Description

Olea Europaea Pomace Extract is derived from the pomace of the olive fruit (Olea europaea), which is the residue left after olive oil extraction. This extract is prized in skincare for its rich content of bioactive compounds that offer various skin benefits, including antioxidant, anti-inflammatory, and moisturizing properties.

Chemical Composition and Structure

Components: The extract is rich in polyphenols, flavonoids, and fatty acids. Key compounds include:

Oleuropein: A potent antioxidant and anti-inflammatory agent.
Hydroxytyrosol: Known for its strong antioxidant activity and potential skin-protective effects.
Tyrosol: Another antioxidant that contributes to skin health.
Fatty Acids: Including oleic acid, linoleic acid, and palmitic acid, which help in maintaining skin moisture and barrier function.
Chemical Formula: The chemical formula varies depending on the specific polyphenolic and fatty acid compounds present.

Molecular Weight: Varies for each compound; typically, oleuropein and hydroxytyrosol have molecular weights of around 540 Da and 154 Da, respectively.

Physical Properties

Appearance: The extract can range from a dark brown to greenish-brown liquid or powder, depending on the concentration and processing method.
Odor: Mild and characteristic of olives, which is generally well-tolerated in formulations.
Solubility: Soluble in water and certain organic solvents. It may form emulsions or dispersions in water-based formulations.
pH: Typically ranges from slightly acidic to neutral (pH 4-7), aligning with the skin's natural pH.
Stability: Generally stable under normal storage conditions; however, it should be protected from excessive light and air to prevent oxidation. Proper packaging helps maintain its efficacy.

Production Process

Extraction: Olive pomace is subjected to extraction methods such as solvent extraction, cold pressing, or supercritical fluid extraction to isolate the active compounds. Solvents like ethanol or hexane may be used, or mechanical methods may apply heat and pressure to release the extract.
Purification: The crude extract undergoes purification processes, such as filtration and centrifugation, to remove impurities and concentrate the active ingredients.
Standardization: The extract may be standardized to ensure a consistent level of key active compounds, such as oleuropein and hydroxytyrosol.
Formulation: The purified extract is incorporated into cosmetic or skincare formulations, where it may be combined with other ingredients to enhance product efficacy and stability.

Applications

Cosmetics: Used in anti-aging creams, serums, and masks to leverage its antioxidant properties for reducing signs of aging and protecting skin from environmental damage.
Personal Care Products: Added to cleansers, moisturizers, and exfoliants to benefit from its hydrating and soothing effects.
Pharmaceuticals: Occasionally used in topical treatments for its anti-inflammatory and healing properties.
Food: Not commonly used in food applications, though olive-derived ingredients are sometimes used for flavoring or as dietary supplements.

Environmental and Safety Considerations

Olea Europaea Pomace Extract is generally regarded as safe for topical application when used according to established guidelines. The extract is considered environmentally friendly as it utilizes the by-products of olive oil production, reducing waste. However, it is important to:

Sustainability: Ensure the pomace is sourced from sustainable olive oil production practices to support environmental and agricultural sustainability.
Purity: Confirm that the extract is free from contaminants and harmful chemicals.
Storage: Properly store the extract to prevent oxidation and maintain its beneficial properties.

Studies

In the olive there are bioactive compounds useful for human health such as polyphenols, proteins.
Montealegre C, Esteve C, García MC, García-Ruiz C, Marina ML. Proteins in olive fruit and oil. Crit Rev Food Sci Nutr. 2014;54(5):611-24. doi: 10.1080/10408398.2011.598639. Review.
Abstract. This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.

