Abstract
Olive leaves are a highly available by-product from table olive and olive oil production. They are nowadays strongly valuable for their major bioactive compounds and their beneficial effects. To determine the differences between two Croatian domestic (Lastovka, Oblica) and two introduced (Leccino, Frantoio) cultivars, physical and chemical analysis of olive leaves were performed: surface area, color variability, total phenolic amounts, and essential oil volatile profiles were analyzed at three harvest periods. All cultivars greatly differed in surface area, with cv. Lastovka being the smallest. Color variability resulted in an overall decrease in darkness and amounts of green and yellow that could be attributed to a decrease in photosynthetic demand and chlorophyll content. The highest amount of total phenolic content occurred in the summer months, followed by a reduction until October. Essential oils volatiles were determined by GC-MS and showed great diversity not only amongst cultivars but also between harvest periods, with overall 45 compounds identified. Principal component analysis distinguished domestic cultivar Oblica from the other observed cultivars, mainly due to its essential oil volatile fingerprint. Compounds that differentiated cv. Oblica were aldehydes ((E,Z)-2,4-heptadienal, (E,E)-2,4-heptadienal, decanal), ketones ((E)-β-damascone, dihydrodehydro-β-ionone), sesquiterpenes (cyclosativene, α-copaene, α-muurolene) and saturated hydrocarbons (tetradecane, hexadecane). Essential oil volatile fingerprint attributed the highest to the biodiversity of domestic cv. Oblica through all three harvest periods.
Highlights
Olea europaea L., is one of the most important and abundant crops in the Mediterranean basin
To determine the differences between two Croatian domestic (Lastovka, Oblica) and two introduced (Leccino, Frantoio) cultivars, physical and chemical analysis of olive leaves were performed: surface area, color variability, total phenolic amounts, and essential oil volatile profiles were analyzed at three harvest periods
Considerable amounts of compounds with beneficial health properties are found in both olive fruits and oil, with olive oil being valued as an indispensable part of Mediterranean diet, a healthy balanced diet associated with disease prevention and health maintenance [3,4,5,6]
Summary
Olea europaea L., is one of the most important and abundant crops in the Mediterranean basin. It is recognized for its olive fruits as well as for the oil derived from them [1,2]. The olive tree has been used in folk medicine for treating different conditions for centuries [7]. Olive leaves, and fruits, seeds, bark, wood, and oil, have been used in various forms to treat diabetes, intestinal diseases, hypertension, asthma, diarrhea, inflammation, and several other conditions. Numerous studies are nowadays performed and the evidence of antimicrobial, antioxidant, antihypertensive and cardioprotective, antidiabetic, anticancer, anti-inflammatory, gastroprotective, and neuroprotective activities of olive tree constituents are growing [8,9,10,11,12,13]
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