Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (&lt;em&gt;Olea europeae&lt;/em&gt; L.) as by-product

Bahloul, Neila; Kechaou, Nabil; Mihoubi, Nourhène Boudhrioua

doi:10.3989/gya.0102141

Cited by 32 publications

(14 citation statements)

References 38 publications

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“…Fat extraction was carried out using the method described by Bahloul et al (2014), with some minor modi cations. Exactly-weighed 3.5 g of nely powdered dried olive leaves samples were introduced into a test tube and extracted twice with hexane (1:5 w vol -1 ) under agitation on a 3D-shaker for 4 h at room temperature.…”

Section: Fat Extraction and Analysismentioning

confidence: 99%

Effect of short-time irrigation with industrial poultry wastewater on young olive tree (Olea europaea L. cv. Chemlali) growth parameters and the chemical composition of leaves

Oueslati¹,

Montevecchi²,

Antonelli³

et al. 2021

Preprint

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The purpose of this study was to evaluate the short-term irrigation effect with industrial poultry wastewater on young olive trees (Olea europaea L. cv. Chemlali). Industrial poultry wastewater can be considered as a bio-fertilizer due to its richness in nutritive elements (SO42−, HCO3−, total nitrogen and K+). The physico-chemical analysis of wastewater showed a high concentration of TSS, COD, BOD, COT, NO3−, and conductivity. Measurements indicated that poultry wastewater enhanced plant growth, leaves dry matter, and ashes in comparison with tap water, as well as poultry wastewater diluted with tap water, however, a decrease in total soluble sugars (glucose and fructose) was detected in leaves. The determination of fatty acid profile of young olive trees leaves irrigated with poultry wastewater showed richness on saturated fatty acids in comparison with mono- and poly-unsaturated ones. In addition, oleic acid (C18:1) presented the lowest content in leaves of trees irrigated with poultry wastewater irrigation. According to those results, poultry wastewater lends itself to being a hydric alternative and at the same time a source of nutrients that can help fill the water deficit in semi-arid countries and avoid costly waste disposal for slaughterhouses.

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Section: Fat Extraction and Analysismentioning

confidence: 99%

Effect of short-time irrigation with industrial poultry wastewater on young olive tree (Olea europaea L. cv. Chemlali) growth parameters and the chemical composition of leaves

Oueslati¹,

Montevecchi²,

Antonelli³

et al. 2021

Preprint

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“…Chlorophyll a is the chief pigment in photosynthesising system, while chlorophyll b is the secondary (accessory) component that facilitates greater light absorption and energy conversion [88]. The presence and proportion of chlorophyll notably determines the colour attributes of olive leaves [89]. The concentration of chlorophyll in Tunisian olive leaves (Oueslati cultivars) has been reported to be around 829.29 µg/g dry basis [76].…”

Section: Pigmentsmentioning

confidence: 99%

“…The concentration of chlorophyll in Tunisian olive leaves (Oueslati cultivars) has been reported to be around 829.29 µg/g dry basis [76]. The proportion of the total chlorophyll in leaves may vary largely in various cultivars [89]. Moreover, the retention of chlorophyll and carotenoids potentially increases with the increase in the leaves' lifetime [90].…”

Section: Pigmentsmentioning

confidence: 99%

Olive Tree Leaves—A Source of Valuable Active Compounds

2020

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The agricultural and processing activities of olive crops generate a substantial amount of food by-products, particularly olive leaves, which are mostly underexploited, representing a significant threat to the environment. Olive leaves are endowed with endogenous bioactive compounds. Their beneficial/health-promoting potential, together with environmental protection and circular economy, merit their exploitation to recover and reuse natural components that are potentially safer alternatives to synthetic counterparts. These biomass residues have great potential for extended industrial applications in food/dietary systems but have had limited commercial uses so far. In this regard, many researchers have endeavoured to determine a green/sustainable means to replace the conventional/inefficient methods currently used. This is not an easy task as a sustainable bio-processing approach entails careful designing to maximise the liberation of compounds with minimum use of (i) processing time, (ii) toxic solvent (iii) fossil fuel energy, and (iv) overall cost. Thus, it is necessary to device viable strategies to (i) optimise the extraction of valuable biomolecules from olive leaves and enable their conversion into high added-value products, and (ii) minimise generation of agro-industrial waste streams. This review provides an insight to the principal bioactive components naturally present in olive leaves, and an overview of the existing/proposed methods associated with their analysis, extraction, applications, and stability.

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“…The concentration of chlorophyll a, b, and the total chlorophylls, were determined by the spectrophotometric method according to AOAC (1984) and Bahloula (2014) [17]. Briefly, the lyophilized TT leaves powder (0.1 g) was added to 85% acetone solution (20 mL) and the mixture was homogenized for 3 min.…”

Section: Determination Of Chlorophyll Contentmentioning

confidence: 99%

Some Phytochemicals and Anti-inflammation Effect of Juice from <i>Tiliacora triandra</i> Leaves

Weerawatanakorn¹,

Rojsuntornkitti²,

Pan³

et al. 2018

JFNR

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Tiliacora triandra (TT), native to Southeast Asia, has been widely used as folk medicine and in cuisines in many areas. Although little scientific evidence supports the health benefits of TT leaves, the juice extracted from TT leaves has become popular for consumers among all socioeconomic classes. Thus, this study aims to evaluate the phytochemical profile and anti-inflammatory properties of juice extracted from TT leaves. The result revealed that, the highest total phenolic contents (199.92 mg GAE/g), total flavonoid contents (29.76 mg RUE/g), and extraction yield (61.2%) of the lyophilized TT leaves juice powder were found in the solvent mixture of ethanol, water, and acetone extracts. The highest DPPH radical scavenging value (90.95%) of the lyophilized TT leaves juice powder was found in hot water extract. By HPLC analysis, total phenolic compounds of the lyophilized TT leaves juice powder was 3,938.1 mg/kg. Tannic acid, gallic acid, and rutin are the major phenolic compound and the juice is a rich source of chlorophyll compound (3,551.6 mg/kg). The lyophilized TT leaves juice down-regulated the induction of inflammatory iNOS and COX-2 proteins in LPS-stimulated macrophages. The results suggest that intake of TT leaves juice, providing various phenolic and chlorophyll compounds, has great potential for reducing the inflammatory process.

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Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (<em>Olea europeae</em> L.) as by-product

Cited by 32 publications

References 38 publications

Effect of short-time irrigation with industrial poultry wastewater on young olive tree (Olea europaea L. cv. Chemlali) growth parameters and the chemical composition of leaves

Effect of short-time irrigation with industrial poultry wastewater on young olive tree (Olea europaea L. cv. Chemlali) growth parameters and the chemical composition of leaves

Olive Tree Leaves—A Source of Valuable Active Compounds

Some Phytochemicals and Anti-inflammation Effect of Juice from <i>Tiliacora triandra</i> Leaves

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