Antioxidants form olive waste

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Fruit and vegetable processing has increased considerably during the last 25 years and this generates substantial quantities of waste/by-products. These wastes are often disposed of as landfill, land-spreading, or as animal feed or fertilizers. But in last few years, efficient, inexpensive and environmentally sound utilization of these materials is becoming more important and hence new methods for waste handling and treatment have been introduced in the recovery, bioconversion, and utilization of valuable constituents from food wastes.Waldron

Olea europaea L. is a typical tree widely cultivated for oil production in the Mediterranean area, they are rarely consumed as a natural fruit due to their extreme bitterness hence they are widely used for the extraction of oil Bouaziz et al.This olive oil industry generates large amounts and varieties of wastes, which remain most of potentially interesting compounds.

• Olive oil production products Taka:
  • Olive oil (20%).
  • Semi-solid waste (30%)
  • Aqueous liquor (50%).

• Solid waste (olive oil cake (OOC) or “orujo”) is a combination of olive pulp and stones.
• Aqueous liquor comes from the vegetation water and “alpechin" or olive-mill waste water (OMWW).
• Two-phase processing technique in which no water is added, generates oil and a new by-product called “alperujo, alpeorujo or twophase olive mill waste” which is a combination of liquid and solid waste. Bolanos et al

During the production of olive oil 80% of the olive fruit is discarded as waste, over 10 million tons per year of solid or semisolid wastes are produced worldwide in the olive industry, whose storage and/or recycling represent a serious environmental problem due to its high content in organic matter.However these wastes are rich in polyphenols, including hydroxytyrosol Schaffer et al. Olive fruits, olive leaves, olive oil and olive mill wastewater all of them have attracted considerable attention as valuable sources of biophenols Bouaziz et al.Biophenolic fraction of olive oil comprises only 1-2% of the total phenolic content of the olive fruits, while the remaining 53% and 45% being lost in oil mill waste (OMW) and olive cake.Consequently, with more than 30 phenolic compounds, OMW is now regarded as a potent source of natural antioxidants. Taka

Oleuropein is the major secoiroid compound of unripe olive fruit and the glucoside of hydroxytyrosol is the predominant phenolic in ripe olives. Olive fruits also contain other secoiroids such as verbascoside and ligustroside. Other groups of phenolic compounds are derived from cinnamic (p-cumaric, ferulic and cafeic acid) and benzoic acids. Other phenols found in olive pulp are catechol, methylcatechol, phenylalchols (tyrosol, hydroxytyrosol), high concentrations of flavonoids and several anthocyanin pigments.The main phenolic compounds present in virgin olive oil are tyrosol, hydroxytyrosol, its secoiroids and conjugate forms (oleuropein, ligustroside, verbascoside) and lignans (pinoresinol and acetopinoresinol). During the olive oil mechanical process, the major proportion of the phenolic compounds are found in the aqueous phase, while only a minor percent (<1%) are located in the olive oil this explains why a large fraction of phenolics can be found in the alpechin and alperujo. Therefore, both residues seem to be an affordable and abundant source of natural antioxidants Bolanos et al.

Polyphenols present in different parts of olive plant

Title : Antioxidants from olive waste

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• Concept Table was enriched by searches related to olive waste and antioxidants from pubmed mesh, relevant patents, scientific articles and various thesauri

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• Search Engine: Thomson Innovation
• Database Coverage: US, Europe, German, Japanese and Korean applications and granted patents
• Scope: Title, Abstract and Claims
• Timeline  : 1900 to 2011
• Date of search : 20/09/2011

• Search using German keywords
• Search using French keywords
• Search with F-Terms
• Micropat Search

• Year  : 1900 to 2011

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• The following graphs explain the placement of the different assignees in this area.

Top 20 Assignees in this area

• The graphs given below explain the IP activity in this area over the years.

IP activity based on Publication Year

IP activity based on Priority Year

• Geographical distribution of Patents

Geographical distribution of Patents

• Top Cited patents

• Patents with the maximum number of forward citations were determined and the graph shows the top 13 patents with corresponding assignees.

Top cited patents

• The assignees have been categorized into following areas:

1. Food Companies
2. Cosmetic Companies
3. Nutraceutical companies
4. Pharmaceutical Companies
5. Agriculture and veterinary nutrition Companies
6. Chemical and Biotechnology companies
7. Universities and Research Institutes

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Distribution of patents between assignees

Distribution of patents based on Assignee categorization

• Top 5 players in Food, Cosmetic and Nutraceutical Sectors:

Top 5 food Assignees

Top 5 cosmetic Assignees

Top 5 nutraceutical Assignees

Geaographical Distribution of Assignees

• Some products with respect to this technology area were identified and mapped to the patents from their respective assignees.

S.NO	Patent No	Title	Assignee	Products	Product Image
1	AU2007203440	Method of obtaining a hydroxytyrosol-rich composition from vegetation water	Creagri Inc	HIDROX
8	JP2001026518	Preparation Composition for external use for skin	DHC CO	Olive Leaf Milk

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Search Strategy

• Database : Scirus
• Timeline : 1990 - 2011
• Subject Areas : Agricultural and Biological Sciences, Chemistry and Chemical Engineering, Engineering, Energy and Technology,Environmental Sciences,Life Sciences, Medicine, Pharmacology.

Relevant articles

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• The following graphs explain the placement of different Research Institutes and Universities in this area.

Top Research Institutes and Universities in this area

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