DOI: https://doi.org/10.5513/JCEA01/27.2.5063
Original scientific paper
Bioactive and nutritional potential of extracts from differently processed olive leaves (Olea europaea L.) as by-products
2026, 27 (2) p. 520-531
Liliana HNATOVÁ, Eva KOVÁČIKOVÁ, Branislav GÁLIK, Ivana NOVOTNÁ, Ivona JANČO, Jana KOPČEKOVÁ, Katarína FATRCOVÁ ŠRAMKOVÁ, Dominika LENICKÁ, Michal LENICKÝ, Eva MLYNEKOVÁ, Martin PRČÍK, Marcela CAPCAROVÁ, Zuzana KŇAŽICKÁ
Abstract
Olive leaves (Olea europaea L.; OL), a by-product of olive processing and olive oil production, constitute a significant fraction of residual biomass. However, increasing scientific attention has been directed toward their therapeutic potential, biological activity, and nutraceutical properties, with promising applications in the prevention and supportive treatment of chronic diseases. In this study, the bioactive and nutritional profile of OL ('Frantoio' cultivar) was evaluated in differently processed forms. The antioxidant activity (AA; DPPH method) and total phenolic content (TPC) were compared among fresh, air-dried, and lyophilized samples prepared using common post-harvest processing methods. In addition, the mineral composition (ICP-OES) and fatty acid profile (GC-FID) were analyzed directly in lyophilized OL. The extract obtained from lyophilized OL exhibited strong AA (70.12%), followed by air-dried OL (69.84%) and fresh samples of OL (50.72%). The results obtained for TPC varied according to the sample preparation method, with lyophilized OL exhibiting the highest TPC level (45.75 mg GAE/g). The mineral composition determined directly in lyophilized OL showed the following order of predominance: Ca > K > Al > Na > Mg > Fe. Notably, a high proportion of α-linolenic acid was detected in lyophilized OL (22.20%), suggesting that this by-product may represent an interesting source of n-3 polyunsaturated fatty acids (PUFA). These findings indicate the bioactive potential of lyophilized OL and support their possible use as a functional supplement for enhancing the nutritional value of food products. Further studies are required to evaluate the bioavailability and therapeutic effects of OL-derived bioactive compounds using in vitro/preclinical models.
Keywords
olive leaves, post-harvest processing, antioxidant activity, total phenolic content, mineral composition, fatty acid profile
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