The amount of phenolic compounds is significant and explains the antioxidant activity of olive and olive oil:
phenols are present in quantities between 317mg/100g and 2657mg/100g.
gallic acid from 7mg/100g to 35mg/100g
3,4-Dihydroxybenzoic acid 33mg/100g to 25mg/100g
These values change substantially depending on the type of oleander, harvest period and other parameters.
Özcan MM, Fındık S, AlJuhaimi F, Ghafoor K, Babiker EE, Adiamo OQ. The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves. J Food Sci Technol. 2019 May;56(5):2373-2385. doi: 10.1007/s13197-019-03650-8.
Abstract. The effect of harvest periods on total phenol, antioxidant activity, individual phenolic compounds of fruit and leaves of Tavşan Yüreği, Memecik, Edremit, Ayvalık and Gemlik olive varieties grown in Turkey were investigated. The highest total phenol (317.70 mg/100 g and 2657.81 mg/100 g) were observed in Tavşan Yüreği olive fruit and Ayvalık leaves harvested in December, respectively. The highest antioxidant activities (83.84%) were determined in Edremit fruit harvested in August and 83.33% in either Edremit olive leaves harvested in November and Tavşan Yüreği leaves harvested in December. The olive fruit contained gallic acid ranging from 7.18 mg/100 g (August) to 35.85 mg/100 g (December) in case of Ayvalık and 2.09 mg/100 g (November) to 21.62 mg/100 g (December) in Edremit. Gemlik olives showed higher gallic acid contents compared to the other varieties, however it depended significantly on harvest time in all cases. 3,4-Dihydroxybenzoic acid contents ranged from 33.11 mg/100 g (October) to 25.17 mg/100 g (September) in Memecik olives; 12.17 mg/100 g (August) to 33.11 mg/100 g (December) in case of Tavşan Yüreği olives depending on harvest time. The 3,4-dihydroxybenzoic acid contents of Memecik leaves ranged between 122.25 mg/100 g (September) to 196.58 mg/100 g (August) and that of Tavşan Yüreği leaves changed between 99.38 mg/100 g (November) and 179.90 mg/100 g (August). The leaves of these two varieties contained significantly (p < 0.01) higher 3,4-dihydroxybenzoic acid contents than other varieties. The highest gallic acid (144.83 mg/100 g) was detected in Memecik leaves (September) whereas lowest were found in Gemlik leaves collected in October.

The good protein and amino acid content of olive and in particular maslinic acid, a tripenoid, have shown that, together with moderate exercise, they can increase muscle mass, grip strength, knee pain and thus prevent disability related to mobility in older people.
Nagai N, Yagyu S, Hata A, Nirengi S, Kotani K, Moritani T, Sakane N. Maslinic acid derived from olive fruit in combination with resistance training improves muscle mass and mobility functions in the elderly. J Clin Biochem Nutr. 2019 May;64(3):224-230. doi: 10.3164/jcbn.18-104. Epub 2019 Mar 7. PMID: 31138956; PMCID: PMC6529705.
Abstract. Maslinic acid, derived from olive fruit, reduces pro-inflammation cytokines, which are involved in muscle fiber atrophy. Therefore, the maslinic acid ingestion may enhance the muscular response to resistance training through anti-inflammatory action. We therefore conducted a parallel, double-blind, randomized, placebo-controlled trial that examined whether a combination of maslinic acid supplementation and resistance training improve mobility functions in community-dwelling elderly persons. Over a 12-week period, 36 participants underwent moderate resistance training and are assigned to the maslinic acid supplementation (n = 17, 60 mg/day) or the placebo (n = 19) group. At baseline and at 12-weeks, we assessed body composition, grip strength, walking speed, leg strength, mobility functions, and knee pain scores. Following the 12-weeks, skeletal muscle mass, segmental muscle mass (right arm, left arm, and trunk) and knee pain score of the right leg were significantly improved in the maslinic acid group, while there was no change or parameters had worsened in the placebo group. Grip strength of the better side significantly increased only in the maslinic acid group. These results suggest that maslinic acid supplementation combined with moderate resistance training may increase upper muscle mass and grip strength, and reduce knee pain, could be effective for preventing mobility-related disability in elderly persons

INCI Functions:


Antioxidant agent. Ingredient that counteracts oxidative stress and prevents cell damage. Free radicals, pathological inflammatory processes, reactive nitrogen species and reactive oxygen species are responsible for the ageing process and many diseases caused by oxidation.
Synonyms:

CAS: 8001-25-0 EC number 232-277-0