Enrichment of table olives with polyphenols extracted from olive leaves

Lalas, Stavros; Athanasiadis, Vassilis; Gortzi, Olga; Bounitsi, Maria; Giovanoudis, Ioannis; Tsaknis, John; Bogiatzis, Filippos

doi:10.1016/j.foodchem.2011.02.009

Cited by 72 publications

(38 citation statements)

References 26 publications

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“…The determination of the tocopherol composition was carried out as reported earlier by Lalas et al [16]. Specifically, the analysis was carried out on a Shimadzu CBM-20A liquid chromatograph equipped with a SIL-20AC auto sampler and a CTO-20AC column oven.…”

Section: Tocopherol Compositionmentioning

confidence: 99%

Full Characterisation of Crambe abyssinica Hochst. Seed Oil

Lalas

Gortzi

Athanasiadis

et al. 2012

J Americ Oil Chem Soc

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This work was dedicated to reporting the full chemical and physical characterisation of Crambe abyssinica Hochst. seed oil. The oil from the seeds was extracted using n-hexane. The seeds contain about 30 % oil. Density, refractive index, colour, smoke point, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, the relative position of fatty acids in C 1 and C 3 carbon glycerol, sterols, tocopherols, peroxide value, E 1 % 1cm at 232 nm, and the susceptibility to oxidation measured by the Rancimat method were determined. The oil was found to contain high levels of unsaturated fatty acids, especially C22:1 (63.77 %). The dominant saturated acid was C22:0 (2.14 %). The oil was also found to contain high levels of b-sitosterol (51.93 %), campestanol (21.98 %), and brassicasterol (12.35 %). a-, c-, and d-Tocopherols were detected up to levels of 7.67, 125.04, and 3.99 mg/kg, respectively. The induction period (at 110°C and 20 l/h) of the oil was 8.83 h. The relative position of fatty acids in C 1 and C 3 position was as follows: linoleic 0.45 %, oleic 8.84 %, and erucic 90.72 %. The thermal profile of the oil presented a single peak at -20.94°C.

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Section: Tocopherol Compositionmentioning

confidence: 99%

Full Characterisation of Crambe abyssinica Hochst. Seed Oil

Lalas

Gortzi

Athanasiadis

et al. 2012

J Americ Oil Chem Soc

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“…The Olea europaea is an evergreen tree that has been cultivated for more than 7000 years and is found throughout the world, particularly in Mediterranean countries (Fares et al, 2011;Lalas et al, 2011). The cultivation of olives covers ten million ha of land (Coutinho et al, 2009) and the data for the years 2009 and 2010 indicate a world consumption of olive oil and olives equivalent to 2,902,000 and 2,199,000 tons, respectively (Consejo Oleícola Internacional, 2012).…”

Section: Introductionmentioning

confidence: 99%

Olive leaves offer more than phenolic compounds – Fatty acids and mineral composition of varieties from Southern Brazil

Cavalheiro

Picoloto

Cichoski

et al. 2015

Industrial Crops and Products

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“…() for the same cultivar, but in that study fruit size was small, and MI was not reported. However, the present results were in good approximation with those in processed black ‘Kalamon’ olives (Lalas et al ., ) and the oil content of fresh ‘Kalamon’ (Patumi et al ., ). Lavee & Wodner () suggested that at full black maturation, the oil content is not dependent on yield or fruit size, but on growing conditions.…”

Section: Resultsmentioning

confidence: 97%

“…However, a large part of olive phenolics would have been inevitably lost during processing (Servili et al ., ). Some research on ‘Kalamon’ fruit characteristics was carried out on processed olives (Zoidou et al ., ; Lalas et al ., ), whereas there is limited information on the fresh fruit (Patumi et al ., ; Petridis et al ., ; Yorulmaz et al ., ) and especially prior to processing. The objective of this study was to determine physical, physiological and compositional attributes of fresh fruit at the black ripe stage, which is typically used as a raw product for processing ‘Greek‐style, black Kalamon table olives’.…”

Section: Introductionmentioning

confidence: 99%

Quality attributes and their relations in fresh black ripe ‘Kalamon’ olives (Olea europaea L.) for table use – phenolic compounds and total antioxidant capacity

Tsantili

2013

Int J of Food Sci Tech

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Summary Quality attributes were investigated in fresh Greek black table ‘Kalamon’ olives prior to processing. Fruit weight, dimensions, respiration and ethylene production rates, firmness, peel colour, moisture, oil content, total antioxidant capacity (TAC), the concentration of total phenolics (TP) and phenolic compounds (hydroxytyrosol, oleuropein, tyrosol, verbascoside, luteolin‐7‐O‐glucoside, luteolin, rutin) were determined in olives from different orchards. There was a significant effect of orchard on most attributes, but not on fruit firmness. Verbascoside, oleuropein and hydroxytyrosol were the major phenolics, and the presence of verbascoside in ‘Kalamon’ olives is revealed for the first time. Positive correlations were found among fruit weight, dimensions, respiration and ethylene. TAC was positively related mainly to TP, hydroxytyrosol, verbascoside and rutin, but inversely to oleuropein. Luteolin was inversely related to luteolin‐7‐O‐glucoside. Colour darkening was directly related to TAC, while colour parameters were positively and moderately affected by oil and moisture.

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Enrichment of table olives with polyphenols extracted from olive leaves

Cited by 72 publications

References 26 publications

Full Characterisation of Crambe abyssinica Hochst. Seed Oil

Full Characterisation of Crambe abyssinica Hochst. Seed Oil

Olive leaves offer more than phenolic compounds – Fatty acids and mineral composition of varieties from Southern Brazil

Quality attributes and their relations in fresh black ripe ‘Kalamon’ olives (Olea europaea L.) for table use – phenolic compounds and total antioxidant capacity

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