Valorization of Olive Leaves through Polyphenol Recovery Using Innovative Pretreatments and Extraction Techniques: An Updated Review
Espérance Debs, Anna‐Maria Abi‐Khattar, Hiba N. Rajha, Roula M. Abdel‐Massih, Jean Claude Assaf, Mohamed Koubaa, Richard G. Maroun, Nicolas Louka
Abstract
Olive leaves are naturally generated as a by-product during olive harvesting and olive oil production. Usually discarded with no specific use, they are a valuable source of bioactive compounds that should not be overlooked. Their valorization must therefore be achieved through the recovery of their polyphenols using an ecological strategy. Conventional extraction is commonly known as an energy- and solvent-consuming process, whereas emerging and innovative extraction technologies, such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pulsed-electric-field-assisted extraction (PEF), high-voltage-electric-discharge-assisted extraction (HVED), supercritical fluid extraction (SFE), infrared-assisted extraction (IAE), and “Intensification of Vaporization by Decompression to the Vacuum” (IVDV), are considered more sustainable and environmentally friendly. The aim of this review is to provide a comprehensive and updated overview of the valorization of olive leaves through both pretreatment and extraction techniques via an analysis of the recovered polyphenols and their potential applications.