Valorization of olive mill wastewater: improving the polyphenolic content, antioxidant potential, and cytotoxicity profile of extra virgin olive oil extract
These results suggest that the incorporation of OMWW into EVOO extract can improve its antioxidant/antiradical potential significantly, providing a promising approach for the valorization of OMWW waste in the enhancement of the EVOO nutraceutical properties. © 2025 Society of Chemical Industry.
Authors
- Maria Digiacomo (ORCID: https://orcid.org/0000-0003-0653-6642)
- Ana Margarida Silva (ORCID: https://orcid.org/0000-0002-9582-3178)
- Francisca Rodrigues (ORCID: https://orcid.org/0000-0001-8803-0041)
- Marco Macchia (ORCID: https://orcid.org/0000-0002-5565-2044)
- Doretta Cuffaro (ORCID: https://orcid.org/0000-0002-8842-542X)
- Simone Bertini (ORCID: https://orcid.org/0000-0001-8832-8075)
- Massimiliano Mirabeni
Institutions
- University of Siena (IT)
- University of Pisa (IT)
- Universidade do Porto (PT)
- Polytechnic Institute of Porto (PT)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-02
- DOI
- https://doi.org/10.1002/jsfa.70232
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00