Structural Changes of Humic Acids During Olive Mill Pomace Composting |
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| Authors: | U Tomati E Madejon E Galli D Capitani AL Segre |
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| Institution: | 1. Int. Bank Edible Saprophytic Mushrooms (IBEV), CNR Monterotondo Scalo, Rome, Italy;2. Instituto de Recursos Naturales y Agrobiologia de Sevilla, CSIC, Sevilla, Spain;3. Istituto di Chimica Nucleare, CNR Monterotondo Scalo, Rome, Italy |
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| Abstract: | The aim of this work was to characterize the humic acids during composting using both chemical and spectroscopic analytical methods. Humic acids (HA) were extracted from olive mill pomace (OMP) after 5, 10, 21, 32, 48, 60, 84, 95, 109 and 153 days of composting and their elemental composition, functional groups, molecular weight, 13C CP-MAS NMR and FTIR spectra were determined. Elemental composition of HA showed a decrease of carbon content from 56.8% to 47.1% and an increase of oxygen content from 32.7 % to 43.3%. A slight increase of carboxylic groups was observed with no variation of phenolic groups. The molecular weight of HA determined by gel chromatography showed that after 95 days of composting the molecular weight of about 40% of the polymers was greater than 102 KDalton. The 13C CPMAS NMR and FTIR spectra of HA showed compositional and structural changes indicating a slight increase of polysaccharides and aromatic groups and a decrease of long aliphatic chains during the composting. |
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