Data in brief 26 (2019) 104555 Contents lists available at ScienceDirect Data in brief journal homepage: www.elsevier.com/locate/dib Data Article Data extracted from olive oil mill waste exposed to ambient conditions Luis Gonzalez-Martínez b, D. Hernandez a, b, * sar A. Astudillo , Fabia n Silva A b, David Gabriel c Ce a Instituto de Química de Recursos Naturales, Universidad de Talca, Talca, Chile b Departamento de Ciencias de la Computacio n, Universidad de Talca, Curico, Chile c GENOCOV Research Group, Department of Chemical, Biological and Environmental Engineering, Universitat noma de Barcelona, 08193, Bellaterra, Spain Auto a r t i c l e i n f o a b s t r a c t Article history: Recent studies show that the process of extraction of olive oil re- Received 10 December 2018 sults in a large amount of waste. Around 20% the oil is obtained in Received in revised form 13 August 2019 the process and the remaining 80% corresponds to mainly two Accepted 17 September 2019 types of waste, known as orujo and alperujo. These residues were Available online 23 September 2019 stored in pools for 6 months in an uncontrolled environment. The reservoirs are open and generate Odorous Volatile Organic Com- Keywords: pounds (VOCs) as products of waste decomposition. The data in Olive oil mill waste Open-air reservoirs this article corresponds of physical-chemical compounds of olive Odorants oil mill waste exposed to ambient conditions. The data was ob- Ilumina sequencing tained from two different oil mills, namely, Almazara del Pacífico located in the Alto Pangue area, Talca, Chile; and Agricola y Forestal Don Rafael oil mill, Molina, Chile. Samples were extracted directly from the oil mills to fill 200 L plastic containers that simulated the waste storage in oil mill reservoirs. Each sample was identified and standardized to a mass of 150 kg and moved and stored under uncontrolled ambient conditions at the Universidad de Talca, Curico , Chile. © 2019 The Authors. Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons. org/licenses/by/4.0/). * Corresponding author. E-mail address: castudillo@utalca.cl (C.A. Astudillo). https://doi.org/10.1016/j.dib.2019.104555 2352-3409/© 2019 The Authors. Published by Elsevier Inc. This is an open access article under the CC BY license (http:// creativecommons.org/licenses/by/4.0/). 2 lez-Martínez et al. / Data in brief 26 (2019) 104555 L. Gonza Specifications Table Subject Environmental Chemistry Specific subject area Odorous Volatile Organic Compounds. Type of data Table How data were acquired Chemical sampling from pools in open reservoir with Gas Chromatograph with Mass Spectrometer (GC/MS) (Thermo Fisher Scientific, Trace 1300/ISQELT) Data format Raw Parameters for data collection The containers were exposed to climatic conditions to simulate the conditions of the real problem. Description of data collection For the initial samples of fresh wastes from oil mills, a homogeneous sample of 1 kg was taken from each container and mixed to form a single sample per type of fresh waste. The samples were analyzed in triplicate to determine the initial characteristics of