ArticleJournal of food science and technology2019
Nutritional profile and nutraceutical components of olive (
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
20 citing papers in PubMed.
- Effects of Freeze-Drying, Hot-Air Drying, and Thermal Treatment on Physicochemical and Bioactive Properties of Domat and Gemlik Olive Seeds.Chemistry & biodiversity · 2026Article
- A comprehensive review ofRSC advances · 2026Review
- Fruit Seeds with Functional Applications: From Food Waste to Potential Uses.Molecules (Basel, Switzerland) · 2026Review
- Valorization of Olive Stones: Chemical Composition and Bioactivity.Pharmaceuticals (Basel, Switzerland) · 2026Article
- From Waste to Resource: Chemical Characterization of Olive Oil Industry By-Products for Sustainable Applications.Molecules (Basel, Switzerland) · 2025Article
- Sustainable Valorization of Olive Oil By-Products: Green Extraction of Phytochemicals, Encapsulation Strategies, and Food Applications.Journal of food science · 2025Review
- Phenolic Acids from Fruit By-Products as Therapeutic Agents for Metabolic Syndrome: A Review.International journal of molecular sciences · 2025Review
- A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste.Molecules (Basel, Switzerland) · 2025Article
- Walnut meal improves meat quality by modulating intestinal microbes in white feather broilers.Heliyon · 2024Article
- Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective.Applied biochemistry and biotechnology · 2024Review
- Pitting the olive seed microbiome.Environmental microbiome · 2024Article
- Bioprocess conditions and regulation factors to optimize squalene production in thraustochytrids.World journal of microbiology & biotechnology · 2023Review
- Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules.Molecules (Basel, Switzerland) · 2023Article
- OliveAtlas: A Gene Expression Atlas Tool forPlants (Basel, Switzerland) · 2023Article
- Chemical Composition of Tobacco Seed Oils and Their Antioxidant, Anti-Inflammatory, and Whitening Activities.Molecules (Basel, Switzerland) · 2022Article
- Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions.Antioxidants (Basel, Switzerland) · 2022Article
- Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non-conventional vegetable oils (echium oil, hempseed oil, and moringa oil).Journal of food science · 2022Article
- Bioprospecting Bioactive Polar Lipids from Olive (Foods (Basel, Switzerland) · 2022Article
- Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review.Foods (Basel, Switzerland) · 2020Review
- Potential Protective Role Exerted by Secoiridoids fromAntioxidants (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Olive seeds, a potential food by-product from both table olive and olive oil industries, were examined for their overall proximate composition, oil, protein, mineral and phenolic components. Proximate analysis indicates that olive seeds are an unusually rich source of total dietary fibre (≅ 47% dry weight basis, DWB), as well as lipids (≅ 30%) and proteins (≅ 17%). Oil composition shows high levels of oleic (≅ 62% of total fatty acids) and linoleic (≅ 24%) acids, moderate concentrations of tocopherols (≅ 460 mg/kg) and squalene (≅ 194 mg/kg), and relatively high amounts of several sterols and non-steroidal triterpenoids. Olive seed proteins are a rich source of essential amino acids (about 46% of the total AA content). Olive seeds also contain significant amounts of some essential macro-elements (K, Ca, Mg, Na, P) and micro-elements (Zn, Mn, Cu). Phenolic compounds are present at relatively high quantities (≅ 2.8 mg/g seed, DWB); the most abundant belong to the group of secoiridoid compounds (elenolic acid derivatives) including oleuropein and structurally related substances (demethyloleuropein and ligstroside), and nüzhenide derivatives. Based on the general nutritional profile and nutraceutical components, olive seeds have value-added potential as a source of edible oil, proteins or meal serving as feed supplements.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.