THE OLIVE TREE, A SOURCE OF ANTIOXIDANT COMPOUNDS

  • Gabriella Tamasi Department of Biotechnologies, Chemistry and Pharmacy, University of Siena
  • Claudia Bonechi Department of Biotechnologies, Chemistry and Pharmacy, University of Siena
  • Anastasiya Belyakova Department of Biotechnologies, Chemistry and Pharmacy, University of Siena
  • Alessio Pardini Department of Biotechnologies, Chemistry and Pharmacy, University of Siena
  • Claudio Rossi Department of Biotechnologies, Chemistry and Pharmacy, University of Siena; Operative Unit, University of Siena, CampoVerde, Calabria
Keywords: Antioxidant, olive tree, pomace, olive leaves, polyphenols, flavonoids, carotenoids

Abstract

Products from Olea europaea L. i.e. leaves, olive oil and pomace are promising sources of bioactive compounds. In leaves, antioxidant compounds show a concentration dependence on the vegetative cycle of the trees, higher antioxidant concentration coinciding with seasonal vegetative changes. Olive oil, but particularly pomances are a rich source of health-giving effect compounds more specifically polyphenolic antioxidants. Many of these compounds may be of interest for pharmaceutical, cosmetic and food industry, especially because both pomance and leaves are currently considered waste of the olive oil production.
Published
2017-07-27
Section
Lectio Magistralis