scholarly journals Olive Tree Leaves—A Source of Valuable Active Compounds

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1177
Author(s):  
Fereshteh Safarzadeh Markhali ◽  
José A. Teixeira ◽  
Cristina M. R. Rocha
Keyword(s):  
Olive Tree ◽  
Industrial Applications ◽  
Added Value ◽  
Bioactive Components ◽  
Waste Streams ◽  
Olive Leaves ◽  
Health Promoting ◽  
Olive Tree Leaves ◽  
Fossil Fuel Energy ◽  
By Products

The agricultural and processing activities of olive crops generate a substantial amount of food by-products, particularly olive leaves, which are mostly underexploited, representing a significant threat to the environment. Olive leaves are endowed with endogenous bioactive compounds. Their beneficial/health-promoting potential, together with environmental protection and circular economy, merit their exploitation to recover and reuse natural components that are potentially safer alternatives to synthetic counterparts. These biomass residues have great potential for extended industrial applications in food/dietary systems but have had limited commercial uses so far. In this regard, many researchers have endeavoured to determine a green/sustainable means to replace the conventional/inefficient methods currently used. This is not an easy task as a sustainable bio-processing approach entails careful designing to maximise the liberation of compounds with minimum use of (i) processing time, (ii) toxic solvent (iii) fossil fuel energy, and (iv) overall cost. Thus, it is necessary to device viable strategies to (i) optimise the extraction of valuable biomolecules from olive leaves and enable their conversion into high added-value products, and (ii) minimise generation of agro-industrial waste streams. This review provides an insight to the principal bioactive components naturally present in olive leaves, and an overview of the existing/proposed methods associated with their analysis, extraction, applications, and stability.

scholarly journals Eco-Friendly Extraction and Characterisation of Nutraceuticals from Olive Leaves

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3481 ◽  
Author(s):  
Cinzia Benincasa ◽  
Ilaria Santoro ◽  
Monica Nardi ◽  
Alfredo Cassano ◽  
Giovanni Sindona
Keyword(s):  
Olive Tree ◽  
Food Supplement ◽  
Industrial Applications ◽  
Added Value ◽  
Green Solvents ◽  
Olive Leaves ◽  
Liquid Chromatography Tandem Mass ◽  
Pharmaceutical Industries ◽  
High Concentrations ◽  
Extraction Power

Olive tree (Olea europaea L.) leaf, a waste by-product of the olive oil industry, is an inexpensive and abundant source of biophenols of great interest for various industrial applications in the food supplement, cosmetic, and pharmaceutical industries. In this work, the aqueous extraction of high-added value compounds from olive leaves by using microfiltered (MF), ultrapure (U), and osmosis-treated (O) water was investigated. The extraction of target compounds, including oleuropein (Olp), hydroxytyrosol (HyTyr), tyrosol (Tyr), verbascoside (Ver), lutein (Lut), and rutin (Rut), was significantly affected by the characteristics of the water used. Indeed, according to the results of liquid chromatography tandem mass spectrometry, the extracting power of microfiltered water towards rutin resulted very poor, while a moderate extraction was observed for oleuropein, verbascoside, and lutein. On the other hand, high concentrations of hydroxytyrosol were detected in the aqueous extracts produced with microfiltered water. The extraction power of ultrapure and osmosis-treated water proved to be very similar for the bio-active compounds oleuropein, verbascoside, lutein, and rutin. The results clearly provide evidence of the possibility of devising new eco-friendly strategies based on the use of green solvents which can be applied to recover bioactive compounds from olive leaves.

scholarly journals Analytical Characterization of Water-Soluble Constituents in Olive-Derived By-Products

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1299
Author(s):  
Pablo Doménech ◽  
Aleta Duque ◽  
Isabel Higueras ◽  
José Luis Fernández ◽  
Paloma Manzanares
Keyword(s):  
Olive Tree ◽  
Mediterranean Area ◽  
Water Soluble ◽  
Olive Pomace ◽  
Olive Leaves ◽  
Olive Stone ◽  
Olive Trees ◽  
Tree Pruning ◽  
By Products

