@misc{10481/91005,
year = {2024},
month = {1},
url = {https://hdl.handle.net/10481/91005},
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-forpurpose
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.},
organization = {Ministero dell’Università e della Ricerca (MIUR) through the Programma Operativo Nazionale Ricerca e Innovazione 2014–2020 (CCI
2014IT16M2OP005)},
organization = {European Social Fund for her PhD grant (DOT18FFNZ8)},
organization = {FCT for the institutional funding granted to LAQV-REQUIMTE
(ref. UIDB/50006/2020 and UIDP/50006/2020) under the scope of FCT Strategic Funding 2020–
2023},
organization = {Project AgriFood XXI (NORTE-01-0145-FEDER-
000041), financed by the European Regional Development Fund (ERDF), through P2020|Norte2020—
P2020|Norte2020-Projetos Integrados ICDT, CCRN—Comissão de Coordenação da Região Norte},
publisher = {MDPI},
keywords = {Circular economy},
keywords = {Olive oil waste valorization},
keywords = {Sustainable extraction},
title = {Olive OilWaste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves},
doi = {10.3390/foods13020189},
author = {Ronca, Carolina L. and Marques, Sara S. and Ritieni, Alberto and Giménez Martínez, Rafael Jesús and Barreiros, Luisa and Segundo, Marcela A.},
}