Eighty-three percent of the sugar found in olive pits can be efficiently retrieved and, thanks to the high quality of the raw material extracted, it can then be used in several different industrial processes.
Researchers at the University of Jaén has devised a new method they believe will appeal to the food and pharmaceutical industry as well as the biofuels sector.
In a note published by the University, researchers explained that those results depend on a two-step procedure: An acid solution is used to separate the contents of the olive pit before the chemical bonds are broken down so that the new compounds may emerge.
See Also:Articles on Sustainability“This technique saves most of the sugars involved, and that means a greater potential for the derived biological products,” explained Eulogio Castro, co-author of the study published by the Industrial Crops and Products journal.
More specifically, the glucose retrieved by the new procedure is transformed into derived bio-products among which the scientists cited bio-ethanol, an efficient bio-fuel compound, xylitol, a widely used sweetener, and lactic acid, which is a base for the production of several macro-molecules.
“As a result of the combined pretreatment under the selected operation conditions,” the researchers reported, “an overall sugar production yield of 83 percent of the total sugar content in raw olive stones can be obtained, taking into account the different sugar streams generated along the whole process.”
The next step for the engineers and researchers is to apply the new method to much higher volumes of olive pits. The procedure will be integrated within a bio-refinery plant where traditional energy sources are substituted by renewable sources.
The study is part of a three-year-long project carried out in Madrid by the CIEMAT (Centre for Energy, Environmental and Technological Research) titled “Progress towards a flexible bio-refinery of raw materials and products in regions with a high density of agro-industrial biomass: case of the olive grove.”
Related Articles
Jun. 6, 2024
Italian Carbon Credit Supplier Receives International Accreditation
Through the Alberami project, Italian olive farmers can generate and sell carbon credits on international markets.
Aug. 7, 2024
Researchers Identify 30 New Olive Varieties in Aragón
Further investigation is underway to determine the varieties’ characteristics and identify whether any could be used to produce olive oil on a commercial scale.
Feb. 29, 2024
Campaign Aims to Curb Misuse of 'Regenerative' in Agriculture
With rising demand for organic olive oil, California farmers are at the forefront of efforts to promote the true meaning of organic, regenerative agriculture.
May. 13, 2024
Study Sheds Light on Lowering Harvest Costs for Table Olive Producers
A combined canopy and trunk shaking method to harvest table olives increases efficiency by 75 percent and improves fruit quality.
Jul. 15, 2024
Med Diet Adherence Associated with Lower Mortality Risk for Cancer Survivors
Researchers followed 800 cancer survivors for more than a decade, observing that Mediterranean diet adherence could be associated with a lower all-cause mortality.
Nov. 13, 2024
Early Intervention with EVOO Shows Promise in Reducing Down Syndrome Symptoms
New research in mice suggests that extra virgin olive oil consumption could mitigate neurodegenerative effects caused by Downs syndrome.
May. 7, 2024
Trials and Triumphs of Organic Farming in Andalusia
The fifth-generation family behind Luque Ecológico believes organic farming produces flavorful extra virgin olive oil, protects the environment and mitigates the impacts of drought.
Apr. 1, 2024
Belgian Farmer Sues Energy Company Over Climate Damages
Hugues Falys wants energy giant TotalEnergies to take part of the blame for the dry and warm weather that has impacted his livestock and farming business.