Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes

2018 ◽  
Vol 66 (35) ◽  
pp. 9231-9240 ◽  
Author(s):  
Hamidreza Tavakoli ◽  
Omidreza Hosseini ◽  
Seid Mahdi Jafari ◽  
Iman Katouzian
Keyword(s):  
Antioxidant Properties ◽  
Olive Leaf ◽  
Leaf Phenolics

W/O Nano-Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

2018 ◽  
Vol 120 (5) ◽  
pp. 1700471 ◽  
Author(s):  
Lingyi Liu ◽  
Zhou Jin ◽  
Min Wang ◽  
Wangyang Shen ◽  
Zhenzhou Zhu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Leaf ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Leaf Phenolics

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 The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf

2020 ◽  
Vol 16 (97) ◽  
pp. 149-159
Author(s):  
Leila Haghjoo ◽  
Hassan Barzegar ◽  
Hossein Jooyandeh ◽  
◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Methanolic Extract ◽  
Antioxidant Properties ◽  
Drying Methods ◽  
Olive Leaf

Characterization of Olive-Leaf Phenolics by ESI-MS and Evaluation of their Antioxidant Capacities by the CAT Assay

2009 ◽  
Vol 86 (12) ◽  
pp. 1215-1225 ◽  
Author(s):  
Mickaël Laguerre ◽  
Luis Javier Lόpez Giraldo ◽  
Georges Piombo ◽  
Maria Cruz Figueroa-Espinoza ◽  
Michel Pina ◽  
...  
Keyword(s):  
Olive Leaf ◽  
Esi Ms ◽  
Antioxidant Capacities ◽  
Cat Assay ◽  
Leaf Phenolics

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.

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
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