Olive pomace is one of the most important wastes of the olive oil industry, and this abundance of pomace leads to environmental pollution and potential harm to human health. Therefore, there is a critical need for evaluating and valorizing this waste product, which contains intriguing compounds. This research examines the antioxidant activity of olive pomace's phenolic compounds, as well as their role in inhibiting ?-amylase and pancreatic lipase, potentially preventing diabetes and obesity. Analysis of olive pomace revealed that it consists primarily of high dry matter (98.147?0.203%) and moisture content (1.828?0.211%), a result of the conditions of olive oil extraction. The olive pomace was also found to be rich in minerals (19.282?2.212%), organic substances (81.227? 3.613%), especially acids, and residual fats (15.643 ? 2.121%), but a small quantity of sugars (0.617?0.147mg/g). Quantitative estimation of these compounds revealed that aqueous, acidic, and ethanolic extracts of olive pomace contain high concentrations of flavonoids (8.635 ? 0.716 and 9.120 ? 0.434 mg (QEA), respectively), indicating that they may possess significant antioxidant activity. The antioxidant activity of the phenolic compounds was evaluated using three assays: DPPH, ABTS, and FRAP. The results indicated that these compounds have significant antioxidant activity at low concentrations (0.327?0.053 to 4.074?0.233 mg/ml). Additionally, these phenolic compound exhibit potent inhibitory effects against salivary ?-amylase and pancreatic lipase at low concentrations (0.74?0.155 to 1.404?0.301mg/ml). Based on the findings of this study, the olive pomace extract's phenolic compounds appear to possess potent antioxidant and digestive enzyme inhibitory properties. These properties suggest that these compounds have the potential to serve as a natural and effective alternative to synthetic antioxidants in various applications, as well as an effective means of preventing and treating diabetes and obesity.
Mahcène et al. (Thu,) studied this question.