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Applications of bioactive compounds extracted from olive industry wastes: a review

2021Journal article Open access
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dc.contributor.authorMargaça, Fernanda M.A.
dc.contributor.authorSantos‐Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCabo Verde, Sandra
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-03-09T16:53:54Z
dc.date.available2022-03-09T16:53:54Z
dc.date.issued2021
dc.description.abstractThe wastes generated during the olive oil extraction process, even if presenting a negative impact for the environment, contain several bioactive compounds that have considerable health benefits. After suitable extraction and purification, these compounds can be used as food antioxidants or as active ingredients in nutraceutical and cosmetic products due to their interesting technological and pharmaceutical properties. The aim of this review, after presenting general applications of the different types of wastes generated from this industry, is to focus on the olive pomace produced by the two-phase system and to explore the challenging applications of the main individual compounds present in this waste. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycone, and verbascoside are the most abundant bioactive compounds present in olive pomace. Besides their antioxidant activity, these compounds also demonstrated other biological properties such as antimicrobial, anticancer, or anti-inflammatory, thus being used in formulations to produce pharmaceutical and cosmetic products or in the fortification of food. Nevertheless, it is mandatory to involve both industries and researchers to create strategies to valorize these byproducts while maintaining environmental sustainability.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to C2TN (UIDB/04349/2020), CIMO (UIDB/00690/2020) and Joana Madureira (SFRH/BD/136506/2018). Lillian Barros thank the national funding by FCT, P.I., through the institutional scientific employment program-contract. The authors thank the European Regional Development Fund (ERDF), through the Incentive System to Research and Technological development within the Portugal2020 Competitiveness and Internationalization Operational Program for the mobilizing project “BIOMA” (POCI- 01-0247-FEDER-046112). The Agroenvironment Unit is supported by Junta de Castilla y León (Escalera de Excelencia CLU-2018-04) co-funded by the P.O. FEDER of Castilla y León 2014–2020.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMadureira, Joana; Margaça, Fernanda M. A.; Santos‐Buelga, Celestino; Ferreira, Isabel C. F. R.; Cabo Verde, Sandra; Barros, Lillian (2021). Applications of bioactive compounds extracted from olive industry wastes: a review. Comprehensive Reviews in Food Science and Food Safety. ISSN 1541-4337. 21:1, p. 1-25pt_PT
dc.identifier.doi10.1111/1541-4337.12861pt_PT
dc.identifier.issn1541-4337
dc.identifier.urihttp://hdl.handle.net/10198/25189
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationCenter for Nuclear Sciences and Technologies
dc.relationMountain Research Center
dc.relationDEVELOPMENT OF FOOD BIOACTIVES THROUGH THE VALORIZATION OF OLIVE OIL PRODUCTION WASTES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectCosmeticspt_PT
dc.subjectFood fortificationpt_PT
dc.subjectOlive wastespt_PT
dc.subjectPharmaceuticalspt_PT
dc.titleApplications of bioactive compounds extracted from olive industry wastes: a reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCenter for Nuclear Sciences and Technologies
oaire.awardTitleMountain Research Center
oaire.awardTitleDEVELOPMENT OF FOOD BIOACTIVES THROUGH THE VALORIZATION OF OLIVE OIL PRODUCTION WASTES
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04349%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F136506%2F2018/PT
oaire.citation.endPage476pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage453pt_PT
oaire.citation.titleComprehensive Reviews in Food Science and Food Safetypt_PT
oaire.citation.volume21pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFerreira
person.familyNameCabo Verde
person.familyNameBarros
person.givenNameIsabel C.F.R.
person.givenNameSandra
person.givenNameLillian
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person.identifier.ridE-8500-2013
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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