CHARACTERIZATION OF ANTIOXIDANT PROPERTIES OF VEGETABLE PRODUCTS AND RESIDUES BY DIFFERENT PRODUCTION TECHNOLOGIES

The thesis reported on the chemical characterization of antioxidant properties of several vegetables (products and relevant by-products), with particular attention to olive tree derivatives. The results showed that the by-products of Olea europaea L. (leaves) and olive oil production (pomace), as well as not edible part of plants like tomato (leaves) are promising sources of bioactive compounds, particularly polyphenols and glycoalkaloids, respectively for olive leaves and pomace, and tomato leaves. Considering the health-giving effects of polyphenolic antioxidants and the importance of olive oil production, as well as vegetables production, in all Mediterranean countries, it is urgent to study all biologically active molecules for nutraceutical uses, for the production of functional foods and for other purposes such as cosmetics. Promotion of the primary and secondary components of olive production is a model to use in other areas of agriculture (e.g. viticulture, horticulture, cereal crops) to maximize the use of nutritional and nutraceutical resources and to make agriculture economically sustainable.