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Olive Bioactives: Occurrence in Olive Oils and Byproducts, Obtainment, Potential...
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Olive Bioactives: Occurrence in Olive Oils and Byproducts, Obtainment, Potential Health Effects and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 30 June 2025 | Viewed by 1759

Special Issue Editors

Dr. María del Mar Contreras

E-Mail Website
Guest Editor
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
Interests: bioactive compounds; functional foods; valorization; agri-food waste; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Irene Gómez Cruz

E-Mail Website
Guest Editor
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
Interests: biomass; bioactive compounds; bioenergy; green technology extraction; biorefinery
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The consumption of virgin olive oil contributes to nutrient intake, and health benefits have been associated with its bioactive compounds. The bioactive profile includes phenolic compounds, tocopherols, carotenoids, triterpenes, sterols, etc. Only a small part of the bioactive composition passes to the oil matrix during the extraction process, and larger quantities are still present in the olive-derived by-products and residues. Other bioactives from these bioresources include carbohydrate derivatives like mannitol, pectins, and oligosaccharides, which are not present in the oil. Animal and human studies suggest the benefits of ingesting olive-derived products or their bioactives to promote human health, and so it co-occurs with new approaches for obtaining bioactive extracts and ingredients to be applied in nutraceuticals, cosmetics, functional foods, or as additives. Genetic, agronomic, and technological factors affect the bioactive type and content in virgin olive oils and their by-products/residues that can modify the bioactive composition, health effects, and application portfolio. Therefore, this Special Issue aims to give new insights into the occurrence of bioactives in virgin olive oil, pomace olive oil and olive-derived biomasses, novel obtainment methods, and applications that open up healthy, sustainable, and circular industrial opportunities within the olive sector.

Dr. María del Mar Contreras
Dr. Irene Gómez Cruz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • encapsulation
  • functional food
  • green extraction
  • olive bioactives
  • olive biomass
  • oleuropein
  • hydroxytyrosol
  • pigments
  • olive oil
  • olive pomace oil

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Published Papers (2 papers)

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Research

16 pages, 1173 KiB  
Article
Increasing the Bioactive Compound Content of Olive Oil by Acidification of Olive Paste
by Raúl Peralta, Alfonso M. Vidal, Francisco Espínola, María Teresa Ocaña and Manuel Moya
Foods 2025, 14(8), 1336; https://doi.org/10.3390/foods14081336 - 12 Apr 2025
Viewed by 334
Abstract
This study investigated the impact of acidification on olive paste to enhance the extraction of olive oil enriched in bioactive phenolic compounds, aiming to develop a novel functional food. Recognizing that acidic pH promotes the activity of β-glucosidase responsible for oleuropein and ligstroside [...] Read more.
This study investigated the impact of acidification on olive paste to enhance the extraction of olive oil enriched in bioactive phenolic compounds, aiming to develop a novel functional food. Recognizing that acidic pH promotes the activity of β-glucosidase responsible for oleuropein and ligstroside hydrolysis, food-grade organic acids—citric, ascorbic, and acetic acid—were added prior to malaxation to improve the bioactive compound content in the resulting oils. A randomized experimental design was employed, using three different doses of each acid (1, 2, and 4%) with three replicates per dose, alongside control trials without acid addition. Acidification did not affect olive oil extraction efficiency or alter quality parameters for extra virgin olive oils. Treatment with 1% ascorbic acid significantly increased phenolic compound content by 37% compared to controls. Secoiridoids comprised 79.4% of the total phenolic content, with oleacein as the predominant compound (237.58 ± 9.18 mg/kg), representing over 50% of the total. This increased oleacein concentration led to up to a 67% enhancement in antioxidant capacity (428.63 ± 31.57 mg Trolox/kg) compared to controls. The antioxidant capacities of 3,4-DHPEA, 3,4-DHPEA-EDA, and 3,4-DHPEA-EA were determined to be 12.05, 5.80, and 4.91 µmol TE/mg, respectively. Furthermore, the 1% ascorbic acid treatment enhanced volatile compounds associated with the lipoxygenase (LOX) pathway while reducing ethanol levels. Full article
(This article belongs to the Special Issue Olive Bioactives: Occurrence in Olive Oils and Byproducts, Obtainment, Potential Health Effects and Applications)
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15 pages, 2353 KiB  
Article
Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment
by María del Carmen Razola-Díaz, Robert Sevenich, Oliver K. Schlüter, Vito Verardo and Ana María Gómez-Caravaca
Foods 2025, 14(3), 368; https://doi.org/10.3390/foods14030368 - 23 Jan 2025
Viewed by 870
Abstract
The olive leaf is one of the main by-products from the olive oil industry. This by-product is a rich source of phenolic compounds that have been shown to possess beneficial health activities, which are due in part to their antioxidant activities. Therefore, the [...] Read more.
The olive leaf is one of the main by-products from the olive oil industry. This by-product is a rich source of phenolic compounds that have been shown to possess beneficial health activities, which are due in part to their antioxidant activities. Therefore, the revaluation of this by-product would be of great importance for the food industry. For this reason, this study focuses on the pretreatment of olive leaves with a technology based on the use of pulsed electric fields (PEF) and their following extraction by ultrasounds in order to obtain an extract enriched in phenolic compounds. A Box-Behnken design of 15 experiments with three independent factors has been carried out: electric field strength (kV/cm), frequency (Hz) and total treatment time (s). The response variables were the sum of phenolic compounds, hydroxytyrosol and oleuropein measured by HPLC-MS-ESI-TOF and the antioxidant activity measured by DPPH. The validity of the experimental design was confirmed by ANOVA and the optimal conditions were established by using the response surface methodology in combination with a desirability function. The PEF optimal conditions were 0.6 kV/cm at 90 Hz for 11 s, which allowed for obtaining an olive leaf extract with 26.8, 21.7 and 15.6% higher contents of hydroxytyrosol, oleuropein and total phenolic compounds, respectively, compared to the non-treated sample with PEF. The antioxidant activity measured by DPPH was increased significantly by 32.3%. The data confirmed that the pre-treatment with PEF under these optimal conditions has proven to be effective in improving the extraction of phenolic compounds in olive leaves. Full article
(This article belongs to the Special Issue Olive Bioactives: Occurrence in Olive Oils and Byproducts, Obtainment, Potential Health Effects and Applications)
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