Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

Talhaoui, Nassima; Taamalli, Amani; Gómez-Caravaca, Ana María; Fernández‐Gutiérrez, Alberto; Segura‐Carretero, Antonio

doi:10.1016/j.foodres.2015.09.011

Cited by 266 publications

(247 citation statements)

References 141 publications

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“…It must be noted that, during the drying and storage of leaves, enzymatic reactions occur that can reduce the level of these substances, as well as give rise to metabolites from their hydrolysis. The content of the hydroxytyrosol glucosides was also higher than that reported in the literature; their concentration increased from November to April, whereas that of oleuropein decreasing in both Picual and Arbequina olive leaves (Table ). The concentration of verbascoside and other minor compounds also increased from November to April.…”

Section: Resultsmentioning

confidence: 49%

“…Both olive cultivars are mainly intended for olive oil production, which gives rise to olive pomace (alperujo) and leaves as the main by‐products, both of which are rich in bioactive substances such as phenolic compounds and triterpenic acids. They have been found to have important properties, such as antioxidant, anti‐inflammatory, antimicrobial and antitumor effects, amongst others . In addition, the resistance of these olive trees to insect and microbe attack has also been associated with the presence of phenolic and triterpene compounds .…”

Section: Introductionmentioning

confidence: 99%

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Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit

Romero

Medina

Mateo

et al. 2016

J. Sci. Food Agric.

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BACKGROUND Olive leaves and fruit possess bioactive substances such as phenolic compounds and triterpenic acids that can be obtained from olive by‐products generated during olive oil extraction. The aim of the present study was the characterization and quantification of these compounds in Picual and Arbequina cultivars from different locations and throughout two seasons in both olive leaves and fruit. RESULTS The major phenolic compound identified in the leaves was oleuropein, and the total content of phenolic compounds in this material reached 70 g kg−1 fresh weight. The leaves were also rich in triterpenic acids (20 g kg−1 fresh weight), with oleanolic acid being the most concentrated among them. With regard to olives, oleuropein and demethyloleuropein were the main phenolic compounds in the pulp of Picual and Arbequina cultivars, and the total concentration of these phenolic compounds reached 3.5% fresh weight. Olives can also be an important source of triterpenic acids, although this is mainly the skin part, where the maslinic and oleanolic acids are concentrated. CONCLUSION Olive leaves can contain up to 70 g kg−1 phenolic compounds and 20 g kg−1 triterpenic acids, and olive fruit can contain up to 35 g kg−1 of the former and 3 g kg−1 of the latter. It must also be noted that this level was constant both between seasons and orchard locations. © 2016 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 49%

Section: Introductionmentioning

confidence: 99%

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit

Romero

Medina

Mateo

et al. 2016

J. Sci. Food Agric.

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“…; Medina et al ; Talhaoui et al . ). It has been proved that OLE protects low‐density lipoprotein from oxidation, decrease the blood pressure in animals and inhibits the lipid oxidation (Khayyal et al ; Micol et al .…”

Section: Introductionmentioning

confidence: 97%

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Alirezalu

Hesari

Eskandari

et al. 2016

Journal of Food Processing and Preservation

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The effects of green tea (GTE), stinging nettle (SNE) and olive leaves (OLE) extracts on physicochemical, microbiological, texture and sensory properties of Frankfurter type sausage were investigated during 45 days of storage at 4C. Results indicated that pH, aw value, phenolic compounds and color values (L* and a* values) decreased during storage. Samples incorporated with 500 ppm GTE showed the lowest TBARS value compared to SNE, OLE and control sausage. Plant extracts reduced the count of total viable bacteria, mold and yeast by at least 2 log cfu/g. The addition of OLE increased significantly the maximum compression force compared with other samples. Sausage incorporated with SNE had the highest sensory score regarding flavor, freshness odor and overall acceptability. Based on the results, sausage incorporated with plant extracts could have a significant impact to improve quality benefits, color stability and shelf life of Frankfurter type sausage. Practical Application Food decay by spoilage microorganisms and chemical activities causes considerable economic losses and constitutes a health risk for consumers. Although chemical preservatives can effectively be used in meat products to control spoilage, foodborne pathogenic microorganisms and lipid oxidation, whereas there are significant concerns related to their toxicological aspects. Plant extracts are rich in potentially bioactive compounds, antimicrobial and antioxidant ingredients. The addition of natural ingredients such as green tea, stinging nettle and olive leaves extracts to Frankfurter type sausage could provide functional components to improve the healthier properties, sensory attributes and shelf life extension of novel meat products.

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“…The leaf extracts of various tree species (Frédérich et al, 2009;Katsube et al, 2009;Germanò et al, 2012;Reinoso et al, 2012;Santos et al, 2013;Liu et al, 2015;Pereira et al, 2015;Talhaoui et al, 2015) have been known to exhibit several benefical effects (antioxidant, anticancer, anti-inflammatory, antidiabetic, etc. ) on human health on consumption.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties and detailed polyphenol profiling of European hornbeam (Carpinus betulus L.) leaves by multiple antioxidant capacity assays and high-performance liquid chromatography/multistage electrospray mass spectrometry

Hofmann

Nebehaj

Albert

2016

Industrial Crops and Products

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a b s t r a c tAccording to recent studies, the antioxidant and anticancer related properties of European hornbeam (Carpinus betulus L.) leaf extracts are remarkable, making it a possible raw material for medicine, requiring the identification of major active compounds and the assessment of the antioxidant properties of the extracts. In the present work the high-performance liquid chromatographic/multistage mass spectrometric characterization of the antioxidant polyphenolic compounds as well as the evaluation of the seasonal changes in the major antioxidant capacity and related parameters (DPPH, ABTS, FRAP, total phenol content, total flavonoid content and total flavan-3-ol content) have been carried out for the leaves of European hornbeam for the first time. The extracts exhibited the highest antioxidant capacity in August, basing on the FRAP (106.24 ± 3.10 mg AAE/g dw.) and DPPH (IC 50 : 4.63 ± 0.88 g/ml) assays and in May, based on the ABTS (329.78 ± 23.89 mg TE/g dw.) method. From the August extract a total of 171 compounds, including phenolic acids, flavonoid glycosides, tannins, catechins and procyanidins have been characterized and identified. According to the HPLC-PDA peak areas, the most abundant polyphenolic compounds in the August extracts were chlorogenic acid, ellagic acid, ellagitannins, myricetin-, luteolin-, quercetin-and apigenin glycosides. Further research is needed for the elucidation of the compounds which are primarily responsible for the antioxidant properties.

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Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

Cited by 266 publications

References 141 publications

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Antioxidant properties and detailed polyphenol profiling of European hornbeam (Carpinus betulus L.) leaves by multiple antioxidant capacity assays and high-performance liquid chromatography/multistage electrospray mass spectrometry

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