Understanding the compositional changes of organic matter in torrefied olive mill pomace compost using infrared spectroscopy and chemometrics

Abstract

Composting olive mill pomace (OMP), the major by-product of the olive oil industry, is an attractive waste management practice in the context of sustainable food production. Thermal treatment of compost at mild temperatures (torrefaction) can aid to improve its characteristics as a soil amendment. This study aims to understand the chemical changes occurring during torrefaction of olive mill pomace-based (OMP) compost, as well as to evaluate the treatment effects on compost at different stages of maturation. Here, treatments at different temperatures (175, 225, and 275 °C) and duration (from 1 to 5 h) have been employed to obtain a sort of torrefied samples. In general, the H/C and O/C atomic ratios of compost samples decreased with torrefaction temperatures, which suggests an incipient coalification of the organic matter. Furthermore, the results showed that a combination of FT-NIR and FT-MIR spectroscopy using a low-level data fusion strategy is very sensitive to the molecular changes occurring both in the composting process and during heating. Principal Component Analysis (PCA) of the merged spectra revealed that the changes at 175 °C are mainly the loss of water (O–H contributions at 3300 and 5169 cm−1) together with the degradation of proteins (observed in the decrease of amide I and II characteristic bands). Furthermore, the samples heated at this temperature can still be differentiated by their initial maturation stage. On the other hand, thermochemical changes occurring at higher temperatures are more intense and make the samples more alike, independently of the composting time. When heating above 225 °C, the loss of O–H happens together with the decrease of aliphatic moieties, reflected in the bands 2920 and 2850 cm−1 (FT-MIR) and 4258, 4323, 5665, and 5781 cm−1 (FT-MIR). This can be attributed to the thermal degradation of cellulosic materials and, additionally, to the degradation of the residual oil in the case of poorly composted samples. Heated samples are characterized by the presence of carbonyl groups (1709 cm−1) and humic-like complex and polymerized aromatic structures (1579 cm−1). Since the characteristics of the torrefied compost at 275 °C are very similar regardless of the initial maturation stage, torrefaction may be a very interesting way to reduce the composting time of olive mill pomace to obtain a high-quality organic amendment for soil application.