A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

Özcan, Mehmet Musa; Matthäus, Bertrand

doi:10.1007/s00217-016-2726-9

Cited by 124 publications

(100 citation statements)

References 111 publications

(85 reference statements)

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“…Several studies have shown that hydroxytyrosol (HXT, 3,4‐dihydroxyphenylethanol) is a precursor of oleuropein that is antioxidant with anti‐inflammatory properties. HXT have been shown to be scavengers of superoxide anions as well as inhibitors of hypochloric acid‐derived radicals .…”

Section: Resultsmentioning

confidence: 99%

Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low‐Fat Chicken Frankfurters

Nieto

Martínez

Castillo³

et al. 2017

Euro J Lipid Sci & Tech

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The aim of this study was to evaluate the effect of hydroxytyrosol extract (HXT, 50 ppm), walnut paste (2.5 g/100 g) and extra olive oil (as substitute of animal fat, 20 g/100 g) on fatty acid profiles, mineral content and sensory analysis of chicken frankfurters. Low‐fat chicken sausages produced with olive oil as fat replacement, walnut and HXT extract remained stable without a significant loss of sensory attributes during storage at 4°C for 21 days. The sausages with HXT were found to decrease rancid odour, and the samples with walnut were darker, compared with control. Whereas positive correlations were established between rancid odour, saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA), and negative correlations were found between polyunsaturated fatty acid (PUFA), rancid odour and thibarbituric acid‐reactive substances (TBARS); no significant correlations were established between TBARS and MUFA. Sausages with walnut or olive oil contained significantly larger (P < 0.05) percentages of minerals (K, Fe, Mg, Mn, Ca, P and Zn), MUFAs, and n3 PUFAs, mainly α‐linolenic acid, in addition to significantly lower amounts (P < 0.05) of SFAs, mainly miristic, palmitic and stearic acid. They also contained a significantly lower n6/n3 PUFA ratio, atherogenic index (AI) and thrombogenicity index (IT) and significantly higher (P < 0.05) PUFA ratio. In conclusion, walnut, HXT and olive oil can be applied in meat products as additives with functional properties. Practical applications: We designed a new functional meat product using fat replacers, healthy fatty acid source and natural antioxidant. We determine whether the inclusion of walnut is able to improve the fatty acid profile and mineral content of Frankfurters. We determine whether the inclusion of hydroxytyrosol as antioxidant is able to protect the fatty acid of Frankfurters from oxidation during its storage.. Olive oil, hydroxytyrosol and walnut have potential for meat industry as new ingredients during frankfurters manufacturing. Formulation of chicken frankfurters for the different experimental treatments.

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Section: Resultsmentioning

confidence: 99%

Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low‐Fat Chicken Frankfurters

Nieto

Martínez

Castillo³

et al. 2017

Euro J Lipid Sci & Tech

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“…Olive leaves, an agricultural waste obtained during harvesting or processing of olive fruits, contain significant amounts of valuable compounds such as phenolic compounds, which have attracted considerable interest due to their potential use as food additives and/or nutraceuticals in both food and pharmaceutical industries (Le Floch, Tena, Ríos, & Valcarcel, ; Moubarik et al, ; Roselló‐Soto, Barba, et al, ; Roselló‐Soto, Koubaa, et al, ; Şahin et al, ). The polyphenol profiles of olive leaves are different depend on their distribution in various regions (Özcan & Matthäus, ). Moreover, the biological and antioxidant activities of polyphenols greatly differ according to their composition (Le Floch et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Şahın

Elhussein

Bilgin

et al. 2018

J Food Process Preserv

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The purpose of this research was to study the effect of microwave drying (MD) on the major phenolic compound oleuropein, total phenolic and flavonoid contents, and antioxidant activity of the olive leaves. The results were compared to those obtained after using freeze drying (FD), vacuum drying (VD), oven drying (OD), and ambient air‐drying (AAD). Response surface methodology, using a central composite face‐centerd design, was used to optimize the effects of microwave irradiation power (300–500 W), solid mass (1.5–2.5 g), and drying time (4–6 min) on oleuropein and other olive leaves antioxidant compounds. The second‐order models were found highly adequate with very low root mean squared deviation (RMSD) and high coeffecient of determination (R2) values. The results of MD under optimum conditions (2.085 g sample at 459.257 W for 6 min of drying period) has demonstrated to be the best drying method followed by FD, VD, OD, and AAD. Practical applications Olive leaves are agricultural waste which contains significant amounts of valuable compounds such as oleuropein and phenolic compounds. Nowadays, application of these compounds has attracted considerable interest as food additives and/or nutraceuticals in both food and pharmaceutical industries. Several methods have been applied for the extraction of phenolic compounds from olive leaves and by‐products. However, to obtain higher extraction yield, it is important to reduce the water content of the samples before extraction. This study demonstrates the feasibility of using microwave drying as a promising technique compared to other methods (e.g., freeze‐, vacuum‐, oven‐, and ambient air‐drying) for drying of olive leaves with minimum changes in total phenolic, flavonoids, antioxidant activity, and oleuropein contents.

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“…There is a traditional use of walnut and olive leaves–walnut in the Mediterranean region, but there is interesting potential for the use of a by‐product of olive and olive oil production (hydroxytyrosol extracts) in meat products. In this respect, several studies have shown that hydroxytyrosol (HXT, 3,4‐dihydroxyphenylethanol), an extract obtained from the olive plant, is a precursor of oleuropein, which is an antioxidant with anti‐inflammatory properties . Both hydroxytyrosol and oleuropein have been shown to be scavengers of superoxide anions as well as inhibitors of hypochloric acid‐derived radicals .…”

Section: Introductionmentioning

confidence: 99%

“…In this respect, several studies have shown that hydroxytyrosol (HXT, 3,4-dihydroxyphenylethanol), an extract obtained from the olive plant, is a precursor of oleuropein, which is an antioxidant with anti-inflammatory properties. 7 Both hydroxytyrosol and oleuropein have been shown to be scavengers of superoxide anions as well as inhibitors of hypochloric acid-derived radicals. 8 De Leonardis et al 9 reported that the amount of HXT in the olive leaf phenol extract was 0.2 g 100 g −1 of fresh olive leaves.…”

Section: Introductionmentioning

confidence: 99%

Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages

Nieto

Martínez

Castillo³

et al. 2017

J Sci Food Agric

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A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

Cited by 124 publications

References 111 publications

Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low‐Fat Chicken Frankfurters

Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low‐Fat Chicken Frankfurters

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages

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