Health benefits of olive oil and by-products and possible innovative applications for industrial processes

Abstract

In the last few years, the production of olive oil has incredibly increased due to its beneficial properties on human health. On the other hand, the amount of waste and by-products derived from the olive oil industry has increased as well, prompting the development of new fields of research aiming to reduce disposal costs and valorize bioactive compounds from the viewpoint of the green economy. Interestingly, olive oil and by-products contain numerous molecules, including phenols, exhibiting pleiotropic effects in both in vitro and in vivo studies. This review aims to describe the more recent studies focusing to identify and describe the potential roles and the new applications of extracts isolated from wastes and by-products or specific compounds, such as hydroxytyrosol (HT) and oleuropein. Extracts or bioactive molecules from olive oil and by-products have been proposed as a food additive, to produce biofuel, for animal feeding, and to create new matrices in bioremediation protocols. Moreover, bio-compounds have been described to have numerous beneficial effects on human health as they reduce the risk of developing certain chronic diseases. Despite the already published studies, more research is necessary to valorize bioactive compounds in olive oil and by-products, as well as their potential use to improve human health and green applications in different industrial processes. Keywords: extra virgin olive oil, by-products, olive leaf extract, bioactive compounds, human health, and industrial application

Dietary Olive Leaf Extract Differentially Modulates Antioxidant Defense of Normal and Aeromonas hydrophila-Infected Common Carp (Cyprinus carpio) via Keap1/Nrf2 Pathway Signaling: A Phytochemical and Biological Link

“…The observed growth-retardation effect of higher doses of the OLE in our study could be explained by the consortium of the different constituents as discussed above. Here, we detected that the fish group fed the 0.1% OLE and challenged with A. hydrophila exhibited the highest intestinal ALP activities either before or after the bacterial challenge in comparison to the control group, indicating improved fish disease resistance and survival rate with a lower level of igfbp mRNA expression compared to the other higher doses, which may be explained by the increased nutrient utilization at this level, thus enhancing growth and excreting antibacterial effects, in agreement with Sudjana et al [ 105 ], Gullón et al [ 106 ], and Centrone et al [ 107 ], who reported antibacterial efficacy of the OLE against Staphylococcus aureus and Escherichia coli . The increased ALP activities in the fish group treated with the 0.1% OLE in comparison to the control group strengthened the immune system’s response prior to or following the bacterial challenge and reduced the release of pro-inflammatory cytokines ( tnfα and il1β ) after the infection ( Figure 8 B,C).…”

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

“…Olive oil has a wide range of uses in food production, especially in the Mediterranean diet. It is used as an ingredient in dressings, for cooking and frying, and even as a substitute for animal fats in meat products [ 20 , 21 , 22 ]. Due to the high content of oleic acid and significant amounts of antioxidant compounds, olive oil can be successfully used in food preparation, including thermal processes [ 23 , 24 ].…”

“…substitute for animal fats in meat products [20][21][22]. Due to the high content of oleic acid and significant amounts of antioxidant compounds, olive oil can be successfully used in food preparation, including thermal processes [23,24].…”

Redundancy Analysis to Reduce the High-Dimensional Near-Infrared Spectral Information to Improve the Authentication of Olive Oil

“…Extra virgin olive oil (EVOO) is an excellent edible oil that is greatly prized for its taste and its beneficial health properties. , It consists of an Olea europaea juice obtained by mechanical procedures only, thus maintaining all of their favorable characteristics. EVOO is formed by a complex matrix of chemical compounds of two main groups.…”