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

Foods

Filomena Corbo¹  Alessandro Annunziato²  Maria Lisa Clodoveo³  Pasquale Crupi³ 

[1] Department of Pharmacy-Drug Science, University of Bari “Aldo Moro”, Via Orabona 4, 70125 Bari, Italy;Department of Soil, Plant and Food Sciences, University of Bari “Aldo Moro”, Via Orabona 4, 70125 Bari, Italy;Interdisciplinary Department of Medicine, University of Bari “Aldo Moro”, P.zza Giulio Cesare 11, 70124 Bari, Italy;

关键词: biophenols;    industrial waste;    green technologies;    secoiridoids;    energy saving;   

DOI  :  10.3390/foods11010103

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown