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Waste Manag

Title:		"Evolution of physical-chemical parameters, microbial diversity and VOC emissions of olive oil mill waste exposed to ambient conditions in open reservoirs"
Author(s):		Hernandez D; Astudillo CA; Fernandez-Palacios E; Cataldo F; Tenreiro C; Gabriel D;
Address:		"Institute of Chemistry of Natural Resources, University of Talca, Box 747, Talca, Chile; Faculty of Engineering, University of Talca, Box 747, Talca, Chile; GENOCOV Research Group, Department of Chemical, Biological and Environmental Engineering, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain. Faculty of Engineering, University of Talca, Box 747, Talca, Chile. GENOCOV Research Group, Department of Chemical, Biological and Environmental Engineering, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain. Institute of Chemistry of Natural Resources, University of Talca, Box 747, Talca, Chile; Faculty of Engineering, University of Talca, Box 747, Talca, Chile. GENOCOV Research Group, Department of Chemical, Biological and Environmental Engineering, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain. Electronic address: david.gabriel@uab.cat"
Journal Title:		Waste Manag
Year:		2018
Volume:		20180814
Issue:
Page Number:		501 - 509
DOI:		10.1016/j.wasman.2018.08.022
ISSN/ISBN:		1879-2456 (Electronic) 0956-053X (Linking)
Abstract:		"In the olive oil extraction process, 20% olive oil is obtained. About 80% corresponds to waste, mainly alperujo and orujo. When these residues are stored in open reservoirs for later stabilization or potential reuse, odorous Volatile Organic Compounds (VOCs) are generated as products of waste decomposition. In this work, these emissions were studied by means of TD-GC/MS in relation to the changes in the physical-chemical (ashes, moisture, total phenols, pH, proteins, fibers, oils, fats) and biological parameters (bacterial and fungal diversity in Illumina platform) of waste for 6?ª+months. The dynamics of these parameters were statistically related to the evolution of environmental variables (temperature, relative humidity, precipitation) and their effects on the most relevant physical-chemical parameters in order to evaluate their incidence in odorant VOCs emissions over time. The results showed a progressive increase in the diversity of both fungi and bacteria that were related, mainly, to a progressive decrease in the concentration of fatty acid methyl esters and the concentration of alkenes in the emissions; and to an increase of odorous compounds, mainly aldehydes, ketones and carboxylic acids, which were responsible for the unpleasant odors of waste. No significant differences were observed between the evolution of orujo characteristics compared to those of alperujo"
Keywords:		Gas Chromatography-Mass Spectrometry Odorants Olive Oil Phenols *Volatile Organic Compounds Ilumina sequencing Olive Oil mill waste Open-air reservoirs;
Notes:		"MedlineHernandez, D Astudillo, C A Fernandez-Palacios, E Cataldo, F Tenreiro, C Gabriel, D eng 2018/10/23 Waste Manag. 2018 Sep; 79:501-509. doi: 10.1016/j.wasman.2018.08.022. Epub 2018 Aug 14"