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

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Sahin S., Bilgin M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.98, sa.4, ss.1271-1279, 2018 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 98 Sayı: 4
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jsfa.8619
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1271-1279
  • Anahtar Kelimeler: by-product, Olea europaea L., biophenols, oleuropein, antioxidant activity, review, SUPERCRITICAL-FLUID EXTRACTION, ULTRASOUND-ASSISTED EXTRACTION, SUPERHEATED LIQUID EXTRACTION, PHENOLIC-COMPOUNDS, ANTIOXIDANT ACTIVITY, BIOACTIVE COMPOUNDS, ANTIMICROBIAL ACTIVITY, EDIBLE OILS, IN-VITRO, OLEUROPEIN
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • İstanbul Üniversitesi-Cerrahpaşa Adresli: Hayır

Özet

Research 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 at 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 emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. (c) 2017 Society of Chemical Industry