{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T20:45:10Z","timestamp":1792701910217,"version":"4.5.0"},"reference-count":64,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2026,5,8]],"date-time":"2026-05-08T00:00:00Z","timestamp":1778198400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006049","name":"Iniciaci\u00f3n a la Investigaci\u00f3n","doi-asserted-by":"publisher","award":["BDDX_2022_1#43480994"],"award-info":[{"award-number":["BDDX_2022_1#43480994"]}],"id":[{"id":"10.13039\/501100006049","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Olive pomace (OP) has been widely reported as a rich source of phenolic compounds with potential application as food additives with health-promoting properties. The aim of this work was to evaluate pressurized liquid extraction (PLE) as a strategy to obtain antioxidant and antimicrobial extracts from OP. Extractions were carried out in laboratory-scale equipment following a combined static\/dynamic procedure. The extraction temperature (100, 120 and 140 \u00b0C) and the composition of solvent (50, 75 and 100% ethanol in water) were studied as independent variables of the process using a Face Centered Central Composite Design (\u03b1 = 1). According to the fitted quadratic model (p &lt; 0.05), the maximum Total Phenol Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) values were obtained at 120 \u00b0C using ethanol concentrations between 60 and 80%. Chemical characterization by RP\/HPLC-Q-TOF MS\/MS allowed the tentative identification of 37 compounds, with quinic acid being the most abundant compound under all extraction conditions, followed by elenolic acid, dimethyl-hydroxy-verbascoside, maslinic acid, hydroxy-verbascoside and oleuropein aglycone. Other secoiridoids, secoridoid derivatives, flavonoids, simple phenols and triterpenic acids were also identified. The extract obtained at 120 \u00b0C with 75% ethanol was able to protect purified sunflower oil in an accelerated oxidative stability test (Rancimat), increasing its induction period by 2.4-fold when added at 1000 mg\/kg. This extract also exhibited antimicrobial activity against S. aureus, B. cereus, S. enterica and S. sonnei with a Minimum Inhibitory Concentration (MIC) of 3.6 mg\/mL. These results highlight the potential of PLE olive pomace extracts as natural preservatives for food applications.<\/jats:p>","DOI":"10.3390\/molecules31101569","type":"journal-article","created":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T19:35:43Z","timestamp":1778528143000},"page":"1569","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Green Valorization of Two-Phase Olive Pomace via Pressurized Liquid Extraction: Process Optimization, Comprehensive Metabolite Analysis and Functional Applications"],"prefix":"10.3390","volume":"31","author":[{"given":"Cecilia","family":"Dauber","sequence":"first","affiliation":[{"name":"Departamento de Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Qu\u00edmica, Universidad de la Rep\u00fablica, Av. General Flores 2124, Montevideo 11800, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Victoria","family":"Olt","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Qu\u00edmica, Universidad de la Rep\u00fablica, Av. General Flores 2124, Montevideo 11800, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7901-5816","authenticated-orcid":false,"given":"Alberto","family":"Vald\u00e9s","sequence":"additional","affiliation":[{"name":"Laboratory of Foodomics, Institute of Food Science Research (CIAL, Consejo Superior de Investigaciones Cient\u00edficas (CSIC)), Nicol\u00e1s Cabrera 9, 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3200-3057","authenticated-orcid":false,"given":"Silvana","family":"Albor\u00e9s","sequence":"additional","affiliation":[{"name":"Departamento de Biociencias, Facultad de Qu\u00edmica, Universidad de la Rep\u00fablica, Av. General Flores 2124, Montevideo 11800, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1915-6649","authenticated-orcid":false,"given":"Adriana","family":"G\u00e1mbaro","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Qu\u00edmica, Universidad de la Rep\u00fablica, Av. General Flores 2124, Montevideo 11800, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2127-8303","authenticated-orcid":false,"given":"Elena","family":"Ib\u00e1\u00f1ez","sequence":"additional","affiliation":[{"name":"Laboratory of Foodomics, Institute of Food Science Research (CIAL, Consejo Superior de Investigaciones Cient\u00edficas (CSIC)), Nicol\u00e1s Cabrera 9, 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0320-2970","authenticated-orcid":false,"given":"Ignacio","family":"Vieitez","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Qu\u00edmica, Universidad de la Rep\u00fablica, Av. General Flores 2124, Montevideo 11800, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Boskou, D. (2015). Recovery of High Added Value Compounds from Olive Tree Products and Olive Processing Byproducts. Olive and Olive Oil Bioactive Constituents, AOCS Press.","DOI":"10.5772\/61902"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/j.scitotenv.2018.06.350","article-title":"Olive Pomace as a Valuable Source of Bioactive Compounds: A Study Regarding Its Lipid-and Water-Soluble Components","volume":"644","author":"Costa","year":"2018","journal-title":"Sci. Total Environ."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1016\/j.biortech.2014.03.062","article-title":"Biorefinery Based on Olive Biomass. 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