Abstract
Olive leaves are agro-industrial residues resulting from pruning and / or olive harvesting, and are used in animal feed, as an organic fertilizer and as a source of compound extraction for various applications. This study aimed to carry out the physicochemical characterization, main bioactive compounds and the fatty acid profile of olive leaves from the cultivars Frantoio, Koroneike, Manzanilha, Arbosana and Arbequina. Proximal composition, pH, titratable acidity, minerals by MIP OES, bioactive compounds were determined by spectrophotometry, oleuropein and tocopherols by high performance liquid chromatography and the fatty acid profile by gas chromatography. The olive leaves had a high content of fibers and proteins, the predominant minerals were potassium and calcium, in addition the olive leaves had a high content of bioactive compounds, mainly flavonoids and carotenoids and the cultivar Koroneike had a higher content of oleuropein compared to the others. In relation to tocopherols, α-tocopherol stood out from the other tocopherols with the maximum concentration (63436.79 mg.100g-1) measured in the cultivar Arbequina. In view of the results found, it is concluded that olive leaves are sources of macromolecules, bioactive compounds and fatty acids, which can be extracted and applied in the most diverse areas.
Highlights
IntroductionThe olive tree produces a large amount of leaves, which in the juvenile period are shorter and thicker, and in the adult period, the leaves are longer and thinner
Oliveira (Olea europaea L.), is reported as one of the fruits cultivated for the longest time, being a rounded and medium sized tree, the color of the trunk and the density of the crown are differentiated according to the cultivation and cultivar conditions, and its fruits, the olives, serve as raw material for the extraction of olive oil and for the production of preserved olives (Coutinho, 2007; Guo et al, 2018).The olive tree produces a large amount of leaves, which in the juvenile period are shorter and thicker, and in the adult period, the leaves are longer and thinner
The high consumption of olive-based products in the Mediterranean diet, for example, is related to a lower incidence of chronic diseases associated with oxidative damage, such as diabetes, some types of cancer and cardiovascular and neurodegenerative diseases, which is mainly related to the high content of phenolic compounds
Summary
The olive tree produces a large amount of leaves, which in the juvenile period are shorter and thicker, and in the adult period, the leaves are longer and thinner. The leaves, together with the oil post-extraction bagasse, are considered co-products of the olive industry (Fernández-Bolaños et al, 2006; Tarchoune et al, 2019; Lama-Muñoz et al, 2020). The high consumption of olive-based products in the Mediterranean diet, for example, is related to a lower incidence of chronic diseases associated with oxidative damage, such as diabetes, some types of cancer and cardiovascular and neurodegenerative diseases, which is mainly related to the high content of phenolic compounds. Among the phenolic compounds present in the fruit and in the olive leaves, oleuropein and hydroxytyrosol stand out (Visioli & Galli, 2002; Gorzynik-Debicka et al, 2018)
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