PHENOLIC-COMPOUNDS FROM OLIVE (OLEA-EUROP AEA)

Certain plant properties, such as the colour, the nutritional value, t he resistance to microorganisms, the pharmacologic effects and the org anoleptic character, are due to the phenolic compounds. It is interest ing the study of phenolic compounds from olive because they: -Inhibit Gram+ microorganisms, such as Lactobacillus, which are involved in the fermentation of the olive fruit. -Inhibit the activity of cellulases and other enzymes. -Contribute to the stability and organoleptic chara cter of virgin olive oil. -Inhibit the effect of microorganisms involv ed in the anaerobic depuration of vegetation water. Thus, the phenolic compounds are the major bothersome contaminants of these wastewater. -Have pharmacologic properties (to reduce blood pressure levels). -Are natural antioxidants. In the present review we describe the compositi on of the phenolic compounds from the olive fruit (pulp and seed), the olive oil and its by-products (vegetation water and rape) and the oli ve leaves.