Abstract
The ethnobotanical uses of wild olive, O. europaea subsp. africana (sometimes referred to as subsp. cuspidata) in southern Africa and in other parts of Africa are reviewed. Chromatographic analyses of secoiridoids (oleuropein and other oleuropeosides) in 25 wild olive leaf samples from 10 localities in South Africa showed substantial amounts of oleuropein (up to 110mg/g dry weight) and not trace amounts as reported in the literature. Oleuropein is the main active compound in olive leaf, with demonstrated anti-oxidant, anti-microbial, hypolipidemic and hypotensive activities. A comparison with nine cultivated olive leaf samples (subsp. europaea) from six cultivars and two localities showed that commercial olive leaf can be distinguished by the presence of verbascoside, which is absent in wild olive. Extraction methods and solvent systems (TLC and HPLC) were compared, using pure oleuropein (isolated from wild olive leaf and identified by NMR) as an authentic reference sample. The unique peltate scales on the leaves are useful to identify olive leaf raw material (but are the same in both subspecies). The main conclusion is that wild olive leaf is chemically closely similar to cultivated olive leaf and therefore suitable as an alternative source of raw material for olive leaf extract.
Highlights
The commercial olive, Olea europaea L. subsp. europaea (Oleaceae) is well known for the production of olive oil and for the edible fruits
In southern Africa, the leaves or leaf extracts of subsp. africana are mainly used as an eye lotion for humans and animals, as a styptic and to treat colds, sore throat, enlarged tonsils and diphtheria (Watt and Breyer-Brandwijk, 1962; Hutchings et al, 1996; Van Wyk and Gericke, 2000; Van Wyk et al, 2009)
The earliest record of the medicinal use of wild olive leaves in southern Africa is that of Pappe (1857) who reported their use as a styptic on fresh wounds
Summary
The commercial olive, Olea europaea L. subsp. europaea (Oleaceae) is well known for the production of olive oil and for the edible fruits (green and black olives). The commercial olive, Olea europaea L. subsp. Europaea (Oleaceae) is well known for the production of olive oil and for the edible fruits (green and black olives). The closely related African wild olive, previously known as Olea africana Mill., is currently regarded as a subspecies of O. europaea, namely subsp. Africana (Mill.) P.S.Green (Klopper et al, 2006). Several wild and cultivated forms are included in the O. europaea complex, and alternative names are available, depending on which taxonomy and nomenclature are followed (Hamman-Khalifa et al, 2007). The alternative name for O. africana at the subspecies rank is subsp. Natural olive leaf or olive leaf extract (OLE) have become popular as commercial herbal medicines, marketed as having anti-ageing, immunostimulant and antibiotic properties Don) Cif. (Klopper et al, 2006; Mabberly, 2008).
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