Extraction of oleuropein from olive leaves and applicability in foods

Main Article Content

Carolina Coppa https://orcid.org/0000-0001-6462-5155
Bruna Gonçalves https://orcid.org/0000-0002-6726-4217
Sarah Lee https://orcid.org/0000-0002-5368-4413
Valéria Nunes https://orcid.org/0000-0002-3716-1145
Cíntia Gonçlaves https://orcid.org/0000-0001-9306-9776
Christianne Rodrigues https://orcid.org/0000-0002-5456-9708
Carlos Oliveira

Keywords

Phenolic compounds, extraction techniques, antioxidants, food applications.

Abstract

Oleuropein is a phenolic compound found in all parts of the olive tree (Olea europaea L.), although at higher levels in the leaves. The health benefits associated with the consumption of oleuropein include the prevention of cardiac diseases, improvement in lipid metabolism, and decrease in obesity-related disturbs, among others. In addition, several studies have shown that oleuropein presents antimicrobial, antioxidant, and inflammatory properties. The scientific interest in the methods for the extraction of oleuropein from olive leaves has markedly increased in recent years, aiming to extend its application in foods, cosmetics, and drugs. In this review, the extraction procedures available in the literature are described according to their advantages and disadvantages that directly affect the extraction yield. The applicability of oleuropein in food products is also discussed.

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