scholarly journals Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 255 ◽  
Author(s):  
Palmeri ◽  
Parafati ◽  
Trippa ◽  
Siracusa ◽  
Arena ◽  
...  
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Microbial Growth ◽  
In Vitro Assays ◽  
Undetectable Level ◽  
Expiration Date ◽  
Olive Leaf ◽  
Pasteurized Milk ◽  
Olive Leaf Extract

An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to limit microbial growth, thus prolonging shelf life. In vitro assays demonstrated a strong antibacterial efficacy of OLE mainly against Bacillus cereus and the capacity to inhibit α-glucosidase enzyme (IC50) when used at 0.2 mg oleuropein/mL. The milk fortification with OLE at 3.6 mg of oleuropein/mL of milk reduced total mesophilic bacteria at undetectable level after 6 d (expiration date) and by 1 log CFU/mL after 10 d. Moreover, OLE addition at 1.44 and 3.6 mg of oleuropein/mL of milk significantly reduced fat and lactose losses up to 10 d. The results motivate the use of the OLE to make a new functional milk with an extended shelf life.

scholarly journals Olive leaf extract activity against Candida albicans and C. dubliniensis – the in vitro viability study

2016 ◽  
Vol 66 (3) ◽  
pp. 411-421 ◽  
Author(s):  
Nataša Zorić ◽  
Nevenka Kopjar ◽  
Klara Kraljić ◽  
Nada Oršolić ◽  
Siniša Tomić ◽  
...  
Keyword(s):  
Candida Albicans ◽  
Leaf Extract ◽  
Fluorescent Dye ◽  
In Vitro Assays ◽  
Olive Leaf ◽  
Trypan Blue Exclusion Method ◽  
Olive Leaf Extract ◽  
Exclusion Method ◽  
Mic Value

Abstract Olive leaf extract is characterized by a high content of polyphenols (oleuropein, hydroxytyrosol and their derivatives), which is associated with its therapeutic properties. The objective of the present research was to evaluate the antifungal activity of olive leaf extract against Candida albicans ATCC 10231 and C. dubliniensis CBS 7987 strains. Minimum inhibitory concentrations (MIC) of the extract were determined by several in vitro assays. The extract showed a concentration depended effect on the viability of C. albicans with MIC value of 46.875 mg mL-1 and C. dubliniensis with MIC value 62.5 mg mL-1. Most sensitive methods for testing the antifungal effect of the extracts were the trypan blue exclusion method and fluorescent dye exclusion method while MIC could not be determined by the method according to the EUCAST recommendation suggesting that herbal preparations contain compounds that may interfere with this susceptibility testing. The fluorescent dye exclusion method was also used for the assessment of morphological changes in the nuclei of treated cells. According to the obtained results, olive leaf extract is less effective against the tested strains than hydroxytyrosol, an olive plant constituent tested in our previous study.

Improving quality and shelf-life of minced beef using irradiated olive leaf extract

2018 ◽  
Vol 42 (11) ◽  
pp. e13789 ◽  
Author(s):  
Ali Ragab Shalaby ◽  
Mervat Mohamed Anwar ◽  
Essam Mohamed Sallam
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Minced Beef ◽  
Quality And Shelf Life

scholarly journals In Vitro and In Vivo Anti-blastocystis Efficacy of Olive Leaf Extract and Bee Pollen Compound

2017 ◽  
Vol 12 (2) ◽  
pp. 33-44 ◽  
Author(s):  
Shaimaa Helmy El-Sayed ◽  
Neimat Amer ◽  
Soad Ismail ◽  
Iman Ali ◽  
Enas Rizk ◽  
...  
Keyword(s):  
Leaf Extract ◽  
Olive Leaf ◽  
Bee Pollen ◽  
Olive Leaf Extract

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 Functional foods in the treatment of type 2 diabetes: olive leaf extract, turmeric and fenugreek, a qualitative review

2011 ◽  
Vol 1 (11) ◽  
pp. 472 ◽  
Author(s):  
Mona Boaz ◽  
Eyal Leibovitz ◽  
Yosefa Bar Dayan ◽  
Julio Wainstein
Keyword(s):  
Type 2 Diabetes ◽  
Diabetes Care ◽  
Animal Studies ◽  
Leaf Extract ◽  
Functional Foods ◽  
Herbal Remedies ◽  
Olive Leaf ◽  
Olive Leaf Extract

