What is it about?

Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin.

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Why is it important?

According to the Food and Agriculture Organization (FAO), the United States (mainly in California) produced 151,950 tons of olives in 2019. The total value of the US olive pomace (fruit) extracts could be as high as about $3.6 billion per year. The new data from this study on the chemical compositions of the selected US OP provides important and practical knowledge for the valorization and industrial food applications of the US olive wastes.


Extracting bioactive compounds from the US olive pomace (OP) which potentially contains values up to $3.6 billion per year, not only could directly produce value-added products from food byproducts and increase consumers’ health via the delivery of natural antioxidants but also reduce negative environmental impact.

Dr. Hefei Zhao
University of California Davis

Read the Original

This page is a summary of: Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace, Foods, January 2022, MDPI AG,
DOI: 10.3390/foods11020174.
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