Description

Olea Europaea Sap Extract is derived from the sap of the olive tree (Olea europaea). This extract is known for its potential benefits in skincare, including its moisturizing, soothing, and antioxidant properties. It is often utilized in various cosmetic formulations to enhance skin hydration and improve overall skin health.

Chemical Composition and Structure

Components:

Polysaccharides: Contribute to the extract’s hydrating and film-forming properties.
Phenolic Compounds: Such as oleuropein and hydroxytyrosol, known for their antioxidant and anti-inflammatory effects.
Saponins: These compounds help to improve skin conditioning and moisture retention.
Chemical Formula:

Oleuropein: C25H30O13
Hydroxytyrosol: C8H10O3
Molecular Weight:

Oleuropein: Approximately 540 Da
Hydroxytyrosol: Approximately 154 Da

Physical Properties

Appearance: Typically a clear to slightly yellowish liquid, but it may also appear as a viscous gel or powder depending on the processing method.
Odor: Mild, characteristic of olive sap.
Solubility: Soluble in water and can form stable solutions in aqueous formulations.
pH: Generally neutral to slightly acidic (pH 5-7), which is compatible with the natural pH of the skin.
Stability: Stable under normal storage conditions; should be kept away from light and excessive heat to prevent degradation and preserve efficacy.

Production Process

Collection: The sap is collected from the olive tree. This is typically done by tapping the tree or collecting the sap from wounds made on the trunk or branches.
Extraction: The collected sap is processed using methods such as filtration and concentration to remove impurities and concentrate the beneficial components.
Purification: The sap extract undergoes purification to ensure it is free from contaminants and to enhance its quality.
Formulation: The purified extract is incorporated into cosmetic and skincare products, where it may be combined with other ingredients to optimize performance.

Applications

Cosmetics: Used in creams, lotions, and serums for its hydrating, soothing, and antioxidant properties.
Personal Care Products: Included in moisturizers, cleansers, and masks to enhance skin hydration and condition.
Pharmaceuticals: Occasionally used in topical treatments for its potential soothing and protective effects.
Food: Not typically used in food products, but may be included in dietary supplements for its health benefits.

Environmental and Safety Considerations

Olea Europaea Sap Extract is generally considered safe for topical use when formulated according to established guidelines. It offers environmental benefits by utilizing a by-product of olive tree cultivation. However:

Sustainability: Ensure that the sap is sourced from sustainable olive tree farming practices.
Purity: Verify that the extract is free from harmful chemicals and contaminants.
Storage: Proper storage is essential to maintain the extract’s effectiveness 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