Extraction and Valorization of Bioactive Compounds from Olive By-products

Olive oil production generates substantial quantities of by-products, including leaves, pomace and stone fragments, which are rich in bioactive compounds such as phenolic acids, flavonoids and secoiridoids. Rather than treating these residues as waste, contemporary research focuses on their transformation into high-value ingredients for food, pharmaceutical and cosmetic applications. Advanced extraction technologies—such as ultrasound- and microwave-assisted methods, supercritical fluid extraction and enzymatic treatments—have been developed to increase yield, selectivity and sustainability by reducing solvent consumption and energy requirements. Key target molecules include oleuropein, hydroxytyrosol, verbascoside and various flavonoid glycosides, valued for antioxidant, anti-inflammatory and antimicrobial properties. Following extraction, further processing steps—encompassing encapsulation in liposomes or polymer matrices, formulation into functional films and incorporation into nutraceutical preparations—enhance stability, bioavailability and controlled release. Integration of process modelling tools, such as response surface methodology and artificial neural networks, has enabled optimisation of critical parameters and predictive control of extract composition. The valorization of olive by-products aligns with circular-economy principles by converting agro-industrial residues into profitable streams, mitigating environmental impact, supporting rural economies in Mediterranean and emerging cultivation regions, and contributing to the development of sustainable supply chains.

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Extraction and Valorization of Bioactive Compounds from Olive By-products publication trend

The graph below shows the total number of articles in extraction and valorization of bioactive compounds from olive by-products across all publications each year (not limited to Nature Index journals).

Technical terms

Bioactive compounds: Molecules in plant materials that exert beneficial biological effects, such as antioxidants and enzyme inhibitors.

Polyphenols: A class of secondary plant metabolites characterised by multiple phenol units, known for antioxidant activity.

Ultrasound-assisted extraction (UAE): A technique using acoustic cavitation to enhance solvent penetration and compound release from biomass.

Microwave-assisted extraction (MAE): A method that employs microwave energy to heat solvents and plant tissues, accelerating the extraction of target molecules.

Response surface methodology (RSM): A statistical tool for designing experiments and modelling the relationships between process variables and outcomes.

Artificial neural network (ANN): A computational modelling approach inspired by biological neural systems, used to predict complex nonlinear responses.

Liposome: A spherical vesicle composed of phospholipid bilayers, used to encapsulate and protect sensitive bioactive agents.

Olive pomace: The solid residue remaining after olive oil extraction, rich in phenolic and lipid compounds.

References

1. Ultrasound assisted extraction and liposome encapsulation of olive leaves and orange peels: How to transform biomass waste into valuable resources with antimicrobial activity. Ultrasonics Sonochemistry (2024).
2. Effect of olive leaf phytochemicals on the anti-acetylcholinesterase, anti-cyclooxygenase-2 and ferric reducing antioxidant capacity. Food Chemistry (2024).
3. Response surface methodology and artificial neural network modeling as predictive tools for phenolic compounds recovery from olive pomace. Separation and Purification Technology (2024).
4. Review and Analysis of Alternatives for the Valorisation of Agro-Industrial Olive Oil By-Products. Sustainability (2018).