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Special Issue "Olive Bioactives: From Molecules to Human Health"

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: 31 December 2019

Special Issue Editor

Guest Editor
Dr. Fátima Paiva-Martins

Departamento de Química e Bioquímica, Universidade do Porto, Porto, Portugal
Website | E-Mail
Phone: +351220402556
Interests: antioxidant activity; antioxidants; polyphenols; phenolic compounds; olive oil; edible oils; bioactive compounds

Special Issue Information

Dear Colleagues,

Olive oils, and the effect of their bioactive compounds on human health, have been discussed over the last few years, all over the world; however, this interest is likely to continue for years to come. The health benefits of olive oil have been mainly attributed to the presence of its high content of oleic acid and bioactive phytochemicals, including phenolic compounds, tocopherols, carotenoids and sterols. In addition to olive oil, olive leaves and wastes from the olive oil industry have gained increasing interest as sources of natural bioactive compounds with potential pharmaceutical usage, most of them similar to the ones found in olive oil.

Collective evidence suggests that olive oil components produce beneficial effects in neurovascular and cardiovascular systems through their antioxidant, anti-inflammatory, antiatherogenic, anticancer, antimicrobial, and antiviral properties. However, which components, and how do they exert their activities, are not fully known.

Based on your contribution towards the olive oil scientific community we would like to invite you to submit an article for consideration in the upcoming Special Issue of Molecules on “Olive Bioactives: From Molecules to Human Health”, which aims to advance our current knowledge. This Special Issue aims to identify and review the bioactive compounds found in olives and olive oil that have been demonstrated to have a beneficial effect on human health.

Dr. Fátima Paiva-Martins
Guest Editor

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 papers will be 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. Molecules 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 1800 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

  • Olea europaea L.
  • Olives
  • Olive oil
  • Phenolic compounds
  • Antioxidants
  • Health benefits
  • Bioactive compounds

Published Papers (5 papers)

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Research

Open AccessArticle
Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil
Molecules 2019, 24(10), 1986; https://doi.org/10.3390/molecules24101986 (registering DOI)
Received: 8 April 2019 / Revised: 14 May 2019 / Accepted: 18 May 2019 / Published: 23 May 2019
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Abstract
Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca [...] Read more.
Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS). Significantly higher levels (p < 0.05) of phenolic compounds were found in organic EVOOs. The methodology used was able to detect previously unreported differences in bioactive components between organic and conventional EVOOs. Full article
(This article belongs to the Special Issue Olive Bioactives: From Molecules to Human Health)
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Open AccessArticle
Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
Molecules 2019, 24(8), 1555; https://doi.org/10.3390/molecules24081555
Received: 18 March 2019 / Revised: 4 April 2019 / Accepted: 12 April 2019 / Published: 19 April 2019
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Abstract
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability [...] Read more.
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet. Full article
(This article belongs to the Special Issue Olive Bioactives: From Molecules to Human Health)
Open AccessArticle
Genotype-Related Differences in the Phenolic Compound Profile and Antioxidant Activity of Extracts from Olive (Olea europaea L.) Leaves
Molecules 2019, 24(6), 1130; https://doi.org/10.3390/molecules24061130
Received: 1 February 2019 / Revised: 12 March 2019 / Accepted: 19 March 2019 / Published: 21 March 2019
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Abstract
The phenolic compound contents and antioxidant activities of the leaf extracts of nine olive genotypes were determined, and the obtained data were analysed using chemometric techniques. In the crude extracts, 12 compounds belonging to the secoiridoids, phenylethanoids, and flavonoids were identified. Oleuropein was [...] Read more.
The phenolic compound contents and antioxidant activities of the leaf extracts of nine olive genotypes were determined, and the obtained data were analysed using chemometric techniques. In the crude extracts, 12 compounds belonging to the secoiridoids, phenylethanoids, and flavonoids were identified. Oleuropein was the primary component for all genotypes, exhibiting a content of 21.0 to 98.0 mg/g extract. Hydroxytyrosol, verbascoside, luteolin 7-O-glucoside, and luteolin 4′-O-glucoside were also present in noticeable quantities. Genotypes differed to the greatest extent in the content of verbascoside (0.45–21.07 mg/g extract). The content of hydroxytyrosol ranged from 1.33 to 4.03 mg/g extract, and the aforementioned luteolin glucosides were present at 1.58–8.67 mg/g extract. The total phenolic content (TPC), DPPH and ABTS•+ scavenging activities, ferric reducing antioxidant power (FRAP), and ability to inhibit the oxidation of β-carotene-linoleic acid emulsion also varied significantly among genotypes. A hierarchical cluster analysis enabled the division of genotypes into three clusters with similarity above 60% in each group. GGE biplot analysis showed olive genotypes variability with respect to phenolic compound contents and antioxidant activities. Significant correlations among TPC, FRAP, the values of both radical scavenging assays, and the content of oleuropein were found. The contents of 7-O-glucoside and 4′-O-glucoside correlated with TPC, TEAC, FRAP, and the results of the emulsion oxidation assay. Full article
(This article belongs to the Special Issue Olive Bioactives: From Molecules to Human Health)
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Open AccessFeature PaperArticle
In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”
Molecules 2019, 24(6), 1044; https://doi.org/10.3390/molecules24061044
Received: 25 February 2019 / Revised: 12 March 2019 / Accepted: 12 March 2019 / Published: 16 March 2019
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Abstract
An ongoing challenge in olive oil analytics is the development of a reliable procedure that can draw the consensus of all interested parties regarding the quantification of concentrations above the required minimum value of 5 mg of bioactive “olive oil polyphenols” per 20 [...] Read more.
An ongoing challenge in olive oil analytics is the development of a reliable procedure that can draw the consensus of all interested parties regarding the quantification of concentrations above the required minimum value of 5 mg of bioactive “olive oil polyphenols” per 20 g of the oil, to fulfill the health claim introduced by the European Commission (EC) Regulation 432/2012. An in-house validated ultra-high performance liquid chromatography (UHPLC) protocol fit for this purpose is proposed. It relies on quantification of the total hydroxytyrsol (Htyr) and tyrosol (Tyr) content in the virgin olive oil (VOO) polar fraction (PF) before and after acidic hydrolysis of their bound forms. PF extraction and hydrolysis conditions were as previously reported. The chromatographic run lasts ~1/3 of the time needed under high performance liquid chromatography (HPLC) conditions, this was also examined. Eluent consumption for the same piece of information was 6-fold less. Apart from being cost effective, a larger number of samples can be analyzed daily with less environmental impact. Two external curves, detection at 280 nm and correction factors for molecular weight difference are proposed. The method, which is fit for purpose, is selective, robust with satisfactory precision (percentage relative standard deviation (%RSD) values < 11%) and recoveries higher than 87.6% for the target analytes (Htyr, Tyr). Standard operational procedures are easy to apply in the olive oil sector. Full article
(This article belongs to the Special Issue Olive Bioactives: From Molecules to Human Health)
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Graphical abstract

