Use of Polyphenols Extracted by Olive Mill Wastewater as Dietary Supplements in Pig: Effects on Meat Storage and Quality

Maria Carmela Polese, Finizia Russo, Carmina Viola, Elena Coccia, Marina Paolucci, Ettore Varricchio

Abstract

The oil industry, which is one of the leading agro-industrial sectors in the Mediterranean area and Campania Region, generates large amounts of olive mill wastewaters (OMWW) characterized by the presence of phenolic compounds which slow down its biodegradation.

Keywords

polyphenols, olive mill wastewater, tocopherol and malondialdehyde content

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DOI

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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