María África Fernández-Prior

Aug 18, 2023 | ift.onlinelibrary.wiley.com | Antonio Garrido-Fernández |Belén Caballero-Guerrero |Fernando G. Fermoso |María África Fernández-Prior

1 INTRODUCTION The term “alperujo” refers to a semi-solid paste composed of vegetation water and olive pomace, which is obtained during the olive oil extraction process when the two-phase system is applied (Klen & Vodopivec, 2012). Low water activity and a pH ranging from 4.0 to 6.0 typically characterize it. Furthermore, it contains numerous organic compounds, including diverse types of bio-phenols (Alburquerque et al., 2004; Dermeche et al., 2013; El-Abbassi et al., 2012).