Ciência e Tecnologia de Alimentos ISSN: 0101-2061
[email protected] Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil LEOUIFOUDI, Inass; ZYAD, Abdelmajid; AMECHROUQ, Ali; OUKERROU, Moulay Ali; MOUSE, Hassan Ait; MBARKI, Mohamed Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater Ciência e Tecnologia de Alimentos, vol. 34, núm. 2, abril-junio, 2014, pp. 249-257 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http://www.redalyc.org/articulo.oa?id=395940095005 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Food Science and Technology ISSN 0101-2061 DDOI http://dx.doi.org/10.1590/fst.2014.0051 Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater Inass LEOUIFOUDI1,2*, Abdelmajid ZYAD2, Ali AMECHROUQ3, Moulay Ali OUKERROU2, Hassan Ait MOUSE2, Mohamed MBARKI1 Abstract Olive mill wastewater, hereafter noted as OMWW was tested for its composition in phenolic compounds according to geographical areas of olive tree, i.e. the plain and the mountainous areas of Tadla-Azilal region (central Morocco). Biophenols extraction with ethyl acetate was efficient and the phenolic extract from the mountainous areas had the highest concentration of total phenols’ content. Fourier-Transform-Middle Infrared (FT-MIR) spectroscopy of the extracts revealed vibration bands corresponding to acid, alcohol and ketone functions. Additionally, HPLC-ESI-MS analyses showed that phenolic alcohols, phenolic acids, flavonoids, secoiridoids and derivatives and lignans represent the most abundant phenolic compounds.