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Rahmouni F, Saoudi M, Rebai T. Therapeutics studies and biological properties of Teucrium polium (Lamiaceae). Biofactors 2021; 47:952-963. [PMID: 34850466 DOI: 10.1002/biof.1782] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 01/30/2023]
Abstract
Teucrium polium has been used in traditional medicine as antifungal, antipyretic, antispasmodic, and antibacterial. It is consumed by many jordanians for the treatment of many diseases. The effects of this plant have been investigated in kidney, liver, and brain. Its antidiabetic, antimicrobial, antioxidant, and anticancer effects have been introduced. Polyphenolic compound, flavonoids, monoterpenes, alkanoides, and essential oils were identified. Several studies revealed that this plant has a hypoglycemic effect and can help to control blood sugar. It was reported that plants containing flavonoids and phenolics compounds exhibit a large array of biological activities like genotoxicity (chromosomal aberrations and sister chromatid exchange) and oxidative stress damage. These phytochemicals are found in herbal and vegetables plants, as well as being reliably protective against oxidative stress damage and lipid peroxidation. In addition, T. polium has secondary effects on different organs, namely liver, kidney and at high doses this plant becomes toxic. In conclusion, this review investigates many pharmacologicals properties and side effects of T. polium.
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Affiliation(s)
- Fatma Rahmouni
- Laboratory of Histophysiology of Induced and Developmental Diseases, Medicine Faculty of Sfax University, Sfax, Tunisia
| | - Mongi Saoudi
- Laboratory of Animal Physiology, Sciences Faculty of Sfax University, Sfax, Tunisia
| | - Tarek Rebai
- Laboratory of Histophysiology of Induced and Developmental Diseases, Medicine Faculty of Sfax University, Sfax, Tunisia
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Kabbash EM, Ayoub IM, Gad HA, Abdel-Shakour ZT, El-Ahmady SH. Quality assessment of leaf extracts of 12 olive cultivars and impact of seasonal variation based on UV spectroscopy and phytochemcial content using multivariate analyses. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:932-941. [PMID: 33619785 DOI: 10.1002/pca.3036] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 01/30/2021] [Accepted: 01/31/2021] [Indexed: 06/12/2023]
Abstract
INTRODUCTION Recently, focus has been made on the health-oriented uses of olive leaves, a byproduct of olive production, as a potential source of antioxidants. Oleuropein is one of the phenolic components in olive leaves known for its high antioxidant value. OBJECTIVE The main aim of the current study was constructing a model for the quality assessment of olive leaves and their potential phytochemical content and hence biological value as well. The phytochemical variation in olive leaves in both flowering (spring) and fruiting seasons (autumn) was also investigated. METHODS In this study, the leaves of 12 different olive cultivars from different geographical origins growing in Egypt were assessed for their oleuropein content, total flavonoid (TF) content and total polyphenol (Pph) content in spring and autumn via ultraviolet (UV) spectroscopy and high-performance liquid chromatography (HPLC) coupled to multivariate data analyses. The antioxidant activity of olive leaf extracts was assessed using 2,2'-diphenyl-1-picrylhydrazyl (DPPH) assay. RESULTS Higher levels of oleuropein, TF and Pph content were found in spring with the highest oleuropein content in the Spanish cultivar; Manzanillo, followed by the Italian cultivar Coratina and the Egyptian Agizi Okasi (218.94, 151.58 and 122.18 mg/100 g of dried leaf extract, respectively). UV spectra was also measured and the collected data were coupled to multivariate analyses showing clustering of cultivars with common geographical origin. CONCLUSION Our findings emphasised the influence of collection time and type of cultivar on the chemical profile of olive leaves. The model presented herein, serves for the quality assessment of olive leaves based on their phytochemical profile.
