Variations in phenolic compounds and antiradical scavenging activity of Olea europaea leaves and fruits extracts collected in two different seasons

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

doi:10.1016/j.indcrop.2013.04.042

Cited by 79 publications

(66 citation statements)

References 27 publications

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“…The total flavonoid concentration of cultivars ranged between a mean value of 872 (Aberkane and Abelout) and 1537 mg CE·100g -1 dw (Azeradj) in fresh olives. These contents are higher than those obtained by Brahmi et al (2013) who used methanol as the extraction solvent. However, the flavonoid amounts are comprised only between 394 (Abelout) and 1272 mg CE·100 g -1 dw (Azeradj) in salted olives.…”

Section: Total Flavonoidscontrasting

confidence: 73%

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Soufi¹,

Romero²,

Motilva³

et al. 2016

Grasas y Aceites

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SUMMARY:This study investigated the changes in the flavonoid profile and antioxidant capacity of five olive cultivars after dry salting. The antioxidant activity was determined using ferric reducing ability power (FRAP), oxygen radical absorbance capacity (ORAC), and β-carotene bleaching assays. The results showed that the effects of dry salting on the analyzed parameters were significant (P<0.05). It caused a decrease in total flavonoids with a loss rate of 55%. The HPLC analysis of extracts revealed the presence of four flavonoids: rutin, luteolin-7-glucoside, cyanidin-3-glucoside and cyanidin-3-rutinoside. Among the studied cultivars, Azeradj was characterized by high levels of flavonoids. Concerning the antioxidant activity, diverging results were obtained using different antioxidant assays. Overall, the dry salting induced a reduction in the antioxidant activity with variable values depending on the cultivar. Among the used methods, high correlations were found between flavonoid contents and the FRAP assay.KEYWORDS: Antioxidant activity; Cultivar; Dry salting; Flavonoid; HPLC; Olive RESUMEN: Efecto de la salazón en seco sobre el perfil de flavonoides y la capacidad antioxidante de cultivares Argelinos. En este estudio se investigó los cambios en el perfil de flavonoides y la capacidad antioxidante de cinco cultivares de olivo después de una salazón en seco. La actividad antioxidante se determinó mediante los métodos FRAP (Ferric ion Reducing Antioxidant Power), ORAC (capacidad de absorción de radicales de oxígeno) y ensayos de blanqueo de β-caroteno. Los resultados mostraron que los efectos de la salazón en seco en los parámetros analizados fueron significativos (P<0,05). Esto causó una disminución en los flavonoides totales con una tasa de pérdida del 55%. El análisis por HPLC de los extractos reveló la presencia de cuatro flavonoides: rutina, luteolina-7-glucósido, cianidina-3-glucósido y cianidina-3-rutinósido. Entre los cultivares estudiados, Azeradj se caracteriza por altos niveles de flavonoides. En cuanto a la actividad antioxidante, se obtuvieron resultados divergentes utilizando diferentes ensayos antioxidantes. En general, la salazón en seco indujo una reducción en la actividad.

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Section: Total Flavonoidscontrasting

confidence: 73%

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Soufi¹,

Romero²,

Motilva³

et al. 2016

Grasas y Aceites

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“…Indeed, according to the method tested the antioxidant capacity presented a different behavior (Tables 3 and 4), highlighting the importance of testing different methods. It is well established the influence of phenolic compounds on the antioxidant capacity of olive fruits and oil (Brahmi et al, 2013;Gouvinhas et al, 2014;Jemai et al, 2009;Sousa et al, 2014a;Tripoli et al, 2005). Nevertheless, other compounds with antioxidant capacity are known to be present in these products (Jemai et al, 2009;Sousa et al, 2014a), which may contribute to some different trends detected between phenols and the antioxidant capacity (Tables 3 and 4).…”

Section: Tablementioning

confidence: 99%

“…An overall decrease in phenolic compounds concentrations and in antioxidant capacity of olive fruits during ripening is a common described phenomenon Brahmi et al, 2013;Damak et al, 2008;Machado et al, 2013;Sousa et al, 2014aSousa et al, , 2015Sousa et al, 2014b;Talhaoui et al, 2015), due to chemical and enzymatic reactions occurring during the ripening process (Ye et al, 2014). In the present study, this decrease was highly notorious in o-DP contents (Table 3).…”

