ABSTRACT Olive leaves are agro-industrial residues resulting from pruning and / or olive harvesting, and are used in animal feed, as an organic fertilizer and as a source of compound extraction for various applications. This study aimed to carry out the physicochemical characterization, main bioactive compounds and the fatty acid profile of olive leaves from the cultivars Frantoio, Koroneike, Manzanilha, Arbosana and Arbequina. Proximal composition, pH, titratable acidity, minerals by MIP OES, bioactive compounds were determined by spectrophotometry, oleuropein and tocopherols by high performance liquid chromatography and the fatty acid profile by gas chromatography. The olive leaves had a high content of fibers and proteins, the predominant minerals were potassium and calcium, in addition the olive leaves had a high content of bioactive compounds, mainly flavonoids and carotenoids and the cultivar Koroneike had a higher content of oleuropein compared to the others. In relation to tocopherols, α-tocopherol stood out from the other tocopherols with the maximum concentration (63436.79 mg.100g-1) measured in the cultivar Arbequina. In view of the results found, it is concluded that olive leaves are sources of macromolecules, bioactive compounds and fatty acids, which can be extracted and applied in the most diverse areas.

ABSTRACT Physalis pubescens L. is a UFP (unconventional food plant) that produces high quality fruits; however, in Rio Grande do Sul it is still considered a rare species. There is only few information regarding the characterization of these fruits in Brazil, and the main reports of this species are mainly focused on the pharmacology and agronomic conditions of the plant. The aim of this study was to analyze the physical and chemical composition, including bioactive compounds, of Physalis fruits obtained from a spontaneous culture of the southern region of Rio grande do sul. Soluble solids, total titratable acidity, vitamin C, moisture, ash, crude fiber, crude protein, lipids, carbohydrates, total caloric value, carotenoids, phenolic compounds, flavonoids and phenolic acids from pulp and seed were evaluated. It was observed that the fruit has acid characteristics (4.8%), in addition to a considerable presence of lipids (1.96%) and carbohydrates (10.85%), containing high content of carotenoids (171.36 µg β-carotene.g-1), phenolic compounds (142.83 mg.EAG.100g-1) and phenolic acids (38.55 mg EAC.100g-1). It was possible to observe that the fruits of Physalis pubescens are nutritious, presenting light acidity and they are a rich source of bioactive compounds.

ABSTRACT Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antiviral) and that is why it has been gaining prominence in research. Oleuropein can be extracted from different sources using standard and unconventional methods, and can be recovered and purified (mainly by chromatographic techniques), for later use in several areas. The literature presents information about oleuropein alone in scientific research with different objectives, however, it was observed by the authors that studies that compile the existing information on these secoiridoides are very scarce and, therefore, this review was developed with the aim of providing current information to the scientific community, about the different techniques of extraction and purification of oleuropein, as well as the opportunities for applications and uses of this compound.

ABSTRACT Extraction of olive oil gives rise to large quantities of pomace and liquid effluents, since on average only 21% of the weight of the olive corresponds to oil, the remaining 79% consists of water, bark, pulp and stone. With the intention to make available new forms of use of this residue, this research was proposed, with aimed to optimize the extraction of phenolic compounds from olive pomace resulting from oil extraction using methanolic extracts. The analysis of phenolic compounds (TPC) and the evaluation of the antioxidant activity (AA) were performed by spectrophotometry, and the individual phenols were carried out by LC-ESI-qTOF-MS. The data were evaluated by the application of the response surface methodology (RSM). The condition that promoted the highest TPC in an extract was using 40% methanol, 70 °C and 180 minutes (extract 7). The highest AA was in the extract obtained with 40% methanol, 45 °C and 180 minutes (extract 5). The highest individual phenol sum (IPS) was in the extract with 80% methanol, 45 ºC and 180 minutes (extract 6). Therefore, it is possible to conclude that the RSM was an interesting tool to measure the best conditions for extraction of phenolic compounds from olive pomace.