Olive Antioxidants: Extraction, Biological Activity and Practical Applications

Dear Colleagues,

Olive extracts obtained from oil, fruit, leaves, wood, or waste are responsible for many health benefits, such as the reduction of hypertension and diabetes or the prevention of cardiovascular diseases and cancer. These effects are due, at least in part, to the high amount of antioxidants present in olive products, especially polyphenols (phenolic acid, flavonoids, lignans, secoiridoids derivatives), carotenoids (xanthophyll and β-carotene), chlorophylls, pheophytins, and tocopherol α (vitamin E), since they ameliorate the oxidative stress produced by free radicals and subsequently cellular damage. In recent years, studies have also focused on cell wall polysaccharides-polyphenols complexes that occur during crushing and malaxation of the olive paste before the extraction of the oil, containing nutritional, health, and antioxidant benefits. Thus, olive extracts have received considerable attention and have been increasingly investigated in relation to health effects, analytical approaches, extraction efficiency, and applications. We invite you to contribute your latest findings to this Special Issue that will include all aspects of the extracts from olive material; papers including the development and optimization of new extraction procedures from conventional extraction methods with solvent systems (hot water, organic solvents, maceration, Soxhlet extraction,) to green non-conventional methods (deep eutectic solvent, ultrasound-, microwave-, enzymatic-assisted extraction, supercritical fluid, subcritical water extraction, or pressurized liquid extraction). This information could be complemented with recent developments in the application of these extracts in the cosmetic, pharmaceutical, and food industries.

Prof. Dr. Juan Fernández-Bolaños
Dr. Alejandra Bermudez-Oria
Guest Editors

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