Almost 30% of US residents ages 65 and older have diabetes. The cost of diabetes care was estimated at $174 billion in 2007, including $116 billion in additional medical costs, and $58 billion in reduced productivity. Globally, the estimated cost of diabetes care was $376 billion in 2010, representing 12% of health expenditures. Many individuals with diabetes make use of functional foods, nutritional supplements, and/or herbal remedies to manage their disease. The functional foods olive leaf extract, turmeric, and fenugreek are commonly used in traditional medicine systems to manage diabetes. All three of these functional foods have antioxidant and anti-inflammatory properties as well as specific insulin sensitizing qualities. In vitro studies offer proof of mechanism, and animal studies consistently show treatment efficacy for all three foods. The few human studies that have been conducted, however, use surrogate rather than clinical endpoints. The establishment of these and other functional foods as evidence based interventions for diabetes requires well designed, adequately powered, and randomized controlled pivotal trials with clinical endpoints.Keywords: type 2 diabetes, olive leaf extract, turmeric, and fenugreek

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 Indirect Chronic Effects of an Oleuropein-Rich Olive Leaf Extract on Sucrase-Isomaltase In Vitro and In Vivo

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1505
Author(s):  
Alison Pyner ◽  
Shuk Yan Chan ◽  
Sarka Tumova ◽  
Asimina Kerimi ◽  
Gary Williamson
Keyword(s):  
Leaf Extract ◽  
Cell Model ◽  
Area Under The Curve ◽  
Surface Protein ◽  
Intestinal Cell ◽  
Olive Leaf ◽  
Sucrose Hydrolysis ◽  
Olive Leaf Extract

Consumption of dietary bioactives is an avenue to enhancing the effective healthiness of diets by attenuating the glycaemic response. The intestinal brush border enzyme sucrase-isomaltase (SI) is the sole enzyme hydrolysing consumed sucrose, and we previously showed the acute effects of olive leaf extract (OLE) on sucrase activity when given together with sugars both in vitro and in vivo. Here we tested whether OLE could affect sucrase expression when pre-incubated chronically, a “priming” effect not dependent on competitive interaction with SI, in both a cell model and a human intervention. Using differentiated Caco-2/TC7 cells, long-term pre-treatment with oleuropein-rich olive leaf extract (OLE) lowered SI mRNA, surface protein and activity, and attenuated subsequent sucrose hydrolysis. Based on these results, a randomised, double-blinded, placebo-controlled, crossover pilot study was conducted. OLE (50 mg oleuropein) was consumed in capsule form 3 times a day for 1 week by 11 healthy young women followed by an oral sucrose tolerance test in the absence of OLE. However this treatment, compared to placebo, did not induce a change in post-prandial blood glucose maximum concentration (Glcmax), time to reach Glcmax and incremental area under the curve. These results indicate that changes in SI mRNA, protein and activity in an intestinal cell model by OLE are not sufficient under these conditions to induce a functional effect in vivo in healthy volunteers.

scholarly journals Assessment of the Efficacy of Olive Leaf (Olea europaea L.) Extracts in the Treatment of Colorectal Cancer and Prostate Cancer Using In Vitro Cell Models

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4069
Author(s):  
Sarah Albogami ◽  
Aziza  Hassan
Keyword(s):  
Prostate Cancer ◽  
Chlorogenic Acid ◽  
Cancer Cell ◽  
High Performance ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Anti Cancer

Cancer is one of the most serious public health issues worldwide, ranking second only to cardiovascular diseases as a cause of death. Numerous plant extracts have extraordinary health benefits and have been used for centuries to treat a variety of ailments with few side effects. Olive leaves have a long history of medicinal and therapeutic use. In this study, the anti-cancer properties of an olive leaf extract were investigated in vitro using colorectal and prostate cancer cell lines (HT29 and PC3, respectively). A high-performance liquid chromatography analysis showed that the olive leaf extract contained a high chlorogenic acid content. Accordingly, chlorogenic acid may be related to the observed effects of the aqueous extract on cancer cells, including increased inhibition of cancer cell growth, migration, DNA fragmentation, cell cycle arrest at the S phase, reactive oxygen species (ROS) production, and altered gene expression. The effects of the extracts were greater in HT29 than in PC3 cells. These results suggest that chlorogenic acid, the main constituent in the olive extract, is a promising new anti-cancer agent. Further analyses should focus on its in vivo effects on colorectal tumor models, both alone and in combination with established agents.

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