The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran

Hukerdi, Y. Jabalbarezi; Fathi, Mohammad; Rashidi, Ladan; Ganjkhanlou, M.

doi:10.29252/nfsr.5.2.39

Cited by 4 publications

(2 citation statements)

References 45 publications

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“…The industrial exploitation of leaves may represent an option for valuing the planting of olive trees, due to the increased demand for natural products by various industrial segments, such as food and pharmaceuticals, in addition Rev. Ceres, Viçosa, v. 68, n.6, p. 511-520, nov/dec, 2021 to indicating an alternative to minimize waste disposal and environmental impact (Fernández-Bolaños et al, 2006;Galanakis et al, 2018;Jabalbarezi-Hukerdi et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical, bioactive composition and profile of fatty acids in leaves of different olive cultivars

et al. 2021

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Olive leaves are agro-industrial residues resulting from pruning and / or olive harvesting, and are used in animal feed, as an organic fertilizer and as a source of compound extraction for various applications. This study aimed to carry out the physicochemical characterization, main bioactive compounds and the fatty acid profile of olive leaves from the cultivars Frantoio, Koroneike, Manzanilha, Arbosana and Arbequina. Proximal composition, pH, titratable acidity, minerals by MIP OES, bioactive compounds were determined by spectrophotometry, oleuropein and tocopherols by high performance liquid chromatography and the fatty acid profile by gas chromatography. The olive leaves had a high content of fibers and proteins, the predominant minerals were potassium and calcium, in addition the olive leaves had a high content of bioactive compounds, mainly flavonoids and carotenoids and the cultivar Koroneike had a higher content of oleuropein compared to the others. In relation to tocopherols, á-tocopherol stood out from the other tocopherols with the maximum concentration (63436.79 mg.100g -1 ) measured in the cultivar Arbequina. In view of the results found, it is concluded that olive leaves are sources of macromolecules, bioactive compounds and fatty acids, which can be extracted and applied in the most diverse areas.

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Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical, bioactive composition and profile of fatty acids in leaves of different olive cultivars

et al. 2021

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“…Oleuropein is well-known regarding its antioxidant, anti-inflammatory, antibacterial, and antiviral properties. , Currently, natural antioxidants have received great attention both from the public and the scholars. Also, according to the vast cultivation of olives in different countries, it seems necessary to produce value-added products using the olive-mill waste and more importantly the olive leaves which have a high biological value. , It has been revealed that olive leaves contain considerable amounts of phenolic compounds, − such as oleuropein, verbascoside, ligstroside, tyrosol, and hydroxy tyrosol. Among these phenolic components, oleuropein is one of the major and key phenolic elements which has astounding antioxidant and antimicrobial attributes …”

Section: Introductionmentioning

confidence: 99%

Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes

Tavakoli

Hosseini

Jafari

et al. 2018

J. Agric. Food Chem.

142

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Olive leaf extract is a rich source of phenolic compounds and oleuropein which is well-known regarding its antioxidant and antimicrobial attributes. However, the mentioned phenolic compounds will lose their beneficial properties during storage and induce undesirable aftertaste in food products. In this study, olive leaf extract-bearing nanoliposomes were produced via the ethanol injection method and using phosphatidyl choline plus cholesterol as the reagents for the wall material. Later, the prepared nanocarriers were examined in regard to their zeta potential, stability, encapsulation efficiency, and particle size. Moreover, the prepared nanoliposome-loaded yogurt samples were examined considering syneresis, antioxidant activity, pH, acidity, color, and sensorial properties. The mean particle size of the fabricated nanoliposomes was in the range of 25-158 nm. Also, the entire formulation had a negative charge. The encapsulation efficiency was between 70.7 to 88.2%. Besides, the application of nanoliposomes in yogurt improved the antioxidant activity, and unlike the yogurt with nonencapsulated olive extract, no significant changes in color and sensorial attributes were observed and even the syneresis rate was minimized. To conclude, olive leaf phenolics can be entrapped within nanoliposomes with a considerable encapsulation efficiency for application in food products like yogurt to increase their nutritional value and public acceptance.

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Characterization of olive (Olea europaea L.) cultivars; colour properties, biochemical contents, antioxidant activity and nutrient contents

Tunç,

Yaman,

Keçe

et al. 2024

Genet Resour Crop Evol

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The olive tree, scientifically known as Olea europaea L., is an evergreen xerophytic tree that defines the natural flora, historical background, and cultural essence of the Mediterranean Basin. This study aimed to establish relationships using multivariate analysis methods between the nutrient content of soil conditions in which olive cultivars grown in Türkiye are cultivated and the nutrient element content, phytochemical contents, antioxidant activity, total chlorophyll amount, and leaf colors of these cultivars. All data sets used in the study were analyzed in 2022 and 2023, and average values were used in the research. According to Tukey's comparison result, it was determined that the soil structure of the garden was homogeneous in terms of nutrients it contained. In nutrient analysis conducted on leaves, in the ‘Çelebi’ cultivar, Al (59.25 mg kg−1), B (6.53 mg kg−1), Cu (48.36 mg kg−1), Fe (69.34 mg kg−1), K (1438.11 mg kg−1), Na (197.12 mg kg−1) nutrients are the highest; in the ‘Gemlik-21’ cultivar, Ca (5485.03 mg kg−1) nutrient is the highest; in the ‘Sarı Haşebi’ cultivar, Mg (928.11 mg kg−1), Mn (19.71 mg kg−1), S (632.77 mg kg−1) nutrients are the highest; and in the ‘Tavşan Yüreği’ cultivar, Ni (1.71 mg kg−1), Zn (9.76 mg kg−1) nutrients are the highest. The L* (49.19), b* (29.43) color values are highest in the ‘Sarı Yaprak’ cultivar, while the a* (28.84) value is highest in the ‘Girit Zeytini’ cultivar. The highest leaf chlorophyll content was determined in the ‘Girit Zeytini’ cultivar (95.57). Total phenolics, total flavonoids, antioxidant capacity were determined to be highest in the ‘Manzanilla’ (151.49 mg GAE/100 g), ‘Edincik Su’ (39.01 mg QE/100 g), ‘Nizip Yağlık’ (91.18%) cultivars, respectively. According to the principal component analysis, the first three principal components accounted for 82% of the total variation. The correlation matrix analysis revealed that high levels of certain minerals in the soil led to an increase in the leaves, resulting in positive correlation, while the opposite was true for negative correlation. According to heat map analysis, mineral elements in the leaf were in the same group, while other data sets were in different groups. The data obtained will shed light on future research on similar topics.

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The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran

Cited by 4 publications

References 45 publications

Evaluation of physicochemical, bioactive composition and profile of fatty acids in leaves of different olive cultivars

Evaluation of physicochemical, bioactive composition and profile of fatty acids in leaves of different olive cultivars

Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes

Characterization of olive (Olea europaea L.) cultivars; colour properties, biochemical contents, antioxidant activity and nutrient contents

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