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Affiliation(s)
- Eman M Kabbash
- Phytochemistry Department, National Organisation for Drug Control and Research, Giza, Egypt
| | - Iriny M Ayoub
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Haidy A Gad
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Zeinab T Abdel-Shakour
- Phytochemistry Department, National Organisation for Drug Control and Research, Giza, Egypt
| | - Sherweit H El-Ahmady
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
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Liu B, Liu J, Huang D, Wei J, Di D. Boric acid modified macroporous adsorption resin and its adsorption properties for catechol compounds. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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4
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Liu B, Liu J, Huang D, Pei D, Di D. Separation and purification of hydroxytysol and oleuropein from
Olea europaea
L. (olive) leaves using macroporous resins and a novel solvent system. J Sep Sci 2020; 43:2619-2625. [DOI: 10.1002/jssc.201901227] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 03/28/2020] [Accepted: 03/29/2020] [Indexed: 01/10/2023]
Affiliation(s)
- Baoqian Liu
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu ProvinceLanzhou Institute of Chemical Physics, Chinese Academy of Sciences Lanzhou P. R. China
- University of Chinese Academy of Sciences 19A Yuquan Road Beijing 100049 P. R. China
| | - Jianfei Liu
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu ProvinceLanzhou Institute of Chemical Physics, Chinese Academy of Sciences Lanzhou P. R. China
- University of Chinese Academy of Sciences 19A Yuquan Road Beijing 100049 P. R. China
| | - Dongdong Huang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu ProvinceLanzhou Institute of Chemical Physics, Chinese Academy of Sciences Lanzhou P. R. China
- College of Chemistry and Chemical EngineeringNorthwest Normal University Lanzhou P. R. China
| | - Dong Pei
- Centre of Resource Chemical and New MaterialLanzhou Institute of Chemical PhysicsChinese Academy of Sciences Qingdao P. R. China
| | - Duolong Di
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu ProvinceLanzhou Institute of Chemical Physics, Chinese Academy of Sciences Lanzhou P. R. China
- University of Chinese Academy of Sciences 19A Yuquan Road Beijing 100049 P. R. China
- College of Chemistry and Chemical EngineeringNorthwest Normal University Lanzhou P. R. China
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Seasonal Variations in the Chemical Composition of Liangshan Olive Leaves and Their Antioxidant and Anticancer Activities. Foods 2019; 8:foods8120657. [PMID: 31817958 PMCID: PMC6963812 DOI: 10.3390/foods8120657] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/26/2019] [Accepted: 12/06/2019] [Indexed: 01/31/2023] Open
Abstract
The seasonal changes in the chemical composition of Olea europaea leaves from January to December at Liangshan (China) have been investigated. The highest total phenolic content (TPC), total flavonoid content (TFC), and free amino acid content (FAAC) levels were found in May and December, while the lowest levels were detected in April and September. The soluble protein content (SPC) and the soluble sugar content (SSC) were highest in spring but lowest in summer and winter. The levels of major phenolic compounds, including oleuropein, and luteolin-4’-O-glucoside, followed by apigenin-7-O-glucoside, quercetin, rutin, luteolin, and apigenin, increased during spring and winter but decreased during summer and autumn. In addition, phenolic extracts (PEs) showed dose-dependent antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide radical scavenging activity assays; the reducing power was tested. The anticancer activities of PE at various concentrations were assessed by a cell counting kit-8 (CCK-8), and the IC50 (50% effective concentration) to HEK293, HeLa, and S180 cells were 841.48, 7139, and 457.69 μg/mL, respectively. PE-treated S180 cells inhibited proliferation through activation of caspase-3/9 and disruption of the mitochondrial membrane potential. Thus, PE in Liangshan olive leaves possessed strong antioxidant and anticancer potential, and spring and winter were determined as optimal harvesting seasons.
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Phytochemical Content of Melissa officinalis L. Herbal Preparations Appropriate for Consumption. Processes (Basel) 2019. [DOI: 10.3390/pr7020088] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Melissa Officinalis L. (MOL) domestic preparations appropriate for consumption were studied by monitoring content in Na, K, Ca, Li, phenolic bioactives (total phenols, hydroxycinnamic acid derivatives and flavonols), and antioxidant activity (1,1-diphenyl-2-picrylhydrazyl radical inhibition (DPPH) and ferric reducing ability (FRAP)). The effects of practice applied, material to solvent ratio, time of preparation, and solvent were studied. MOL decoctions and infusions, commonly prepared at home, were better or of equal nutritional value to preparations upon ultrasounds or maceration concerning the studied parameters. Aqueous MOL preparations were richer in total phenols (704–1949 mg per 250 mL) and the examined macroelements (1.1–2.9, 30.5–288.4 and 50.1–176.1 mg Na, K and Ca per 250 mL, respectively) and showed better antioxidant activity compared to ethanol counterparts. The 25% w/v hydroethanolic MOL preparations, suitable for consumption, presented a significant content in phenolic antioxidants and in the examined minerals, too. MOL infusions were significantly richer in total phenols with respective chamomile and olive leaf ones, comparatively examined. Overall acceptance scores of aqueous MOL preparations indicated that bitterness has to be masked for efficient reception by the consumers.
