The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
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Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
WILEY
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
The highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sari Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yaglik) and 82.24% (Gemlik). The highest p-coumaric acid (161.92 mgGAE/100g) and trans-ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sari ulak), Ca contents of olive leaves dried in oven (70 degrees C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sari ulak) (p<.05).
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Keywords
Journal or Series
JOURNAL OF FOOD PROCESSING AND PRESERVATION
WoS Q Value
Q3
Scopus Q Value
Q2
Volume
42
Issue
5
