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<p>Olive leaves, major by-products of olive cultivation, represent an abundant yet undervaluted source of bioactive compounds with promising applications in the food, pharmaceutical, and cosmetic industries. This study provides the first comprehensive evaluation of the variation in the richness of olive leaf by-products in health-promoting compounds and antioxidant potential among twelve olive genotypes representing five local and introduced cultivars. It encompasses both intra- and inter-varietal variation across distinct Tunisian bioclimatic zones. The results revealed a highly significant (<i>p</i> &lt; 0.001) genotype effect on the accumulation of phenolics, flavonoids, and lipids, as well as on fatty acid profiles and antioxidant capacities. Chemlali genotypes displayed pronounced intra-varietal variability and proved to be rich sources of bioactive compounds. Lipid profiling confirmed linolenic acid as the predominant fatty acid in olive leaf by-products (27.19–74.63%), followed by palmitic acid (18.95–40.37%) and linoleic acid (5.75–22.46%). Fatty acid quality indices highlighted the predominance of unsaturated fatty acids, with significant geographical and varietal influences. Antioxidant assays (DPPH, ABTS, FRAP) confirmed a wide variability across genotypes, with radical scavenging activities strongly associated with phenolic and flavonoid contents. On the other hand, FRAP test results reflected the contribution of other non-phenolic reductants. Overall, this work highlights the considerable potential of olive leaves by-products as a sustainable source of high-value bioactive compounds and establishes a solid basis for their valorisation within circular bioeconomy frameworks. The considerable phytochemical variation, shaped by genotype, varietal, and geographical factors, is critical for guiding the targeted selection of olive genotypes and cultivation zones according to their phytochemical and bioactivity profiles. These insights enable the biotechnological exploitation of olive leaf by-products in specific functional food, pharmaceutical, and cosmetic applications.</p>

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Genotype and Geographical Effects on Bioactive-Molecules Accumulation and Bioactivity in Olive Leaf By-Products: Implications for Biotechnological Applications

  • 期刊论文

  • 发表日期：

    2025年11月18日

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  • Emna Habibi,
  • Leila Riahi,
  • Yassine M’Rabet,
  • Nedra Bennour,
  • Karim Hosni,
  • Hela Mahmoudi

摘要

Olive leaves, major by-products of olive cultivation, represent an abundant yet undervaluted source of bioactive compounds with promising applications in the food, pharmaceutical, and cosmetic industries. This study provides the first comprehensive evaluation of the variation in the richness of olive leaf by-products in health-promoting compounds and antioxidant potential among twelve olive genotypes representing five local and introduced cultivars. It encompasses both intra- and inter-varietal variation across distinct Tunisian bioclimatic zones. The results revealed a highly significant (p < 0.001) genotype effect on the accumulation of phenolics, flavonoids, and lipids, as well as on fatty acid profiles and antioxidant capacities. Chemlali genotypes displayed pronounced intra-varietal variability and proved to be rich sources of bioactive compounds. Lipid profiling confirmed linolenic acid as the predominant fatty acid in olive leaf by-products (27.19–74.63%), followed by palmitic acid (18.95–40.37%) and linoleic acid (5.75–22.46%). Fatty acid quality indices highlighted the predominance of unsaturated fatty acids, with significant geographical and varietal influences. Antioxidant assays (DPPH, ABTS, FRAP) confirmed a wide variability across genotypes, with radical scavenging activities strongly associated with phenolic and flavonoid contents. On the other hand, FRAP test results reflected the contribution of other non-phenolic reductants. Overall, this work highlights the considerable potential of olive leaves by-products as a sustainable source of high-value bioactive compounds and establishes a solid basis for their valorisation within circular bioeconomy frameworks. The considerable phytochemical variation, shaped by genotype, varietal, and geographical factors, is critical for guiding the targeted selection of olive genotypes and cultivation zones according to their phytochemical and bioactivity profiles. These insights enable the biotechnological exploitation of olive leaf by-products in specific functional food, pharmaceutical, and cosmetic applications.