Physicochemical Characterisation of Olive Mill Wastewaters Based on Extraction Methods and Filtration Levels

Inês S. Afonso, Cristina Duarte, Maria João Afonso, António E. Ribeiro, Joana S. Amaral, Patrícia C. Sousa, Rui A. Lima and João E. Ribeiro ()
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Inês S. Afonso: Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-235 Bragança, Portugal
Cristina Duarte: Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-235 Bragança, Portugal
Maria João Afonso: Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-235 Bragança, Portugal
António E. Ribeiro: Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-235 Bragança, Portugal
Joana S. Amaral: Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-235 Bragança, Portugal
Patrícia C. Sousa: International Iberian Nanotechnology Laboratory (INL), 4715-330 Braga, Portugal
Rui A. Lima: Mechanical Engineering Department (MEtRICs), University of Minho, Campus de Azurém, 4800-058 Guimarães, Portugal
João E. Ribeiro: Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-235 Bragança, Portugal

Clean Technol., 2025, vol. 7, issue 3, 1-19

Abstract: Olive mill wastewaters (OMWW) generated during olive oil extraction represent a significant environmental challenge due to their high organic matter content, acidic pH, phenolic content, and toxicity. Their composition varies widely depending on the extraction method and remains difficult to treat, particularly for small-scale producers lacking access to complex infrastructure. This study evaluates the combined effect of the extraction system (traditional vs. three-phase continuous) and filtration level (single vs. double) on the physicochemical and biological properties of OMWW. The methodologies employed included the analysis of water content, density, fatty acid composition, acidity, pH, total solids, chemical and biochemical oxygen demand, and biodegradability. The results indicate that traditional systems consistently produced OMWW with higher organic matter and phenolic loads, while filtration moderately reduced antioxidant potential and acidity, especially in traditional systems. The use of simple, low-cost filtration materials proved effective in improving effluent clarity and could serve as a practical pre-treatment option. This approach offers an accessible strategy for small producers aiming to valorise OMWW or reduce environmental impact. However, the study was conducted at the laboratory scale, and the long-term behaviour of filtered OMWW under real operating conditions remains to be evaluated.

Keywords: olive mill wastewaters; filtration levels; traditional extraction methods; continuous extraction methods; sustainable waste management (search for similar items in EconPapers)
JEL-codes: Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2025
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