Olive Antioxidants: Extraction, Biological Activity and Practical Applications—2nd Edition

Dear Colleagues,

We are delighted to be organizing Volume 2 of this Special Issue, entitled “Olive Antioxidants: Extraction, Biological Activity and Practical Applications”, especially given the success of Volume 1, which you can read here, along with other publications, free of charge: https://www.mdpi.com/journal/antioxidants/special_issues/Olive_Antioxidants

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 the consequent cellular damage. In recent years, studies have also focused on cell wall polysaccharide–polyphenol complexes that occur during the crushing and malaxation of 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-, and enzymatic-assisted extraction; supercritical fluid and 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.

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

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