Effect of Removing the Bitter Taste of Olive Leaves on Its Antioxidant and Antibacterial Properties in Some Food Products

Abstract

O LIVE leaves extracts constituents are known for their health benefits against some diseases such as: blood pressure, atherosclerosis, diabetes, cancer, as well as antiinflammatory, antioxidant and antimicrobial properties. In the present study olive leaves were treated in order to reduce or eliminate the bitter taste. The treated olive leaves were sensory evaluated as a tea drink. Also the dry ethanol extract of these treated leaves (OLE) were used in preparation of meat sausage as antioxidant and antimicrobial alternative of BHT or BHA. The results indicated that all treated sample of olive leaves tea recorded mean score of overall acceptability ranged from 7.06 to 7.59 (between Like Moderately and Like Very Much) compared to the ordinary green tea sample. OLE of sample No.2 (which treated with 3% citric acid) was achieved the highest percentage of DPPH (38.57%) and phenolic extract yield (15.35%). Therefore, it was used in the preparation of meat sausages with different concentrations. Sausage samples treated with OLE showed the lowest TBA value and total plate count compared to control group during 12 days of storage at 4±0.50 °C. The results showed that also, OLE3 group (400mg) appears to be the best in sensory evaluation as there are either no significant differences or a significant increase in all characteristics compared to other all groups in all periods of storage.

Utilization of Flaxseed Oil as Releasing For Some Natural Pigments and Antioxidants

“…Olive leaf extracts have been associated with health benefits. Oleuropein is the main phenolic compound in olive leaves (about 60-90 mg/g of dry matter), which has excellent antimicrobial and antioxidant properties (Maha et al, 2021). The traditional method of bioactive component extraction is solvent extraction.…”

Evaluation of Phytochemical, Antimicrobial, and Antioxidant Properties of Wild versus Cultivated Olive Leaves

“…Olive leaf extracts have been shown to exhibit antihypertensive [11], antitumor [12], hypoglycemic, and antibacterial effects against Helicobacter pylori and Campylobacter jejuni [13], as well as hypocholesterolemic effects [14]. This vast number of positive implications appears to be linked to the potent antioxidant properties of the lower molecular weight polyphenols, like oleuropein, and polar molecules, like quinic acid, being the most common [15,16]. As of late, a few investigations zeroed in on substance of the olive leaves and extraction of these high-added esteem compounds from olive leaves.…”