Description

Olea Europaea Fruit Juice Extract is derived from the juice of the fruit of the olive tree (Olea europaea). It is celebrated for its moisturizing, antioxidant, and skin-conditioning properties and is used in various skincare and cosmetic formulations.

Chemical Composition and Structure

Components:
Phenolic Compounds: Contains oleuropein, hydroxytyrosol, and tyrosol, which are known for their strong antioxidant properties.
Fatty Acids: Includes oleic acid, linoleic acid, and palmitic acid, which help moisturize and nourish the skin.
Vitamins: Rich in Vitamin E, which provides additional antioxidant benefits.

Chemical Formula:
Oleuropein: C25H30O13
Hydroxytyrosol: C8H10O3
Tyrosol: C8H10O2

Molecular Weight:
Oleuropein: Approximately 540 Da
Hydroxytyrosol: Approximately 154 Da
Tyrosol: Approximately 138 Da

Physical Properties

Appearance: Usually a light yellow to green liquid.
Odor: Characteristic of olives, with a mild fruity note.
Solubility: Soluble in water and oil.
pH: Typically neutral to slightly acidic (pH 5-7), compatible with the skin’s natural pH.
Stability: Generally stable under standard storage conditions; should be kept away from excessive heat and light to maintain effectiveness.

Production Process

Harvesting: Olives are collected from the olive tree.
Juicing: The fruit is juiced to obtain the liquid extract.
Filtration: The juice is filtered to remove any solid residues.
Concentration: The juice is concentrated to increase the potency of beneficial compounds.
Formulation: The concentrated juice extract is incorporated into skincare and cosmetic products.

Applications

Cosmetics: Used in creams, serums, and lotions for its moisturizing, antioxidant, and skin-conditioning benefits.
Personal Care Products: Included in products like facial masks and body lotions to enhance skin hydration and nourishment.
Pharmaceuticals: May be used in topical treatments for its soothing and antioxidant properties.
Food: Typically not used in food applications but may be explored for its health benefits in dietary supplements.

Environmental and Safety Considerations

Olea Europaea Fruit Juice Extract is generally regarded as safe for topical use when formulated in accordance with established guidelines. It supports sustainable practices by utilizing the fruit, which is often a byproduct of olive oil production. However:

Sustainability: Ensure that the olives are sourced from sustainably managed groves.
Purity: Verify that the extract is free from harmful chemicals and contaminants.
Storage: Proper storage is essential to preserve the extract’s potency 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:


Humectant. Hygroscopic compound used to minimise water loss in the skin and to prevent it from drying out by facilitating faster and greater absorption of water into the stratum corneum of the epidermis. The epidermis is the most superficial of the three layers that make up human skin (epidermis, dermis and hypodermis) and is the layer that maintains hydration in all three layers. In turn, the epidermis is composed of five layers: horny, the most superficial, granular, spinous, shiny, and basal. Humectants have the ability to retain the water they attract from the air in the stratum corneum and have the function of moisturising the skin. They are best used before emollients, which are oil-based.

Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.
Synonyms:

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