Valorization of wastewater from table olives: Nmr identification of antioxidant phenolic fraction and microwave single‐phase reaction of sugary fraction

Abstract

The table olive industry is producing a huge amount of wastewater, which is a post‐pro-cessing cost and an environmental concern. The present study aims to valorize this processing byproduct to obtain a value‐added product, thereby enhancing resource efficiency and contributing to achieving sustainable development goals (SDGs). In this sense, a chemical reaction‐based platform was developed to obtain valuable components, such as levulinic acid (LA) and 5‐hydromethyl-furfural (HMF). The products were then analyzed using NMR identification of the antioxidant phenolic fraction and microwave single‐phase reaction of the sugary fraction. According to the results, the highest concentration of phenolic compounds does not correspond to the sample directly obtained from NaOH treatment (S1), indicating that water washing steps (S2–S5) are fundamental to recover phenolic substances. Moreover, glucose was presented in the sugary fraction that can be transformed into levulinic acid by a single‐phase reaction under microwave irradiation. The information provided in this manuscript suggests that the wastewater from the olive processing industry can be valorized to obtain valuable products.