scholarly journals Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil

2017 ◽  
Vol 54 (6) ◽  
pp. 1721-1728 ◽  
Author(s):  
Selin Şahin ◽  
Ezgi Sayım ◽  
Mehmet Bilgin
Keyword(s):  
Olive Oil ◽  
Leaf Extract ◽  
Virgin Olive Oil ◽  
Olive Leaf ◽  
Olive Leaf Extract

scholarly journals The ameliorative effects of virgin olive oil and olive leaf extract on amikacin-induced nephrotoxicity in the rat

2015 ◽  
Vol 2 ◽  
pp. 1327-1333 ◽  
Author(s):  
Abdelgayoum A. Abdel-Gayoum ◽  
Abdelrahman A. Al-Hassan ◽  
Ibrahim A. Ginawi ◽  
Ibraheem M. Alshankyty
Keyword(s):  
Olive Oil ◽  
Leaf Extract ◽  
Virgin Olive Oil ◽  
Olive Leaf ◽  
Olive Leaf Extract

scholarly journals Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product

Life ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 974
Author(s):  
Mohammad Amin Aliyari ◽  
Karamatollah Rezaei
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Leaf Extract ◽  
Control Sample ◽  
Olive Leaf ◽  
Ultrasound Assisted Extraction ◽  
Olive Leaf Extract ◽  
Polyphenolic Extract ◽  
Assisted Extraction ◽  
Ultrasound Assisted

French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.

Olive leaf extracts for shelf life extension of salmon burgers

2018 ◽  
Vol 25 (2) ◽  
pp. 91-100 ◽  
Author(s):  
Ibtihel Khemakhem ◽  
Ana Fuentes ◽  
María Jesús Lerma-García ◽  
Mohamed Ali Ayadi ◽  
Mohamed Bouaziz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Life Extension ◽  
Total Volatile ◽  
Olive Leaf ◽  
Leaf Extracts ◽  
Life Study ◽  
Olive Leaf Extract ◽  
Fish Product

In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.

Evaluating the effects of lactic acid bacteria and olive leaf extract on the quality of gluten-free bread

Gene Reports ◽  
2020 ◽  
Vol 21 ◽  
pp. 100771 ◽  
Author(s):  
Mozhdeh Fazel Tehrani Moghaddam ◽  
Hossein Jalali ◽  
Abdorreza Mohammadi Nafchi ◽  
Leila Nouri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leaf Extract ◽  
Gluten Free ◽  
Olive Leaf ◽  
Olive Leaf Extract

scholarly journals Mechanical Properties of Surimi Gel Added with Olive Leaf Extract Powder

2019 ◽  
Vol 22 (2) ◽  
pp. 318-326
Author(s):  
Muh Ali Arsyad ◽  
Arham Rusli ◽  
Masahiro Ogawa
Keyword(s):  
Mechanical Properties ◽  
Leaf Extract ◽  
Dry Weight ◽  
Breaking Stress ◽  
Olive Leaf ◽  
Breaking Strain ◽  
Olive Leaf Extract ◽  
Surimi Gel ◽  
Important Quality

Mechanical property is important factors in determining quality of surimi-based products. Plant phenolic compound has been used to improve mechanical properties of surimi gel. The aim of this study was to determine the effects of addition of olive leaf extract powder (OLEP) on the mechanical properties of surimi gel. Addition of OLEP that contained polyphenol of 1.9 mg GAE/g dry weight to surimi increased breaking stress and breaking strain of surimi gel. The breaking stress and breaking strain of surimi gel increased with increasing OLEP concentration. The addition of 0.2% OLEP increased the breaking stress of surimi gel by 13% and the breaking strain by 27%. The addition of 0.5% OLEP resulted in a 1.2 times increase in the breaking stress and breaking strain of surimi gel. Increasing breaking stress and breaking strain of surimi gel with the addition of OLEP is caused by the integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLEP had a detrimental effect on whiteness of surimi gel, OLEP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality.

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