The olive-tree leaves as a source of high-added value molecules: Oleuropein

Cavaca, Lídia A. S.; López-Coca, Ignacio M.; Silvero, Guadalupe; Afonso, Carlos A. M.

doi:10.1016/b978-0-12-817903-1.00005-x

Cited by 42 publications

(46 citation statements)

References 190 publications

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“…Plant phenols can be divided into two groups based on their origin, those that are naturally synthesized during normal plant development and those that have a role in the plant’s response to different stress factors [ 15 ]. Olive cultivars may have a different response to biotic or abiotic factors, consequently leading to distinct OL phenolic profiles and antioxidative activity [ 3 ]. Different leaf nutrient status was previously recorded for various olive cultivars grown in the same environment [ 11 ], which was probably linked to the differences in nutrient uptake and translocation between olive cultivars [ 16 ].…”

Section: Discussionmentioning

confidence: 99%

“…It is well known for its capacity of producing organic matter with a high proportion of phenolic compounds [ 2 ]. In the search for bioactive compounds that can have significant role as nutraceuticals, as well as biological/medical agents, olive byproducts are known to be a rich source [ 3 ]. Among them, olive leaves (OL), traditionally used as a folk medicine remedy, have recently come into focus because of their proven beneficial effects on human health [ 4 ], which is mainly due to their abundance in phenols [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…Phenols, as one of the mayor groups of secondary metabolites in olive, are important because of their involvement in the plant response against biotic and abiotic stressors [ 3 ]. Beside phenols, which are common constituents of various plant species, olive phenols include the group of secoiridoids, which are exclusive for the Oleaceae family [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Impact of the plant mineral status on its phenolic profile is generally well known [ 9 ]. Olive cultivar as well as sampling/harvest time can both have a significant effect on OL phenolic compounds [ 3 ] and mineral content [ 10 , 11 ]. However, other studies show that while the content of oleuropein, as the main OL secoiridoid, can be markedly modified due to the genetic background, variations attributed to the collecting period can be insignificant [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Pasković

Lukić

Žurga

et al. 2020

Plants

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In order to investigate the potential of various olive cultivars and leaf sampling times for phytochemical farming practice in Croatia, phenolic and mineral composition was determined in olive leaves of four Croatian cultivars and Italian cultivar Leccino collected at three occasions, in October 2017, January 2018, and March 2018. Istarska bjelica turned out to have the largest phytochemical potential among the investigated cultivars due to steady high oleuropein concentrations found in its leaves. The concentration of main phenolic components in Istarska bjelica leaves changed only slightly during the sampling period, suggesting the possibility of its higher capability for low air temperatures stress resistance and different metabolic response compared to the other studied cultivars. Low air temperatures increased the oleuropein level and antioxidant activity in leaves of Leccino, Oblica, Levantinka, and Drobnica cultivars, which may be of crucial phytochemical farming interest. Each of the investigated olive cultivars was characterized by a specific leaf mineral nutrient composition, which could have had a specific role in their interplay with phenols.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Pasković

Lukić

Žurga

et al. 2020

Plants

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“…Oleuropein is part of the metabolism of fruits and, during ripening, levels decrease due to the conversion into glycosylated derivatives (Mariotti & Peri, 2014;Cavaca, López-Coca, Silvero & Afonso, 2020).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

From olive to olive oil: a general approach

Silva

Schmiele

2021

RSD

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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.

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