability assessment |
| title_short | Valorizing olive oil by-products as sustainable biological nitrification inhibitors: phenolic profiling, in vitro activity against Nitrosomonas europaea, and biodegradability assessment |
| title_sort | valorizing olive oil by products as sustainable biological nitrification inhibitors phenolic profiling in vitro activity against nitrosomonas europaea and biodegradability assessment |
| topic | Natural nitrification inhibitors Olive mill wastewater Olive leaves Phenolic compounds Nitrosomonas europaea |
| url | https://doi.org/10.1186/s40538-025-00796-w |
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