Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 11 (2022): November 2022 / Research Articles Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties Authors Avgoustina Galitsopoulou Dr. Avgoustina Galitsopoulou, Head of Research and Development Department http://orcid.org/0000-0003-2912-9003 Chrisa Salepi Foteini Karagianni 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 [Abstract] [Full Article] Published 2022-11-07 Issue Vol. 12 No. 11 (2022): November 2022 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. 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