foods Review Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques Ramona Abbattista 1, Giovanni Ventura 1 , Cosima Damiana Calvano 2,3,* , Tommaso R. I. Cataldi 1,2 and Ilario Losito 1,2,* 1 Chemistry Department, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy;
[email protected] (R.A.);
[email protected] (G.V.);
[email protected] (T.R.I.C.) 2 Interdepartmental Centre SMART, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy 3 Pharmacy-Pharmaceutical Sciences, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy * Correspondence:
[email protected] (C.D.C.);
[email protected] (I.L.) Abstract: In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This Citation: Abbattista, R.; Ventura, G.; aspect is particularly important since the cited by-products are rich in bioactive compounds, which, Calvano, C.D.; Cataldi, T.R.I.; Losito, once extracted, may represent ingredients with remarkable added value for food, cosmetic and I.