Valorization of Olive Pomace : Analytical Profiling and Incorporation into Functional Cookie Formulations

The growing global demand for foods that offer physiological effects beyond basic nutrition has led to a quest for environmentally friendly, health‑enhancing ingredients. This study considered Olive POmace (OP) as new ingredient to prepare functional or healtn promoting foods. OP have a valuable composition with 49.8% dietary fiber, 50.2% in unsaturated lipids rich in oleic acid, 7.35% protein, tocopherols and significant amounts of secondary metabolitessecoiridoids, flavonoids, verbascoside derivatives. OP was used in whole‑wheat cookies at different percentage. Amount of bioactive compounds was measured using LC‑DAD‑MS comparing non cooked and baked cookies prepared without and with OP at different percentages. Results show the incorporation of the major bioactives in the feed, particularly luteolin, oleoside and verbascoside, the 6% OP formulation (C6) being the one showing the highest retention after baking. Functional assays of C6 extracts demonstrated significant anti-oxidant (> DPPH ~ 22.9% inhibition [IC₅₀=475 µg mL⁻¹] ascorbic acid), and prominent time-dependent α‑glucosidase inhibition (>83% at 37–42 min (acarbose)), suggesting a potential role as a possible functional food with significant glucose control properties. Furthermore tyrosinase inhibitory activity (60.7%) was also measured , and this effect may suggest potential use for cosmetic and/or food‑preservative applications. According to preliminary sensory evaluation, 6% OP had the desirable texture and flavour, but higher proportions added bitterness. Obtained results highlight that OP represents, bioactive‑rich ingredient that improves the nutritional quality, antioxidant capacity and glycaemic‑modulating properties of commercial bakery items, driving circular‑economy aims. SIGNIFICANCE: The 6% OP cookie appears to be a potential ingredient for functional food, requiring additional sensory optimization and further studies to assess other properties.