Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities |
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| Authors: | Ok-Hwan Lee Boo-Yong Lee Junsoo Lee Hee-Bong Lee Jong-Youn Son Cheon-Seok Park Kalidas Shetty Young-Cheul Kim |
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| Institution: | 1. Department of Nutrition, University of Massachusetts, Amherst, MA 01003, USA;2. Graduate School of Complementary Alternative Medicine, Pochon CHA University, Seongnam 463-836, Republic of Korea;3. Department of Food Science and Technology, Chungbuk National University, Cheongju 361-763, Republic of Korea;4. Department of Food and Biotechnology, Hankyung National University, Ansung 456-749, Republic of Korea;5. Graduate School of Biotechnology, Institute of Life Science and Resources, KyungHee University, Yongin 449-701, Republic of Korea;6. Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;1. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084, Fisciano (SA), Italy;2. Department of Medicine, Surgery and Dentistry “Scuola Medica Salernitana”, University of Salerno, Via Salvatore Allende, 1, 84081, Baronissi (SA), Italy;1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;2. Universitat de València, Faculty of Pharmacy, Preventive Medicine and Public Health Department, Avda. Vicent Andrés Estellés, s/n, Burjassot 46100, València, Spain;1. Department of Chemical, Environmental and Materials Engineering, Agrifood Campus of International Excellence (ceiA3), Universidad deJaén, 23071 Jaén, Spain;2. Department of Food Phytochemistry, Instituto de la Grasa, CSIC, Ctra. de Utrera, km.1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain;1. Laboratoire d’analyses, valorisations et sécurités alimentaires, Ecole Nationale d’Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia;2. Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain;3. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Elche 03202, Spain;4. Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia;1. Laboratoire d’Analyse, Valorisation et Sécuritédes aliments, Ecole Nationale d’Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia;2. Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia;3. Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038, Sfax, Tunisia;1. Department of Food Science and Technology, University of Jahrom, Jahrom 74137-66171, Iran;2. Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir 190006, India;3. Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran |
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| Abstract: | Recent studies suggest that olive leaf is a significant source of bioactive phenolic compounds comparable to olive oil and fruits. Identifying appropriate extraction methods is thus an important step to increase the yield of such bioactive components from olive leaf, which is otherwise agricultural waste. The present study evaluates phenolic contents and compositions of olive leaf extracted by several solvent methods and to further establish their antioxidant activities using various radical scavenging systems. Total flavonoid and phenolic contents were significantly higher in the 80% ethanol extract, butanol, and ethylacetate fractions than hexane, chloroform and water fractions (p < 0.05). Oleuropein was identified as a major phenolic compound with considerable contents in these major three fractions and the extract that correlated with their higher antioxidant and radical scavenging. These results indicate that olive leaf contains significant amounts of oleuropein and phenolics, important factors for antioxidant capacity, which can be substantially modified by different extraction methods. |
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| Keywords: | Olive leaf Extraction Fractionation Antioxidant activity Phenolic compound |
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