4.7 Article

Olive Mill Wastewater as Source of Polyphenols with Nutraceutical Properties

Related references

Note: Only part of the references are listed.
Article Environmental Sciences

Treatment technologies for olive mill wastewater with impacts on plants

Sumera Shabir et al.

Summary: Olive mill wastewater (OMW) generated by olive oil production contains high levels of salt, organic matter, suspended particles, and toxic chemicals (especially phenols), which leads to increased biological and chemical oxygen demand. However, after pretreatment and treatment processes, OMW can have positive effects on plant development due to its high mineral content and organic matter. Evaluating the effects of treated and untreated OMW on soil fertility can provide insights into its potential role in increasing soil productivity.

ENVIRONMENTAL RESEARCH (2023)

Article Nutrition & Dietetics

Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment

Doretta Cuffaro et al.

Summary: This study examines the combination of olive leaf extract and extra virgin olive oil extract, which shows improved antioxidant and anti-inflammatory properties compared to the singular olive oil extract. This extract may have potential in the field of nutraceuticals.

NUTRIENTS (2023)

Article Biochemistry & Molecular Biology

Insights into the Antioxidant/Antiradical Effects and In Vitro Intestinal Permeation of Oleocanthal and Its Metabolites Tyrosol and Oleocanthalic Acid

Doretta Cuffaro et al.

Summary: This study investigates the antioxidant effects of high-value polyphenol oleocanthal (OC) and its main metabolites, tyrosol (Tyr) and oleocanthalic acid (OA), as well as their impact on cell viability. The results demonstrate the promising properties of OC, OA, and Tyr against oxidative diseases, including their ability to scavenge reactive oxygen species and permeate the intestinal membrane.

MOLECULES (2023)

Review Food Science & Technology

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Khaoula Khwaldia et al.

Summary: Among the important agro-industrial activities in the Mediterranean basin, olive oil production has a significant impact on the economy of Mediterranean countries. The byproducts generated from olive oil extraction, including leaves, pomace residues, stones, and wastewater, have severe environmental impacts due to their phytotoxicity and organic content. Olive oil byproducts are considered as inexpensive and abundant raw materials rich in bioactive compounds, which can be used in various industries. Recent studies have explored the use of olive byproducts and their functional compounds to enhance the functional properties of packaging systems, contributing to sustainable food preservation and promoting circular economy.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

Article Food Science & Technology

Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage

Jasmine Esposito Salsano et al.

Summary: The health benefits of extra-virgin olive oil are closely related to the presence of phenolic compounds. This study reveals that storage conditions are crucial in controlling the concentration of phenolic compounds in olive oil, with light exposure and higher temperatures leading to more significant degradation.

FOODS (2022)

Review Chemistry, Applied

State of knowledge on chemical, biological and nutritional properties of olive mill wastewater

Mohamed Reda Zahi et al.

Summary: The Mediterranean olive oil industries produce a large quantity of olive mill wastewater (OMWW), which is released into the nature without pretreatment, causing high toxicity and pollution. Efforts should be made to develop suitable treatment methods to eliminate its pollution risk.

FOOD CHEMISTRY (2022)

Article Biochemistry & Molecular Biology

Anti-Inflammatory Activity of Olive Oil Polyphenols-The Role of Oleacein and Its Metabolites

Vania Costa et al.

Summary: It has been found that oleacein, the main polyphenolic compound in olive oil, and its metabolites have anti-inflammatory potential. They can reduce the production of pro-inflammatory substances by macrophages. Oleacein can also inhibit the activity of enzymes associated with inflammation, but other metabolites do not have significant inhibitory effects. These results indicate the anti-inflammatory activity of olive oil polyphenols.

BIOMEDICINES (2022)

Article Nutrition & Dietetics

The Extra Virgin Olive Oil Polyphenol Oleocanthal Exerts Antifibrotic Effects in the Liver

Daniela Gabbia et al.

Summary: This study evaluated the anti-fibrotic and anti-inflammatory effects of oleocanthal extracted from extra virgin olive oil. Results showed that OC can significantly downregulate fibrotic and inflammatory gene expression, offering a promising therapeutic approach for liver fibrosis.

