Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents

Commercially available oils (olive oil, sunflower oil, palm oil, and a vegetable shortening) were enriched in polyphenols, by adding olive leaf extract. Addition of the extract was performed in such way that the oils were enriched with 200 mg/kg polyphenols. Total polyphenols of both enriched and commercial oils were estimated by the Folin—Ciocalteau assay, while identification and quantification of individual simple phenolic compounds was performed by GC/MS and of oleuropein by HPLC analysis. The enrichment resulted in the supplementation of the commercial oils mainly with oleuropein, hydroxytyrosol, and quercetin. Antioxidant capacity and oxidative stability of the enriched oils and the commercial ones were assessed by the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging assay and the Rancimat method, respectively. Both antioxidant capacity and oxidative stability were substantially improved for all the oils studied after supplementation. By the procedure adopted, oils rich in polyphenols, mainly in oleuropein, can be produced with olive leaf extract supplementation.

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Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

Food Chemistry ◽

10.1016/j.foodchem.2015.05.115 ◽

2016 ◽

Vol 190 ◽

pp. 513-519 ◽

Cited By ~ 142

Author(s):

Adeleh Mohammadi ◽

Seid Mahdi Jafari ◽

Afshin Faridi Esfanjani ◽

Sahar Akhavan

Keyword(s):

Soybean Oil ◽

Oxidative Stability ◽

Leaf Extract ◽

Olive Leaf ◽

Olive Leaf Extract

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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 ◽

10.3390/life11090974 ◽

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.

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French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract

International Journal of Food Science & Technology ◽

10.1111/ijfs.12070 ◽

2012 ◽

Vol 48 (6) ◽

pp. 1165-1171 ◽

Cited By ~ 16

Author(s):

Antonia Chiou ◽

Nick Kalogeropoulos ◽

Panayiota Efstathiou ◽

Meropi Papoutsi ◽

Nikolaos K. Andrikopoulos

Keyword(s):

Leaf Extract ◽

French Fries ◽

Deep Frying ◽

Olive Leaf ◽

Olive Leaf Extract

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Potential Activity of Zinc Oxide Nanoparticles and Ethanolic Olive Leaf Extract Against Oxacillin Resistant Staphylococcus aureusin vitro

Journal of Al-Nahrain University-Science ◽

10.22401/jnus.17.3.22 ◽

2017 ◽

Vol 17 (3) ◽

pp. 162-169

Author(s):

Dhafar Al-Ugaili ◽

◽

Fadhil A.M. A. ◽

Saleh A. Wohaieb ◽

◽

...

Keyword(s):

Zinc Oxide ◽

Zinc Oxide Nanoparticles ◽

Leaf Extract ◽

Oxide Nanoparticles ◽

Olive Leaf ◽

Olive Leaf Extract ◽

Potential Activity

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Olive leaf extract prevents obesity, cognitive decline, and depression and improves exercise capacity in mice

Scientific Reports ◽

10.1038/s41598-021-90589-6 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Toshio Mikami ◽

Jimmy Kim ◽

Jonghyuk Park ◽

Hyowon Lee ◽

Pongson Yaicharoen ◽

...

Keyword(s):

Cognitive Decline ◽

Exercise Capacity ◽

Endurance Exercise ◽

Leaf Extract ◽

Metabolic Diseases ◽

Olive Leaf ◽

Olive Leaf Extract ◽

Hypoxic Conditions ◽

G Protein Coupled ◽

Antioxidant Effects

AbstractObesity is a risk factor for development of metabolic diseases and cognitive decline; therefore, obesity prevention is of paramount importance. Neuronal mitochondrial dysfunction induced by oxidative stress is an important mechanism underlying cognitive decline. Olive leaf extract contains large amounts of oleanolic acid, a transmembrane G protein-coupled receptor 5 (TGR5) agonist, and oleuropein, an antioxidant. Activation of TGR5 results in enhanced mitochondrial biogenesis, which suggests that olive leaf extract may help prevent cognitive decline through its mitochondrial and antioxidant effects. Therefore, we investigated olive leaf extract’s effects on obesity, cognitive decline, depression, and endurance exercise capacity in a mouse model. In physically inactive mice fed a high-fat diet, olive leaf extract administration suppressed increases in fat mass and body weight and prevented cognitive declines, specifically decreased working memory and depressive behaviors. Additionally, olive leaf extract increased endurance exercise capacity under atmospheric and hypoxic conditions. Our study suggests that these promising effects may be related to oleanolic acid’s improvement of mitochondrial function and oleuropein’s increase of antioxidant capacity.

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