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Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves contain valuable phenolic compounds with antioxidant, anti-inflammatory, hypoglycaemic, neuroprotective, and antiproliferative properties. Due to their richness in polyphenols with health-promoting properties, olive leaves can be considered a potential functional food ingredient. Thus, sustainable practices for reusing olive leaf waste are in demand. In this study, the polyphenolic content in olive leaves from different Portuguese locations was determined using HPLC-UV-Vis after defining the best fit-for-purpose liquid extraction strategy. The differences in the in vitro antioxidant activity in these samples were determined by several methodologies based on radical scavenging (against 2,2\u2032-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and peroxyl radical (ORAC)) and on reducing properties (cupric-reducing antioxidant capacity (CUPRAC), and Folin\u2013Ciocalteu assay (FC)), to unveil the relationship between the profile and quantity of polyphenols with antioxidant mechanisms and their capacity. At last, the stability of extracted compounds upon lyophilization and exposition to surrogate biological fluids was assessed, envisioning the future incorporation of olive leaves extracted compounds in food products.<\/jats:p>","DOI":"10.3390\/foods13020189","type":"journal-article","created":{"date-parts":[[2024,1,8]],"date-time":"2024-01-08T03:49:04Z","timestamp":1704685744000},"page":"189","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-4057-2833","authenticated-orcid":false,"given":"Carolina L.","family":"Ronca","sequence":"first","affiliation":[{"name":"LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal"},{"name":"Department of Pharmacy, Faculty of Pharmacy, University of Naples \u201cFederico II\u201d, 80138 Naples, Italy"},{"name":"Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, 18012 Granada, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4386-850X","authenticated-orcid":false,"given":"Sara S.","family":"Marques","sequence":"additional","affiliation":[{"name":"LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0314-8839","authenticated-orcid":false,"given":"Alberto","family":"Ritieni","sequence":"additional","affiliation":[{"name":"Department of Pharmacy, Faculty of Pharmacy, University of Naples \u201cFederico II\u201d, 80138 Naples, Italy"}]},{"given":"Rafael","family":"Gim\u00e9nez-Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, 18012 Granada, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3481-5809","authenticated-orcid":false,"given":"Luisa","family":"Barreiros","sequence":"additional","affiliation":[{"name":"LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal"},{"name":"School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2938-0214","authenticated-orcid":false,"given":"Marcela A.","family":"Segundo","sequence":"additional","affiliation":[{"name":"LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,1,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1119","DOI":"10.1002\/jsfa.10722","article-title":"Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill","volume":"101","author":"Romeo","year":"2021","journal-title":"J. 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