FRONTIERS IN NUTRITION (2021)

Review Nutrition & Dietetics

Impact of Mediterranean Diet on Chronic Non-Communicable Diseases and Longevity

Ligia J. Dominguez et al.

Summary: In the past 150 years, the average life expectancy of the world population has significantly increased, with a focus on food combination patterns in nutrition research. The Mediterranean diet has been associated with numerous health benefits and is considered ecologically sustainable.

NUTRIENTS (2021)

Review Chemistry, Multidisciplinary

Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

Paola Foti et al.

Summary: Olive oil production is crucial for the economies of many Mediterranean countries, but it also generates a substantial amount of solid and liquid by-products. Recent studies have revealed the diverse bioactivities of olive by-products and optimized methods for extracting phenols, as well as the microbial involvement in by-product treatment. Further research is needed to explore the potential of olive oil by-products as sources of high nutritional value compounds for new functional additives or ingredients.

APPLIED SCIENCES-BASEL (2021)

Review Biochemistry & Molecular Biology

Olive Polyphenols: Antioxidant and Anti-Inflammatory Properties

Monica Bucciantini et al.

Summary: Oxidative stress and inflammation are major causes of chronic diseases, leading to the search for new active substances without side effects. Plant-derived compounds offer potential as anti-inflammatory and antioxidant molecules, with natural products being structurally optimized by evolution for specific biological functions. Extensive studies have shown the therapeutic effects of polyphenols from extra virgin olive oil against various chronic diseases, highlighting their role in inhibiting molecular signaling pathways activated by oxidative stress.

ANTIOXIDANTS (2021)

Review Food Science & Technology

Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques

Ramona Abbattista et al.

Summary: The increase in olive oil consumption has led to a significant amount of by-products such as olive leaves, pomace, and olive oil mill wastewaters. These by-products contain bioactive compounds that can be valuable for various industries, but their extraction and recovery require detailed identification and quantification. Analytical methods like LC-MS are commonly used to identify and quantify these bioactive compounds, with MS being a useful tool in providing structural information.

FOODS (2021)

Article Biochemistry & Molecular Biology

Olive Mill and Winery Wastes as Viable Sources of Bioactive Compounds: A Study on Polyphenols Recovery

Paulina Tapia-Quiros et al.

ANTIOXIDANTS (2020)

Article Food Science & Technology

Olive mill wastewater as a potential source of antibacterial and anti- inflammatory compounds against the food-borne pathogen Campylobacter

Jose Manuel Silvan et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

Review Nutrition & Dietetics

Olive Oil Effects on Colorectal Cancer

Antonio Maria Borzi et al.

NUTRIENTS (2019)

Article Biochemistry & Molecular Biology

Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils

Carmine Negro et al.

ANTIOXIDANTS (2019)

Review Biochemistry & Molecular Biology

Potential Health Benefits of Olive Oil and Plant Polyphenols

Monika Gorzynik-Debicka et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Review Food Science & Technology

Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods

Nicola Caporaso et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Review Food Science & Technology

Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

M. Antonia Nunes et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Agricultural Engineering

Olive by-products: Challenge application in cosmetic industry

Francisca Rodrigues et al.

INDUSTRIAL CROPS AND PRODUCTS (2015)

Article Chemistry, Applied

Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity

Cristiano Augusto Ballus et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)

Review Food Science & Technology

Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants

Mariana Araujo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Biochemistry & Molecular Biology

Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS

Maria Tasioula-Margari et al.

ANTIOXIDANTS (2015)

Article Food Science & Technology

Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater

Inass Leouifoudi et al.

FOOD SCIENCE AND TECHNOLOGY (2014)

Review Agronomy

Effects of spreading olive mill wastewater on soil properties and crops, a review

A. C. Barbera et al.

AGRICULTURAL WATER MANAGEMENT (2013)

Article Peripheral Vascular Disease

Polyphenols, Inflammation, and Cardiovascular Disease

Christy C. Tangney et al.

CURRENT ATHEROSCLEROSIS REPORTS (2013)

Article Biochemistry & Molecular Biology

Effect of olive oil phenols on the production of inflammatory mediators in freshly isolated human monocytes

Patrizia Rosignoli et al.

JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2013)

Article Environmental Sciences

Effects of the agronomic use of olive oil mill wastewater:: Field experiment

Jordi Sierra et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2007)