scholarly journals Assessment of seasonal variation of the bioactive oleuropein in Olea europaea L. leaves cultivated in Saudi Arabia

2021 ◽  
Author(s):  
Mohammed Hamed Alqarnı ◽  
Mohamad Ayman Salkini ◽  
Prawez Alam ◽  
Mazen Talal Alanazı ◽  
Maged Saad Abdel-Kader ◽  
...  
Keyword(s):  
Seasonal Variation ◽  
Olea Europaea ◽  
Proper Time ◽  
Hplc Method ◽  
Active Components ◽  
Olive Leaves ◽  
Ich Guidelines ◽  
Medicinal Use ◽  
Fruiting Stage ◽  
Olea Europaéa

AbstractPlants secondary metabolites undergoes qualitative and quantitative variation due to environmental and growth factors. It is a crucial factor to select the proper time for collection of medicinal plants to assure maximum content of active components reflected as maximum efficacy. Olive leaves (Olea europaea L.) are known traditionally for their antidiabetic effect. The secoiridoid glycoside oleuropein is the main active component of Olive leaves responsible for the biological activity. The current study was conducted to monitor the seasonal variation of oleuropein in Olives leaves collected from the same location. To achieve this goal a validated HPLC method following the ICH guidelines was established. Separation was conducted using RP18 column and a mobile phase consisted of ultrapure water containing 20% acetonitrile and 1% acetic acid. Detection was performed at 254 nm with 1 mL/min flow rate. The method was simple, linear, accurate, precise, specific and robust. The analyses revealed considerable variations in the level of oleuropein throughout the year. This variation cannot be explained by temperature variation during the year. Two points of high levels of oleuropein were detected prior to flowering stage and ripening of the fruits. The levels of growth regulators most likely is responsible for the increased production of oleuropein. It is recommended that leaves intended for medicinal use to be collected during the fruiting stage prior to fruit ripening.

scholarly journals Microbiological Quality of Chicken Meat Fed with Olive Leaves (Olea europaea L.)

2020 ◽  
Author(s):  
Cristiane Marangoni ◽  
Alexandre José Cichoski ◽  
Juliano Smanioto Barin
Keyword(s):  
Olea Europaea ◽  
Microbiological Quality ◽  
Chicken Meat ◽  
Olive Leaves ◽  
Olea Europaea L ◽  
Olea Europaéa

scholarly journals Optimization of Ultrasound-Assisted Extraction of Flavonoids from Olive (Olea europaea) Leaves, and Evaluation of Their Antioxidant and Anticancer Activities

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2513 ◽  
Author(s):  
Bixia Wang ◽  
Jipeng Qu ◽  
Siyuan Luo ◽  
Shiling Feng ◽  
Tian Li ◽  
...  
Keyword(s):  
Olea Europaea ◽  
Maximum Yield ◽  
Flavonoid Compound ◽  
Anticancer Activities ◽  
Olive Leaves ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Significant Difference ◽  
Ultrasound Assisted ◽  
Olea Europaéa

Olea europaea leaves are the major byproduct of olive farming. In this study, ultrasound-assisted extraction of flavonoids from olive leaves was optimized using response surface methodology, and the flavonoid compounds and their antioxidant and anticancer activities were investigated by high performance liquid chromatography. The results showed that the optimized conditions for achieving the maximum yield of flavonoids (74.95 mg RE/g dm) were 50 °C temperature, 270 W power, 50 min time, and 41 mL/g liquid-solid ratio. There was a significant difference in the total flavonoid content between the aged and young leaves harvested in April and July, and six main components were quantified. Among them, luteolin-4’-O-glucoside was the most predominant flavonoid compound, followed by apigenin-7-O-glucoside and rutin. Olive leaves also contained small amounts of luteolin, apigenin, and quercetin. Additionally, excellent antioxidant activity was exhibited when tested with the DPPH assay; superoxide radical-scavenging ability and reducing power was also tested. The anticancer activity of the flavonoids was assessed using HeLa cervical cancer cells, and it was observed that increasing concentrations of olive leaf flavonoids resulted in decreased cancer cell viability. These results suggest that the flavonoids from olive leaves could be used as a potential source of natural antioxidants for the pharmaceutical and food industries.

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>

scholarly journals High pressure extraction of olive leaves (Olea europaea): bioactive compounds, bioactivity and kinetic modelling

2019 ◽  
Vol 56 (8) ◽  
pp. 3864-3876 ◽  
Author(s):  
Andréia Dalla Rosa ◽  
Alexander Junges ◽  
Ilizandra Aparecida Fernandes ◽  
Rogério Luis Cansian ◽  
Marcos L. Corazza ◽  
...  
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Olea Europaea ◽  
Kinetic Modelling ◽  
Olive Leaves ◽  
Pressure Extraction ◽  
Olea Europaéa

The Anti-inflammatory Effect of Polyphenolics Olive Leaf Extracts Olea europaea L.

2021 ◽  
Author(s):  
Y. Aissaoui ◽  
Y. Boukhari ◽  
M. A. Mahi
Keyword(s):  
Olea Europaea ◽  
Acute Inflammation ◽  
Inflammatory Activity ◽  
Olive Leaves ◽  
Leaf Extracts ◽  
Polyphenolic Extract ◽  
Significant Difference ◽  
Anti Inflammatory ◽  
Inflammatory Effect ◽  
Olea Europaéa

This study was to evaluate the anti-inflammatory effect of the polyphenolic extract of olive leaves Olea europaea L. In vivo experiments were performed on the model of acute inflammation edema of the paw of male Wistar rats following inflammation induced by the injection of carrageenan. The anti-inflammatory effect is carried out by the injection of the polyphenolic extracts of olive leaves Olea europaea L. at different doses 50 mg/kg, 100 mg/kg and 150 mg/kg, the injection was carried out 30 min before induction of acute inflammation with carrageenan at 1%. The results obtained were compared with those of Diclofenac and those of the physiological control. Injection of carrageenan resulted in a significant increase in the claw leg volume of 46.24 ± 23.8%, 66.78 ± 29.69% and 90.31 ± 46.51%, respectively at 1 h, 2 h, and 3 h. The results showed that the inflammatory activity of the polyphenolic extracts of olive leaves was dose dependent. The 150 mg/kg Olea europaea L. extract of polyphenolic has an anti-inflammatory activity which results in an 88% decrease in edema. This decrease is significantly similar to that of Diclofenac® 97% confirmed that the polyphenolic extracts of Olea europaea L. leaves have anti-inflammatory activities comparable to that of Diclofenac® with a non-significant difference (p < 0.05), this anti-inflammatory effect remains lower than that of Diclofenac®.

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