Seasonal Variations in Antioxidant Components of Olea europaea in Leaves of Different Cultivars, Seasons, and Oil Produc
- PDF / 1,678,345 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 19 Downloads / 220 Views
Seasonal Variations in Antioxidant Components of Olea europaea in Leaves of Different Cultivars, Seasons, and Oil Products in Sinai Mohamed A. Diab 1 & Amany K. Ibrahim 2 & Ghada M. Hadad 3
&
Mahmoud M. Elkhoudary 4
Received: 8 July 2020 / Accepted: 15 November 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract A mixture experimental design resulted in water-ethanol mixture to replace toxic extractants used to date and enhance greenness of extraction procedure. Oleuropein (OLP) and tyrosol (TYR) contents, in leaves from five olive Egyptian cultivars (North Sinai – Egypt) at different times representing summer, winter, and spring, respectively, were determined by high-performance liquid chromatography (HPLC) attached with photo diode array detector (DAD). The results showed that the concentration of OLP and TYR in leaf samples collected in spring and winter was higher than in summer seasons in different varieties. Tyrosol (TYR) and squalene (SQL) contents in oil, from different six olive oil commercial products that are popularly used in El-Arish, were bought from El-Arish local market and were determined as well using another HPLC-DAD method. This work can help nutraceutical companies attempting to manufacture medical products from olive leaves selecting best cultivar and optimum collection season of olive leaves. Keywords Mixture design . Oleuropein . Olive leaves . Seasonal variation . Sinai
Introduction The olive tree is a member of the Oleaceae family (Olea europaea) (Crisosto et al. 2011). The ancient Egyptians, Greeks, Romans, and other Mediterranean nations cultivated olives for its edible fruits and to obtain oil from them. Olive leaf was first used medicinally in ancient Egypt and was the symbol of heavenly power. Leaves of the tree became important when olive leaf extract was reported to be potent in reducing incidence of degenerative diseases, particularly coronary heart disease (CHD) and cancers of the breast, skin, and colon because olive tree leaves are rich in olive biophenols
* Mahmoud M. Elkhoudary [email protected] 1
Department of Pharmacognosy, Faculty of Pharmacy, Sinai University, North Sinai, Al-Arish, Egypt
2
Department of Pharmacognosy, Faculty of Pharmacy, Suez Canal University, Ismailia, Egypt
3
Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Suez Canal University, Ismailia, Egypt
4
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Horus University - Egypt, New Damietta, Egypt
such as oleuropein (OLP), tyrosol (TYR), and hydroxytyrosol which have antioxidant activity. Therefore, the demand of olive leaf extract has increased for use in food (Lafka et al. 2013; Blasi et al. 2016). Olive leaves have the highest antioxidant power among the different parts of the olive tree (Blasi et al. 2016). A high content of biophenols was detected in all varieties and OLP was the major compound (Blasi et al. 2016; Termentzi et al. 2015). OLP, the main component of olive biophenols, is responsible for the existence of hy
Data Loading...
