Abstract
Olive trees are grown on five continents. Fertilization of fields, pest control management, olive leaves, olive pomaces, and olive mill wastewaters have a substantial environmental impact. It is possible to reduce this problem by using organic products to cultivate and decrease olive oil processing waste by recovering the bioactive molecules. In this work, the effects of biostimulation, with beneficial microbes belonging to the Trichoderma genera, and with Trichoderma secondary metabolites (6PP and the HA) were evaluated on the phenolic profile and the antioxidant potential of extra-virgin olive oil (EVOO) and olive leaf samples to make them more commercially attractive as a source of phytochemicals useful for the pharmaceutical, cosmetic, and food industries. Phenolics were identified and quantified by a spectrometer method using Q Exactive Orbitrap UHPLC-MS/MS (Ultra High Pressure Liquid Chromatography). Antioxidant activity was evaluated spectrophotometrically by the DPPH test. The use of Trichoderma strains, 6PP (6-Pentyl-α-Pyrone) and HA (Harzianic Acid), was demonstrated as an effective strategy to increase the leaves’ economic value as a source of phytochemicals (flavonoids, lignans, and oleuropein) useful for food, pharmaceutical, and cosmetic industries.
Highlights
Olive production is a critical economic sector in many rural regions around the globe
The hydrophilic extracts obtained from extra-virgin olive oil (EVOO) and olive leaves were analyzed by Q Exactive
The biostimulation of olive trees had a positive effect on the antioxidant activity of the olive leaf samples and of the EVOO samples obtained from the olive tree under M10 treatment (Figure 1)
Summary
Olive production is a critical economic sector in many rural regions around the globe. The biostimulants improve the nitrogen metabolism, influence the modulation of cell metabolism, control the transfer of nutrients, supervise the lipid biosynthesis, and regulate the stimulation of the soil microbial activity and the root growth [3,4] Some researchers ascribe their protective effect to the activation of the antioxidant defense system of plants and the production of the phenolic compounds. The cultivation of olive fruits produces 25 kilograms of twigs and leaves per tree [7], so recycling them is a priority These wastes contain bioactive molecules (antioxidants, anti-inflammatory, antitumor, antimicrobial, hypoglycemic, anticholesterol, and antihypertensive agents) [8], which can enhance the economic value of nutraceuticals, functional food, dietary supplements, and nutricosmetic formulations [9]
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