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<p>The lack of knowledge regarding the variation in concentrations over time during storage of agro-industrial waste hinders the recovery of valuable antioxidants for the pharmaceutical industry. Olive cake, an abundant byproduct of olive oil processing, has many valuable compounds but is usually deposited in open-air conditions for prolonged periods of time. This work studies how stable the concentrations for three molecules (oleuropein, tyrosol and hydroxytyrosol) remain over a six-month period, in two storage conditions: Open air (OA) and Under roof (UR). The samples were retrieved from two processing plants, labeled Olive cake 1(OC1) and 2(OC2). Additionally, they were analyzed from two zones within the containers, ‘Top’ and ‘Bottom’.</p><p>Results showed a decrease in concentration for all molecules under OA conditions during months 3–5 (winter) in OC1 and OC2, with the largest variations in ‘Top’ samples (lowest values corresponded to 50.70%, 49.65%, and 61.51% of average concentration for oleuropein, hydroxytyrosol and tyrosol, respectively). In UR, concentrations remained relatively stable over time in OC1 and OC2, with larger variations observed in ‘Top’ samples.</p><p>Results establish a connection between storage methods and the concentration of the molecules. It is recommended to store these residues under roof as the best practice for up to three months, as concentrations remain stable. This is significant information for pharmaceutical industries, as it allows for a broader time frame to extract these molecules, given the seasonal nature of the production process. These findings are relevant in the reutilization of agro-industrial waste and generating more sustainable developments in agribusiness.</p>

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Influence of Storage Methods on Concentration of Oleuropein, Hydroxytyrosol and Tyrosol in Olive Cake Over Time

  • 期刊论文

  • 发表日期：

    2025年10月23日

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  • D. Hernández,
  • J. Díaz,
  • M. Muñoz,
  • J. Aburto,
  • H. Puratich-Fernández

摘要

The lack of knowledge regarding the variation in concentrations over time during storage of agro-industrial waste hinders the recovery of valuable antioxidants for the pharmaceutical industry. Olive cake, an abundant byproduct of olive oil processing, has many valuable compounds but is usually deposited in open-air conditions for prolonged periods of time. This work studies how stable the concentrations for three molecules (oleuropein, tyrosol and hydroxytyrosol) remain over a six-month period, in two storage conditions: Open air (OA) and Under roof (UR). The samples were retrieved from two processing plants, labeled Olive cake 1(OC1) and 2(OC2). Additionally, they were analyzed from two zones within the containers, ‘Top’ and ‘Bottom’.

Results showed a decrease in concentration for all molecules under OA conditions during months 3–5 (winter) in OC1 and OC2, with the largest variations in ‘Top’ samples (lowest values corresponded to 50.70%, 49.65%, and 61.51% of average concentration for oleuropein, hydroxytyrosol and tyrosol, respectively). In UR, concentrations remained relatively stable over time in OC1 and OC2, with larger variations observed in ‘Top’ samples.

Results establish a connection between storage methods and the concentration of the molecules. It is recommended to store these residues under roof as the best practice for up to three months, as concentrations remain stable. This is significant information for pharmaceutical industries, as it allows for a broader time frame to extract these molecules, given the seasonal nature of the production process. These findings are relevant in the reutilization of agro-industrial waste and generating more sustainable developments in agribusiness.