Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization

Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization

The olive oil industry generates large volumes of by-products, creating notable environmental and economic concerns. Among these, olive cake (OC)—a primary by-product of olive oil extraction—stands out due to its high content of bioactive compounds and potential for value-added recycling. This study...

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Bibliographic Details
Main Authors:	Jessica Paié-Ribeiro, Filipa Baptista, Maria José Gomes, Alfredo Teixeira, Victor Pinheiro, Divanildo Outor-Monteiro, Ana Novo Barros
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Series:	Antioxidants
Subjects:	olive cake food waste valorization bioactive compounds antioxidant capacity nutraceuticals
Online Access:	https://www.mdpi.com/2076-3921/13/12/1470
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