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Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review
Olive oil production is a significant source of economic profit for Mediterranean nations, accounting for around 98 percent of global output. Olive oil usage has increased dramatically in recent years, owing to its organoleptic characteristics and rising knowledge of its health advantages. The cultu...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9678927/ https://www.ncbi.nlm.nih.gov/pubmed/36424930 http://dx.doi.org/10.3389/fnut.2022.1008349 |
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author | Selim, Samy Albqmi, Mha Al-Sanea, Mohammad M. Alnusaire, Taghreed S. Almuhayawi, Mohammed S. AbdElgawad, Hamada Al Jaouni, Soad K. Elkelish, Amr Hussein, Shaimaa Warrad, Mona El-Saadony, Mohamed T. |
author_facet | Selim, Samy Albqmi, Mha Al-Sanea, Mohammad M. Alnusaire, Taghreed S. Almuhayawi, Mohammed S. AbdElgawad, Hamada Al Jaouni, Soad K. Elkelish, Amr Hussein, Shaimaa Warrad, Mona El-Saadony, Mohamed T. |
author_sort | Selim, Samy |
collection | PubMed |
description | Olive oil production is a significant source of economic profit for Mediterranean nations, accounting for around 98 percent of global output. Olive oil usage has increased dramatically in recent years, owing to its organoleptic characteristics and rising knowledge of its health advantages. The culture of olive trees and the manufacture of industrial and table olive oil produces enormous volumes of solid waste and dark liquid effluents, involving olive leaves, pomace, and olive oil mill wastewaters. These by-products cause an economic issue for manufacturers and pose major environmental concerns. As a result, partial reuse, like other agronomical production wastes, is a goal to be achieved. Because these by-products are high in bioactive chemicals, which, if isolated, might denote components with significant added value for the food, cosmetic, and nutraceutical sectors, indeed, they include significant amounts of beneficial organic acids, carbohydrates, proteins, fibers, and phenolic materials, which are distributed differently between the various wastes depending on the olive oil production method and table olive agronomical techniques. However, the extraction and recovery of bioactive materials from chosen by-products is a significant problem of their reasonable value, and rigorous detection and quantification are required. The primary aims of this review in this context are to outline the vital bioactive chemicals in olive by-products, evaluate the main developments in extraction, purification, and identification, and study their uses in food packaging systems and safety problems. |
format | Online Article Text |
id | pubmed-9678927 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-96789272022-11-23 Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review Selim, Samy Albqmi, Mha Al-Sanea, Mohammad M. Alnusaire, Taghreed S. Almuhayawi, Mohammed S. AbdElgawad, Hamada Al Jaouni, Soad K. Elkelish, Amr Hussein, Shaimaa Warrad, Mona El-Saadony, Mohamed T. Front Nutr Nutrition Olive oil production is a significant source of economic profit for Mediterranean nations, accounting for around 98 percent of global output. Olive oil usage has increased dramatically in recent years, owing to its organoleptic characteristics and rising knowledge of its health advantages. The culture of olive trees and the manufacture of industrial and table olive oil produces enormous volumes of solid waste and dark liquid effluents, involving olive leaves, pomace, and olive oil mill wastewaters. These by-products cause an economic issue for manufacturers and pose major environmental concerns. As a result, partial reuse, like other agronomical production wastes, is a goal to be achieved. Because these by-products are high in bioactive chemicals, which, if isolated, might denote components with significant added value for the food, cosmetic, and nutraceutical sectors, indeed, they include significant amounts of beneficial organic acids, carbohydrates, proteins, fibers, and phenolic materials, which are distributed differently between the various wastes depending on the olive oil production method and table olive agronomical techniques. However, the extraction and recovery of bioactive materials from chosen by-products is a significant problem of their reasonable value, and rigorous detection and quantification are required. The primary aims of this review in this context are to outline the vital bioactive chemicals in olive by-products, evaluate the main developments in extraction, purification, and identification, and study their uses in food packaging systems and safety problems. Frontiers Media S.A. 2022-11-08 /pmc/articles/PMC9678927/ /pubmed/36424930 http://dx.doi.org/10.3389/fnut.2022.1008349 Text en Copyright © 2022 Selim, Albqmi, Al-Sanea, Alnusaire, Almuhayawi, AbdElgawad, Al Jaouni, Elkelish, Hussein, Warrad and El-Saadony. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Selim, Samy Albqmi, Mha Al-Sanea, Mohammad M. Alnusaire, Taghreed S. Almuhayawi, Mohammed S. AbdElgawad, Hamada Al Jaouni, Soad K. Elkelish, Amr Hussein, Shaimaa Warrad, Mona El-Saadony, Mohamed T. Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review |
title | Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review |
title_full | Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review |
title_fullStr | Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review |
title_full_unstemmed | Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review |
title_short | Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review |
title_sort | valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: a comprehensive review |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9678927/ https://www.ncbi.nlm.nih.gov/pubmed/36424930 http://dx.doi.org/10.3389/fnut.2022.1008349 |
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