Olea Europaea Fruit Unsaponifiables refers to the non-saponifiable fraction of oils extracted from the fruits of the olive tree (Olea europaea). This fraction includes lipid components that do not react during the saponification process and is known for its beneficial properties for the skin.

Chemical Composition and Structure

Components:
Squalene: A hydrocarbon that acts as an emollient and antioxidant.
Phytosterols: Plant compounds that contribute to skin protection and inflammation reduction.
Tocopherols (Vitamin E): Antioxidants that help protect the skin from free radical damage.
Polyphenols: Compounds with antioxidant and anti-inflammatory properties.

Formula:
Squalene: C30H50
Phytosterols: Various compounds, including β-sitosterol (C29H50O) and campesterol (C28H48O).
Tocopherols: C tocopherol (C29H50O2) and other analogs.
Polyphenols: Variable structures; e.g., oleuropein (C25H30O13).

Molecular Weight:
Squalene: Approximately 410 Da
Phytosterols: Varies depending on the specific compound.
Tocopherols: Approximately 430 Da
Polyphenols: Varies depending on the structure.

Physical Properties

Appearance: Pale yellow liquid or oil, sometimes with a viscous consistency.
Odor: Mild, characteristic of olive oil.
Solubility: Soluble in oils and organic solvents; insoluble in water.
pH: Not applicable; the fraction is generally neutral.
Stability: Stable under normal conditions but sensitive to oxidation; should be stored in airtight containers, protected from light and heat.

Production Process

Extraction: Oils are extracted from olive fruits through cold pressing or other extraction methods.
Separation: The non-saponifiable fraction is separated during the oil refining process.
Purification: Further purified to remove impurities and concentrate the beneficial components.
Concentration: The fraction is concentrated to increase the concentration of beneficial components.

Applications

Cosmetics: Used in anti-aging products, moisturizers, and skin treatments for its emollient and antioxidant properties.
Skincare: Included in products for skin protection and repair, contributing to maintaining skin elasticity and radiance.
Pharmaceuticals: Occasionally used in formulations for its protective and anti-inflammatory properties.
Food: Not commonly used in food applications.

Environmental and Safety Considerations

Olea Europaea Fruit Unsaponifiables is generally regarded as safe for use in cosmetic and skincare products. Key considerations include:

Sustainability: It is important that olive oil and its fractions are obtained from sustainable sources.
Purity: Ensuring that the final product is free from contaminants and harmful substances.
Stability: Proper storage is essential to prevent oxidation and maintain product efficacy.

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.

Hair conditioning agent. A significant number of ingredients with specific and targeted purposes may co-exist in hair shampoo formulations: cleansers, conditioners, thickeners, matting agents, sequestering agents, fragrances, preservatives, special additives. However, the indispensable ingredients are the cleansers and conditioners as they are necessary and sufficient for hair cleansing and manageability. The others act as commercial and non-essential auxiliaries such as: appearance, fragrance, colouring, etc. Hair conditioning agents have the task of increasing shine, manageability and volume, and reducing static electricity, especially after treatments such as colouring, ironing, waving, drying and brushing. They are, in practice, dispersants that may contain cationic surfactants, thickeners, emollients, polymers. The typology of hair conditioning agents includes: intensive conditioners, instant conditioners, thickening conditioners, drying conditioners. They can perform their task generally accompanied by other different ingredients.
Synonyms:

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