Phenolic compounds from olive (Olea europaea)
R. Maestro-Durán | R León Cabello | V. Ruíz Gutiérrez
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.
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