Quality assessment of leaf extracts of 12 olive cultivars and impact of seasonal variation based on UV spectroscopy and phytochemcial content using multivariate analyses

Introduction Recently, focus has been made on the health-oriented uses of olive leaves, a byproduct of olive production, as a potential source of antioxidants. Oleuropein is one of the phenolic components in olive leaves known for its high antioxidant value. Objective The main aim of the current study was constructing a model for the quality assessment of olive leaves and their potential phytochemical content and hence biological value as well. The phytochemical variation in olive leaves in both flowering (spring) and fruiting seasons (autumn) was also investigated. Methods In this study, the leaves of 12 different olive cultivars from different geographical origins growing in Egypt were assessed for their oleuropein content, total flavonoid (TF) content and total polyphenol (Pph) content in spring and autumn via ultraviolet (UV) spectroscopy and high-performance liquid chromatography (HPLC) coupled to multivariate data analyses. The antioxidant activity of olive leaf extracts was assessed using 2,2 '-diphenyl-1-picrylhydrazyl (DPPH) assay. Results Higher levels of oleuropein, TF and Pph content were found in spring with the highest oleuropein content in the Spanish cultivar; Manzanillo, followed by the Italian cultivar Coratina and the Egyptian Agizi Okasi (218.94, 151.58 and 122.18 mg/100 g of dried leaf extract, respectively). UV spectra was also measured and the collected data were coupled to multivariate analyses showing clustering of cultivars with common geographical origin. Conclusion Our findings emphasised the influence of collection time and type of cultivar on the chemical profile of olive leaves. The model presented herein, serves for the quality assessment of olive leaves based on their phytochemical profile.

Automated summary

This study aimed to assess the phytochemical content of olive leaves from different geographical regions in Egypt during both spring and autumn seasons. Results showed higher levels of oleuropein, total flavonoid, and total polyphenol content in spring, with the Spanish cultivar Manzanillo exhibiting the highest oleuropein content. UV spectra and multivariate analyses revealed clustering of cultivars with common geographical origin.