each residue. For monthly samples, eight sub-samples of 250 g each were obtained. Data source location Institution: Almazara del Pacífico and Agrícola y Forestal Don Rafael oil mill City/Town/Region: Alto Pangue area, Talca and Molina, respectively. Country: Chile Data accessibility Direct URL to data: goo.gl/tnPmVE Related research article Authors: Herna ndez D, Astudillo CA, Ferna ndez-Palacios E, Cataldo F, Tenreiro C, Gabriel D Title: Evolution of physical-chemical parameters, microbial diversity and VOCemissions of olive oil mill waste exposed to ambient conditions in openreservoirs. Journal: Waste Management https://doi.org/10.1016/j.wasman.2018.08.022 Value of the data  The data provides important information about the physical-chemical process of waste decomposition during the extraction of olive oil.  The data is useful for predicting the relationship between atmospheric variables and the variation of the physical- chemical properties of the oil mill waste.  The data shows how the waste decomposition over time is a result of the decomposition of the organic matter due to the biological and chemical action.  The data can be used to counteract or reuse waste.  Some of the data was analyzed in a previous paper [1]. The data reported in the present study corresponds to all the collected information. This information can be useful for more detailed studies.  To facilitate the analysis, the data has been placed in a spreadsheet which is publicly available. 1. Data The data in the article specified in Ref. [1], provides a comprehensive insight into the evolution of physical-chemical parameters of olive oil mill waste exposed to ambient condition in open reservoirs. The Measurements were made for six months, from June to November, involving environmental and composite indicators. These measurements were extracted from two distinct locations: Alto Pangue, Talca, Chile; and Molina, Chile. The study considered two different types of waste, namely Orujo and Alperujo. The Table 1 shows all the parameters and their respective unit measures [1]. The parameters were separated into two subsets. The first subset of parameters is composed of environmental variables such as precipitation, minimum temperature, maximum temperature, wind speed, and environmental humidity. The second subset considered composite indicators such as content moisture, crude protein, measuring heating value, ashes, crude fiber, fats, pH, molds and yeasts, and total phenolic, all these parameters are described with their measurements in the Table 1. 2. Experimental design, materials, and methods The sampling method is depicted in Fig. 1. The diagram shows the case when obtaining the orujo from the middle part of the container. The other three waste sampling processes, i.e., orujo obtained lez-Martínez et al. / Data in brief 26 (2019) 104555 L. Gonza 3 Table 1 Parameters under study as well as their respective unit of measurement. Parameter Measurement Precipitation Millimeter (mm) Minimum temperature Celsius degree ( C) Maximum temperature Celsius degree ( C) Wind Speed Kilometer Per Hour (Km/h) Relative Humidity Percentage (%) Moisture Content Percentage (%) Crude Protein Percentage (%) Measuring heating value Mega joules (MJ) Ashes Percentage (%) Crude Fiber Percentage (%) Fats Percentage (%) pH Dimensionless quantity Molds and yeasts (UFC g-1) Total Phenolic (mg-L) from the top (OT), as well as alperujo obtained from the top (AT) and middle part of the container (AM), are analogous. Fig. 1 shows three containers that store the mixed waste extracted from the two oil mills. Each container was stored under uncontrolled ambient conditions and were kept open and outdoors be- tween June and November. Each month, samples were extracted with the dredge and mixed to obtain a single representative sample. From this pool three sub-samples were obtained, and the physical- chemical variables detailed in Table 1 were measured. At the same time, sub-samples of the inter- mediate part (half of the height and diameter of each reservoir) were mixed to obtain a single representative sample. The resultant data is detailed in Table 3. The data is divided in four groups, and include the mea- surements for the alperujo obtained from the top of the container (AT), alperujo obtained from the Fig. 1. Orujo sampling obtained from the middle part of the container. 4 lez-Martínez et al. / Data in brief 26 (2019) 104555 L. Gonza Table 2 Environmental indicators acquired. Parameter June July August September October November Precipitation (mm) 10.60 25.60 4.50 3.20 15.10 2.50 Minimum Temperature (Tmin) ( C) 4.50 5.20 6.00 5.60 8.30 9.80 Maximum Temperature (Tmax) ( C) 13.00 14.20 19.00 21.50 22.50 25.20 Wind Speed (Wind) (Km $h^-1$) 4.00 10.40 7.50 8.50 9.20 10.50 Relative Humidity (%) 86.00 86.00 81.00 77.00 71.00 58.00 Table 3 Evolution of physical-chemical parameters of A and O in the upper (AT and AO) and in the intermediate (AM and OM) part of the containers. Parameter June July August September October November Average AT Moisture (%) 56.9 ± 0.1 62.7 ± 0.9 57.7 ± 1.2 43.0 ± 0.1 37.9 ± 1.0 32.9 ± 1.0 48.5 ± 12.2 Proteins (%) 8.5 ± 1.1 8.6 ± 0.2 8.2 ± 1.1 7.5 ± 0.7 6.4 ± 0.9 6.0 ± 0.9 7.5 ± 1.1 Measuring heating value (MJ) 22.5 ± 0.6 22.9 ± 0.8 22.9 ± 1.0 22.9 ± 1.0 22.7 ± 1.4 22.3 ± 1.3 22.7 ± 0.3 Ashes (%) 1.9 ± 0.2 1.8 ± 0.1 1.7 ± 0.1 1.9 ± 0.1 2.1 ± 0.1 2.3 ± 0.2 1.9 ± 0.2 Fibres (%) 91.5 ± 0.6 90.8 ± 0.4 91.0 ± 1.0 89.6 ± 0.2 88.7 ± 1.2 88.5 ± 1.1 90.0 ± 1.3 Fats (%) 12.0 ± 0.9 11.0 ± 1.0 10.4 ± 1.6 9.5 ± 1.1 88.7 ± 0.6 8.2 ± 1.2 10.0 ± 1.4 Ph 5.7 ± 0.3 5.6 ± 0.1 5.6 ± 0.1 5.6 ± 0.1 5.7 ± 0.2 5.7 ± 0.2 5.6 ± 0.0 Molds and yeasts (UFC g-1) 4.0 ± 0.0 5.0 ± 1.0 4.0 ± 0.0 6.0 ± 1.0 7.0 ± 6.0 6.0 ± 0.0 5.3 ± 1.2 Total Phenolic (mg-L) 13.1 ± 0.4 8.8 ± 0.2 8.6 ± 0.4 8.4 ± 0.5 12.4 ± 0.5 12.3 ± 0.5 10.6 ± 2.2 AM Moisture (%) 60.4 ± 1.3 68.9 ± 1.0 60.8 ± 1.6 56.0 ± 0.1 47.8 ± 1.5 43.0 ± 1.5 56.1 ± 9.4 Proteins (%) 8.3 ± 0.6 8.2 ± 0.7 8.1 ± 0.8 7.0 ± 0.6 6.9 ± 0.2 6.9 ± 0.5 7.5 ± 0.8 Measuring heating value (MJ) 22.5 ± 0.1 22.3 ± 0.1 23.0 ± 1.2 22.7 ± 1.4 22.3 ± 0.1 22.3 ± 0.9 22.6 ± 0.3 Ashes (%) 1.9 ± 0.1 1.3 ± 0.1 1.3 ± 0.1 1.9 ± 0.2 2.1 ± 0.2 2.2 ± 0.3 1.8 ± 0.4 Fibres (%) 88.5 ± 0.5 89.8 ± 0.7 90.3 ± 0.6 89.6 ± 0.2 88.9 ± 0.5 