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Papoti VT, Kizaki N, Skaltsi A, Karayannakidis PD, Papageorgiou M. The phytochemical rich potential of acorn ( Quercus aegilops) products and by products. Food Sci Biotechnol 2018; 27:819-828. [PMID: 30263807 PMCID: PMC6049693 DOI: 10.1007/s10068-017-0293-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 11/06/2017] [Accepted: 12/08/2017] [Indexed: 12/14/2022] Open
Abstract
The phytochemical content of acorn (Quercus aegilops) products (nuts and flour) and by products (shells and leaching waters) regarding their content in total phenols, fatty acids, sodium, potassium and calcium was investigated. Antioxidant activity was also examined. Acorn materials presented high total phenol content (up to 47.6 ± 0.6 mg gallic acid equivalents (GAE)/g dry material), with a substantial amount remaining after leaching (11.6 ± 0.7 mg GAE/g flour), and high DPPH radical scavenging and ferric reducing activity. Their content in potassium, calcium, oleic and linoleic acids was considered significant. Molecular weight distribution of proteins and peptides was also studied and found between 7 and 45 kDa; only for acorn shells a band > 250 kDa appeared. Leaching parameters (time, material size, material to water ratio, temperature, NaCl presence) significantly affected the phytochemical content of the remained leached material.
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Affiliation(s)
- Vassiliki T. Papoti
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
| | - Nikoleta Kizaki
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
| | - Alexia Skaltsi
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
| | - Panayotis D. Karayannakidis
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
| | - Maria Papageorgiou
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
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Safety assessment of ethanolic extract of Olea europaea L. leaves after acute and subacute administration to Wistar rats. Regul Toxicol Pharmacol 2018; 95:395-399. [PMID: 29678768 DOI: 10.1016/j.yrtph.2018.04.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 03/28/2018] [Accepted: 04/16/2018] [Indexed: 12/13/2022]
Abstract
Olea europaea L., popularly known as olive, is a plant widely used worldwide. Its leaves, fruit and oil are extensively consumed and present important pharmacological properties. However, studies regarding the toxicity of olive leaves are still limited in the literature. Therefore, the aim of the study was to investigate acute and subacute oral toxicities of the ethanolic extract of olive leaves (EEO) in Wistar rats through histopathology and biochemical and hematological parameters. Acute toxicity was assessed using a single dose of 2000 mg/kg of EEO administered by oral gavage to male and female rats. To assess subacute toxicity, EEO was administered during 28 days at different doses (100, 200 and 400 mg/kg) to male and female rats. At the end of the experiments, the liver and kidney were removed and examined microscopically, and blood was collected for hematological and biochemical parameters. A single dose of 2000 mg/kg did not induce mortality or any signs of toxicity among the animals treated. Animals exposed to EEO during 28 days did not present sign of abnormalities. Results demonstrated that EEO did not induce toxicity after exposure to single and repeated doses. However, more studies are needed to fully understand implications for human safety.
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Şahin S, Bilgin M. Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1271-1279. [PMID: 28799642 DOI: 10.1002/jsfa.8619] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2016] [Revised: 05/31/2017] [Accepted: 08/04/2017] [Indexed: 06/07/2023]
Abstract
Research into finding new uses for by-products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added-value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Selin Şahin
- Istanbul University, Engineering Faculty, Department of Chemical Engineering, Avcilar, Istanbul, Turkey
| | - Mehmet Bilgin
- Istanbul University, Engineering Faculty, Department of Chemical Engineering, Avcilar, Istanbul, Turkey
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10
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Palmeri R, Monteleone JI, Spagna G, Restuccia C, Raffaele M, Vanella L, Li Volti G, Barbagallo I. Olive Leaf Extract from Sicilian Cultivar Reduced Lipid Accumulation by Inducing Thermogenic Pathway during Adipogenesis. Front Pharmacol 2016; 7:143. [PMID: 27303302 PMCID: PMC4885843 DOI: 10.3389/fphar.2016.00143] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Accepted: 05/17/2016] [Indexed: 12/22/2022] Open
Abstract
Olive leaves contain a wide variety of phenolic compounds belonging to phenolic acids, phenolic alcohols, flavonoids, and secoiridoids, and include also many other pharmacological active compounds. They could play an important role in human diet and health because of their ability to lower blood pressure, increase coronary arteries blood flow and decrease the risk of cardiovascular diseases. The aim of this study was to investigate the effect of olive leaf extract (OLE) from Sicilian cultivar on adipogenic differentiation of human adipose derived mesenchymal stem cells and its impact on lipid metabolism. We showed that OLE treatment during adipogenic differentiation reduces inflammation, lipid accumulation and induces thermogenesis by activation of uncoupling protein uncoupling protein 1, sirtuin 1, peroxisome proliferator-activated receptor alpha, and coactivator 1 alpha. Furthermore, OLE significantly decreases the expression of molecules involved in adipogenesis and upregulates the expression of mediators involved in thermogenesis and lipid metabolism. Taken together, our results suggest that OLE may promote the brown remodeling of white adipose tissue inducing thermogenesis and improving metabolic homeostasis.
