The efficacy of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations

Brahmi, Faten; Mechri, Beligh; Dabbou, Samia; Dhibi, Madiha; Hammami, Mohamed

doi:10.1016/j.indcrop.2012.01.023

Cited by 117 publications

(94 citation statements)

References 31 publications

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“…the result was the same with Faten Brahmi's found [17]. They found the antioxidant activity of olive leaf extracts harvested at February and October, using solvents of increasing polarity (hexane, chloroform, ethyl acetate and methanol) was evaluated using DPPH and ABTS + radical-scavenging assays.…”

Section: Discussionsupporting

confidence: 84%

Antioxidant and Anti-Tyrosinase Activity from Olea Leaf Extract Depended on Seasonal Variations and Chromagraphy Treatment

Yang¹,

Ouyang²

2012

IJOC

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In the present study, olive leaf extract, harvested from four seasons, extracted with solvent (methanol and water), was treated by D101 and Sephadex LH-20, and divided into 10 fractions by TLC detection. The antioxidant activity was evaluated using DPPH, superoxide anion scavenging and reducing power assays. Tyrosinase inhibitory activity was also performed with L-DOPA as substrate. On extraction method, there is no significant difference in methanol and water. Among 12 months, autumn showed the best harvest time in whole. OLE showed 90% tyrosinase inhibitory activity and inhibition type was non-competitive competition. By chromagraphy treatment, the ingredients of polysacchmaride and protein showed high bioactivity towards antioxidant and anti-tyrosinase activity, the rest part showed different extent of activity and prove some effect by chromatography treatment indirectly. OLE might be a valuable bioactive source and can be applicable in both the cosmetic and medical use.

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Section: Discussionsupporting

confidence: 84%

Antioxidant and Anti-Tyrosinase Activity from Olea Leaf Extract Depended on Seasonal Variations and Chromagraphy Treatment

Yang¹,

Ouyang²

2012

IJOC

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“…21 The antioxidant capacity and antioxidant compounds are mainly affected by season and planting region factors. 22 …”

Section: Resultsmentioning

confidence: 99%

Direct Incorporation of Ginger and Oregano Antioxidants in Canola Oil

Grabsk¹,

Avincola²,

Claus³

et al. 2016

J. Braz. Chem. Soc.

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Antioxidants are used to increase the shelf life of food and oils. The most common extraction method of antioxidants from natural sources is the use of organic solvents, like methanol and ethanol. Evaporation of all the organic solvent is necessary to prevent health diseases. In this study, we present a new "organic solvent-free" method to extract antioxidants, which uses canola oil as extraction solvent to incorporate natural antioxidants from oregano and ginger without the use of organic solvent. The oil solvent extraction capacity was assessed by assays of oxygen radical absorbance capacity method for hydrophilic (721.9 ± 10.5 and 89.0 ± 2.5 µmol TE g -1 to canola oil with oregano and ginger, respectively) and lipophilic (118.8 ± 7.4 and 48.2 ± 9.7 µmol TE g -1 to canola oil with oregano and ginger, respectively) compounds, oxidation test (Oxitest ® ) (1,434 and 1,018 minutes to canola oil with oregano and ginger, respectively) and thiobarbituric acid reactive substances (0.01 ± 0.02 and 0.11 ± 0.06 mg MA g -1 to canola oil with oregano and ginger, respectively). Results provide evidence of the efficiency of canola oil as antioxidants extractor. Nine antioxidant compounds from canola oil incorporated with antioxidants compounds were identified using high performance liquid chromatography tandem mass spectrometry.Keywords: antioxidant capacity, high-performance liquid chromatography-electrospray ionization mass spectrometry, green chemistry, solvent free IntroductionThe use of antioxidants is the simplest method to reduce fat oxidation in food and oils. 1 In most cases, synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) are used as additives. However, there is evidence that synthetic antioxidants have harmful effects on human health. 2,3 Because of this, research for suitable natural sources of antioxidants for use in the food and oil industries have been performed. 4 Natural antioxidants from plants have many advantages when compared to synthetic antioxidants. 1 Overall, natural antioxidants have functional and sensory properties, are considered safe, and have greater acceptability by the consumers. 1 On the other hand, different organic solvents such as methanol, ethanol and acetone are used to extract antioxidants from fruits, vegetables and other types of foods. These solvents have hazardous and toxic properties and can cause adverse health effects. 5 This study aimed to develop a new "organic solventfree" method to extract antioxidants from oregano and ginger using canola oil. The antioxidant capacity from the canola oil with spices was evaluated by oxygen radical absorbance capacity method (ORAC), using the fluorescein (FL) decay curve (ORAC FL ) of hydrophilic compounds (H-ORAC FL ) and lipophilic compounds (L-ORAC FL ). The lipid oxidation of the samples was measured by two different methods: a new method known as Oxitest, and by thiobarbituric acid reactive substances (TBARS) assay. Antioxidants compounds...

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“…However, several factors may influence the qualitative and quantitative phenols composition of leaves [10]. It is known that genetics, environment and agricultural practices [11][12][13][14][15] greatly affect the phytochemical profiles of plants; informations of the impact of these factors on the bioactivities of olive leaves it would help in the selection of cultivar(s) to obtain the greatest levels of samples with antioxidant, anti-inflammatory and anti-diabetic activities. Therefore, in this article, in order to determine the influence of variety and harvest month on the phenolic compounds, ten of the most common Calabrian single cultivar olive leaves were collected in four consecutive months.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Phenolic Profiles of Italian Single Cultivar Olive Leaves (Olea europaea L.) by Mass Spectrometry

Benincasa¹,

Romano²,

Pellegrino³

et al. 2018

Mass Spectrom Purif Tech

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The crude methanol extracts of ten of the most common variety of Calabrian single cultivar olive leaves (Olea europaea L.), Carolea, Cassanese, Ciciariello, Dolce di Rossano, Grossa di Gerace, Ottobratica, Pennulara, Tondina, Sinopolese and Tonda di Strongoli were analyzed by HPLC-MS/MS in order to study their phenolic profiles. The data obtained showed a different distribution of these compounds and, among the cultivars, these differences were mainly quantitative. Samples collected during the hottest months have been shown to have the richest phenolic profiles.

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The efficacy of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations

Cited by 117 publications

References 31 publications

Antioxidant and Anti-Tyrosinase Activity from Olea Leaf Extract Depended on Seasonal Variations and Chromagraphy Treatment

Antioxidant and Anti-Tyrosinase Activity from Olea Leaf Extract Depended on Seasonal Variations and Chromagraphy Treatment

Direct Incorporation of Ginger and Oregano Antioxidants in Canola Oil

Characterization of Phenolic Profiles of Italian Single Cultivar Olive Leaves (Olea europaea L.) by Mass Spectrometry

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