Temporal Variation of Phenolic and Mineral Composition in Olive Leaves Is Cultivar Dependent

Pasković, Igor; Lukić, Igor; Žurga, Paula; Germek, Valerija Majetić; Brkljača, Mia; Koprivnjak, Olivera; Major, Nikola; Franić, Mario; Ban, Dean; Marcelić, Šime

doi:10.3390/plants9091099

Cited by 34 publications

(44 citation statements)

References 46 publications

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“…Among all of the investigated flavonoids, luteolin-7- O -glucoside was predominant in all plant parts. A strongly positive correlation between this flavonoid and Mn concentration was obtained with r = 0.81 and p = 0.01 ( Table 2 ), which was in agreement with our previously reported results [ 55 ]. The significant increase in the concentration of luteolin-7- O -glucoside in leaves under the enhanced Mn supply ( Figure 1 ) might imply its more specific functional aspect.…”

Section: Discussionsupporting

confidence: 92%

“…In this study, the concentration of oleuropein in leaves significantly increased at 24 µM Mn compared to 0.2 µM Mn in nutrient solution that was applied when growing olive plantlets ( Figure 1 ), suggesting a potentially stimulative role of Mn ion on the oleuropein biosynthesis. The initially high oleuropein amount found at 0.2 µM Mn could be ascribed to the type of cultivar since it is known that ‘Istarska bjelica’ is one of the Croatian cultivars with the highest olive leaf oleuropein potential [ 55 ]. In addition, the concentration of oleuropein was the highest under 24 µM Mn treatment.…”

Section: Discussionmentioning

confidence: 99%

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Biophenolic Profile Modulations in Olive Tissues as Affected by Manganese Nutrition

Vidović

Pasković

Lukić

et al. 2021

Plants

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Manganese (Mn) is an essential element that intervenes in several plant metabolic processes. The olive tree, and its fruits and leaves, are known as a source of nutraceuticals since they are rich in biophenols. However, there is still a serious lack of data about biophenolic distribution in olive stems and roots under Mn fertilisation. In this context, our study aimed to examine the effects of Mn fertilisation on the biophenolic profile in the leaves, stems, and roots of the ‘Istarska bjelica’ olive cultivar. The experiment was set up in a greenhouse, during a period of five months, as a random block design consisting of three treatments with varying Mn concentrations in full-strength Hoagland’s nutrient solution (0.2 µM Mn, 12 µM Mn, and 24 µM Mn). The obtained results indicate that the amount of Mn in the examined olive plant tissues was significantly higher under 12 µM Mn and 24 µM Mn treatments compared to that of the 0.2 µM Mn treatment. While the concentration of biophenols varied in roots depending on the compound in question, a strong positive impact of the increased Mn concentration in nutrient solution (12 µM Mn and 24 µM Mn) on the concentrations of the main biophenolic compounds was observed in stems. The concentration of oleuropein in leaves almost doubled at 24 µM Mn, with the highest Mn concentration, as compared to the 0.2 µM Mn treatment. The obtained results led to the conclusion that the supply of Mn could enhance the concentration of some biologically active compounds in olives grown hydroponically, implying a critical need for further investigation of Mn fertilisation practices in the conventional olive farming system.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Biophenolic Profile Modulations in Olive Tissues as Affected by Manganese Nutrition

Vidović

Pasković

Lukić

et al. 2021

Plants

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“…Olive cultivar, geographical origin, maturity stage, climate, tree/leaf lifetime, as well as sampling/harvest time and storage are typical pre-harvest and post-harvest agronomical and technological factors affecting the phenolic compounds and overall chemical composition of olive leaves [ 42 , 66 ]. In a 2016 study, olive leaves total polyphenols were found to vary from 7.87 to 34.21 mg/g depending on the kind of leaf (fresh, refrigerated, dried, frozen, or lyophilized), cultivar, sampling time, and production area [ 74 ].…”

Section: Varietal and Agronomic Variables Influencing Functional Compounds Contentmentioning

confidence: 99%

“…Olive cultivars may have a different response from biotic or abiotic factors, consequently leading to distinct olive leaves’ phenolic profiles and antioxidative activity [ 24 ]. Oleuropein concentration and antioxidant activity in Drobnica, Leccino, Levantinka, and Oblica leaves increased following exposure to low air temperatures, which may be of crucial interest for designing more efficient and sustainable phytochemical farming strategies [ 66 ]. Leaves from olive trees continuously exposed to environmental stresses such as high temperature and UV radiation have produced phenolic alcohols, secoiridoids, and flavonoids, whose quantitative and qualitative changes depended on cultivar, maturation degree of the leaf, infestation caused by Dacus olea, climate, and geographical origin [ 32 ].…”

Section: Varietal and Agronomic Variables Influencing Functional Compounds Contentmentioning

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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“…HPLC-UV/VIS analysis. Phenols in OL methanolic extracts and freshly prepared OLI were determined by HPLC Ultimate 3000 System with ultraviolet/visible spectrophotometry (UV/VIS) detector (Thermo-Fisher Scientific, Waltham, USA) according to the method of Pasković et al (2020). The analytical column was Lichrospher 100 RP-18 (250 × 4 mm, 5 μm) https://doi.org/10.17221/185/2020-CJFS with pre-column Lichrospher 100 (4 × 4 mm, 5 μm), supplied by Agilent Technologies (Santa Clara, USA).…”

Section: Methodsmentioning

confidence: 99%

Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation

Germek¹,

Žurga²,

Koprivnjak³

et al. 2021

Czech J. Food Sci.

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Leaves and infusions of six Croatian olive cultivars grown in an organic orchard under the same agronomic conditions were characterised by high-performance liquid chromatography-ultraviolet/visible spectrophotometry (HPLC-UV/VIS). The total identified phenols in leaves ranged from 3 818 mg 100 g–1 [cultivar Istarska crnica (IC)] to 10 572 mg 100 g–1 of dry mass [cultivar Oblica (OB)]. The canonical discriminant analysis (CDA) provided a distinct separation of cultivars based on leaves' phenolic profiles. Hot- and cold-water infusions (200 mL) were prepared from 1 g of dry leaves. The average transfer rate of the total phenols in the cold-water infusions was 40% (25 °C/30 min), while in the hot-water infusions was 63% (75 °C/3 min) and 76% (100 °C/3 min). Although the cold-water infusions had the lowest transfer rate, they contained important levels of hydroxytyrosol derivatives ranging from 16.6 mg 200 mL–1 to 36.5 mg 200 mL–1 depending on the cultivar. Therefore, both hot and cold preparations are effective in obtaining antioxidant-rich natural beverages.

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Temporal Variation of Phenolic and Mineral Composition in Olive Leaves Is Cultivar Dependent

Cited by 34 publications

References 46 publications

Biophenolic Profile Modulations in Olive Tissues as Affected by Manganese Nutrition

Biophenolic Profile Modulations in Olive Tissues as Affected by Manganese Nutrition

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

Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation

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