Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries

Souilem, Safa; Fki, Ines; Kobayashi, Isao; Khalid, Nauman; Neves, Marcos A.; Isoda, Hiroko; Sayadi, Sami; Nakajima, Mitsutoshi

doi:10.1007/s11947-016-1834-7

Cited by 67 publications

(56 citation statements)

References 140 publications

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“…Olive trees (Olea europaea L.), belonging to the family Oleaceae, are one of the important economic crops all over the world [1]. In 1960, olive trees were introduced from the Mediterranean region into China as a commercial crop [2,3].…”

Section: Introductionmentioning

confidence: 99%

Seasonal Variations in the Chemical Composition of Liangshan Olive Leaves and Their Antioxidant and Anticancer Activities

Wang

Feng

et al. 2019

Foods

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The seasonal changes in the chemical composition of Olea europaea leaves from January to December at Liangshan (China) have been investigated. The highest total phenolic content (TPC), total flavonoid content (TFC), and free amino acid content (FAAC) levels were found in May and December, while the lowest levels were detected in April and September. The soluble protein content (SPC) and the soluble sugar content (SSC) were highest in spring but lowest in summer and winter. The levels of major phenolic compounds, including oleuropein, and luteolin-4’-O-glucoside, followed by apigenin-7-O-glucoside, quercetin, rutin, luteolin, and apigenin, increased during spring and winter but decreased during summer and autumn. In addition, phenolic extracts (PEs) showed dose-dependent antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide radical scavenging activity assays; the reducing power was tested. The anticancer activities of PE at various concentrations were assessed by a cell counting kit-8 (CCK-8), and the IC50 (50% effective concentration) to HEK293, HeLa, and S180 cells were 841.48, 7139, and 457.69 μg/mL, respectively. PE-treated S180 cells inhibited proliferation through activation of caspase-3/9 and disruption of the mitochondrial membrane potential. Thus, PE in Liangshan olive leaves possessed strong antioxidant and anticancer potential, and spring and winter were determined as optimal harvesting seasons.

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Section: Introductionmentioning

confidence: 99%

Seasonal Variations in the Chemical Composition of Liangshan Olive Leaves and Their Antioxidant and Anticancer Activities

Wang

Feng

et al. 2019

Foods

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“…Quantification was performed selecting the following emission wavelengths: Na 589. 6 20 Prosky, 21 and Prosky et al, 22 following the assay procedure reported by K-TDFR Megazyme. Total dietary fiber (TDF g 100g dm −1 ) value was corrected for protein and ash content.…”

Section: Chemical Characterization Of Olive Leaf Extractsmentioning

confidence: 99%

“…A number of reviews are available dealing with the recovery of value‐added components, mainly phenolic compounds, from olive leaves, and several techniques have been developed to reduce processing time and use of solvents while increasing yield …”

Section: Introductionmentioning

confidence: 99%

“…Olive leaves have long been known for their therapeutic and medicinal properties and they are used in both traditional and modern medicine; 4 they are an important source of phenolic compounds, such as oleuropein, verbascoside, hydroxytyrosol, and tyrosol, which all exhibit important biological activity -for example, antioxidant and antimicrobial properties. 5 A number of reviews are available dealing with the recovery of value-added components, mainly phenolic compounds, 3,6 from olive leaves, and several techniques have been developed to reduce processing time and use of solvents while increasing yield. 7,8 Olive-leaf extracts have been tested in animal feed as well as in food matrices with the aim of both improving the nutritional profile and enhancing chemical stability with regard to lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

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From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts

et al. 2019

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BACKGROUND Most olive by‐products, like olive leaves, are still undervalued despite their strong potential as a source of healthy and functional components. To exploit their potential use as active ingredients in complex food systems, it is of primary importance the knowledge of their composition and technological functionality which represented the objective of this work. RESULTS Phenolic extracts from olive leaves, obtained by extraction with pure water (Eth0) and two different water‐ethanol solutions (Eth30, Eth70), were characterized for their composition and technological properties such as water‐ / oil‐ holding ability, air/water surface activity, and emulsifying capacity at pH 4.5 and 7. Their chemical stability over time, at constant temperature, was also investigated. The technological properties were affected by extraction media and pH. Phenolic extracts displayed significant surface activity, showing dose‐dependent behavior. Surface properties were affected by pH and this result was confirmed by the emulsifying capacity. The extracts showed good oil‐holding capacity but limited water‐binding capacity. Eth70 showed the highest chemical stability, which was confirmed by the rate parameters obtained by modeling data using a Weibull model. CONCLUSION The results of this study highlight that olive leaves extracts can represent a useful ingredient in acidic lipid‐containing foods. © 2019 Society of Chemical Industry

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“…The recovery of sugars and other relevant compounds is the main goal when olive leaves are not subjected to the usual disposal methods (burning or animal feed). Oleanoic acid, mannitol, and oleuropein have been reported to be present in relatively high proportions in olive leaves . Oleanoic acid is of great biological interest because of its activity against diabetes and metabolic syndromes .…”

Section: Research On Different Types Of Olive‐derived Biomassesmentioning

confidence: 99%

Olive‐derived biomass as a source of energy and chemicals

Ruiz

Romero‐García

Romero

et al. 2017

Biofuels Bioprod Bioref

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Olive trees are cultivated in more than 40 countries worldwide over more than 10 million hectares. In addition to olive oil, a large amount of biomass is produced annually. All this biomass must be adequately handled and disposed of. Conventional disposal methods include direct burning or spreading in fields, but this has economical costs and environmental concerns, as well as wasting a source of energy and chemicals. This review summarizes the most recent proposals for the use of biomass derived from olive tree cultivation and olive oil production processes. Biomass produced from pruning, leaves, olive stones and pomace, extracted olive pomace, and olive waste water are considered, and the main options for processing are reviewed according to recent advances in the literature. The biorefinery concept applied to olive‐derived biomass is also presented and representative works are discussed. © 2017 Society of Chemical Industry and John Wiley & Sons, Ltd

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Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries

Cited by 67 publications

References 140 publications

Seasonal Variations in the Chemical Composition of Liangshan Olive Leaves and Their Antioxidant and Anticancer Activities

Seasonal Variations in the Chemical Composition of Liangshan Olive Leaves and Their Antioxidant and Anticancer Activities

From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts

Olive‐derived biomass as a source of energy and chemicals

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