Description

Olea Europaea Fruit/Leaf Extract is derived from the fruits and leaves of the olive tree (Olea europaea). This extract is renowned for its comprehensive range of beneficial properties, including antioxidant, anti-inflammatory, and moisturizing effects. It is widely used in cosmetics and personal care products to enhance skin health and appearance.

Chemical Composition and Structure

Components:

Polyphenols: Such as oleuropein, hydroxytyrosol, and tyrosol, known for their potent antioxidant and anti-inflammatory properties.
Fatty Acids: Including oleic acid, linoleic acid, and palmitic acid, which help to maintain skin hydration and barrier function.
Vitamins: Such as Vitamin E and Vitamin A, contributing to the extract’s antioxidant effects.
Chemical Formula: The specific chemical formulas for key components include oleuropein (C25H30O13), hydroxytyrosol (C8H10O3), and oleic acid (C18H34O2).

Molecular Weight: Oleuropein has a molecular weight of approximately 540 Da, hydroxytyrosol around 154 Da, and oleic acid about 282.47 Da.

Physical Properties

Appearance: The extract is usually a greenish to brown liquid or powder, depending on the processing method.
Odor: It has a mild, olive-like scent.
Solubility: Soluble in oil and organic solvents; may form emulsions or dispersions in water-based formulations.
pH: Generally neutral to slightly acidic (pH 4-7), aligning with the natural pH of the skin.
Stability: Stable under normal storage conditions; should be kept away from light and air to prevent oxidation and maintain efficacy. Proper packaging is crucial for extending shelf life.

Production Process

Extraction: The fruits and leaves are subjected to extraction methods such as cold pressing or solvent extraction to isolate the active compounds. Cold pressing preserves more of the natural benefits.
Purification: The crude extract is filtered and centrifuged to remove impurities and concentrate the beneficial components.
Standardization: The extract may be standardized to ensure consistent levels of key constituents like oleuropein and hydroxytyrosol.
Formulation: The purified extract is incorporated into cosmetic and personal care products, where it is combined with other ingredients to enhance product performance and stability.

Applications

Cosmetics: Used in creams, serums, and masks for its antioxidant, anti-inflammatory, and moisturizing properties.
Personal Care Products: Included in lotions, cleansers, and exfoliants for its skin-conditioning benefits.
Pharmaceuticals: Occasionally used in topical treatments for its soothing and protective effects.
Food: Not typically used in food products, but can be included in dietary supplements due to its health benefits.

Environmental and Safety Considerations

Olea Europaea Fruit/Leaf Extract is generally considered safe for topical application when formulated according to established guidelines. The use of olive fruits and leaves contributes to the sustainability of olive oil production by utilizing parts of the plant that would otherwise be discarded. However:

Sustainability: Ensure the fruits and leaves are sourced from environmentally responsible olive oil production practices.
Purity: Verify that the extract is free from harmful chemicals and contaminants.
Storage: Proper storage is essential to maintain the efficacy of the extract and prevent degradation.

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. Clinical trial registration number: UMIN000017207.

INCI Functions:


Skin conditioning agent - Miscellaneous. This ingredient has the task of modifying and improving the condition of the skin when it is damaged or dry, reducing flaking and restoring its elasticity.
Synonyms:

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