Metabolome classification of olive by‐products from different oil presses providing insights into its potential health benefits and valorization as analyzed via multiplex MS‐based techniques coupled to chemometrics

Abstract

AbstractIntroductionThe Olive (Olea europaea L.) is one of the most popular edible oil‐producing fruits, consumed worldwide for its myriad nutritional and health benefits. Olive oil production generates huge quantities of by‐products from the fruit, which are considered environmental hazards. Recently, more and more efforts have been made to valorize olive by‐products as a source of low‐cost, value‐added food applications.ObjectiveThe main objective of this study was to globally assess the metabolome of olive fruit by‐products, including olive mill wastewater, olive pomace, and olive seeds from fruits from two areas, Siwa and Anshas, Egypt.MethodsGas chromatography–mass spectrometry (GC‐MS) and ultra‐high‐performance liquid chromatography with mass spectrometry (UPLC‐MS) were used for profiling primary and secondary metabolites in olive by‐products. Also, multivariate data analyses were used to assess variations between olive by‐product samples.ResultsA total of 103 primary metabolites and 105 secondary metabolites were identified by GC‐MS and UPLC‐MS, respectively. Fatty acids amounted to a major class in the olive by‐products at 53–91%, with oleic acid dominating, especially in the pomace of Siwa. Mill wastewater was discriminated from other by‐products by the presence of phenolics mainly tyrosol, hydroxyl tyrosol, and α‐tocopherol as analyzed by UPLC‐MS indicating their potential antioxidant activity. Pomace and seeds were rich in fatty acids/esters and hydroxy fatty acids and not readily distinguishable from each other.ConclusionThe current work discusses the metabolome profile of olive waste products for valorization purposes. Pomace and seeds were enriched in fatty acids/esters, though not readily distinguishable from each other.