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Olive tree ( Olea europaea L.) leaf as a waste by‐product of table olive and olive oil industry: a review
Author(s) -
Şahin Selin,
Bilgin Mehmet
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8619
Subject(s) - olea , olive oil , olive trees , agriculture , food industry , microbiology and biotechnology , value added , nutraceutical , by product , food science , biology , horticulture , ecology , biochemistry , economics , macroeconomics
Research into finding new uses for by‐products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added‐value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree ( Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry