Antioxidant Activity of Olive Extracts and Their Applications
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 279
Special Issue Editors
Interests: bioactive molecules; olive; alperujo; extraction processes; phenol–polysaccharide complex; antioxidant dietary fiber; phenolic compounds; modified pectin; flow cytometry; antiproliferative activity; anti-inflammatory activity; cancer
Special Issues, Collections and Topics in MDPI journals
Interests: olive oil; bioactive molecules; antioxidants; structural characterization; biological activity
Special Issue Information
Dear Colleagues,
Olive extracts obtained from oil, fruit, leaves, wood, or waste are recognized for their extensive health benefits, such as reducing hypertension and diabetes and preventing cardiovascular diseases and cancer. These effects are mainly attributed to the high content of antioxidants in olive products, including polyphenols (phenolic acids, flavonoids, lignans, and secoiridoid derivatives), carotenoids (xanthophylls and β-carotene), chlorophylls, pheophytins, and α-tocopherol (vitamin E), which mitigate oxidative stress caused by free radicals and subsequent cellular damage. Recent research has highlighted the importance of polysaccharide–polyphenol complexes that form during the crushing and malaxation of olive paste prior to oil extraction, offering significant nutritional and antioxidant benefits. Consequently, olive extracts have attracted considerable attention and inspired ongoing investigations centred around their health effects, analytical methods, extraction efficiencies, and diverse applications.
We invite contributions presenting recent findings, covering all aspects of olive extract research. Manuscripts discussing the antioxidant properties of olive extracts, their mechanisms of action, and their potential health benefits are particularly welcome. While we encourage studies on the development and optimization of both traditional and innovative extraction methods, we are particularly interested in recent advances in the applications of these extracts.
In the pharmaceutical industry, olive extracts are being explored for their potential in preventing and treating chronic diseases due to their bioactive compounds. The food industry also benefits from the use of olive extracts as natural preservatives and health-promoting additives, enhancing the nutritional profile and shelf life of food products. Furthermore, olive extracts are increasingly used in nutraceuticals and functional foods aimed at improving overall health and wellness.
Dr. Alejandra Bermudez-Oria
Dr. Fátima Rubio-Senent
Guest Editors
Manuscript Submission Information
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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. Antioxidants is an international peer-reviewed open access monthly 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
- olive extracts
- antioxidant activity
- polyphenols
- carotenoids
- chlorophylls
- tocopherol
- oxidative stress
- cellular damage prevention
- health benefits
- extraction methods
- green extraction techniques
- nutritional applications
- cosmetic applications
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