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Wild versus Cultivated Olive Leaves Extracts: Antioxidant Activity, Analysis of Total Phenolics and Oleoropein Content

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dc.contributor.advisor Hatim Salim
dc.contributor.author Waleed H. Rimawi & Hatim Salim
dc.date.accessioned 2018-03-01T07:36:27Z
dc.date.accessioned 2022-05-22T08:28:58Z
dc.date.available 2018-03-01T07:36:27Z
dc.date.available 2022-05-22T08:28:58Z
dc.date.issued 2016-12
dc.identifier.issn ISSN 2374-2712 (Print) 2374-2720
dc.identifier.uri http://localhost:8080/xmlui/handle/123456789/7997
dc.description.abstract Olive leaves are being used in the last decades as a potential source of beneficial compounds in medicines, cosmetics, and food industry. In this work a comparison between Palestinian wild and cultivated olive leaves extracts obtained using different solvent systems under different conditions was performed. The crude extracts were studied for their total phenol and oleuropein content, in addition to their antioxidant activity which was evaluated using DPPH free radical scavenging method and by studying their effect in stabilization of olive oil samples towards oxidation. The stability of olive oil samples enriched with extract additives was estimated by measuring peroxide values, absorption coefficients K270 and K232. The results showed that olive oil stabilizing effect of crude extract was higher than that of commonly used synthetic antioxidants such as BHT. The wild leaves extracts exhibited higher levels of DPPH inhibition than cultivated. The metabolic extract of cultivated olive leaves at pH 7 has higher total phenol content and exhibits better oil stabilizing effect in comparison to other extracts. The identification and quantization of the major phenol component of these extracts (oleuropein) was performed using TLC and HPLC. It was shown that wild olive leaves have higher oleuropein content (23.9%) than cultivated which have oleuropein content of (6.8%). The highest oleuropein content was found in wild olive leaves extract by using methanol-water 80:20 at pH = 3 and 48 h. en_US
dc.description.sponsorship The work is supported by the Deanship of Scientific Research and Graduate Studies at Palestine Polytechnic University. We would like to thank Mr. Yaseen Qawasmeh and Miss. Doaa Sider for technical support. en_US
dc.language.iso en en_US
dc.publisher American Research Institute for Policy Development en_US
dc.relation.ispartofseries Journal of Chemistry and Biochemistry;Vol. 4, No. 2, pp. 61-88
dc.relation.ispartofseries ;DOI: 10.15640/jcb.v4n2a4
dc.subject Keywords: Solvent extraction, olive leaves, phenolic compounds, oleoropien, antioxidants en_US
dc.title Wild versus Cultivated Olive Leaves Extracts: Antioxidant Activity, Analysis of Total Phenolics and Oleoropein Content en_US
dc.type Article en_US

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