Open AccessArticle
Hydroxytyrosol Exerts Anti-Inflammatory and Anti-Oxidant Activities in a Mouse Model of Systemic Inflammation
Molecules 2018, 23(12), 3212; https://doi.org/10.3390/molecules23123212
Received: 9 October 2018 / Revised: 3 December 2018 / Accepted: 4 December 2018 / Published: 5 December 2018
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Abstract
Hydroxytyrosol (3,4-dihydroxyphenil-ethanol, HT), the major phenol derived from olive oil consumption, has shown different anti-inflammatory and anti-oxidant activities in vitro which may explain the chronic-degenerative diseases preventive properties of olive oil. The aim of this study was to examine the ability of HT [...] Read more.
Hydroxytyrosol (3,4-dihydroxyphenil-ethanol, HT), the major phenol derived from olive oil consumption, has shown different anti-inflammatory and anti-oxidant activities in vitro which may explain the chronic-degenerative diseases preventive properties of olive oil. The aim of this study was to examine the ability of HT reduce inflammatory markers, Cyclooxygenase-2 (COX2) and Tumour Necrosis Factor alfa (TNF-α and oxidative stress in vivo on a mouse model of systemic inflammation. Balb/c mice were pre-treated with HT (40 and 80 mg/Kg b.w.) and then stimulated by intraperitoneal injection of lipopolysaccharide (LPS). Blood was collected to measure COX2 gene expression by qPCR and TNF-α level by ELISA kit in plasma. In addition, the total anti-oxidant power of plasma and the DNA damage were measured by FRAP test and COMET assay, respectively. LPS increased the COX2 expression, the TNF-α production and the DNA damage. HT administration prevented all LPS-induced effects and improved the anti-oxidant power of plasma. HT demonstrated in vivo anti-inflammatory and anti-oxidant abilities. The results may explain the health effects of olive oil in Mediterranean diet. HT represents an interesting molecule for the development of new nutraceuticals and functional food useful in chronic diseases prevention. Full article
(This article belongs to the Special Issue Olive Bioactives: From Molecules to Human Health)
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Graphical abstract

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