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The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves

  • Fahad Al Juhaimi
  • Mehmet Musa Özcan
  • Nurhan Uslu
  • Kashif Ghafoor
  • Elfadıl E. Babiker
  • Oladipupu Q. Adiamo
  • Omer N. Alsawmahi
Original Article
  • 24 Downloads

Abstract

Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, Yağlık and Sarıulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80 °C). The drying process resulted in non-significant effects on olive leaves. The phenolic contents however, varied with drying temperature. The contents of minor total phenolics in Gemlik, Kalamata and Sarıulak leaves were 1457.6, 1899.3 and 2179.8 mg GAE/100 g, respectively when dried at 60 °C. The highest total phenolic reduction (23.2%) was observed in Kalamata leaves after drying at 80 °C. The major phenolic compounds in olive leaves were gallic acid (101.2–439.7 mg/100 g), 3,4-dihydroxybenzoic acid (66.7–460.4 mg/100 g), (+)-catechin (39.2–667.8 mg/100 g), 1,2-dihydroxybenzene (15.8–584.8 mg/100 g) and quercetin (33.1–277.7 mg/100 g). It was observed that olive leaves from different varieties are rich in phenolic compounds which are sensitive to heat and varied with drying temperature.

Keywords

Olive leave Phenolic compounds Drying Antioxidant activity HPLC 

Notes

Acknowledgements

The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research Group No. (RG-1435-049).

Compliance with ethical standards

Conflict of interest

No potential conflict of interest was reported by the authors.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Fahad Al Juhaimi
    • 1
  • Mehmet Musa Özcan
    • 2
  • Nurhan Uslu
    • 2
  • Kashif Ghafoor
    • 1
  • Elfadıl E. Babiker
    • 1
  • Oladipupu Q. Adiamo
    • 1
  • Omer N. Alsawmahi
    • 1
  1. 1.Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
  2. 2.Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonyaTurkey

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