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

Cavalheiro, Caroline Viegas; Picoloto, Rochele S.; Cichoski, Alexandre José; Wagner, Róger; Menezes, Cristiano Ragagnin de; Zepka, Leila Queiroz; Croce, Dorli Mário Da; Barin, Juliano Smanioto

doi:10.1016/j.indcrop.2015.03.054

Cited by 48 publications

(48 citation statements)

References 29 publications

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“…The results ( Table ) showed that the investigated wild olive leaves contain 34.1% of saturated fatty acids (SFA), with palmitic acid being the dominating compound (20.3%). It is in agreement with data provided by Cavalheiro et al . and Tsiplakou and Zervas , who reported 23 – 27.5% and 21% of palmitic acid, respectively .…”

Section: Resultssupporting

confidence: 93%

“…It is in agreement with data provided by Cavalheiro et al . and Tsiplakou and Zervas , who reported 23 – 27.5% and 21% of palmitic acid, respectively . The content of unsaturated fatty acids (UNSFA) in the analysed wild plant material was found to be 65.9%, with predominant C 18:3 alpha‐linolenic (32.3%) and C 18:1 oleic (29.2%) acids.…”

Section: Resultssupporting

confidence: 91%

“…The content of unsaturated fatty acids (UNSFA) in the analysed wild plant material was found to be 65.9%, with predominant C 18:3 alpha‐linolenic (32.3%) and C 18:1 oleic (29.2%) acids. A study of six different Brazilian cultivars, showed olive leaves to be rich in alpha‐linolenic acid (34.4 – 41.3%), and to have lower amount of oleic acid (19.80 – 21.50%) . Another study revealed significantly lower content of oleic acid (12.8%) in olive leaves in comparison to our results.…”

Section: Resultscontrasting

confidence: 62%

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Identification of Predominant Phytochemical Compounds and Cytotoxic Activity of Wild Olive Leaves (Olea europaea L. ssp. sylvestris) Harvested in South Portugal

Makowska-Wąs

Galanty

Gdula‐Argasińska

et al. 2017

Chemistry & Biodiversity

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This study has been aimed at providing a qualitative and quantitative evaluation of selected phytochemicals such as phenolic acids, flavonoids, oleuropein, fatty acids profile, and volatile oil compounds, present in wild olive leaves harvested in Portugal, as well as at determining their antioxidant and cytotoxic potential against human melanoma HTB-140 and WM793, prostate cancer DU-145 and PC-3, hepatocellular carcinoma Hep G2 cell lines, as well as normal human skin fibroblasts BJ and prostate epithelial cells PNT2. Gallic, protocatechuic, p-hydroxybenzoic, vanillic acids, apigenin 7-O-glucoside, luteolin 7-O-glucoside, and rutin were identified in olive leaves. The amount of oleuropein was equal to 22.64 g/kg dry weight. (E)-Anethole (32.35%), fenchone (11.89%), and (Z)-3-nonen-1-ol (8%) were found to be the main constituents of the oil volatile fraction, whereas palmitic, oleic, and alpha-linolenic acid were determined to be dominating fatty acids. Olive leaves methanol extract was observed to exerted a significant, selective cytotoxic effect on DU-145 and PC-3 cell lines. Except the essential oil composition, evaluated wild olive leaves, with regard to their quantitative and qualitative composition, do not substantially differ from the leaves of other cultivars grown for industrial purposes and they reveal considerable antioxidant and cytotoxic properties. Thus, the wild species may prove to be suitable for use in traditional medicine as cancer chemoprevention.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

Section: Resultscontrasting

confidence: 62%

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Identification of Predominant Phytochemical Compounds and Cytotoxic Activity of Wild Olive Leaves (Olea europaea L. ssp. sylvestris) Harvested in South Portugal

Makowska-Wąs

Galanty

Gdula‐Argasińska

et al. 2017

Chemistry & Biodiversity

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“…However, the same study showed that olive leaf was not a good mineral source (Cavalheiro et al . ). Therefore, our results are consistent with this information.…”

Section: Resultsmentioning

confidence: 97%

Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt

Peker

Arslan

2016

Journal of Food Processing and Preservation

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This study investigated the effects of various concentrations (0, 0.1, 0.2 and 0.4%, v/w) of olive leaf extract on low fat apricot yogurt. The addition of the olive leaf extract during the preparation of low fat apricot yogurt significantly (P < 0.05) influenced dry matter, protein and ash contents and pH value. Streptococcus thermophilus count was statistically (P < 0.05) affected by addition of the olive leaf extract. The water holding capacity values of the samples decreased throughout the storage period. The viscosity values of the samples with olive leaf extract were not significantly (P > 0.05) different from the control samples (except 15th day). Yogurt including 0.4% olive leaf extract had the highest antioxidant activity at the end of the storage. Practical Applications Olive and olive leaf extract have numerous benefits such as antioxidant, antimicrobial and hypocholesterolemic properties. This study has proved the effect of the olive leaf extract on the chemical, microbiological, antioxidant and sensory properties of yogurt. The effect of the olive leaf extract on the viability of Streptococcus thermophilus was found to be very important. A functional product with high antioxidant properties can be produced by adding olive leaf extract during yogurt production.

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“…The following minerals were found: Ca, K, Mg, Na, Cu, Fe, Mn, and Z. In agreement with Cavalheiro et al ., the most abundant elements in all the samples were K and Ca.…”

Section: Resultsmentioning

confidence: 99%

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

Cited by 48 publications

References 29 publications

Identification of Predominant Phytochemical Compounds and Cytotoxic Activity of Wild Olive Leaves (Olea europaea L. ssp. sylvestris) Harvested in South Portugal

Identification of Predominant Phytochemical Compounds and Cytotoxic Activity of Wild Olive Leaves (Olea europaea L. ssp. sylvestris) Harvested in South Portugal

Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt

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

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