The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves

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dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorUslu, Nurhan
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorAdiamo, Oladipupo Q.
dc.contributor.authorAlsawmahi, Omer N.
dc.date.accessioned2020-03-26T19:56:10Z
dc.date.available2020-03-26T19:56:10Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractPhenolic 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.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research Group No. (RG-1435-049).en_US
dc.identifier.citationJuhaimi, 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.
dc.identifier.doi10.1007/s13197-018-3356-yen_US
dc.identifier.endpage4211en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue10en_US
dc.identifier.pmid30228419en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4204en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-018-3356-y
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37023
dc.identifier.volume55en_US
dc.identifier.wosWOS:000444740800037en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorOzcan, Mehmet Musa.
dc.institutionauthorUslu, Nurhan.
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOlive leaveen_US
dc.subjectPhenolic compoundsen_US
dc.subjectDryingen_US
dc.subjectAntioxidant activityen_US
dc.subjectHPLCen_US
dc.titleThe effects of conventional heating on phenolic compounds and antioxidant activities of olive leavesen_US
dc.typeArticleen_US

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