Separation and purification of hydroxytysol and oleuropein from Olea europaea L. (olive) leaves using macroporous resins and a novel solvent system

2020 ◽  
Vol 43 (13) ◽  
pp. 2619-2625
Author(s):  
Baoqian Liu ◽  
Jianfei Liu ◽  
Dongdong Huang ◽  
Dong Pei ◽  
Duolong Di
Keyword(s):  
Olea Europaea ◽  
Solvent System ◽  
Separation And Purification ◽  
Olive Leaves ◽  
Olea Europaea L ◽  
Macroporous Resins ◽  
Olea Europaéa

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 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>

Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity

2007 ◽  
Vol 226 (4) ◽  
pp. 653-659 ◽  
Author(s):  
Antonella De Leonardis ◽  
Alessandra Aretini ◽  
Gabriele Alfano ◽  
Vincenzo Macciola ◽  
Giancarlo Ranalli
Keyword(s):  
Olea Europaea ◽  
Antioxidant Properties ◽  
Olive Leaves ◽  
Olea Europaea L ◽  
Olea Europaéa

scholarly journals Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 966
Author(s):  
Mónica Sánchez-Gutiérrez ◽  
Isabel Bascón-Villegas ◽  
Alejandro Rodríguez ◽  
Fernando Pérez-Rodríguez ◽  
África Fernández-Prior ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Olea Europaea ◽  
Extraction Method ◽  
Water Extract ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Total Phenol Content ◽  
Olive Leaves ◽  
Olea Europaea L ◽  
Olea Europaéa

Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave-assisted extraction (MAE), and six solvents (distilled water, ethanolic and glycerol mixtures solvents). MAE was applied under 40, 60 and 80 °C for 3, 6.5 and 10 min. The effect of the extraction method, solvent and treatment factors (the latter in MAE) on the total phenol content (TPC), the antioxidant activity (AA) and the phenolic profile of the extracts were all evaluated. The extracts showed high values of TPC (up to 76.1 mg GAE/g DW) and AA (up to 78 mg TE/g DW), with oleuropein being the most predominant compound in all extracts. The Soxhlet extraction method exhibited better yields in TPC than in MAE, although both methods presented comparable AA values. The water MAE extract presented the strongest antimicrobial activity against five foodborne pathogens, with minimum inhibitory concentration (MIC) values ranging from 2.5 to 60 mg/mL. MAE water extract is proposed to be exploited in the food and nutraceutical industry in the frame of a sustainable economy.

scholarly journals Efeito da infusão de folhas de oliveira (olea europaea l) em diferentes concentrações em um modelo experimental / Effect of infusion of olive leaves (olea europaea l) in different concentrations in an experimental model

2021 ◽  
Vol 4 (4) ◽  
pp. 16538-16545
Author(s):  
Vera Maria de Souza Bortolini ◽  
Mônica Palomino de los Santos ◽  
Reni Rockenbach ◽  
Gabriela da Silva Shirmann ◽  
Guilherme Cassão Marques Bragança ◽  
...  
Keyword(s):  
Experimental Model ◽  
Olea Europaea ◽  
Olive Leaves ◽  
Olea Europaea L ◽  
Experimental Effect ◽  
Olea Europaéa

scholarly journals Profil Histokimia dan Analisis In Silico Senyawa Metabolit Sekunder pada Daun Zaitun (Olea europaea L.)

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Lailatul Maghfiroh ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Secondary Metabolites ◽  
Secondary Metabolite ◽  
In Silico ◽  
Olea Europaea ◽  
Chemical Structure ◽  
In Silico Analysis ◽  
Olive Leaves ◽  
Histochemical Analysis ◽  
Olea Europaea L ◽  
Olea Europaéa

Olive (Olea europaea L.) is a plant that is native of the Mediterranean region which was also able to grow in Indonesia. The plants contain secondary metabolite that will be useful for a survival of a certain species. One of the tests to know a compound of the secondary metabolite on the leaves of zaitun is the histochemical analysis. The knowledge about secondary metabolite containing on a tissue of cell can be done the continued testing for ensure secondary metabolite profile of the compound in form of 3D molecular structure that is using in silico analysis. The research aimed to know the histochemical profile and structure of 3D molecular secondary metabolite of olive leaves. The method was used descriptive-qualitative and the research was done two stages; histochemical testing and was continued with visualization of the chemical structure by ‘in silico’ method in form of chemical structure 3D image. The result showed that histochemical analysis at five these secondary metabolites contained in olive leaves; the terpenoids, an alkaloid, phenolic, lipophilic, and flavonoid. While the tannin compound undetectable. All these secondary metabolite containing in olive leaves can be seen in form of 3D structure.Keywords: Olive (Olea europaea L.), secondary metabolites, histochemical, In silicoABSTRAKZaitun (Olea europaea L.) merupakan tanaman yang berasal dari daerah Mediterania yang juga dapat tumbuh di Indonesia. Tanaman zaitun mengandung metabolit sekunder yang bermanfaat untuk pertahanan hidup suatu species tertentu. Salah satu pengujian untuk mengetahui senyawa metabolit sekunder pada daun zaitun adalah dengan analisis histokimia. Pengetahuan tentang kandungan metabolit pada suatu jaringan sel dapat dilakukan pengujian lanjut untuk memastikan profil senyawa metabolit sekunder tanaman dalam bentuk struktur 3D molekular, yaitu menggunakan analisis In silico. Penelitian bertujuan untuk mengetahui profil histokimia dan struktur molekuler 3D metabolit sekunder daun zaitun. Metode penelitian yang digunakan adalah deskriptif kualitatif dan penelitian ini dilakukan dengan 2 tahapan; uji histokimia dan dilanjutkan dengan visualisasi struktur kimia metode in silico berupa struktur kimia gambar 3D. Hasil penelitian menunjukkan bahwa analisis histokimia pada lima metabolit sekunder terkandung pada daun zaitun yaitu terpenoid, alkaloid, fenolik, lipofil, dan flavonoid. Sedangkan senyawa tannin tidak terdeteksi. Semua senyawa metabolit sekunder yang terkandung pada daun zaitun dapat dilihat dalam bentuk struktur 3D.Kata kunci: Zaitun (Olea europaea L.), Metabolit sekunder, Histokimia, In silico

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