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<p>The reuse and valorization of solid by-products from olive oil mills are attracting growing interest in the food, pharmaceutical, and cosmetics sectors due to the recovery of vital bioactive compounds and residual oil, which can be incorporated into functional foods, cosmetics, and pharmaceuticals products. This study investigates, for the first time, the chemical composition, biological activities, and potential valorization of <i>Chemlal</i> olive pomace from Algeria, both fresh and dried. The pomace was showed standard compliant values for moisture, acidity, and pH, a high phenolic content (50.56&#xa0;g GAE/kg before drying and 63.53&#xa0;g GAE/kg after drying), with significant antioxidant activity (DPPH• inhibition of 78.34% before drying and 89.53% after drying). Fourier-transform infrared (FTIR) spectroscopy confirmed the presence of functional groups associated with phenolic compounds, triglycerides, and fatty acids, indicating strong potential for functional compounds recovery. The extracted oil had slightly elevated acidity and dominant oleic acid content (64.60%), consistent with conventional olive oil profiles. Notably, the oil also exhibited good antioxidant activity (87.43%), and a measurable phenolic content (30.98&#xa0;g GAE/kg). These findings contribute to the existing body of knowledge on olive pomace and highlight its potential as a valuable resource for the agri-food and pharmaceutical industries. They also emphasize the importance of drying as a crucial pre-treatment for stabilization and optimal valorization.</p>

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Characterization of Chemlal Olive pomace and its extracted oil: chemical composition, quality indices, and FTIR analysis

  • 期刊论文

  • 发表日期：

    2025年9月23日

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  • Lynda Guerboub,
  • Ouahiba Soufi-Maddi,
  • Linda Ouldsaadi,
  • Lamia Medouni-Haroune,
  • Mostapha Bachir-bey,
  • Khodir Madani,
  • Lila Boulekbache-Makhlouf

摘要

The reuse and valorization of solid by-products from olive oil mills are attracting growing interest in the food, pharmaceutical, and cosmetics sectors due to the recovery of vital bioactive compounds and residual oil, which can be incorporated into functional foods, cosmetics, and pharmaceuticals products. This study investigates, for the first time, the chemical composition, biological activities, and potential valorization of Chemlal olive pomace from Algeria, both fresh and dried. The pomace was showed standard compliant values for moisture, acidity, and pH, a high phenolic content (50.56 g GAE/kg before drying and 63.53 g GAE/kg after drying), with significant antioxidant activity (DPPH• inhibition of 78.34% before drying and 89.53% after drying). Fourier-transform infrared (FTIR) spectroscopy confirmed the presence of functional groups associated with phenolic compounds, triglycerides, and fatty acids, indicating strong potential for functional compounds recovery. The extracted oil had slightly elevated acidity and dominant oleic acid content (64.60%), consistent with conventional olive oil profiles. Notably, the oil also exhibited good antioxidant activity (87.43%), and a measurable phenolic content (30.98 g GAE/kg). These findings contribute to the existing body of knowledge on olive pomace and highlight its potential as a valuable resource for the agri-food and pharmaceutical industries. They also emphasize the importance of drying as a crucial pre-treatment for stabilization and optimal valorization.