ArticleFoods (Basel, Switzerland)2024
Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 21 citations in OpenAlex.
- Dose-dependent effects of dietary olive leaf powder on growth, hematobiochemical indices, antioxidant capacity, immunity, cecal microbiota and economics of Japanese quail.Poultry science · 2026Article
- Phenolic composition, antioxidant capacity, enzyme inhibition, and aroma composition of lyophilized olive leaves of cv. Gemlik and Kilis Yağlık.Journal of food science and technology · 2026Article
- An Integrated Approach to Evaluate the Influence of DietaryAnimals : an open access journal from MDPI · 2026Article
- Potential of Plant-Based Oil Processing Wastes/By-Products as an Alternative Source of Bioactive Compounds in the Food Industry.Foods (Basel, Switzerland) · 2025Review
- From Waste to Resource: Chemical Characterization of Olive Oil Industry By-Products for Sustainable Applications.Molecules (Basel, Switzerland) · 2025Article
- From Waste to Value: Solubility and Dissolution Enhancement of Bioactive Extracts from Olive Leaves Using Poloxamers.Molecules (Basel, Switzerland) · 2025Article
- From Waste to Resource: Exploring Green Approaches for Phenolics Recovery from Olive Leaves.Antioxidants (Basel, Switzerland) · 2025Article
- Nutritional and Nutraceutical Support to the Failing Myocardium: A Possible Way of Potentiating the Current Treatment of Heart Failure.International journal of molecular sciences · 2024Review
- Optimization of Phenolic-Enriched Extracts from Olive Leaves via Ball Milling-Assisted Extraction Using Response Surface Methodology.Molecules (Basel, Switzerland) · 2024Article
- Phenolic Profiles in Olive Leaves from Different Cultivars in Tuscany and Their Use as a Marker of Varietal and Geographical Origin on a Small Scale.Molecules (Basel, Switzerland) · 2024Article
- Exploitation of Natural By-Products for the Promotion of Healthy Outcomes in Humans: Special Focus on Antioxidant and Anti-Inflammatory Mechanisms and Modulation of the Gut Microbiota.Antioxidants (Basel, Switzerland) · 2024Review
- Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain's Olive Oil Production.Foods (Basel, Switzerland) · 2024Article
- Potential Therapeutic Properties ofPharmaceuticals (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 3 countries.
Funding
Abstract
Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves contain valuable phenolic compounds with antioxidant, anti-inflammatory, hypoglycaemic, neuroprotective, and antiproliferative properties. Due to their richness in polyphenols with health-promoting properties, olive leaves can be considered a potential functional food ingredient. Thus, sustainable practices for reusing olive leaf waste are in demand. In this study, the polyphenolic content in olive leaves from different Portuguese locations was determined using HPLC-UV-Vis after defining the best fit-for-purpose liquid extraction strategy. The differences in the in vitro antioxidant activity in these samples were determined by several methodologies based on radical scavenging (against 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and peroxyl radical (ORAC)) and on reducing properties (cupric-reducing antioxidant capacity (CUPRAC), and Folin-Ciocalteu assay (FC)), to unveil the relationship between the profile and quantity of polyphenols with antioxidant mechanisms and their capacity. At last, the stability of extracted compounds upon lyophilization and exposition to surrogate biological fluids was assessed, envisioning the future incorporation of olive leaves extracted compounds in food products.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.