Résumé:
Subject description: The table olives industry produces an immense wastewater volume, and
its characteristics have revealed elevated organics and polyphenol concentrations which are harmful to
the environment.
Objectives: Recovery of process water produced from black and green table olive of the Sigoise
variety from Bejaia and Mascara.
Methods: The phytochemistry was determined by HPLC-DAD. Antioxidant potential was
determined by DPPH and ABTS. Anti-inflammatory activity was quantified by protein denaturation.
Results and discussion: Chemical screening by HPLC-DAD identified a high concentration of
hydroxytyrosol (69.67 mg/100 mg) for Mascara green and tyrosol (28.8 mg/100 mg) for Bejaia black.
DPPH and ABTS assays exhibited a significantly elevated potential for radical scavenging compared
with standard (ascorbic acid and trolox). Mascara olive extracts evaluated the highest anti-oxidant
capacity with IC50 (0.133±0.014 ug/mL and 1.015±0.087 ug/ml), which might be attributed to high
phenolic compound concentrations, particularly of hydroxytyrosol (69.67±2.16 mg/100 g). As regards
anti-inflammatory activity, Bejaia black and Mascara green scored 20.06 and 20.21 µg/ml respectively,
indicating the anti-inflammatory impact of the extracts on the human system.
Conclusion: This investigation enabled us to identify the value added of these wastes as a
potential for new natural compounds and bioactive compounds, such as hydroxytyrosol, and their
applications in the pharmaceutical and agri-food industries. It is imperative, therefore, to change the
current production style from a linear economy causing severe environmental effects to a circular
economy to reduce waste and natural resources to a minimum
