Biodegradation of polyphenolic compounds from olive mill wastewaters (OMW) during two-stage anaerobic co-digestion of agro-industrial mixturesBiodegradation of polyphenolic compounds from olive mill wastewaters (OMW) during two-stage anaerobic co-digestion of agro-industrial mixtures Peer-Reviewed Journal Publication Δημοσίευση σε Περιοδικό με Κριτές 2020-10-292020enDue to OMW toxicity, low pH values, polyphenols, oils and fats content, and high organic load their uncontrolled disposal to the sea, rivers and soil causes problems to both environment and public health. Olive mill wastewater (OMW) is a phenolic-rich industrial effluent that can be advantageously valorized by the anaerobic digestion to the methane and agricultural fertilizer productions. The aim of this study was to determine the influence of anaerobic co-digestion of OMW in mixture with cheese whey (CW) and liquid cow manure (LCM) on phenolic fraction derived from OMW. Total phenol content of the two-stage anaerobically co-digested agro-industrial mixtures was significantly decreased (up to 50% degradation for both mixtures in a ratio of 55% OMW:40% CW:5% LCM, v/v/v and 80% OMW:20% CW). Main phenolic compounds namely Gallic acid, hydroxytyrosol, tyrosol, p-coumaric acid and oleuropein were identified in OMW samples. All five individual phenols in all OMW mixtures were degraded to a large extent (80% degradation for the mixture in a ratio of 55 OMW:40 CW:5% LCM and 80 OMW:20% CW and 100% degradation for 20 OMW:80% LCM.http://creativecommons.org/licenses/by/4.0/Waste and Biomass Valorization11115783-5791 Vavouraki Aikaterini Βαβουρακη Αικατερινη Zakoura Maria V. Dareioti Margarita Kornaros Michael E. Springer Nature Anaerobic co-digestion Cheese whey Liquid cow manure Olive mill wastewater Polyphenols