Effect of Olive Leaves Drying on the Content of Oleuropein

Afaneh, Ibrahim Abdullah; Yateem, Hiba; Al‐Rimawi, Fuad

doi:10.4236/ajac.2015.63023

Cited by 44 publications

(26 citation statements)

References 6 publications

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“…However, it is also evident that this comparison needs to consider the influence of other factors that might affect the oleuropein and phenolic compounds in olive leaf extracts, including the olive cultivar, leaf color/ age, time (season) of collection, and the drying and storage conditions (Afaneh, Yateem, & Al-Rimawi, 2015;Blasi et al, 2016;Ranalli et al, 2006;Wang, Gao, Ye, Chen, & Jiang, 2008).…”

Section: Ultrasound-assisted Extraction Optimizationmentioning

confidence: 99%

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

Cifá

Skrt

Pittia

et al. 2018

Food Science & Nutrition

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The aim of this study was to optimize the extraction of oleuropein from olive leaves through a systematic study of the effects of different parameters of ultrasound‐assisted extraction (USAE) on the oleuropein yield, in comparison with conventional maceration extraction. A range of operational parameters were investigated for both conventional maceration extraction and USAE: solvent type, olive leaf mass‐to‐solvent volume ratio, and extraction time and temperature. Oleuropein yield was determined using high‐performance liquid chromatography, with total phenolics content also determined. The optimized conditions (water–ethanol, 30:70 [v/v]; leaf‐to‐solvent ratio, 1:5 [w/v]; 2 hr; 25°C) provided ~30% greater oleuropein extraction yield compared to conventional maceration extraction. The total phenolics content obtained using the optimized USAE conditions was greater than reported in other studies. USAE is shown to be an efficient alternative to conventional maceration extraction techniques, as not only can it offer increased oleuropein extraction yield, but it also shows a number of particular advantages, such as the possibility of lower volumes of solvent and lower extraction times, with the extraction carried out at lower temperatures.

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Section: Ultrasound-assisted Extraction Optimizationmentioning

confidence: 99%

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

Cifá

Skrt

Pittia

et al. 2018

Food Science & Nutrition

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“…It was observed statistically significant differences between all olive leaves and drying methods compared to control groups ( p < .01). Afaneh et al () determined 0.19 mg/g, 15.6 mg/g, and 19 mg/g oleuropein in ethyl acetat, ethanol/water, and acetonitrile/water extracts of olive leave. In previous study, Afaneh et al () determined 1.7 mg/g oleuropein in leave dried at 50 °C, 2.5 mg/g oleuropein in leave dried in air, 10 mg/g oleuropein in leave dried at 25 °C.…”

Section: Resultsmentioning

confidence: 99%

“…Afaneh et al () determined 0.19 mg/g, 15.6 mg/g, and 19 mg/g oleuropein in ethyl acetat, ethanol/water, and acetonitrile/water extracts of olive leave. In previous study, Afaneh et al () determined 1.7 mg/g oleuropein in leave dried at 50 °C, 2.5 mg/g oleuropein in leave dried in air, 10 mg/g oleuropein in leave dried at 25 °C. Ansari, Kazemipour, and Fathi () reported that olive leaves contained 6.1–13.3 mg/g oleuropein.…”

Section: Resultsmentioning

confidence: 99%

“…But, recently olive leaves were used as a medicinal plant in an infusion or decoction forms. Because, oleuropein is a phenolic compound of olive leave and its useful for human health (Afaneh, Yateem, & Al‐Rimawi, ). It was studied on hypotensive, hypoglycemic, coronary dilatatory, antiarithmic, antiurisemic, antioxidant, anti‐complementary, antimicrobial, thyroid stimulatory, antiviral, and anti‐HIV effect of olive leave extracts (Al‐Qarawi, Al‐Damegh, & ElMougy, ; Briante et al, ; Cherif et al, ; Fehri, Mrad, Aiache, & Lamaison, ; Khayyal et al, ; Lee‐Huang, Zhang, Huang, Chang, & Huang, ; Markin, Duek, & Berdicevsky, ; Micol et al, ; Pieroni, Heimler, Pieters, Van Poel, & Vlietinck, ; Rauwald, Brehm, & Odenthal, ).…”

Section: Introductionmentioning

confidence: 99%

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The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties

Akbaş¹,

Uslu

Juhaimi

et al. 2018

J Food Process Preserv

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The highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sarı Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yağlık) and 82.24% (Gemlik). The highest p‐coumaric acid (161.92 mgGAE/100g) and trans‐ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sarı ulak), Ca contents of olive leaves dried in oven (70 °C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sarı ulak) (p < .05). Practical application Olive oil is important for economic value. But, recently olive leaves were used as a medicinal plant in an infusion or decoction forms. Because, oleuropein is a phenolic compound of olive leave and its useful for human health. The best known oleuropein source is olive leaf. Drying process was affected on change of chemical and bioactive properties of plant materials. The drying process is important not only for the preservation of vegetable materials but also for the preservation of the nutritional value and the functional properties without deterioration.

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“…Main compound of biophenol in olive is oleuropein which is widely studied, because it has wide spectrum of health applications in diseases such as blood pressure [12], heart disease [13], bacterial infections, viral infections [14], and cancer [15,16]. Amount of oleuropein in ripe fruit is more than growing fruit [17]. Different factors such as extraction method, type of solvent, temperature, and extraction time affect efficiency.…”

Section: Introductionmentioning

confidence: 99%

Microchannels Effective Method for the Extraction of Oleuropein Compared with Conventional Methods

Yasemi

Heydarinasab

Rahimi

et al. 2017

Journal of Chemistry

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Different methods of oleuropein extraction from olive leaf were investigated, including maceration, soxhlet, ultrasonic-assisted extraction, and microchannel. In current research, a response surface methodology (RSM) was used for prediction of the optimal values of parameters affecting the extraction of oleuropein through two methods of ultrasound and microchannel. Frequency ( ), temperature ( ), and power of ultrasound ( ) were the parameters which were studied in ultrasound method, but in microchannel system effects of pH and temperature ( ), volumetric flow rate ratio of two phases (VR), and contact time (CT) of two phases were optimized. UV detector device at 254 nm was used to recognize oleuropein through comparison of the retention time of the extracts with standard compound in chromatogram. The analysis of extracts was performed using HPLC. Optimum conditions for ultrasound were obtained as follows: = 80 kHz, = 25 ∘ C, and = 100 w. Using these optimum conditions, the extraction of oleuropein was 81.29%. Amount of oleuropein extraction by microchannel method in optimum conditions was 96.29%, which was way more than other applied methods. Microchannel system as a continuous method has many advantages including low solvent consumption, being environment friendly, short time for extraction, and high efficiency.

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Effect of Olive Leaves Drying on the Content of Oleuropein

Cited by 44 publications

References 6 publications

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties

Microchannels Effective Method for the Extraction of Oleuropein Compared with Conventional Methods

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