{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T00:50:51Z","timestamp":1760057451588,"version":"build-2065373602"},"reference-count":59,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,2,8]],"date-time":"2025-02-08T00:00:00Z","timestamp":1738972800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Portuguese Funds from FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia through project","award":["UID\/Multi\/50016\/2019","202099901921213-R","AT17-5927","2014\u20132020"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019","202099901921213-R","AT17-5927","2014\u20132020"]}]},{"name":"Consejer\u00eda de Transformaci\u00f3n Econ\u00f3mica, Industria, Conocimiento y Universidades de la Junta de Andaluc\u00eda","award":["UID\/Multi\/50016\/2019","202099901921213-R","AT17-5927","2014\u20132020"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019","202099901921213-R","AT17-5927","2014\u20132020"]}]},{"name":"Andalusian knowledge transfer","award":["UID\/Multi\/50016\/2019","202099901921213-R","AT17-5927","2014\u20132020"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019","202099901921213-R","AT17-5927","2014\u20132020"]}]},{"name":"European Regional Development Fund instrument","award":["UID\/Multi\/50016\/2019","202099901921213-R","AT17-5927","2014\u20132020"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019","202099901921213-R","AT17-5927","2014\u20132020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Olive leaf, an abundant and underutilized byproduct of the olive industry, has gained attention as a potential functional ingredient due to its high content of dietary fiber and phenolic compounds. However, little is known about its bioaccessibility and transformation throughout the digestive process, limiting its application in food formulations. This study provides a comprehensive and quantitative assessment of how ground olive leaf bioactive compounds behave during gastrointestinal digestion, offering new insights into their stability and potential health benefits. The total phenolics content and antioxidant activity of ground olive leaf increased in the oral and gastric phases, decreasing slightly in the intestinal phase, with a bioaccessibility of 46% and up to 70% for the total phenolic content and antioxidant activity, respectively. The principal individual phenolic compounds identified in the intestinal phase were oleuropein, luteolin-7-glycoside, luteolin-6-glycoside and ferulic acid, with bioaccessibilities of up to 97%. The main soluble sugars (fructose, glucose, and sucrose) and organic acids (succinic, citric, and acetic acids) detected in the olive leaf samples showed different behaviors during gastrointestinal digestion: sugars increased in the oral and gastric phases but decreased in the intestinal phase, with high bioaccessibility despite reduced recovery, while organic acids remained mostly stable, except for citric acid, which decreased significantly in the intestinal phase, all showing close to 100% bioaccessibility. These results provide the first detailed evidence of the digestive fate of ground olive leaf bioactive compounds, reinforcing its potential as a functional ingredient. Its natural availability, without requiring pre-treatment, combined with its high antioxidant potential and bioaccessibility, highlights its relevance for the development of innovative food ingredients, aligning with circular economy principles and sustainable food strategies.<\/jats:p>","DOI":"10.3390\/foods14040563","type":"journal-article","created":{"date-parts":[[2025,2,12]],"date-time":"2025-02-12T04:37:04Z","timestamp":1739335024000},"page":"563","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Bioactive Potential of Olive Leaf By-Product Throughout In Vitro Gastrointestinal Digestion"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0404-6949","authenticated-orcid":false,"given":"M\u00f3nica","family":"S\u00e1nchez-Guti\u00e9rrez","sequence":"first","affiliation":[{"name":"Departamento de Ciencia y Tecnolog\u00eda de los Alimentos, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), Campus de Excelencia Internacional en Agroalimentaci\u00f3n (CeiA3), Universidad de C\u00f3rdoba Rabanales, Edificio Darwin-Anexo, 14071 Cordoba, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6431-7336","authenticated-orcid":false,"given":"Ricardo","family":"G\u00f3mez-Garc\u00eda","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado, Escola Superior de Biotecnologia CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Elena","family":"Carrasco","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia y Tecnolog\u00eda de los Alimentos, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), Campus de Excelencia Internacional en Agroalimentaci\u00f3n (CeiA3), Universidad de C\u00f3rdoba Rabanales, Edificio Darwin-Anexo, 14071 Cordoba, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8196-5848","authenticated-orcid":false,"given":"Alejandro","family":"Rodr\u00edguez","sequence":"additional","affiliation":[{"name":"Grupo Biopren (RNM940), Departamento de Ingenier\u00eda Qu\u00edmica, Instituto Qu\u00edmico para la Energ\u00eda y el Medioambiente (IQUEMA), Facultad de Ciencias, Campus de Excelencia Internacional en Agroalimentaci\u00f3n (CeiA3), Universidad de C\u00f3rdoba, 14071 Cordoba, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0760-3184","authenticated-orcid":false,"given":"Manuela","family":"Pintado","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado, Escola Superior de Biotecnologia CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/j.foodres.2015.10.021","article-title":"Bioaccessibility, Changes in the Antioxidant Potential and Colonic Fermentation of Date Pits and Apple Bagasse Flours Obtained from Co-Products during Simulated in Vitro Gastrointestinal Digestion","volume":"78","author":"Gullon","year":"2015","journal-title":"Food Res. 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