Clodoveo Maria Lisa, Crupi Pasquale, Annunziato Alessandro, Corbo Filomena
Interdisciplinary Department of Medicine, University of Bari "Aldo Moro", P.zza Giulio Cesare 11, 70124 Bari, Italy.
Department of Soil, Plant and Food Sciences, University of Bari "Aldo Moro", Via Orabona 4, 70125 Bari, Italy.
Foods. 2021 Dec 31;11(1):103. doi: 10.3390/foods11010103.
Olive tree ( L.) leaves represent around 10% of the total weight of olives arriving at any given mill, which are generally discarded, causing economic and environmental issues. However, these are rich sources of natural bioactive compounds (i.e., polyphenols), which have health-promoting potential. Thus, the valorization of olive leaves by recovering and reusing their components should be a must for food sustainability and circular economy. This review provides an insight into the principal polyphenols present in olive leaves, together with agronomic variables influencing their content. It also summarizes the recent advances in the application of novel extraction technologies that have shown promising extraction efficacy, reducing the volume of extraction solvent and saving time and cost. Moreover, potential industrial uses and international patents filed in the pharmaceutic, food, and cosmetic sectors are discussed.
油橄榄（Olea europaea L.）叶占抵达任何特定油厂的橄榄总重量的约10%，这些叶子通常被丢弃，从而造成经济和环境问题。然而，它们是天然生物活性化合物（即多酚）的丰富来源，具有促进健康的潜力。因此，通过回收和再利用油橄榄叶的成分来实现其价值增值，对于食品可持续性和循环经济来说应该是必不可少的。本综述深入探讨了油橄榄叶中存在的主要多酚，以及影响其含量的农艺变量。它还总结了新型提取技术应用的最新进展，这些技术已显示出有前景的提取效果，减少了提取溶剂的用量，并节省了时间和成本。此外，还讨论了在制药、食品和化妆品领域的潜在工业用途和已提交的国际专利。
