Valorizing olive oil by-products as sustainable biological nitrification inhibitors: phenolic profiling, in vitro activity against Nitrosomonas europaea, and biodegradability assessment

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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Main Authors: Adrián Hernández Fernández, Eduardo Iniesta Lopez, Yolanda Garrido, Ana Sánchez Zurano, Antonia Pérez de los Ríos, Francisco José Hernández Fernández
Format: Article
Language:English
Published: SpringerOpen 2025-06-01
Series:Chemical and Biological Technologies in Agriculture
Subjects:
Natural nitrification inhibitors
Olive mill wastewater
Olive leaves
Phenolic compounds
Nitrosomonas europaea
Online Access:https://doi.org/10.1186/s40538-025-00796-w
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https://doi.org/10.1186/s40538-025-00796-w

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