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

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

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