Publication
Olive oil waste as a source of functional food ingredients: Assessing polyphenolic content and antioxidant activity in olive leaves
| dc.contributor.author | Ronca, Carolina L. | |
| dc.contributor.author | Marques, Sara S. | |
| dc.contributor.author | Ritieni, Alberto | |
| dc.contributor.author | Giménez-Martínez, Rafael | |
| dc.contributor.author | Barreiros, Luísa | |
| dc.contributor.author | Segundo, Marcela A. | |
| dc.date.accessioned | 2024-03-18T15:55:28Z | |
| dc.date.available | 2024-03-18T15:55:28Z | |
| dc.date.issued | 2024-01-06 | |
| dc.description.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-for-purpose 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. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Ronca, C. L., Marques, S. S., Ritieni, A., Giménez-Martínez, R., Barreiros, L., & Segundo, M. A. (2024). Olive oil waste as a source of functional food ingredients: Assessing polyphenolic content and aatioxidant Activity in olive leaves. Foods, 13(2), Artigo 2. https://doi.org/10.3390/foods13020189 | pt_PT |
| dc.identifier.doi | 10.3390/foods13020189 | pt_PT |
| dc.identifier.eissn | 2304-8158 | |
| dc.identifier.uri | http://hdl.handle.net/10400.22/25186 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | C.L. Ronca thanks Ministero dell’Università e della Ricerca (MIUR) for the funding provided through the Programma Operativo Nazionale Ricerca e Innovazione 2014–2020 (CCI 2014IT16M2OP005) and the European Social Fund for her PhD grant (DOT18FFNZ8). S.S.M., L.B., and M.A.S., acknowledge 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. This research was also funded through the 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. | pt_PT |
| dc.relation.publisherversion | https://doi.org/10.3390/foods13020189 | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Circular economy | pt_PT |
| dc.subject | Olive oil waste valorization | pt_PT |
| dc.subject | Sustainable extraction | pt_PT |
| dc.subject | Functional food ingredients | pt_PT |
| dc.subject | Mediterranean diet | pt_PT |
| dc.subject | Bioactive compounds | pt_PT |
| dc.subject | Antioxidant capacity | pt_PT |
| dc.title | Olive oil waste as a source of functional food ingredients: Assessing polyphenolic content and antioxidant activity in olive leaves | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 18 | pt_PT |
| oaire.citation.startPage | 1 | pt_PT |
| oaire.citation.title | Foods | pt_PT |
| oaire.citation.volume | 13(2) | pt_PT |
| person.familyName | Barreiros | |
| person.givenName | Luisa | |
| person.identifier.ciencia-id | 611F-E0C5-0230 | |
| person.identifier.orcid | 0000-0003-3481-5809 | |
| person.identifier.rid | D-7950-2013 | |
| person.identifier.scopus-author-id | 6508205485 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
| relation.isAuthorOfPublication | 1e66bacc-64de-4ecb-96b7-4c0e366cba57 | |
| relation.isAuthorOfPublication.latestForDiscovery | 1e66bacc-64de-4ecb-96b7-4c0e366cba57 |