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Foods 2018, 7(12), 197;

Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic

Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, GR-57400 Thessaloniki, Greece
Department of Food Science & Technology, Perrotis College, American Farm School, GR-57001 Thessaloniki, Greece
Authors to whom correspondence should be addressed.
Received: 17 September 2018 / Revised: 28 November 2018 / Accepted: 29 November 2018 / Published: 3 December 2018
(This article belongs to the Section Food Nutrition)
PDF [3046 KB, uploaded 18 December 2018]


Quality characteristics of olive products significantly depend on cultivar (cv), among other factors. In this study, seven traditional, noncommercial Greek cultivars, along with the commercial Spanish Arbequina cv., were examined for the phenolic antioxidant dynamic of their leaves. Polar extracts (aqueous, methanol, and ethanol) were analyzed for Total Phenol (TP), Flavonoid (TFL), Hydroxycinnamic Acid Derivatives (THAD), Flavonol (TFLVN) contents, DPPH radical scavenging ability, and Ferric Reducing Capacity (FRAP). Selective characteristics of olive leaf methanol extracts for all cultivars were re-examined on a second sampling period. Olive leaf is considered a rich source of phenolic antioxidants total phenol content reaching 29.3 ± 1.3, 30.6 ± 0.4, and 27.0 ± 1.1 mg caffeic acid/g dry leaf for aqueous, methanol, and ethanol extracts, respectively) and all cultivars were considered of equal bioactive dynamic. TP data derived from Folin–Ciocalteu and another spectrophotometric assay employed presented a high correlation for all examined cases (R2 = 71.5–86.9%). High correlation (R2 = 0.92) was also found between TP and FRAP findings of aqueous extracts. Olive leaf is considered a promising source of phenolic antioxidants irrelevant to cultivar and therefore even cultivars less effective for oil or table olive production could be efficiently exploited for the bioactive dynamic of their leaves. View Full-Text
Keywords: olive leaves; cultivar; phenols; flavonoids; antioxidants; Olea europaea L. olive leaves; cultivar; phenols; flavonoids; antioxidants; Olea europaea L.

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Papoti, V.T.; Papageorgiou, M.; Dervisi, K.; Alexopoulos, E.; Apostolidis, K.; Petridis, D. Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic. Foods 2018, 7, 197.

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