Obtainment and characterization of a potential functional ingredient from olive

Abstract

Current olive oil production methods generate huge amounts of polluting waste, containing most of the health-related compounds in olive. Here, a new product is obtained from olive after pitting, drying and oil extraction, without generating waste. Its characterization showed the presence, within a single matrix, of more than 90% of the polyphenols present in olive, including hydroyxtyrosols (commonly not transferred to olive oil), dietary fiber, oleic acid and polyalcohols. This product is a potential new functional ingredient, consumption of which may lead to additive and/or synergic activities among its constituents; some of which already have approved health claims. Additionally, the olive oil obtained exhibits profiles of fatty acids and phenolic compounds similar to those of commercial olive oil. The procurement of this potential functional ingredient may represent a new approach to the revalorization of olive that additionally decreases waste.

• Bioactive compounds
• by-products
• dietary fiber
• olive waste
• polyphenols

Acknowledgements

We thank M. L. García-González for technical assistance. We are grateful to the ICTAN Analysis Services Unit for analysis of fatty acids and carbohydrates.

Declaration of interest

This research was supported by the Spanish Ministry of Science and Innovation (AGL2011-27741). M. E. D-R. and J. P-J. thank the CSIC and the Spanish Ministry of Science and Innovation for granting them JAE-Doc and Juan de la Cierva postdoctoral contracts, respectively.