Issue 8, 2019

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

Abstract

A large spectrum of beneficial health properties has been attributed to olive leaves. This study was undertaken to characterize the bioactive compounds of commercial olive leaf extracts and olive leaves and their infusions. High variability of bioactive compounds was found among commercial samples. Polyphenol was detected in a range of 44–108 g kg−1 and 7.5–250 g kg−1 for olive leaves and olive leaf extracts, respectively. The main phenol was oleuropein, representing 74–94% of total phenols. However, only 17–26% of polyphenols were diffused to the aqueous phases when olive leaf infusions were prepared. Triterpenic acids were found in a range of 26–37 g kg−1 in olive leaves, but not detected in the infusions. Hence, the absence of the latter substances and the low oleuropein diffusion in olive leaf infusions make new studies necessary to maximize the presence of these bioactive compounds in the final product.

Graphical abstract: Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

Supplementary files

Article information

Article type
Paper
Submitted
03 Apr 2019
Accepted
08 Jul 2019
First published
09 Jul 2019
This article is Open Access
Creative Commons BY license

Food Funct., 2019,10, 4716-4724

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

E. Medina, C. Romero, P. García and M. Brenes, Food Funct., 2019, 10, 4716 DOI: 10.1039/C9FO00698B

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