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J Sci Food Agric. 2017 Aug 11. doi: 10.1002/jsfa.8619. [Epub ahead of print]

Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: A review.

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1
Istanbul University, Engineering Faculty, Department of Chemical Engineering, 34320 Avcilar, Istanbul, Turkey.

Abstract

Researches into finding new uses for by-products of table olive and olive oil industry are of great value not only to the economy, but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving to the mill, it is worth obtaining high added-value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasized by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field.

KEYWORDS:

Antioxidant activity; Biophenols; By-product; Olea europaea L.; Oleuropein; Review

PMID:
28799642
DOI:
10.1002/jsfa.8619
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