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Sustainability, Innovation, and Green Chemistry in the Production and Valorization of Phenolic Extracts from Olea europaea L

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  • Annalisa Romani

    (Dipartimento di Statistica, Informatica, Applicazioni “Giuseppe Parenti” DiSIA, Laboratorio Phytolab—Polo Scientifico e Tecnologico, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Firenze, Italy)

  • Patrizia Pinelli

    (Dipartimento di Statistica, Informatica, Applicazioni “Giuseppe Parenti” DiSIA, Laboratorio Phytolab—Polo Scientifico e Tecnologico, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Firenze, Italy)

  • Francesca Ieri

    (Dipartimento di Statistica, Informatica, Applicazioni “Giuseppe Parenti” DiSIA, Laboratorio Phytolab—Polo Scientifico e Tecnologico, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Firenze, Italy)

  • Roberta Bernini

    (Dipartimento di Scienze Agrarie e Forestali (DAFNE), Università degli Studi della Tuscia, Via S. Camillo De Lellis, 01100 Viterbo, Italy)

Abstract

This paper describes a circular economy process based on environmentally and economically sustainable procedures which was applied to the sector of olive oil processing on an industrial scale. Olea europaea L. tissues and by-products represent a renewable and low-cost source of polyphenols, in particular hydroxytyrosol (HTyr), a naturally occurring compound well known for its biological properties. Specifically, green leaves (GL), dried leaves (DL), and pitted olive pulp were treated with water in a pneumatic extractor to obtain the corresponding polyphenolic extracts. Three standardized fractions, named Soft Extract Olea GL , Soft Extract Olea DL , and Soft Extract Olea HTyr resulted after the following two steps: a separation process carried out by membrane technology, and a concentration step performed under reduced pressure and low temperature. The polyphenolic fractions showed antiradical activity and have potential industrial applications in the food, nutraceutical, pharmaceutical, feed, and agronomic fields. Novel functionalized extracts containing hydroxytyrosol methyl carbonate (HTyr-MC) were obtained from Soft Extract Olea HTyr through an innovative approach based on green chemistry procedures, which appear to be a promising tool to increase the applications of the polyphenolic extracts.

Suggested Citation

  • Annalisa Romani & Patrizia Pinelli & Francesca Ieri & Roberta Bernini, 2016. "Sustainability, Innovation, and Green Chemistry in the Production and Valorization of Phenolic Extracts from Olea europaea L," Sustainability, MDPI, vol. 8(10), pages 1-10, October.
    • Handle: RePEc:gam:jsusta:v:8:y:2016:i:10:p:1002-:d:79941
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    References listed on IDEAS

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    1. Walter R. Stahel, 2016. "The circular economy," Nature, Nature, vol. 531(7595), pages 435-438, March.
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    1. Fabio Minervini & Francesca Comitini & Annalisa De Boni & Giuseppina Maria Fiorino & Francisca Rodrigues & Ali Zein Alabiden Tlais & Ilaria Carafa & Maria De Angelis, 2022. "Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes," Sustainability, MDPI, vol. 14(22), pages 1-28, November.
    2. Sarah Stempfle & Domenico Carlucci & Bernardo Corrado de Gennaro & Luigi Roselli & Giacomo Giannoccaro, 2021. "Available Pathways for Operationalizing Circular Economy into the Olive Oil Supply Chain: Mapping Evidence from a Scoping Literature Review," Sustainability, MDPI, vol. 13(17), pages 1-22, August.
    3. George Attard & Arianna Bionda & Federica Litrenta & Vincenzo Lopreiato & Giuseppa Di Bella & Angela Giorgia Potortì & Vincenzo Lo Turco & Luigi Liotta, 2024. "Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese," Sustainability, MDPI, vol. 16(8), pages 1-14, April.

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