Valorization of Margins: Physico-Chemical Characterization and Bactericidal Effect of Vegetable Waters

EasyChair Preprint 11005

Abstract

Mediterranean countries are known for their olive oil production, which accounts for 97% of global production. Morocco is one of the largest producers of olive oil, and this industry is beneficial for the national economy. In particular, the Beni Mellal-Khenifra region is renowned for this industry, which not only produces olive oil but also generates vegetable water that have a detrimental effect on the environment, including surface and groundwater pollution, as well as emitting unpleasant odors. This study focuses on the valorization of these waste products, whether they come from pressing (traditional) or centrifugation (modern) processes, by characterizing their physicochemical composition and measuring the polyphenols. The obtained values range from 0.8 g/l to 1.17 g/l, highlighting that margines from the centrifugation (modern)  process are richer in polyphenols than those from pressing  (traditional). Using the solid diffusion method, we determined the sensitivity of four bacterial species to the vegetable water, namely Bacillus megaterium, Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumoniae. These bacteria showed sensitivity to the margines, with Gram-positive bacteria being more sensitive. This effect is linked to the bioactive compounds present in the margines, such as polyphenols.

Keyphrases: Bacteria, antibacterial effect, polyphenols, vegetable waters

@booklet{EasyChair:11005,
  author    = {Bouchra Ezahidi and Sabiri Souad and Soumia Amir and Sanaa Sabour Alaoui},
  title     = {Valorization of Margins: Physico-Chemical Characterization and Bactericidal Effect of Vegetable Waters},
  howpublished = {EasyChair Preprint 11005},
  year      = {EasyChair, 2023}}