{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T09:42:09Z","timestamp":1790934129497,"version":"4.1.0"},"reference-count":60,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T00:00:00Z","timestamp":1753833600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004837","name":"Spanish Ministry of Science and Innovation","doi-asserted-by":"publisher","award":["TED2021-132489A-I00"],"award-info":[{"award-number":["TED2021-132489A-I00"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004837","name":"Spanish Ministry of Science and Innovation","doi-asserted-by":"publisher","award":["GOPO-GR-23-0001"],"award-info":[{"award-number":["GOPO-GR-23-0001"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Consejer\u00eda de Agricultura, Pesca y Alimentaci\u00f3n de la Junta de Andaluc\u00eda","award":["TED2021-132489A-I00"],"award-info":[{"award-number":["TED2021-132489A-I00"]}]},{"name":"Consejer\u00eda de Agricultura, Pesca y Alimentaci\u00f3n de la Junta de Andaluc\u00eda","award":["GOPO-GR-23-0001"],"award-info":[{"award-number":["GOPO-GR-23-0001"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>The olive oil industry generates by-products like olive leaves and pomace, which are rich in bioactive compounds, especially polyphenols. This study applied a circular economy approach to valorize these residues using green ultrasound-assisted extraction (UAE) with GRAS solvents. Key parameters (solvent composition, ultrasound amplitude, and specific energy) were optimized via Response Surface Methodology (RSM) to enhance polyphenol recovery and yield. Ethanol concentration proved to be the most influential factor. Optimal conditions for olive pomace were 100% ethanol, 46 \u03bcm amplitude, and 25 J\u2219mL\u22121 specific energy, while olive leaves required 72% ethanol with similar ultrasound settings. Under these conditions, extracts were prepared and analyzed using HPLC-ESI-QTOF-MS and DPPH assays. The optimized UAE process achieved yields of 15\u201320% in less than 5 min and under mild conditions. Optimal extracts showed high oleuropein content (6 mg\/g in leaves, 5 mg\/g in pomace), lower hydroxytyrosol levels, and minimal oxidized derivatives, suggesting reduced degradation compared to conventional methods. These findings demonstrate UAE\u2019s effectiveness in recovering valuable phenolics from olive by-products, supporting sustainable and efficient resource use.<\/jats:p>","DOI":"10.3390\/antiox14080938","type":"journal-article","created":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T14:29:02Z","timestamp":1753885742000},"page":"938","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Optimized Ultrasound-Assisted Extraction for Enhanced Recovery of Valuable Phenolic Compounds from Olive By-Products"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-1829-0285","authenticated-orcid":false,"given":"Xavier","family":"Exp\u00f3sito-Almell\u00f3n","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition, University of Granada, Campus Universitario s\/n, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-0743-832X","authenticated-orcid":false,"given":"\u00c1lvaro","family":"Mungu\u00eda-Ubierna","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Campus Fuentenueva s\/n, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1118-9668","authenticated-orcid":false,"given":"Carmen","family":"Duque-Soto","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Granada, Campus Universitario s\/n, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5227-9002","authenticated-orcid":false,"given":"Isabel","family":"Borr\u00e1s-Linares","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Campus Fuentenueva s\/n, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2107-6333","authenticated-orcid":false,"given":"Rosa","family":"Quirantes-Pin\u00e9","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Campus Fuentenueva s\/n, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8769-3070","authenticated-orcid":false,"given":"Jes\u00fas","family":"Lozano-S\u00e1nchez","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Granada, Campus Universitario s\/n, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"L\u00f3pez-Salas, L., D\u00edaz-Moreno, J., Ciulu, M., Borr\u00e1s-Linares, I., Quirantes-Pin\u00e9, R., and Lozano-S\u00e1nchez, J. 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