Journal
FOOD ANALYTICAL METHODS
Volume 16, Issue 2, Pages 436-444Publisher
SPRINGER
DOI: 10.1007/s12161-022-02430-z
Keywords
Oleaster leaves; Phenolic compounds; Antioxidants; Chemometrics
Categories
Ask authors/readers for more resources
Olive leaves, a by-product of the olive oil industry, have the potential to be a low-cost source of high-value phenolic compounds. This study analyzed the composition of oleaster leaves and revealed the presence of various phenolic compounds with antioxidant activities. The results suggest that oleaster leaves could be a valuable source of antioxidants for industrial applications.
Olive leaves are one of the most prevalent by-products of the olive oil industry and may be exploited as a low-cost source of high-added-value phenolic compounds. The pharmaceutical, cosmetic, and food sectors are becoming more interested in the therapeutic effects attributed to these bioactive components in olive leaf extract. This work offers some indication of the chemical potentialities of oleasters leaf as a new source of functional food. Qualitative and quantitative compositional analysis revealed 14 major phenolic compounds among which oleuropein, hydroxytyrosol, apigenin 7-O-glucoside, tyrosol, epicatechin, and vanillic acid were identified. The bioactive compounds that presented the least concentration were gallic, vanillic, p-coumaric, and chlorogenic acids. Maximum concentrations were found for hydroxytyrosol, oleuropein, and luteolin-7-o-glucoside in wild olive leaves. Concerning the antioxidant activity, the oleaster leaves showed high antioxidant proprieties using ABTS (acide 2,2'-azino-bis-(3-ethylbenzothiazoline6-sulfonique) method. Chemometrics (principal component analysis (PCA) and dendrogram analysis) were applied to the quantitative phenolic compounds data, allowing good discrimination of the phenols according to their antioxidant activities. The oleaster leaves seem to be a source of antioxidants and can be an attractive tool for industrial uses.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available