An evaluation of the quality characteristics of kefir fortified with olive (Olea europaea) leaf extract

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Özge Duygu Okur
Keyword(s):  
Olea Europaea ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Olive Leaf ◽  
Content Type ◽  
Phenolic Contents ◽  
Olive Leaf Extract ◽  
Functional Product ◽  
Olea Europaéa

PurposeThis study aims to produce a new type of healthy functional kefir by adding olive (Olea europaea) leaf extract and to determine its potential effect on the quality (physicochemical, sensory, phenolic contents and antioxidant properties) of kefir samples during storage at 4°C for 21 days.Design/methodology/approachFor this purpose, four kefir samples were produced by using olive leaf extract in different amounts (A: 0% (control), B: 0.1%, C: 0.15% and D: 0.35%). The physicochemical, sensory, phenolic contents and antioxidant properties of kefir samples were investigated during Days 1, 7, 14 and 21 of storage. The study was conducted to optimize the olive leaf extract addition level to obtain better-quality kefir functional food.FindingsFrom the results, it was determined that the addition of olive leaf extract affected the entire chemical components of the kefir samples (p < 0.05). It was found that the pH value decreased during storage. By contrast, it was observed that titration acidity values increased. The kefir sample with 0.35% olive leaf extract (D) had the highest total phenolic and antioxidant activity content (1,292.75 mg GAE/L and 10.20 mM TE, respectively) among the samples (p < 0.05). In the sensory analyses, the kefir sample with the highest score – in terms of sensory attributes – was the kefir sample containing 0.15% olive leaf extract (C).Originality/valueThus, it was concluded that kefir with added olive leaf extract could serve as a functional kefir of benefit to human health. When we looked at the enrichment studies on kefir as a functional product, no study has been found on the use of olive (Olea europaea) leaf extract, especially with kefir. In this sense, it is thought that the study will contribute to published literature.

Use of a methanolic olive leaf extract (Olea europaea) against white spot virus syndrome in Penaeus vannamei: Comparing the biochemical, hematological and immunological changes

Aquaculture ◽  
2020 ◽  
Vol 528 ◽  
pp. 735556 ◽  
Author(s):  
Amin Gholamhosseini ◽  
Mohammad Reza Kheirandish ◽  
Nima Shiry ◽  
Mostafa Akhlaghi ◽  
Siyavash Soltanian ◽  
...  
Keyword(s):  
Olea Europaea ◽  
Leaf Extract ◽  
White Spot ◽  
Penaeus Vannamei ◽  
Olive Leaf ◽  
Spot Virus ◽  
Olive Leaf Extract ◽  
Immunological Changes ◽  
Olea Europaéa

Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger

Food Control ◽  
2021 ◽  
pp. 108426
Author(s):  
Fernanda Moreira Oliveira ◽  
Raquel Moreira Oliveira ◽  
Lucia Tamires Gehrmann Buchweitz ◽  
Juliana Rodrigues Pereira ◽  
Helen Cristina dos Santos Hackbart ◽  
...  
Keyword(s):  
Olea Europaea ◽  
Leaf Extract ◽  
Complex Coacervation ◽  
Olive Leaf ◽  
Olea Europaea L ◽  
Olive Leaf Extract ◽  
Tragacanth Gum ◽  
Sheep Meat ◽  
Olea Europaéa

scholarly journals Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process

Heliyon ◽  
2019 ◽  
Vol 5 (5) ◽  
pp. e01727 ◽  
Author(s):  
Bruno Testa ◽  
Silvia Jane Lombardi ◽  
Enzo Macciola ◽  
Mariantonietta Succi ◽  
Patrizio Tremonte ◽  
...  
Keyword(s):  
Olea Europaea ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Engraulis Encrasicolus ◽  
Olea Europaea L ◽  
Olive Leaf Extract ◽  
Olea Europaéa

scholarly journals A Phytochemical Study on Olea europaea L. Olive Leaf Extract (cv. Koroneiki) growing in Egypt

