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Review
. 2021 Dec 31;11(1):103.
doi: 10.3390/foods11010103.

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

Maria Lisa Clodoveo  1 , Pasquale Crupi  1 , Alessandro Annunziato  2 , Filomena Corbo  3
Affiliations
Review

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

Maria Lisa Clodoveo et al. Foods. .

Abstract

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.

Keywords: biophenols; energy saving; green technologies; industrial waste; secoiridoids.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Typical structures of phenolic compounds identified in olive leaves.
Figure 1
Figure 1
Typical structures of phenolic compounds identified in olive leaves.
Figure 2
Figure 2
Valorization of olive leaves by a circular economy approach.
See this image and copyright information in PMC

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