Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Difonzo, Graziana; Russo, Annamaria; Trani, Antonio; Paradiso, Vito Michele; Ranieri, Marianna; Pasqualone, Antonella; Summo, Carmine; Tamma, Grazia; Silletti, Roccangelo; Caponio, Francesco

doi:10.1016/j.jff.2017.01.039

Cited by 103 publications

(116 citation statements)

References 55 publications

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“…To the best of our knowledge, similar yields were obtained by Difonzo et al. (), for both water and aqueous ethanol extractions, although only when hot‐dried olive leaves were used as the starting materials. On the contrary, the same authors reported lower oleuropein content for the same extract than that determined in this study (21.31 ± 0.53 mg/g) which again supports the use of USAE for the extraction of this bioactive compound, oleuropein.…”

Section: Resultssupporting

confidence: 75%

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

Cifá

Skrt

Pittia

et al. 2018

Food Science & Nutrition

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The aim of this study was to optimize the extraction of oleuropein from olive leaves through a systematic study of the effects of different parameters of ultrasound‐assisted extraction (USAE) on the oleuropein yield, in comparison with conventional maceration extraction. A range of operational parameters were investigated for both conventional maceration extraction and USAE: solvent type, olive leaf mass‐to‐solvent volume ratio, and extraction time and temperature. Oleuropein yield was determined using high‐performance liquid chromatography, with total phenolics content also determined. The optimized conditions (water–ethanol, 30:70 [v/v]; leaf‐to‐solvent ratio, 1:5 [w/v]; 2 hr; 25°C) provided ~30% greater oleuropein extraction yield compared to conventional maceration extraction. The total phenolics content obtained using the optimized USAE conditions was greater than reported in other studies. USAE is shown to be an efficient alternative to conventional maceration extraction techniques, as not only can it offer increased oleuropein extraction yield, but it also shows a number of particular advantages, such as the possibility of lower volumes of solvent and lower extraction times, with the extraction carried out at lower temperatures.

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Section: Resultssupporting

confidence: 75%

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

Cifá

Skrt

Pittia

et al. 2018

Food Science & Nutrition

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“…The decrease in oleuropein could not be ascribed to any enzymatic activity as polyphenol oxidase was inactivated by the oven‐drying temperatures used to prepare the leaves before extraction, and thus it can be attributed mainly to chemical oxidation …”

Section: Resultsmentioning

confidence: 97%

“…The chlorophyll content was determined by a spectrophotometric method as described by Lichtenthaler and Buschmann . Total phenol content, Trolox Equivalent Antioxidant Capacity by the decolorization of the radical cation 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) assay (ABTS‐TEAC), and antioxidant activity with the 2,2‐diphenyl‐1‐picrylhydrazyl assay (DPPH) were performed following the method described by Difonzo et al …”

Section: Methodsmentioning

confidence: 99%

“…Stock solutions of phenolic extracts from olive leaves (Eth0, Eth30, and Eth70) were prepared at pH 4.5 and pH 7 (phosphate buffer, 50 mmol L −1 ). The extract concentration was standardized to 10 g L −1 by taking into consideration the amount of oleuropein contained in each extract that was preliminarily quantified . Five milliliters of each solution was stored in the dark at 20 °C for 30 days.…”

Section: Methodsmentioning

confidence: 99%

“…A number of reviews are available dealing with the recovery of value‐added components, mainly phenolic compounds, from olive leaves, and several techniques have been developed to reduce processing time and use of solvents while increasing yield …”

Section: Introductionmentioning

confidence: 99%

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From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts

et al. 2019

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BACKGROUND Most olive by‐products, like olive leaves, are still undervalued despite their strong potential as a source of healthy and functional components. To exploit their potential use as active ingredients in complex food systems, it is of primary importance the knowledge of their composition and technological functionality which represented the objective of this work. RESULTS Phenolic extracts from olive leaves, obtained by extraction with pure water (Eth0) and two different water‐ethanol solutions (Eth30, Eth70), were characterized for their composition and technological properties such as water‐ / oil‐ holding ability, air/water surface activity, and emulsifying capacity at pH 4.5 and 7. Their chemical stability over time, at constant temperature, was also investigated. The technological properties were affected by extraction media and pH. Phenolic extracts displayed significant surface activity, showing dose‐dependent behavior. Surface properties were affected by pH and this result was confirmed by the emulsifying capacity. The extracts showed good oil‐holding capacity but limited water‐binding capacity. Eth70 showed the highest chemical stability, which was confirmed by the rate parameters obtained by modeling data using a Weibull model. CONCLUSION The results of this study highlight that olive leaves extracts can represent a useful ingredient in acidic lipid‐containing foods. © 2019 Society of Chemical Industry

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Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications

Álvares,

Silva,

Cavalcante

et al. 2024

J Americ Oil Chem Soc

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Olive leaves currently represent a waste from olive oil industry that can be reused as source of polyphenols and other compounds. The objective of this study was to test whether incorporation of olive leaf powder directly in olive oils can enhance and modify its chemical‐sensory quality. Thus, leaves from cultivar “Koroneiki” were washed, sanitized, dried (37–40°C for 48 h) and milled until obtaining a powder that was added to “Arbequina” and “Koroneiki” extra virgin olive oils, at 1% and 3%. The oils were stored in dark conditions at room temperature and samples were checked after 0, 3, 6 and 12 months. The quality parameters, sensory properties, and nutrition quality (total phenolics, antioxidant, oleuropein and alpha‐tocopherol) were evaluated. The olive leaves affected quality and chemical composition, mainly increasing resistance to oxidation, which was not verified in samples without leaves addition. The incorporation of leaves powder significantly increased the contents of C6‐C5 alcohols/aldehydes, intensity of the green fruity and bitter, also artichoke, herbs, tomato leaf, olive leaves and banana peels sensations.

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Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Cited by 103 publications

References 55 publications

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts

Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications

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