2019 ◽  
Vol 3 (1) ◽  
pp. 99-105 ◽  
Author(s):  
Doaa ElBohy ◽  
Magdy El Sharkawy ◽  
Soheir Abo-Elazm ◽  
Sara Shahin ◽  
Waleed Bchari ◽  
...  
Keyword(s):  
Olea Europaea ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Phytochemical Study ◽  
Olea Europaea L ◽  
Olive Leaf Extract ◽  
Olea Europaéa

scholarly journals Olive Leaf Extract, from Olea europaea L., Reduces Palmitate-Induced Inflammation via Regulation of Murine Macrophages Polarization

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3663
Author(s):  
Paola De Cicco ◽  
Maria Maisto ◽  
Gian Carlo Tenore ◽  
Angela Ianaro
Keyword(s):  
Olea Europaea ◽  
Leaf Extract ◽  
Low Grade ◽  
Olive Leaf ◽  
Murine Macrophages ◽  
Olea Europaea L ◽  
Olive Leaf Extract ◽  
M1 Macrophage ◽  
Anti Inflammatory ◽  
Olea Europaéa

Olive tree (Olea europaea L.) leaves are an abundant source of bioactive compounds with several beneficial effects for human health. Recently, the effect of olive leaf extract in obesity has been studied. However, the molecular mechanism in preventing obesity-related inflammation has not been elucidated. Obesity is a state of chronic low-grade inflammation and is associated with an increase of pro-inflammatory M1 macrophages infiltration in the adipose tissue. In the current study, we explored Olea europaea L. leaf extract (OLE) anti-inflammatory activity using an in vitro model of obesity-induced inflammation obtained by stimulating murine macrophages RAW 264.7 with high dose of the free fatty acid palmitate. We found that OLE significantly suppressed the induction of pro-inflammatory mediators, tumor necrosis factor (TNF)-α, interleukin (IL)-6, IL-1β, nitric oxide (NO), prostaglandin E2 (PGE2) and reactive oxygen species (ROS), while it enhanced the anti-inflammatory cytokine, IL-10. Moreover, we demonstrated that OLE reduced the oxidative stress induced by palmitate in macrophages by regulating the NF-E2-related factor 2 (NRF2)−Kelch-like ECH-associated protein 1 (KEAP1) pathway. Finally, we showed that OLE promoted the shift of M1 macrophage toward less inflammatory M2-cells via the modulation of the associated NF-κB and proliferator-activated receptor gamma (PPARγ) signaling pathways. Thereby, our findings shed light on the potential therapeutic feature of OLE in recovering obesity-associated inflammation via regulating M1/M2 status.

Antimicrobial activity of commercial Olea europaea (olive) leaf extract

2009 ◽  
Vol 33 (5) ◽  
pp. 461-463 ◽  
Author(s):  
Aurelia N. Sudjana ◽  
Carla D’Orazio ◽  
Vanessa Ryan ◽  
Nooshin Rasool ◽  
Justin Ng ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Olea Europaea ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Olea Europaéa

scholarly journals Antioxidant actions of olive leaf extract (Olea europaea L.) on reactive species scavengers

2020 ◽  
Vol 9 (2) ◽  
pp. 68-71
Author(s):  
Mariza Pires de Melo
Keyword(s):  
Ascorbic Acid ◽  
Olea Europaea ◽  
Leaf Extract ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Action ◽  
Olive Leaf ◽  
Olea Europaea L ◽  
Olive Leaf Extract ◽  
Trolox Equivalent ◽  
Olea Europaéa

This study aimed to evaluate in vitro antioxidant action of olive leaf extract (Olea europaea L.) by: i) Trolox equivalent antioxidant capacity (TEAC) by ABTS•+, DPPH and Ferric reducing antioxidant power (FRAP) assays; ii) scavenging of superoxide anion (O2•-), hypochlorous acid (HOCl) and nitric oxide (NO), compared to ascorbic acid. Results showed TEAC values as 0.148±0.015, 0.215±0.076 and 0.282±0.023 gram of trolox equivalent per gram of dry extract weight, to respective ABTS•+, DPPH• and FRAP. Olive leaf extract was better antioxidant than ascorbic acid on O2•- scavenging, at concentrations over 50 µg/mL; similar effects on NO scavenging for both was seen and on HOCl inhibition, the extract showed lower antioxidant action than ascorbic acid at all concentrations. Olive leaf extract showed potentiality to be used as antioxidant in biological systems.