Olive trees constitute one of the largest agroindustries in the Mediterranean area, and their cultivation generates a diverse pool of biomass by-products such as olive tree pruning (OTP), olive leaves (OL), olive stone (OS), and extracted olive pomace (EOP). These lignocellulosic materials have varying compositions and potential utilization strategies within a biorefinery context. The aim of this work was to carry out an integral analysis of the aqueous extractives fraction of these biomasses. Several analytical methods were applied in order to fully characterize this fraction to varying extents: a mass closure of >80% was reached for EOP, >76% for OTP, >65% for OS, and >52% for OL. Among the compounds detected, xylooligosaccharides, mannitol, 3,4-dihydroxyphenylglycol, and hydroxytyrosol were noted as potential enhancers of the valorization of said by-products. The extraction of these compounds is expected to be more favorable for OTP, OL, and EOP, given their high extractives content, and is compatible with other utilization strategies such as the bioconversion of the lignocellulosic fraction into biofuels and bioproducts.

scholarly journals Bioactive components and health effects of pecan nuts and their byproducts: a review

2018 ◽  
Vol 1 ◽  
Author(s):  
Emilio Alvarez-Parrilla ◽  
Rafael Urrea-López ◽  
Laura A. de la Rosa
Keyword(s):  
Sensory Quality ◽  
Raw Materials ◽  
Polyphenolic Compounds ◽  
Bioactive Components ◽  
Phytochemical Content ◽  
Native Tree ◽  
Health Promoting ◽  
By Products ◽  
Polymeric Structures ◽  
Potential Use

Pecan is a North American native tree that produces a stone fruit or kernel, commonly known as pecan nut,which is highly valuable worldwide due to its sensory quality, and health promoting properties derived from the presence of mono- and polyunsaturated fatty acids, tocopherols and monomeric and polymeric polyphenolic compounds. The increase in the demand for pecan nut leads to an increase in by-products such as leaves, cake and principally nutshell, which have high contents of bioactive components, making them interesting raw materials to produce nutraceuticals with health benefits. The phytochemical content of pecan oil and kernel, as well as that of the main pecan by-products is discussed in detail, paying special attention to the presence of individual polyphenols with monomeric and polymeric structures. Finally, studies regarding the biological activity and potential use of pecan oil, kernel and by-products are summarized and discussed.

scholarly journals Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2931 ◽  
Author(s):  
Pedro Ferreira-Santos ◽  
Elisa Zanuso ◽  
Zlatina Genisheva ◽  
Cristina M. R. Rocha ◽  
José A. Teixeira
Keyword(s):  
Phenolic Compounds ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Food Additives ◽  
Extraction Methods ◽  
Industrial Applications ◽  
Added Value ◽  
Green Technologies ◽  
By Products ◽  
Pine Species

In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production. Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective. Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities. Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles. Pine extracts have attracted the researchers’ attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc., and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics. Phenolic compounds are responsible for many of these bioactivities. However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species. The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications.

scholarly journals Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1236
Author(s):  
Ramona Abbattista ◽  
Giovanni Ventura ◽  
Cosima Damiana Calvano ◽  
Tommaso R. I. Cataldi ◽  
Ilario Losito
Keyword(s):  
Mass Spectrometry ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Structural Information ◽  
Oil Production ◽  
Economic Problem ◽  
Added Value ◽  
Olive Leaves ◽  
Mediterranean Countries ◽  
By Products

In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.

scholarly journals Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 103
Author(s):  
Maria Lisa Clodoveo ◽  
Pasquale Crupi ◽  
Alessandro Annunziato ◽  
Filomena Corbo
Keyword(s):  
Bioactive Compounds ◽  
Circular Economy ◽  
Environmental Issues ◽  
Olive Tree ◽  
Olive Leaves ◽  
Functional Ingredients ◽  
Extraction Solvent ◽  
Health Promoting ◽  
Olea Europea ◽  
Insight Into

Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at any given mill, which are generally discarded, causing economic and environmental issues. However, these are rich sources of natural bioactive compounds (i.e., polyphenols), which have health-promoting potential. Thus, the valorization of olive leaves by recovering and reusing their components should be a must for food sustainability and circular economy. This review provides an insight into the principal polyphenols present in olive leaves, together with agronomic variables influencing their content. It also summarizes the recent advances in the application of novel extraction technologies that have shown promising extraction efficacy, reducing the volume of extraction solvent and saving time and cost. Moreover, potential industrial uses and international patents filed in the pharmaceutic, food, and cosmetic sectors are discussed.

