000129997 001__ 129997 000129997 005__ 20240118092026.0 000129997 0247_ $$2doi$$a10.1002/jsfa.10116 000129997 0248_ $$2sideral$$a116479 000129997 037__ $$aART-2020-116479 000129997 041__ $$aeng 000129997 100__ $$0(orcid)0000-0002-8100-5596$$aMartínez-Beamonte, R.$$uUniversidad de Zaragoza 000129997 245__ $$aCould squalene be an added value to use olive by-products? 000129997 260__ $$c2020 000129997 5060_ $$aAccess copy available to the general public$$fUnrestricted 000129997 5203_ $$aSqualene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants. It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were ‘Nocellara de Belice’, ‘Drobnica’, ‘Souri’, and ‘Oblica’. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products. © 2019 Society of Chemical Industry. © 2019 Society of Chemical Industry 000129997 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/2016-75441-R$$9info:eu-repo/grantAgreement/ES/DGA-FEDER/B16-17R$$9info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012 000129997 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000129997 590__ $$a3.638$$b2020 000129997 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b8 / 57 = 0.14$$c2020$$dQ1$$eT1 000129997 591__ $$aCHEMISTRY, APPLIED$$b24 / 74 = 0.324$$c2020$$dQ2$$eT1 000129997 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b47 / 143 = 0.329$$c2020$$dQ2$$eT1 000129997 592__ $$a0.782$$b2020 000129997 593__ $$aAgronomy and Crop Science$$c2020$$dQ1 000129997 593__ $$aNutrition and Dietetics$$c2020$$dQ1 000129997 593__ $$aFood Science$$c2020$$dQ1 000129997 593__ $$aBiotechnology$$c2020$$dQ1 000129997 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/acceptedVersion 000129997 700__ $$0(orcid)0000-0002-5407-3876$$aSanclemente, T.$$uUniversidad de Zaragoza 000129997 700__ $$0(orcid)0000-0002-5841-0462$$aSurra, J. C.$$uUniversidad de Zaragoza 000129997 700__ $$0(orcid)0000-0002-8251-8457$$aOsada, J.$$uUniversidad de Zaragoza 000129997 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000129997 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000129997 7102_ $$11002$$2060$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Bioquímica y Biolog.Mole. 000129997 773__ $$g100, 3 (2020), 915-925$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142 000129997 8564_ $$s546574$$uhttps://zaguan.unizar.es/record/129997/files/texto_completo.pdf$$yPostprint 000129997 8564_ $$s1068395$$uhttps://zaguan.unizar.es/record/129997/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000129997 909CO $$ooai:zaguan.unizar.es:129997$$particulos$$pdriver 000129997 951__ $$a2024-01-18-09:04:54 000129997 980__ $$aARTICLE