The Occurrence and Bioactivity of Polyphenols in Tunisian Olive Products and by-Products: A Review

Authors

  • Amani Taamalli,

    1. Author Taamalli is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia; Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Authors Arráez-Román, Segura-Carretero, and Fernández-Gutiérrez are with Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Author Zarrouk is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia. Author Valverde is with Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Direct inquiries to author Antonio Segura-Carretero (E-mail: ansegura@ugr.es).
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  • David Arráez-Román,

    1. Author Taamalli is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia; Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Authors Arráez-Román, Segura-Carretero, and Fernández-Gutiérrez are with Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Author Zarrouk is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia. Author Valverde is with Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Direct inquiries to author Antonio Segura-Carretero (E-mail: ansegura@ugr.es).
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  • Mokhtar Zarrouk,

    1. Author Taamalli is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia; Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Authors Arráez-Román, Segura-Carretero, and Fernández-Gutiérrez are with Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Author Zarrouk is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia. Author Valverde is with Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Direct inquiries to author Antonio Segura-Carretero (E-mail: ansegura@ugr.es).
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  • Antonio Segura-Carretero,

    1. Author Taamalli is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia; Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Authors Arráez-Román, Segura-Carretero, and Fernández-Gutiérrez are with Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Author Zarrouk is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia. Author Valverde is with Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Direct inquiries to author Antonio Segura-Carretero (E-mail: ansegura@ugr.es).
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  • Alberto Fernández-Gutiérrez

    1. Author Taamalli is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia; Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Authors Arráez-Román, Segura-Carretero, and Fernández-Gutiérrez are with Dept. of Analytical Chemistry, Univ. of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; and Research and Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Author Zarrouk is with Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia. Author Valverde is with Development of Functional Food Centre (CIDAF), Health-Sciences Technology Park, Avda. del Conocimiento s/n, 18100 Granada, Spain. Direct inquiries to author Antonio Segura-Carretero (E-mail: ansegura@ugr.es).
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Abstract

Abstract:  Polyphenols have become a subject of intense research because of their perceived beneficial effects on health due to their anticarcinogenic, antiatherogenic, anti-inflammatory, and antimicrobial activities. It is well known that olives and their derivatives are rich in phenolic substances with pharmaceutical properties, some of which exert important antioxidant effects. The characterization and quantification of their polyphenol composition is one of the first steps to be taken in any evaluation of the putative contribution of the olive to human health. This review is concerned with polyphenols in Tunisian olive (Olea europaea L.) products (fruit and oil) and some by-products (leaves and olive-mill wastewater) with an emphasis on the analytical methods used, as well as the biological activities described in recent years.

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