Valorization of Olive Oil Residues: Phytochemical Analysis and Potential Bioactivity

The valorization of olive oil production residues represents an innovative and sustainable strategy aligned with circular economy principles and the United Nations Sustainable Development Goals. In this study, we aimed to explore the phytochemical composition and neuroprotective potential of organic extracts obtained from olive pomace of the Arbequina and Arbosana cultivars. Extracts were prepared through solid–liquid extraction and analyzed by high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS), enabling a comprehensive identification of bioactive metabolites. The analysis revealed a diverse profile of phenolic compounds, including hydroxytyrosol, tyrosol, and multiple oleuropein derivatives, as well as triterpenic acids such as oleanolic and maslinic acids. These compounds are widely recognized for their antioxidant, anti-inflammatory, and neuroprotective activities. The antioxidant potential of the extracts was evaluated in vitro using DPPH and ABTS radical scavenging assays, showing significant activity comparable to standard antioxidants. Moreover, cholinesterase inhibitory assays demonstrated moderate to strong inhibition of acetylcholinesterase, enzyme implicated in neurodegenerative diseases such as Alzheimer's disease. To further elucidate the molecular basis of these effects, in silico molecular docking studies were performed on the most abundant compounds, revealing favorable binding affinities and interactions with key active site residues of acetylcholinesterase. Overall, these findings highlight olive pomace as a promising, underutilized source of bioactive compounds with potential applications in the development of functional foods, nutraceuticals, and neuroprotective therapeutic agents. The integration of in vitro and in silico approaches strengthens the evidence supporting the use of these extracts in future biomedical and industrial applications.