Section: Influence Of the Harvest Time On The Phenolic Compounds Contmentioning

confidence: 99%

“…These phytochemicals also affect the sensorial and aromatic characteristics of both olive fruits and oil and the chemical stability of olive oil (Ghanbari et al, 2012;Servili et al, 2009). However, the composition and concentration of phenolic compounds is the result of a complex interaction of various pre-harvest factors, such as cultivars, environmental conditions, ripening stage and agronomic practices Brahmi et al, 2013;Damak et al, 2008;Dinis et al, 2016;Ghanbari et al, 2012;Gómez-Rico et al, 2006;Jemai et al, 2009;Kazemi, 2013;Machado et al, 2013;Silva et al, 2006;Soufi et al, 2014;Sousa et al, 2014aSousa et al, , 2015Sousa et al, 2014b;Talhaoui et al, 2015Talhaoui et al, , 2016Vinha et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Kaolin and salicylic acid foliar application modulate yield, quality and phytochemical composition of olive pulp and oil from rainfed trees

Brito

Dinis

Silva

et al. 2018

Scientia Horticulturae

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Olive orchards, rainfed managed, are threatened by the current and predicted adverse environmental conditions, which change the yield and quality of olive products, largely known for its benefits to human health. To mitigate these problems, it is highly recommended to perform some adjustments in agronomic practices, such as the use of foliar sprays that cloud help the trees to cope with climate change. During two consecutive years, olive trees were pre-harvest sprayed with kaolin (KL) and salicylic acid (SA) to attenuate the adverse effects of summer stress. Olive yield was increased by 97% and 72% with KL and SA, respectively. Phenolics and antioxidant capacity of both olives and olive oil increased and decreased in the first and second year, respectively, in a closely association with the prevailing climatic conditions. The foliar sprays did not significantly affect the oil quality indices, free acidity, peroxide value and K 232 coefficient and decreased the K 270 coefficient. This study strongly suggests that the applied products might be effective in mitigating the adverse environmental conditions, without substantial changes in fruit and olive oil quality.

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“…Estudos demonstram que a oleuropeina está entre os polifenois mais abundantes em folhas de oliveira, e em muitos casos, é o que se encontra em maior quantidade (BENAVENTE-GARCÍA et al, 2000;BOUAZIZ;SAYADI, 2005;HAYES et al, 2011b;TÓTH et al, 2015;XIE et al, 2015a). A composição de um extrato, incluindo seu conteúdo em compostos fenólicos e flavonoides, varia muito em função de diversos fatores relacionados à planta, como cultivar, localização geográfica e fase de colheita (BILGIN; SAHIN, 2013;BOUAZIZ;SAYADI, 2005;BRAHMI et al, 2013;BRIANTE et al, 2002;GUINDA et al, 2015;KIRITSAKIS et al, 2010;LAGUERRE et al, 2009;MEIRINHOS et al, 2005;RAHMANIAN;JAFARI;WANI, 2015;TALHAOUI et al, 2014). Além disto, os processos de extração utilizados na obtenção de extratos, como solvente utilizado, procedimentos de extração, tempo, temperatura, razão de folha/ solvente, entre outros, afetam significativamente a quantidade de compostos fenólicos extraídos (ABAZA et a., 2011;AHMAD-QASEM et al, 2013a, 2013bBRAHMI et al, 2012;LEE et al, 2009;MYLONAKI et al, 2008;XIE et al, 2015b;XYNOS et al, 2014).…”

Section: Caracterização Do Extrato De Folhas De Olea Europaea Lunclassified

Atividade antioxidante <i>in vitro</i> de extrato de folhas de oliveira (<i>Olea europaea</i> L.) e seu efeito protetor sobre danos oxidativos em eritrócitos humanos

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.1 ± 1.2 g/mL, respectively. In relation to the antioxidant activity against reactive species of biological importance, the OLE showed high ability to inhibit O 2 • (IC 50 = 52.6 ± 2.1 g/mL) and NO • (IC 50 = 48.4 ± 6.8 g/mL), when compared to ascorbic acid. However, inhibition of HOCl was not as efficient (IC 50 = 714.1 ± 31.4 g/mL). The OLE inhibited induced erythrocyte hemolysis in a concentration dependent manner (IC 50 = 7.8 ± 1.1 g/mL) as well as lipid peroxidation and the formation of methemoglobin, with IC 50 values of 38.0 ± 11.7 and 186.3 ± 29.7 g/mL, respectively. The results suggest that olive leaf extract has effective antioxidant activity in biological systems, based on its scavenging effect of certain reactive species that participate in biochemical processes, and the prevention of oxidative damage in human erythrocytes. So, the intake of olive leaf extract may be related to the prevention of in vivo oxidative stress, with health benefits.

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Variations in phenolic compounds and antiradical scavenging activity of Olea europaea leaves and fruits extracts collected in two different seasons

Cited by 79 publications

References 27 publications

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Kaolin and salicylic acid foliar application modulate yield, quality and phytochemical composition of olive pulp and oil from rainfed trees

Atividade antioxidante <i>in vitro</i> de extrato de folhas de oliveira (<i>Olea europaea</i> L.) e seu efeito protetor sobre danos oxidativos em eritrócitos humanos

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