Comprehensive Metabolite Fingerprinting of Australian Black and Green Olives and Their Antioxidant and Pharmacokinetics Properties

Polyphenols, especially flavonoids, are well-known for their bioactive antioxidant properties. Therefore, this study aimed to analyze Australian black (ripe) and green olives (unripe) for phenolic and non-phenolic metabolites, antioxidant activities, and pharmacokinetic properties. Liquid chromatography–mass spectrometry coupled with quadrupole–time of flight (LC–ESI–QTOF–MS/MS) was applied to elucidate the composition, identification, and characterization of bioactive metabolites from Australian olives. This study identified 110 metabolites, including phenolic acids, flavonoids, stilbenes, lignans, and other compounds (phenolic terpenes, tyrosols, fatty acids, and terpenoids). Luteolin (flavonoid) and verbascoside (hydroxycinnamic acid) are identified with higher concentrations in black olives. Black (ripe) olives were measured at a higher TPC (10.94 ± 0.42 mg GAE/g) and total antioxidant potential than green olives. The pharmacokinetic properties (absorption, distribution, metabolism, excretion, toxicity) of phenolic compounds for human health were evaluated to predict the potential of the most abundant metabolites in olives. Gastrointestinal absorption and Caco-2 cell permeability of metabolites in olives were also predicted. This study will develop into further research to identify the Australian olives’ therapeutic, nutraceutical, and phytopharmaceutical potential.