88.2 ± 0.7 89.2 ± 0.8 Fats (%) 8.5 ± 1.0 8.6 ± 1.0 8.6 ± 0.9 8.3 ± 1.1 8.0 ± 1.0 7.8 ± 1.1 8.3 ± 0.3 Ph 5.7 ± 0.3 5.6 ± 0.1 5.6 ± 0.1 5.7 ± 0.0 5.6 ± 0.2 5.7 ± 0.2 5.7 ± 0.0 Molds and yeasts (UFC g-1) 4.0 ± 0.0 5.0 ± 0.0 2.0 ± 1.0 3.0 ± 0.0 5.0 ± 0.0 1.0 ± 0.0 3.3 ± 1.6 Total Phenolic (mg-L) 13.3 ± 0.5 8.6 ± 0.5 8.9 ± 0.4 8.5 ± 0.9 12.3 ± 0.5 12.4 ± 0.6 10.7 ± 2.2 OT Moisture (%) 69.9 ± 0.1 70.7 ± 1.3 72.7 ± 0.3 69.0 ± 1.2 56.9 ± 0.5 41.5 ± 1.5 63.4 ± 12.1 Proteins (%) 8.4 ± 0.7 8.0 ± 1.0 7.6 ± 0.9 7.1 ± 0.2 6.3 ± 0.2 5.8 ± 0.1 7.2 ± 1.0 Measuring heating value (MJ) 22.1 ± 1.0 22.2 ± 1.1 22.3 ± 1.3 22.6 ± 1.4 22.9 ± 1.0 23.0 ± 1.2 22.5 ± 0.4 Ashes (%) 2.9 ± 0.3 3.2 ± 0.1 3.5 ± 0.2 3.7 ± 0.1 3.7 ± 0.1 4.3 ± 0.2 3.6 ± 0.5 Fibres (%) 87.5 ± 0.9 88.8 ± 2.2 85.2 ± 1.3 80.5 ± 1.7 78.5 ± 1.6 83.3 ± 1.0 83.9 ± 4.0 Fats (%) 11.4 ± 1.4 11.3 ± 1.5 10.8 ± 0.7 10.5 ± 1.3 10.0 ± 0.1 9.6 ± 1.4 10.6 ± 0.7 Ph 5.8 ± 0.2 5.8 ± 0.2 5.7 ± 0.1 5.6 ± 0.1 5.7 ± 0.2 5.6 ± 0.1 5.7 ± 0.1 Molds and yeasts (UFC g-1) 5.0 ± 0.0 7.0 ± 0.0 4.0 ± 0.0 4.0 ± 0.0 5.0 ± 0.0 7.0 ± 1.0 5.3 ± 1.4 Total Phenolic (mg-L) 13.6 ± 0.6 13.4 ± 0.6 13.6 ± 0.4 16.4 ± 0.5 18.4 ± 0.8 22.3 ± 0.6 16.3 ± 3.6 OM Moisture (%) 68.4 ± 0.1 70.7 ± 1.3 73.8 ± 0.5 68.0 ± 1.3 57.4 ± 1.6 47.3 ± 1.0 64.6 ± 10.3 Proteins (%) 8.3 ± 0.7 8.0 ± 1.0 7.9 ± 0.1 7.0 ± 0.4 6.5 ± 0.4 6.1 ± 0.6 7.3 ± 0.9 Measuring heating value (MJ) 21.9 ± 1.0 22.2 ± 1.1 22.1 ± 1.0 22.2 ± 1.1 22.7 ± 1.4 22.6 ± 0.5 22.5 ± 0.6 Ashes (%) 3.5 ± 0.3 3.2 ± 0.1 3.7 ± 0.2 4.0 ± 0.2 4.5 ± 0.3 5.0 ± 0.2 4.0 ± 0.6 Fibres (%) 84.3 ± 0.9 88.8 ± 2.2 87.0 ± 1.0 84.2 ± 1.6 80.3 ± 1.9 81.6 ± 1.2 83.9 ± 2.5 Fats (%) 8.33 ± 1.4 11.3 ± 1.5 7.3 ± 0.9 6.6 ± 0.9 6.0 ± 1.0 5.6 ± 1.9 18.6 ± 1.0 Ph 5.8 ± 0.2 5.8 ± 0.2 5.8 ± 0.1 5.8 ± 0.2 5.7 ± 0.2 5.7 ± 0.2 5.7 ± 0.1 Molds and yeasts (UFC g-1) 2.0 ± 0.0 5.0 ± 0.0 2.0 ± 1.0 4.0 ± 0.0 3.0 ± 0.0 2.0 ± 0.0 3.0 ± 1.3 Total Phenolic (mg-L) 14.6 ± 0.6 13.4 ± 0.6 13.8 ± 0.3 15.2 ± 0.1 19.2 ± 1.1 21.2 ± 0.9 16.1 ± 3.4 middle part of the container (AM), orujo obtained from the top of the container (oT), and orujo ob- tained from the middle part of the container (OM). For each group, the measurements indicated in Table 2 are shown for a period of six months. In each case, the average values and standard error are reported. lez-Martínez et al. / Data in brief 26 (2019) 104555 L. Gonza 5 Acknowledgments This work has been partially funded by the PIEI Quim BIO project, Universidad de Talca. We also want to express our gratitude to Agricola y Forestal Don Rafael and Almazaras del Pacífico for providing the final residues for further processing. Conflict of interest The authors declare that they have no known competing financial interests or personal relation- ships that could have appeared to influence the work reported in this paper. References [1] D. Hernandez, C.A. Astudillo, E. Fern andez-Palacios, F. Cataldo, C. Tenreiro, D. Gabriel, Evolution of physical-chemical pa- rameters, microbial diversity and VOC emissions of olive oil mill waste exposed to ambient conditions in open reservoirs, Waste Manag. 79 (2018) 501e509, https://doi.org/10.1016/j.wasman.2018.08.022.