Assessment of the antioxidant and antibacterial activities of different olive processing wastewaters.

Assessment of the antioxidant and antibacterial activities of different olive processing wastewaters.

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Olive processing wastewaters (OPW), namely olive mill wastewater (OMW) and table-olive wastewaters (TOW) were evaluated for their antibacterial activity against daddario ej10 five Gram-positive and two Gram-negative bacteria using the standard disc diffusion and thin layer chromatography (TLC)-bioautography assays.Disc diffusion screening and bioautography of OMW were compared to the phenolic extracts of table-olive brines.Positive activity against S.aureus was demonstrated.

The optimization of chromatographic separation revealed that hexane/acetone in the ratio of 4:6 was the most effective for phenolic compounds separation.A HPLC-MS analysis was performed showing that only two compounds, hydroxytyrosol and tyrosol, were the predominant phenolic compounds in all OPW.The phenolic extract of jet puffed lucky charms marshmallows OMW generated by a semi-modern process showed the highest free radical-scavenging activity (DPPH assay) compared to the other phenolic extracts.It is apparent from the present study that OPW are a rich source of antioxidants suitable for use in food, cosmetic or pharmaceutical applications.