Determination of the antioxidant effectiveness of the products obtained as a result of the extraction of olive oil production wastes

Olive oil has great productioncapacity and economic importance for our country. During the production of olive oil; pomace, olive mill wastewater and deodorized distillate are released, which are harmful to the environment. These wastes have a rich content such as fatty acids, hydrocarbons, tocopherols, sterols and phenolic compounds originating from olives and olive oil. In this thesis study, it was aimed to determine the antioxidant activity of the products obtained as a result of the extraction of olive oil production wastes. due to its healthy and rich content. As a result of the study, the volatile oil components and fatty acid compositions of all samples were determinedat 100% by GC-MS. Total phenolic matter amounts were calculated in terms of gallic acid and phenolic matter amounts were determined as 989.47 ppm in deodorized distillate, 495.13 ppm in olive mill wastewater and 228.8 ppm in pomace. With DPPH antioxidant capacity determination method, IC50 values were determined as 36.35 mg/L for pomace, 51.51 mg/L for olive mill wastewater and 61.96 mg/L for deodorized distillate. Total phenolic substance amounts and antioxidant activities of all samples were compared and the differences between them were determined to be statistically significant (p<0.05). According to the results obtained; it has been determined that olive oil wastes have the potential to be used as a source of phenolic compounds, aroma and antioxidants to produce new and functional foods.