Chemical composition, antioxidant activities, in an allergic asthma model, of <i>Olea europaea</i> L. leaf extracts from Collo (Skikda, Algeria)

Rouibah, Zineb; Mensour, Amir Ben; Rekik, Ons; Boumendjel, Mahieddine; Taibi, Faiza; Bouaziz, Mohamed; Feki, Abdelfattah El; Messarah, Mahfoud; Boumendjel, Amel

doi:10.1080/01480545.2019.1679827

Cited by 12 publications

(10 citation statements)

References 38 publications

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“…The principal phenolic compound in olive oil is oleuropein. It showed a wide range of pharmacological activities and beneficial effects (Rouibah et al., 2019; Santangelo et al., 2018; Skaltsounis et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Khwaldia¹,

Attour²,

Matthes

et al. 2022

Comp Rev Food Sci Food Safe

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Among the most important agro‐industrial activities in the Mediterranean basin, olive oil production has a high impact on the economy of many Mediterranean countries. However, olive oil extraction generates huge quantities of byproducts, including leaves, pomace residues, stones and wastewater, which have severe environmental impacts mainly because of their phytotoxicity and great organic content. Olive oil byproducts are regarded as inexpensive and abundant raw materials rich in bioactive compounds with high and varied health‐related activities. Several phenolic compounds and terpenoids were recovered from olive byproducts using different conventional and advanced extraction methods due to their potential to be used in food, packaging, pharmaceutical, and cosmetic industries. Recently, the use of olive byproducts and their functional compounds to enhance the functional properties of packaging systems was investigated as a sustainable strategy for food preservation, fostering the sustainability of the olive‐oil chain, and promoting circular economy. In this framework, the main goals of this review are to summarize the main bioactive compounds in olive byproducts, to review the main advancements in their extraction, purification, and characterization, and finally to discuss their applications in food packaging systems as well as safety‐related aspects.

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Section: Introductionmentioning

confidence: 99%

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Khwaldia¹,

Attour²,

Matthes

et al. 2022

Comp Rev Food Sci Food Safe

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“…Thus, neuronal and microvascular endothelial cell damage as induced by hyperglycemiamediated oxidative stress contributes to the pathogenesis of neuropathy with loss of protective sensation(23). It has been reported that the antioxidants that directly remove free radicals can reduce the formation or progression of ROS reactions, and thus may improve diabetic neuropathy status by reducing oxidative stress(16).However, the antioxidant effect of olive leaves in the literature is remarkable[3,8]. In our model, antioxidant status was indicated by serum LOOH and thiol levels.…”

mentioning

confidence: 82%

“…Recently, the relationship between diabetic complications and oxidative stress has been emphasized (3,14,15). Glycemic control is considered the primary therapeutic intervention in DM because hyperglycemia causes an increase in lipid peroxidation, a change in glutathione redox state, and a reduction in antioxidant enzyme activity (8). However, interest in the use of natural antioxidants is increasing considerably to alleviate oxidative damage in diabetes.…”

Section: Introductionmentioning

confidence: 99%

Antidiabetic effect of olive leaf extract on streptozotocin-induced diabetes mellitus in experimental animals

Gülbaran¹,

Öğüt²

2020

Nutr Hosp

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Efecto antidiabético del extracto de hoja de olivo sobre la diabetes mellitus inducida por estreptozotocina en animales de experimentación Antidiabetic effect of olive leaf extract on streptozotocin-induced diabetes mellitus in experimental animals 10.20960/nh.03051 OR 3051 Antidiabetic effect of olive leaf extract on streptozotocininduced diabetes mellitus in experimental animals Efecto antidiabético del extracto de hoja de olivo sobre la diabetes mellitus inducida por estreptozotocina en animales de experimentación

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“…The aim of this work was to establish a method for the comprehensive separation of multiple compounds from natural products using a three‐phase solvent system using CCC. Olive leaves are dried leaves of Olea europaea L. They have been used as folk medicine and have important physiological health care functions such as antitumor activity, delayed aging, and enhanced cardiovascular function [22–24]. In this research, we provide a valid CCC method by using a three‐phase solvent system consisting of n ‐hexane/MTBE/ACN/water at a volume ratio of 5:5:7:5 to complete separation and purification of compounds from olive leaf extract with extensive hydrophobicity in one step.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive separation of a wide variety of compounds from olive leaves by counter‐current chromatography with three‐phase solvent system

Jing

Sun

Wang

et al. 2022

J of Separation Science

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The three‐phase solvent system counter‐current chromatography has been of great research interest, because it can separate compounds with a wide range of polarity. The solvent system of n‐hexane/methyl tert‐butyl ether/acetonitrile/water (5:5:7:5, v/v) was used for counter‐current chromatographic comprehensive separation of olive leaves. The study adopted the normal elution mode. The middle phase and the lower phase (at a volume ratio of 7:3) were pumped into the column simultaneously, followed by eluting with the upper, middle, and lower phases in sequence. The retention rate of the stationary phase measured by the experiment was 73.5%. The upper phase was used to elute the nonpolar compounds, then the mobile phase was switched to the middle phase to elute the moderately hydrophobic compounds, finally, the polar compounds were eluted by the lower phase remaining in the chromatographic column. This method successfully separated eight compounds in one step within 270 min and five compounds were identified. The logP values of these five compounds were 7.44, 7.86, 4.16, −0.11, and 0.96, respectively, covering a wide range of polarities. The present study demonstrated that the three‐phase solvent has a strong extraction capacity for ingredients from extremely hydrophilic compounds to extremely hydrophobic compounds.

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Chemical composition, antioxidant activities, in an allergic asthma model, of Olea europaea L. leaf extracts from Collo (Skikda, Algeria)

Cited by 12 publications

References 38 publications

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Antidiabetic effect of olive leaf extract on streptozotocin-induced diabetes mellitus in experimental animals

Comprehensive separation of a wide variety of compounds from olive leaves by counter‐current chromatography with three‐phase solvent system

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