Chemometrics-assisted gas chromatographic-mass spectrometric analysis of volatile components of olive leaf oil

Konoz, Elaheh; Abbasi, Ashraf; Moazeni, Roudabeh Sadat; Parastar, Hadi; Jalali‐Heravi, Mehdi

doi:10.1007/s13738-012-0138-8

Cited by 11 publications

(4 citation statements)

References 39 publications

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“…The non-terpene derivatives, detected as the third chemical class in order of relative concentration (15.0%) in this sample, were mostly represented by non-terpene aldehydes: The most relevant presence was detected for ( E , E )-2,4-decadienal (3.5%), nonanal (2.8%), and ( E )-2-decenal (1.1%). The published olive leaf EO compositions evidence a significant variability due to both the analyzed varieties and the geographical area of origin [30,31,32,33]; moreover, the olive leaves of the present study are a blend of two varieties.…”

Section: Resultsmentioning

confidence: 78%

Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

et al. 2019

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The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher (p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile.

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Section: Resultsmentioning

confidence: 78%

Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

et al. 2019

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“…In addition, olive leaves contain ample amounts of potassium, manganese, magnesium, and copper [ 31 ]. Furthermore, there are essential oils with antioxidant activity, consisting of a very complex mixture of aldehydes, ketones, esters, alcohols, alkenes, and alkanes, whose major constituents are 2-E-decenal (20.43%), benzeneacetaldehyde (4.00%), 2-undecenal (3.71%) and valencen (3.31%) [ 38 ].…”

Section: Olive Leaves Chemical Compositionmentioning

confidence: 99%

Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves

Clodoveo

Crupi

Annunziato

et al. 2021

Foods

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Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at any given mill, which are generally discarded, causing economic and environmental issues. However, these are rich sources of natural bioactive compounds (i.e., polyphenols), which have health-promoting potential. Thus, the valorization of olive leaves by recovering and reusing their components should be a must for food sustainability and circular economy. This review provides an insight into the principal polyphenols present in olive leaves, together with agronomic variables influencing their content. It also summarizes the recent advances in the application of novel extraction technologies that have shown promising extraction efficacy, reducing the volume of extraction solvent and saving time and cost. Moreover, potential industrial uses and international patents filed in the pharmaceutic, food, and cosmetic sectors are discussed.

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“…GC-MS is a powerful analytical method for analysing essential oils from medicinal plants (Liang et al, 2004b). Accurate qualitative and quantitative analysis of their components is difficult because complete separation of components of complex oils with today's equipment and optimised experimental conditions is impossible (Parastar et al, 2012;Konoz et al, 2013;Shellie et al, 2013). In addition, various types of noise, baseline drift, spectral background and change in the peak shape are common problems.…”

Section: Introductionmentioning

confidence: 99%

Chemometric Resolution Approaches in Characterisation of Volatile Constituents inPlantago ovataSeeds using Gas Chromatography-Mass Spectrometry: Methodology and Performance Assessment

et al. 2014

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Chemometrics-assisted gas chromatographic-mass spectrometric analysis of volatile components of olive leaf oil

Cited by 11 publications

References 39 publications

Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves

Chemometric Resolution Approaches in Characterisation of Volatile Constituents inPlantago ovataSeeds using Gas Chromatography-Mass Spectrometry: Methodology and Performance Assessment

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