The olive-tree leaves as a source of high-added value molecules: Oleuropein

2020 ◽  
pp. 131-180 ◽  
Author(s):  
Lídia A.S. Cavaca ◽  
Ignacio M. López-Coca ◽  
Guadalupe Silvero ◽  
Carlos A.M. Afonso
Keyword(s):  
Olive Tree ◽  
Added Value ◽  
Tree Leaves ◽  
Olive Tree Leaves

Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods

2019 ◽  
Vol 20 (10) ◽  
pp. 776-786 ◽  
Author(s):  
Charalampia Dimou ◽  
Haralabos C. Karantonis ◽  
Dimitrios Skalkos ◽  
Antonios E. Koutelidakis
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Value Added ◽  
Environmental Issues ◽  
Waste Streams ◽  
Functional Ingredients ◽  
Fruit Processing ◽  
Health Promoting ◽  
By Products ◽  
Value Added Products

Owning to the increase in the world population as well as the consumer’s awareness on the health benefits of consumption of fruits, the demand for both fresh and processed fruits has been increased. The by-product and waste streams generated from fruit processing industries are extremely diverse, owning mainly to different fruits varieties and the wide range of the processes employed towards the production of the end fruit-based products. Due to the increasing production and processing of fruits, disposal of waste and by-product streams has become a serious issue, since these materials are prone to microbial spoilage. Also, the inappropriate waste management practices pose severe environmental issues. Furthermore, the costs of drying and storage of fruit processing residues are economically limiting factors hindering their further exploitation. Therefore, fruit processing by-products such as peels, seeds and unused flesh are often utilized as fertilizers. On the other hand, plant residues contain biomolecules such as vitamins, proteins, minerals, antioxidants and aromatic oil. Recovery of bioactive compounds holds a great potential for their usage in food industry as functional ingredients and nutraceuticals or in pharmaceutical and in cosmetic applications. So, valorization of plant fruit processing by-products to high-value added compounds, constitute a promising alternative not only for addressing fruit residues management issues but also leading to the production of functional food products of high nutritional value, with several potential beneficial health effects. The aim of this paper is to highlight current trends in addressing environmental issues caused by the production of high volumes of specific categories of fruit processing waste streams by investigating their potential usage as natural raw materials for the recovery of valuable bioactive compounds (such as polyphenols, dietary fibers or aromatic oil). The extracted nutrients may be used in the industrial food sector for the production of functional foods, nutraceuticals or even as health promoting natural pharmaceutical ingredients or additives for the production of innovative enriched foods. </p><p> Highlights: • Fruit processing by product streams are rich in bioactive compounds. </p><p> • Integration of fruit by-products and waste streams to value added products such as additives, unconventional oil, bioactive compounds and novel functional products is a very interesting approach regarding fruit processing residues exploitation. </p><p> • Recovering of biomolecules from fruit residues by non-thermal processes could lead to the efficient production of highly purified functional ingredients. </p><p> • Negative-valued fruit processing residues could be recycled for the production of health promoting value added products.

scholarly journals Innovative Olive Tree Leaves Shredder Prototype for the Valorization of Wasted Leaves: An Application to High-Quality Compost Production

2021 ◽  
Vol 13 (16) ◽  
pp. 9421
Author(s):  
Alessio Cappelli ◽  
Nicola Menditto ◽  
Enrico Cini
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Tree Leaves ◽  
High Quality ◽  
Improvement Strategies ◽  
The Mediterranean ◽  
Olive Tree Leaves ◽  
By Products

Extra virgin olive oil is considered worldwide as one of the most important products, a standard bearer of the Mediterranean diet. Despite this, the production chain of extra virgin olive oil generates four times more waste than quantity of oil. For this reason, the disposal of olive mill wastes represents a significant environmental problem in all the Mediterranean countries. In this direction, several innovations and improvement strategies were proposed in the literature to correctly manage these by-products and, in some cases, to valorize them by the recovery of polyphenols and other interesting substances. However, innovations and improvement strategies for the valorization of olive tree leaves are definitely neglected in the literature, thus motivating this work. The aims of this work are as follow: firstly, to develop and test an innovative olive tree leaves shredder prototype to help olive oil millers in the management of waste leaves deriving from pruning and olive oil production; secondly, to test the combination of the minced olive tree leaves with other by-products in the production of high-quality compost. The results showed the effectiveness of the tested olive tree leaves shredder in significantly reducing the volume occupied by the leaves by 40%. Moreover, the mixing of the minced olive tree leaves with other by-products lead to a high-quality compost which, in accordance with Italian legislation, could even be certified and labeled with this denomination. Future research will investigate the quantification of the benefits in terms of environmental impacts using life cycle assessment.

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