Analytical, agronomic, and biological evaluation of phenolic compounds in olea europaea products and by-products

Abstract

The olive tree (Olea europaea) is a common feature of the Mediterranean landscape, olive fruit and olive oil having been a basic element in the nutrition of civilizations around the Mediterranean basin for millennia. Even olive leaves have been used in folk medicine. In recent decades, extensive research has examined the olive‟s beneficial properties for human health, highlighting the prominence of phenolic compounds in these benefits. The present doctoral thesis offers a new perspective on olive products and byproducts: olive leaves, fruit, and oil. In particular, this study identifies, quantifies, and evaluates the patterns of phenolic compounds in the main products and byproducts of six of the leading cultivars currently cultivated in Spain. Moreover, a preliminary bioactive study concerns the phenolic compounds in olive leaves.