Impact of Sampling Parameters on the Radical Scavenging Potential of Olive (Olea europaea L.) Leaves
| Autor: | Maria Z. Tsimidou, Vassiliki T. Papoti |
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| Rok vydání: | 2009 |
| Předmět: |
Time Factors
DPPH Iridoid Glucosides chemistry.chemical_compound Verbascoside Olive leaf Phenols Species Specificity Oleuropein Olea Botany Iridoids Food science Pyrans Flavonoids biology Plant Extracts fungi food and beverages Free Radical Scavengers General Chemistry Phenylethyl Alcohol biology.organism_classification Plant Leaves chemistry Polyphenol Hydroxytyrosol General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 57:3470-3477 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | The impact of sampling parameters, that is, cultivar, leaf age, and sampling date, on the radical scavenging potential of olive leaf extracts was examined via the DPPH(*) and other assays. Total phenol content was estimated colorimetrically and by fluorometry, whereas phenol composition was assessed by RP-HPLC coupled with diode array, fluorometric, and MS detection systems. Oleuropein was not always the major leaf constituent. Considerable differences noted in individual phenol levels (hydroxytyrosol, oleuropein and other secoiridoids, verbascoside, and flavonoids) among samples were not reflected either in the total phenol content or in the radical scavenging potential of the extracts. It can be suggested that olive leaf is a robust source of radical scavengers throughout the year and that differentiation in the levels of individual components depends rather on sampling period than on cultivar or age. The latter does not present predictable regularity. Exploitation of all types of leaves expected in an olive tree shoot for the extraction of bioactive compounds is feasible. |
| Databáze: | OpenAIRE |
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