Sustainable valorization of olive stone by-products: Opportunities and challenges

Abstract

Background

The olive stone, a primary by-product of olive oil extraction, is mainly composed of a lignified shell and inner seed. It represents a substantial portion of the olive industry’s biomass waste, contributing over 40 Mt annually. While typically regarded as waste, olive stones contain a variety of nutrients and bioactive compounds like lipids, proteins, phenolic compounds, and minerals found in the seed, as well as fibers in the shell. These elements hold significant value across multiple sectors, including food, energy, and agriculture. These phenolic compounds and nutrients provide notable antioxidant, anti-inflammatory, chemopreventive, and antimicrobial effects, supporting health and disease prevention.

Scope and approach

This review explores the sustainable utilization of olive stone by-products, highlighting their potential to contribute to human health and environmental sustainability. It discusses the practical applications of olive stones in various domains, from functional ingredients in food products and pharmaceuticals to renewable energy sources and soil-enhancing agricultural inputs.

Key findings and conclusions

Olive stones, particularly olive seeds, are rich in dietary fiber (47.6 %), lipids (30.4 %), proteins (13.5 %), and phenolic compounds (8.10 %), especially nüzhenide, nüzhenide 11-methyl oleoside and methoxynüzhenide, and demonstrate a range of health-promoting properties. Additionally, they are shown to benefit metabolic health by combating disorders such as diabetes, hyperlipidemia, obesity, and cardiovascular and neurodegenerative diseases while also protecting organ functions like those of the liver and kidneys. The review underscores the promise of olive stone by-products as a sustainable, health-benefiting resource in circular economy practices within the olive oil industry.