Concepción Romero1, Eduardo Medina1, Mª Antonia Mateo2, Manuel Brenes1. 1. Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain. 2. Jaencoop SCA, Avda. de Valencia s/n, 23330-Villanueva del Arzobispo, Jaén, Spain.
Abstract
BACKGROUND: Olive leaves and fruit possess bioactive substances such as phenolic compounds and triterpenic acids that can be obtained from olive by-products generated during olive oil extraction. The aim of the present study was the characterization and quantification of these compounds in Picual and Arbequina cultivars from different locations and throughout two seasons in both olive leaves and fruit. RESULTS: The major phenolic compound identified in the leaves was oleuropein, and the total content of phenolic compounds in this material reached 70 g kg-1 fresh weight. The leaves were also rich in triterpenic acids (20 g kg-1 fresh weight), with oleanolic acid being the most concentrated among them. With regard to olives, oleuropein and demethyloleuropein were the main phenolic compounds in the pulp of Picual and Arbequina cultivars, and the total concentration of these phenolic compounds reached 3.5% fresh weight. Olives can also be an important source of triterpenic acids, although this is mainly the skin part, where the maslinic and oleanolic acids are concentrated. CONCLUSION: Olive leaves can contain up to 70 g kg-1 phenolic compounds and 20 g kg-1 triterpenic acids, and olive fruit can contain up to 35 g kg-1 of the former and 3 g kg-1 of the latter. It must also be noted that this level was constant both between seasons and orchard locations.
BACKGROUND:Olive leaves and fruit possess bioactive substances such as phenolic compounds and triterpenic acids that can be obtained from olive by-products generated during olive oil extraction. The aim of the present study was the characterization and quantification of these compounds in Picual and Arbequina cultivars from different locations and throughout two seasons in both olive leaves and fruit. RESULTS: The major phenolic compound identified in the leaves was oleuropein, and the total content of phenolic compounds in this material reached 70 g kg-1 fresh weight. The leaves were also rich in triterpenic acids (20 g kg-1 fresh weight), with oleanolic acid being the most concentrated among them. With regard to olives, oleuropein and demethyloleuropein were the main phenolic compounds in the pulp of Picual and Arbequina cultivars, and the total concentration of these phenolic compounds reached 3.5% fresh weight. Olives can also be an important source of triterpenic acids, although this is mainly the skin part, where the maslinic andoleanolic acids are concentrated. CONCLUSION:Olive leaves can contain up to 70 g kg-1 phenolic compounds and 20 g kg-1 triterpenic acids, and olive fruit can contain up to 35 g kg-1 of the former and 3 g kg-1 of the latter. It must also be noted that this level was constant both between seasons and orchard locations.
Authors: Hossein Mohammad-Beigi; Farhang Aliakbari; Cagla Sahin; Charlotte Lomax; Ahmed Tawfike; Nicholas P Schafer; Alireza Amiri-Nowdijeh; Hoda Eskandari; Ian Max Møller; Mehdi Hosseini-Mazinani; Gunna Christiansen; Jane L Ward; Dina Morshedi; Daniel E Otzen Journal: J Biol Chem Date: 2019-01-17 Impact factor: 5.157