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Comptes Rendus Chimie
Volume 17, n° 3
pages 252-260 (mars 2014)
Doi : 10.1016/j.crci.2013.11.010
Received : 17 July 2013 ;  accepted : 21 November 2013
Towards a comprehensive exploitation of agrofood residues: Olive tree – olive oil as example

María Dolores Luque de Castro
 Department of Analytical Chemistry, Annex Marie Curie Building, Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, Campus of Rabanales, University of Córdoba, 14071 Córdoba, Spain 


A comprehensive use of residues from the agrofood industry requires development of a number of steps – discussed in this article taking as a model the olive tree – olive oil binomial – consisting of: (i) extraction, identification and quantitation of valuable products (with isolation of individual compounds, if required); (ii) assessment of beneficial effects (which could be made mainly through metabolomics); (iii) improvement of cultivation varieties (through cross-breeding or other agricultural resources); (iv) commercialization as nutraceuticals, food supplements, pharmaceuticals or even as antibacterial and antifoam agents in water treatment plants; (v) use of the final residues to produce compost, foodstuffs, biogas or heat (after checking the characteristics of these residues which can be very different from those of the original residue). This working scheme may be applied to any other system to break the traditional one cultivation–one commercial product scheme.

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Keywords : Residues, Agrofood industry, Olive oil pomace, Antioxidants, Phenols

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