The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
Yükleniyor...
Dosyalar
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER INDIA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, YaglA +/- k and SarA +/- ulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80 A degrees 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 SarA +/- ulak leaves were 1457.6, 1899.3 and 2179.8 mg GAE/100 g, respectively when dried at 60 A degrees C. The highest total phenolic reduction (23.2%) was observed in Kalamata leaves after drying at 80 A degrees 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.
Açıklama
Anahtar Kelimeler
Olive leave, Phenolic compounds, Drying, Antioxidant activity, HPLC
Kaynak
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
55
Sayı
10
Künye
Juhaimi, F. A., Özcan, M. M., Uslu, N., Ghafoor, K., Babiker, E. E., Adiamo, O. Q., Alsawmahi, O. N. (2018). The Effects of Conventional Heating on Phenolic Compounds and Antioxidant Activities of Olive Leaves. Journal of Food Science and Technology, 55, 4204-4211.
