Bioconversion of Wastes from the Olive Oil and Confectionary Industries: Spectroscopic Study of Humic Acids

Abstract

Structural changes in humic acids extracted from composted mixtures of sesame bark with the paste of olive mill wastewater or exhausted olive cake, were investigated using FTIR spectroscopy and solid state ¹³C CP/MAS techniques. The C/N ratio and organic matter degradation decreased significantly after 6 months of composting. The FTIR spectra of humic acids content showed an increase in the aromatic compounds content and a degradation of aliphatic chains. During composting, nuclear magnetic resonance ¹³C spectral analyses confirmed that aromatic groups exhibited a slight increase while the aliphatic groups decreased and disappeared at the end of the composting process. These results showed that during composting, aliphatic chains were preferentially oxidized, while aromatic macromolecules were bio converted into highly functionalized compounds.

Keywords:

• AGRO-FOOD WASTES COMPOSTING
• HUMIC ACIDS
• MATURITY
• FTIR SPECTROSCOPY
• 13C NMR