Description

Hydrolyzed Olive Fruit is a cosmetic ingredient derived from the hydrolysis of olive fruit, specifically from the Olea europaea species. This process breaks down the olive fruit into smaller molecules, which can offer various beneficial properties for skin and hair care.

Chemical Composition and Structure

Components: The hydrolyzed olive fruit contains a variety of compounds including oligopeptides, amino acids, fatty acids, and polyphenols. The exact composition may vary depending on the hydrolysis process and the part of the olive used.
Chemical Formula: The exact formula can vary due to the complex nature of hydrolyzed extracts. Generally, it includes peptides and amino acids with variable molecular structures.
Structure: The product contains a mixture of small peptides and hydrolyzed proteins that are easier for the skin to absorb.

Physical Properties

Appearance: Typically a clear to slightly opaque liquid or powder, depending on the formulation.
Odor: Mild, characteristic of olive fruit, which may be slightly nutty or earthy.
Solubility: Soluble in water, which allows for easy incorporation into aqueous formulations.
Melting Point: Not applicable as it is typically used as a liquid or powder.

Production Process

Hydrolysis:
Olive fruit is subjected to hydrolysis using enzymes or acids, breaking down the complex molecules into smaller, more manageable components.
The process is carefully controlled to optimize the extraction of beneficial compounds while maintaining stability and effectiveness.
Purification:
After hydrolysis, the extract is purified to remove any unwanted byproducts or residues.
Techniques such as filtration and centrifugation are employed to ensure the final product is clean and concentrated.
Standardization:
The hydrolyzed olive fruit extract is standardized to ensure consistent quality and effectiveness.
Testing may include checking for peptide content, solubility, and other relevant parameters.

Applications

Cosmetics:

Moisturizing: Provides hydration and helps improve skin texture by enhancing moisture retention.
Anti-aging: Contains antioxidants and peptides that may help reduce the appearance of fine lines and wrinkles.
Conditioning: Used in hair care products to improve hair strength and manageability.

Personal Care Products:

Skin Care: Incorporated into creams, serums, and lotions for its hydrating and anti-aging properties.
Hair Care: Added to shampoos, conditioners, and treatments to nourish and strengthen hair.

Food Applications

Not typically used in food products. Its primary applications are in cosmetics and personal care products.

Environmental and Safety Considerations

Biodegradability: Generally considered biodegradable as it is derived from natural sources and processed into smaller molecules.
Safety Profile: Generally regarded as safe for topical use in cosmetic formulations. It should be used according to established guidelines to avoid potential allergic reactions or skin irritations. Individuals with sensitivities or allergies should be cautious.
Regulations: Adheres to cosmetic regulations to ensure safety and efficacy. It is important to ensure that the extract is sustainably sourced and free from harmful chemicals.

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:
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.

Skin conditioning agent - Emollient. Emollients have the characteristic of enhancing the skin barrier through a source of exogenous lipids that adhere to the skin, improving barrier properties by filling gaps in intercorneocyte clusters to improve hydration while protecting against inflammation. In practice, they have the ability to create a barrier that prevents transepidermal water loss. Emollients are described as degreasing or refreshing additives that improve the lipid content of the upper layers of the skin by preventing degreasing and drying of the skin. The problem with emollients is that many have a strong lipophilic character and are identified as occlusive ingredients; they are oily and fatty materials that remain on the skin surface and reduce transepidermal water loss. In cosmetics, emollients and moisturisers are often considered synonymous with humectants and occlusives.

Skin protectant. It creates a protective barrier on the skin to defend it from harmful substances, irritants, allergens, pathogens that can cause various inflammatory conditions. These products can also improve the natural skin barrier and in most cases more than one is needed to achieve an effective result.

Surfactant - Foam booster. It has the effect of introducing gas bubbles into the water and affects the cleaning process by helping to spread the cleanser. Since sebum has an inhibiting effect on the bubble, more foam is produced in the second shampoo.
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