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Review

Olive Tree Leaves—A Source of Valuable Active Compounds

CEB–Centre of Biological Engineering, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
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Processes 2020, 8(9), 1177; https://doi.org/10.3390/pr8091177
Received: 13 August 2020 / Revised: 8 September 2020 / Accepted: 15 September 2020 / Published: 17 September 2020
(This article belongs to the Special Issue Sustainable Development of Waste towards Green Growth)
The agricultural and processing activities of olive crops generate a substantial amount of food by-products, particularly olive leaves, which are mostly underexploited, representing a significant threat to the environment. Olive leaves are endowed with endogenous bioactive compounds. Their beneficial/health-promoting potential, together with environmental protection and circular economy, merit their exploitation to recover and reuse natural components that are potentially safer alternatives to synthetic counterparts. These biomass residues have great potential for extended industrial applications in food/dietary systems but have had limited commercial uses so far. In this regard, many researchers have endeavoured to determine a green/sustainable means to replace the conventional/inefficient methods currently used. This is not an easy task as a sustainable bio-processing approach entails careful designing to maximise the liberation of compounds with minimum use of (i) processing time, (ii) toxic solvent (iii) fossil fuel energy, and (iv) overall cost. Thus, it is necessary to device viable strategies to (i) optimise the extraction of valuable biomolecules from olive leaves and enable their conversion into high added-value products, and (ii) minimise generation of agro-industrial waste streams. This review provides an insight to the principal bioactive components naturally present in olive leaves, and an overview of the existing/proposed methods associated with their analysis, extraction, applications, and stability. View Full-Text
Keywords: olive leaves; by-products; bioactive compounds; polyphenols; extraction; sustainability olive leaves; by-products; bioactive compounds; polyphenols; extraction; sustainability
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MDPI and ACS Style

Markhali, F.S.; Teixeira, J.A.; Rocha, C.M.R. Olive Tree Leaves—A Source of Valuable Active Compounds. Processes 2020, 8, 1177. https://doi.org/10.3390/pr8091177

AMA Style

Markhali FS, Teixeira JA, Rocha CMR. Olive Tree Leaves—A Source of Valuable Active Compounds. Processes. 2020; 8(9):1177. https://doi.org/10.3390/pr8091177

Chicago/Turabian Style

Markhali, Fereshteh S., José A. Teixeira, and Cristina M.R. Rocha. 2020. "Olive Tree Leaves—A Source of Valuable Active Compounds" Processes 8, no. 9: 1177. https://doi.org/10.3390/pr8091177

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