Grasas y Aceites, Vol 45, No 4 (1994)

Phenolic compounds from olive (Olea europaea)


https://doi.org/10.3989/gya.1994.v45.i4.1007

R. Maestro-Durán
Instituto de la Grasa y sus Derivados (CSIC). Sevilla, Spain

R León Cabello
Instituto de la Grasa y sus Derivados (CSIC). Sevilla, Spain

V. Ruíz Gutiérrez
Instituto de la Grasa y sus Derivados (CSIC). Sevilla, Spain

Abstract


Certain plant properties, such as the colour, the nutritional value, the
resistance to microorganisms, the pharmacologic effects and the
organoleptic character, are due to the phenolic compounds. It is interesting
the study of phenolic compounds from olive because they:

-Inhibit Gram+ microorganisms, such as Lactobacillus, which are
involved in the fermentation of the olive fruit.
-Inhibit the activity of cellulases and other enzymes.
-Contribute to the stability and organoleptic character of virgin olive
oil.
-Inhibit the effect of microorganisms involved in the anaerobic
depuration of vegetation water. Thus, the phenolic compounds are
the major bothersome contaminants of these wastewater.
-Have pharmacologic properties (to reduce blood pressure levels).
-Are natural antioxidants.

In the present review we describe the composition of the phenolic compounds
from the olive fruit (pulp and seed), the olive oil and its by-products
(vegetation water and rape) and the olive leaves.

Keywords


Information (paper); Olive; Phenolic compounds

Full Text:


PDF


Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es