Comprehensive analysis of the phytochemical composition and antitumoral activity of an olive pomace extract obtained by mechanical pressing

What if the leftover pulp from olive oil production could become a weapon against cancer? A new study shows this humble byproduct is packed with bioactive compounds that can slow tumor growth.

Olive pomace—the solid residue left after olives are pressed for oil—is usually discarded or used as cheap feed. But this agricultural waste is a hidden treasure. Scientists have now extracted it using a green, mechanical pressing method, avoiding harsh chemicals, and found a complex cocktail of beneficial molecules.

The extract is rich in sugars (28%), minerals (11%), and lipids (8%, mostly oleic acid). It also contains phenolic compounds—3 g gallic acid equivalents per 100 g—plus hydroxytyrosol (215 mg/100 g) and flavonoids. In total, 68 different phenolics were identified using advanced mass spectrometry.

When tested on cancer cell lines, the extract significantly reduced their proliferation. It inhibited angiogenesis in pancreatic cancer cells (AsPC-1), induced cytotoxicity and increased oxidative stress markers in colorectal cancer cells (HT-29), and slowed growth in another colorectal line (Caco-2) and breast cancer cells (MCF-7).

These results suggest olive pomace extract could be a source for dietary supplements or a blueprint for new antitumoral drugs. However, the exact mechanisms remain to be uncovered—this is just the beginning of the story.

Key Points

• Green mechanical pressing extracts 68 phenolics from olive pomace
• Extract reduces proliferation in breast, pancreatic, and colorectal cancer cells
• Olive pomace extract shows potential for supplements or antitumoral drugs