Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

Background: During the last decades, olive oil consumption has experienced a continuous increase due to its unique organoleptic properties and its related beneficial properties. Consequently, waste and by-products derived from the olive production have also increased causing environmental problems and economic losses. However, the low-cost and huge availability of these by-products is an opportunity for their valorization and the obtaining of high added-value compounds such as tyrosol, hydroxytyrosol (HT), oleocanthal, oleuropein (OLE), ligstroside, squalene, fatty acids, etc. The development of innovative extraction and characterization technolo-gies is a key factor for the olive sector. In addition, a deeper knowledge about the biological properties of the compounds present in the recovered products and their mechanism of action is crucial to allow their reinte-gration in the food chain and their potential uses in the food and pharmaceutical industries.