scholarly journals Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 138 ◽  
Author(s):  
Graziana Difonzo ◽  
Giacomo Squeo ◽  
Maria Calasso ◽  
Antonella Pasqualone ◽  
Francesco Caponio
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Butylated Hydroxytoluene ◽  
Life Extension ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Shelf Life Extension ◽  
Physico Chemical ◽  
Microbial Groups

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.

scholarly journals Aplikasi Ekstrak Daun Zaitun (Olea Europaea L.) dalam Pengemasan Vakum untuk Mencegah Pencoklatan pada Buah Salak

2020 ◽  
Vol 16 (3) ◽  
pp. 129
Author(s):  
Ahmad Nimatullah Al-Baarri ◽  
Heni Rizqiati ◽  
Mochammad Dicky Zulkharisma ◽  
Anang Mohamad Legowo ◽  
Ailsa Afra Mawarid ◽  
...  
Keyword(s):  
Olea Europaea ◽  
Room Temperature ◽  
Antioxidant Compounds ◽  
Olive Leaf ◽  
Olive Leaves ◽  
Plastic Container ◽  
Color Changes ◽  
Olea Europaea L ◽  
Olive Leaf Extract ◽  
Olea Europaéa

<p>Pencoklatan pada buah salak disebabkan oleh aktivitas enzim polifenol oksidase (PPO) yang bereaksi dengan oksigen menghasilkan o-kuinon yang membuat warna menjadi coklat, oleh karena itu adanya penghambatan kerja enzim PPO, dapat mencegah terjadinya warna coklat pada buah. Tujuan penelitian ini adalah untuk mengetahui pengaruh aplikasi rebusan daun zaitun dalam rangka untuk mencegah terjadinya warna coklat yang dianalisis berdasarkan pada parameter penyertanya, yaitu warna, pH, gula terlarut, dan konduktivitas pada buah salak. Daun zaitun kering dilarutkan dalam air yang kemudian dimasukkan ke dalam wadah plastik berisi potongan salak. Sebagai kontrol, potongan salak disimpan dengan dan tanpa aquades. Pengamatan terhadap salak dilakukan sebanyak 7 kali selama 9 hari pada suhu kamar. Berdasarkan parameter warna, perlakuan zaitun mampu menahan warna lebih baik sebesar 28,17% pada nilai L*, 53,68% pada nilai a*, dan 27,19% pada nilai b*. pH salak dengan perlakuan zaitun dapat dijaga sehingga kenaikannya hanya sebesar 3,8% dan nilai konduktivitas hanya meningkat sebesar 18,5%. Pada parameter gula terlarut, perlakuan dengan zaitun dapat mempertahankan perubahannya sampai sebesar 4,29%. Kesimpulannya, perlakuan penambahan daun zaitun lebih baik dalam mempertahankan warna, derajat keasaman, konduktivitas dan gula terlarut pada buah salak daripada perlakuan dengan dan tanpa penambahan aquades.</p><p> </p><p><strong>Application of Olive Leaves Extract (Olea europaea L.) in Vacuum Packaging to Prevent Browning on Salacca Fruit</strong></p><p>Browning occurs due to the activity of the polyphenol oxidase (PPO) enzyme that reacts with oxygen to produce O-quinone which causes the forming of brown color on fruit. One of the methods in preventing browning is the addition of antioxidant compounds from olive leaf. The purpose of this study was to determine the effect of addition olive leaf extract in the properties of color, pH, dissolved sugar, and conductivity in snake fruit with storage at room temperature. The snake fruit was cut into 1 g in size then was set with olive leaves extract in vacuum plastic container. The treatment was repeated 7 times and the storage was conducted for 9 days in room temperature. The contact with and without aquadest was also observed as control. The results indicated that the olive leaf treatment was able to hinder color changes by 28.17% in L*, while in a* and b* could be suppressed by 53.68 and 27.19%, respectively. On the pH, the increase could be suppressed by 3.8%, while on the conductivity and dissolved sugar could be inhibited by 18.5 and 4.29%, respectively. As conclusions, the addition of olive leaf was provided better effect to maintain the color, pH, conductivity, and dissolved sugar in snake fruit than those of with and without aquadest.</p><p><strong><br /></strong></p>

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