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Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic. | LitMetric

AI Article Synopsis

  • The study investigated the phenolic antioxidant content in leaves from seven traditional Greek olive cultivars and the commercial Spanish Arbequina cultivar.
  • Various polar extracts (aqueous, methanol, and ethanol) were analyzed for their total phenol, flavonoid, and hydroxycinnamic acid levels, showing that all cultivars offered high levels of phenolic antioxidants.
  • Results indicated a strong correlation between total phenol content and antioxidant capacity, suggesting that even less commercially viable cultivars could be valuable sources of bioactive compounds from their leaves.

Article Abstract

Quality characteristics of olive products significantly depend on cultivar (cv), among other factors. In this study, seven traditional, noncommercial Greek cultivars, along with the commercial Spanish Arbequina cv., were examined for the phenolic antioxidant dynamic of their leaves. Polar extracts (aqueous, methanol, and ethanol) were analyzed for Total Phenol (TP), Flavonoid (TFL), Hydroxycinnamic Acid Derivatives (THAD), Flavonol (TFLVN) contents, DPPH radical scavenging ability, and Ferric Reducing Capacity (FRAP). Selective characteristics of olive leaf methanol extracts for all cultivars were re-examined on a second sampling period. Olive leaf is considered a rich source of phenolic antioxidants total phenol content reaching 29.3 ± 1.3, 30.6 ± 0.4, and 27.0 ± 1.1 mg caffeic acid/g dry leaf for aqueous, methanol, and ethanol extracts, respectively) and all cultivars were considered of equal bioactive dynamic. TP data derived from Folin⁻Ciocalteu and another spectrophotometric assay employed presented a high correlation for all examined cases (² = 71.5⁻86.9%). High correlation (² = 0.92) was also found between TP and FRAP findings of aqueous extracts. Olive leaf is considered a promising source of phenolic antioxidants irrelevant to cultivar and therefore even cultivars less effective for oil or table olive production could be efficiently exploited for the bioactive dynamic of their leaves.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6306955PMC
http://dx.doi.org/10.3390/foods7120197DOI Listing

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