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Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries CasesÂ
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Paulina Tapia Quirós, MarÃa Fernanda Montenegro-LandÃvar, Mònica Reig, Xanel Vecino, Jose Luis Cortina, Javier Saurina, Mercè Granados
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Foods
Highlights:
- The production of olive oil and wine generate large amounts of solid and liquid wastes that represent a major environmental problem.
- The management of these residues has become a big challenge, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols.
- Recovery of phenolic compounds has been proposed as a smart strategy for the valorisation of these by-products, from a circular economy perspective.
- This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues.
- The integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.
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Cite this article:
Tapia Quirós, Paulina, Montenegro-LandÃvar, MarÃa Fernanda, Reig, Mònica, Vecino, Xanel, Cortina, Jose Luis, Saurina, Javier, & Granados, Mercè. (2022). Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases. https://doi.org/10.3390/foods11030362