scholarly journals Polylactide Films with the Addition of Olive Leaf Extract—Physico-Chemical Characterization

Materials ◽  
2021 ◽  
Vol 14 (24) ◽  
pp. 7623
Author(s):  
Sylwia Grabska-Zielińska ◽  
Magdalena Gierszewska ◽  
Ewa Olewnik-Kruszkowska ◽  
Mohamed Bouaziz
Keyword(s):  
Phenolic Compounds ◽  
Food Packaging ◽  
Leaf Extract ◽  
Color Change ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Content ◽  
Degree Of Crystallinity ◽  
Olive Leaf ◽  
Olive Leaf Extract

The aim of this work was to obtain and characterize polylactide films (PLA) with the addition of poly(ethylene glycol) (PEG) as a plasticizer and chloroformic olive leaf extract (OLE). The composition of OLE was characterized by LC-MS/MS techniques. The films with the potential for using in the food packaging industry were prepared using a solvent evaporation method. The total content of the phenolic compounds and DPPH radical scavenging assay of all the obtained materials have been tested. Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (FTIR-ATR) allows for determining the molecular structure, while Scanning Electron Microscopy (SEM) indicated differences in the films’ surface morphology. Among other crucial properties, mechanical properties, thickness, degree of crystallinity, water vapor permeation rate (WVPR), and color change have also been evaluated. The results showed that OLE contains numerous active substances, including phenolic compounds, and PLA/PEG/OLE films are characterized by improved antioxidant properties. The OLE addition into PLA/PEG increases the material crystallinity, while the WVPR values remain almost unaffected. From these studies, significant insight was gained into the possibility of the application of chloroform as a solvent for both olive leaf extraction and for the preparation of OLE, PLA, and PEG-containing film-forming solutions. Finally, evaporation of the solvent from OLE can be omitted.

scholarly journals Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

2014 ◽  
Vol 1 (2) ◽  
pp. 140-150 ◽  
Author(s):  
Begonya Marcos ◽  
Carmen Sárraga ◽  
Massimo Castellari ◽  
Frans Kappen ◽  
Gerald Schennink ◽  
...  
Keyword(s):  
Food Packaging ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Biodegradable Films ◽  
Olive Leaf ◽  
Olive Leaf Extract

Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

2020 ◽  
Vol 21 (3) ◽  
Author(s):  
Magdalena Woźniak ◽  
Lucyna Mrówczyńska ◽  
Anna Sip ◽  
Marta Babicka ◽  
Tomasz Rogoziński ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Pathogenic Bacteria ◽  
Radical Scavenging Activity ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Content ◽  
Diffusion Method ◽  
Bacterial Strains

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

2007 ◽  
Vol 13 (6) ◽  
pp. 413-421 ◽  
Author(s):  
F.N. Salta ◽  
A. Mylona ◽  
A. Chiou ◽  
G. Boskou ◽  
N.K. Andrikopoulos
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Hplc Analysis ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Total Polyphenols ◽  
Olive Leaf Extract ◽  
Rancimat Method ◽  
Oil Sunflower

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.

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 Microbiological and Antioxidant Activity of Phenolic Compounds in Olive Leaf Extract

Molecules ◽  
2020 ◽  
Vol 25 (24) ◽  
pp. 5946
Author(s):  
Dragana Borjan ◽  
Maja Leitgeb ◽  
Željko Knez ◽  
Maša Knez Hrnčič
Keyword(s):  
Phenolic Compounds ◽  
Leaf Extract ◽  
Biological Activities ◽  
Olive Leaf ◽  
Olive Leaves ◽  
Olive Leaf Extract ◽  
Antimicrobial Potential ◽  
Isolation And Characterization ◽  
Wide Range

According to many reports, phenolic compounds isolated from olive leaves have very good biological activities, especially antimicrobial. Presently, the resistance of microorganisms to antibiotics is greater than ever. Therefore, there are numerous recent papers about alternative solutions for inhibiting their influence on human health. Olive leaf is studied as an important source of antimicrobials with low cost and used in medicine. Numerous publications on involving green technologies for isolation of active compounds from olive leaves have appeared over the past few decades. The present review reports on current knowledge of the most isolated phenolic compounds from olive leaf extract as well as methods for their isolation and characterization. This paper uses recent research findings with a wide range of study models to describe the antimicrobial potential of phenolic compounds. It also describes the vast range of information about methods for determination of antimicrobial potential focusing on effects on different microbes. Additionally, it serves to highlight the role of olive leaf extract as an antioxidants and presents methods for determination of antioxidant potential. Furthermore, it provides an overview of presence of enzymes. The significance of olive leaves as industrial and agricultural waste is emphasized by means of explaining their availability, therapeutic and nutritional effects, and research conducted on this field.

Characterization of olive leaf extract polyphenols loaded by supercritical solvent impregnation into PET/PP food packaging films

2018 ◽  
Vol 140 ◽  
pp. 196-206 ◽  
Author(s):  
C. Cejudo Bastante ◽  
L. Casas Cardoso ◽  
M.T. Fernández Ponce ◽  
C. Mantell Serrano ◽  
E.J. Martínez de la Ossa-Fernández
Keyword(s):  
Food Packaging ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Packaging Films ◽  
Olive Leaf Extract ◽  
Supercritical Solvent ◽  
Food Packaging Films

Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion

2019 ◽  
Vol 279 ◽  
pp. 40-48 ◽  
Author(s):  
Estefanía González ◽  
Ana María Gómez-Caravaca ◽  
Begoña Giménez ◽  
Rubén Cebrián ◽  
Mercedes Maqueda ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Spray Drying ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Gastrointestinal Digestion ◽  
Olive Leaf Extract ◽  
In Vitro Gastrointestinal Digestion

scholarly journals Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1268 ◽  
Author(s):  
Annamaria Cedola ◽  
Carmen Palermo ◽  
Diego Centonze ◽  
Matteo Alessandro Del Nobile ◽  
Amalia Conte
Keyword(s):  
Antioxidant Capacity ◽  
Leaf Extract ◽  
Total Content ◽  
White Wine ◽  
Olive Leaf ◽  
Olive Leaves ◽  
Ultrasound Assisted Extraction ◽  
Leaf Extracts ◽  
Digestion Process ◽  
Olive Leaf Extract

Olive leaves are rich in many compounds precious for human health. Due to this property, the current study was aimed to valorize the extract from this by-product in a cereal-based food, very popular all around the world, the “taralli”. To this aim, ultrasound-assisted extraction was applied to dried olive leaves to obtain the extract, used as “taralli” ingredient, instead of white wine. The “taralli” with and without extract was subjected to in vitro digestion to assess the quantity of polyphenolic compounds released in the gastrointestinal tract to become available for absorption. Total content of phenols and flavonoids, as well as the antioxidant capacity, was measured on both cooked and uncooked samples, before and after digestion. In addition, High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) of the three most abundant polyphenols present in olive leaf extracts, such as oleuropein, hydroxytyrosol, and verbascoside, was carried out at the three stages of the digestion process. The results showed that the substitution of white wine with olive leaf extract increased the total content of polyphenols and flavonoids and the antioxidant capacity. Bio-accessibility of the main phenolic compounds demonstrated that oleuropein resisted slightly after gastric digestion but was almost completely degraded in the intestinal phase, while hydroxytyrosol and verbascoside were not resistant to the digestion process from the gastric phase.

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.

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