Enrichment of Phenolic Compounds from Olive Mill Wastewater and In Vitro Evaluation of Their Antimicrobial Activities

Table 2

Different quality parameters of olive oil with different concentrations of OMWW extract.

Concentration of OMWW extract in olive oil		Acid value	Peroxide value; (milliequivalents O2 kg^−1 oil)			TPC; (mgGA/g oil)
0.0%	Time zero	0.90  ±  0.05	14.1  ±  0.8	3.44  ±  0.05	0.42  ±  0.03	250.7  ±  2.1
	Time after three months	1.1  ±  0.04	18.1  ±  1.0	3.64  ±  0.04	0.49  ±  0.04	241.2  ±  1.6
0.5%		0.93  ±  0.04	15.2  ±  0.7	3.48  ±  0.06	0.44  ±  0.03	260.3  ±  1.1
1.0%		0.91  ±  0.05	14.2  ±  0.8	3.46  ±  0.05	0.43  ±  0.04	267.2  ±  1.6

Note. Results are expressed as average of three samples. Different small letters within column indicate significant difference (, ).