Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties

Authors

DOI:

https://doi.org/10.31989/ffhd.v12i10.1011

Abstract

Background: The research aims to propose a new potential role for the olive pits as new functional foods for supporting human nutrition, health and wellbeing. The experimental research has been focused on developing a new method to suitably process the by-products of table olives (olive pits) and investigating the health-related and nutritional components of the final products.

Methods: A new methodology of processing the olive pit by-product to successfully resume the edible part of the pit interior, has been developed (as showed below): In the final form of the processed olive pit, a detailed identification and determination of specific phenolic compounds with pharmacological interest was developed with a high-performance liquid chromatography- photodiode array detector (HPLC-DAD). Antioxidant activity was also evaluated with DPPH free radical scavenging assay. Other health-related nutritional parameters were also investigated, with an emphasis on fatty acid profile analysis, dietary fiber and protein concentration. Microbiological quality of the final products were also investigated. 

Results: Results showed that in the processed form of the olive pits, total bioactive phenolic content was found in significant levels, reaching an 8-25-fold higher concentration than the usual phenolic content of extra virgin olive oil. The quantitative determination showed that the principal biophenol determined was hydroxytyrosol, followed by tyrosol. DPPH analysis presented a high antioxidant activity, whilst the product presented considerable contents of monosaturated fatty acids, especially oleic acid, plant proteins and dietary fibers. Microbiological quality of the product was efficient in all samples tested. 

Conclusions: After suitable processing, the by-products of the olive pits can be considered as a valuable source of bioactive phenolic compounds with strong antioxidant activity,  as well as a good source of monosaturated fatty acids, oleic acid, plant proteins and dietary fibers. Overall, the olive pits could be reconsidered as a functional food or matrix with a promising potential for pharmaceutical, nutritional and cosmetic applications.

Keywords: olives; pits; phenols; antioxidants; monosaturated fatty acids; oleic acid; functional foods; by-products

Author Biography

  • Avgoustina Galitsopoulou, Dr. Avgoustina Galitsopoulou, Head of Research and Development Department
    Dr. Agostina Galitsopoulou is a food scientist with a master’s degree in food science and nutrition and a PhD in food chemistry. She is currently working as the Head of Research and Development department of the Company Eleones Halkidikis S.A. She is involved in the research area of by-product utilization for the production of innovative, nutritional and healthful foods. Her research work has been awarded in the European Ecotrophelia platform for the promotion of eco-innovation in the food industry. Her current research activities involve the potential utilization of by-products from the table olive industry sector and transforming them into functional foods.

Downloads

Published

2022-11-07

Issue

Vol. 12 No. 11 (2022): November 2022

Section

Research Articles

License

Any manuscripts or substantial parts of it, submitted to the journal must not be under consideration by or previously published in any other journal or citable form. Authors are required to ensure that no material submitted as part of a manuscript infringes existing copyrights or the rights of a third party. In submitting one's article in any form, the author has assigned the FFC publishing rights and has agreed to an automatic transfer of the copyright to the publisher. This is so that the FFC may create print option journals, for example, at the FFC’s discretion. If the author wishes to distribute their works by means outside of the FFC, for example within their community, they will have to place a request. 

 

Correspondence concerning articles published in Functional Foods in Health and Disease is encouraged. While derivative works (adaptations, extensions on the current work, etc.) are allowed, distribution of the modified material is not allowed without permission from the FFC.