Sánchez-Gutiérrez Mónica, Gómez-García Ricardo, Carrasco Elena, Rodríguez Alejandro, Pintado Manuela
Departamento de Ciencia y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), Campus de Excelencia Internacional en Agroalimentación (CeiA3), Universidad de Córdoba Rabanales, Edificio Darwin-Anexo, 14071 Cordoba, Spain.
Laboratório Associado, Escola Superior de Biotecnologia CBQF-Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Foods. 2025 Feb 8;14(4):563. doi: 10.3390/foods14040563.
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.
橄榄叶是橄榄油产业中一种丰富但未得到充分利用的副产品，由于其膳食纤维和酚类化合物含量高，已作为一种潜在的功能性成分受到关注。然而，人们对其在整个消化过程中的生物可及性和转化了解甚少，这限制了它在食品配方中的应用。本研究对磨碎的橄榄叶生物活性化合物在胃肠道消化过程中的行为进行了全面定量评估，为其稳定性和潜在健康益处提供了新的见解。磨碎的橄榄叶的总酚含量和抗氧化活性在口腔和胃阶段有所增加，在肠道阶段略有下降，总酚含量和抗氧化活性的生物可及性分别为46%和高达70%。在肠道阶段鉴定出的主要单一酚类化合物为橄榄苦苷、木犀草素 - 7 - 糖苷、木犀草素 - 6 - 糖苷和阿魏酸，生物可及性高达97%。在橄榄叶样品中检测到的主要可溶性糖（果糖、葡萄糖和蔗糖）和有机酸（琥珀酸、柠檬酸和乙酸）在胃肠道消化过程中表现出不同的行为：糖类在口腔和胃阶段增加，但在肠道阶段减少，尽管回收率降低，但生物可及性较高，而有机酸大多保持稳定，除了柠檬酸在肠道阶段显著下降，所有这些都显示出接近100%的生物可及性。这些结果首次详细证明了磨碎的橄榄叶生物活性化合物的消化命运，增强了其作为功能性成分的潜力。其天然可得性，无需预处理，再加上其高抗氧化潜力和生物可及性，突出了其在创新食品成分开发中的相关性，符合循环经济原则和可持续食品战略。
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