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Affiliation(s)
- Rosa Palmeri
- Department of Agricultural, Food and Environment, University of CataniaCatania, Italy
| | - Julieta I. Monteleone
- Department of Agricultural, Food and Environment, University of CataniaCatania, Italy
| | - Giovanni Spagna
- Department of Agricultural, Food and Environment, University of CataniaCatania, Italy
| | - Cristina Restuccia
- Department of Agricultural, Food and Environment, University of CataniaCatania, Italy
| | - Marco Raffaele
- Biochemistry Section, Department of Drug Sciences, University of CataniaCatania, Italy
| | - Luca Vanella
- Biochemistry Section, Department of Drug Sciences, University of CataniaCatania, Italy
| | - Giovanni Li Volti
- Department of Biomedical and Biotechnological Sciences, University of CataniaCatania, Italy
- Euro-Mediterranean Institute of Science and TechnologyPalermo, Italy
| | - Ignazio Barbagallo
- Biochemistry Section, Department of Drug Sciences, University of CataniaCatania, Italy
- Euro-Mediterranean Institute of Science and TechnologyPalermo, Italy
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Talhaoui N, Taamalli A, Gómez-Caravaca AM, Fernández-Gutiérrez A, Segura-Carretero A. Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.011] [Citation(s) in RCA: 157] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Rahmanian N, Jafari SM, Wani TA. Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.12.009] [Citation(s) in RCA: 157] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Talhaoui N, Gómez-Caravaca AM, Roldán C, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A. Chemometric analysis for the evaluation of phenolic patterns in olive leaves from six cultivars at different growth stages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1722-1729. [PMID: 25613562 DOI: 10.1021/jf5058205] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Leaves from six important olive cultivars grown under the same agronomic conditions were collected at four different times from June to December and analyzed by high performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry (HPLC-DAD-TOF-MS). Twenty-eight phenolic compounds were identified and quantified. No qualitative differences were detected among leaves. However, for all cultivars, total concentrations of phenolic compounds decreased from June to August, then increased from October on, and reached higher levels again in December. Principal component analysis provided a clear separation of the phenolic content in leaves for different sampling times and cultivars. Hence, the availability of phenolic compounds depends on both the season and the cultivar. June and December seem to be good times to collect leaves as a source of phenolic compounds. December coincides with the harvest period of olives in the Andalusian region. Thus, in December olive leaves could be valorized efficiently as olive byproducts.
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Affiliation(s)
- Nassima Talhaoui
- Department of Analytical Chemistry, University of Granada , Avda. Fuentenueva s/n, 18071 Granada, Spain
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Naziri E, Nenadis N, Mantzouridou FT, Tsimidou MZ. Valorization of the major agrifood industrial by-products and waste from Central Macedonia (Greece) for the recovery of compounds for food applications. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Wang Y, Wang S, Cui W, He J, Wang Z, Yang X. Olive leaf extract inhibits lead poisoning-induced brain injury. Neural Regen Res 2014; 8:2021-9. [PMID: 25206510 PMCID: PMC4146066 DOI: 10.3969/j.issn.1673-5374.2013.22.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Accepted: 07/27/2013] [Indexed: 11/18/2022] Open
Abstract
Olive leaves have an antioxidant capacity, and olive leaf extract can protect the blood, spleen and hippocampus in lead-poisoned mice. However, little is known about the effects of olive leaf extract on lead-induced brain injury. This study was designed to determine whether olive leaf extract can inhibit lead-induced brain injury, and whether this effect is associated with antioxidant capacity. First, we established a mouse model of lead poisoning by continuous intragastric administration of lead acetate for 30 days. Two hours after successful model establishment, lead-poisoned mice were given olive leaf extract at doses of 250, 500 or 1 000 mg/kg daily by intragastric administration for 50 days. Under the transmission electron microscope, olive leaf extract attenuated neuronal and capillary injury and reduced damage to organelles and the matrix around the capillaries in the frontal lobe of the cerebral cortex in the lead-poisoned mice. Olive leaf extract at a dose of 1 000 mg/kg had the greatest protective effect. Spectrophotometry showed that olive leaf extract significantly increased the activities of superoxide dismutase, catalase, alkaline phosphatase and acid phosphatase, while it reduced malondialdehyde content, in a dose-dependent manner. Furthermore, immunohistochemical staining revealed that olive leaf extract dose-dependently decreased Bax protein expression in the cerebral cortex of lead-poisoned mice. Our findings indicate that olive leaf extract can inhibit lead-induced brain injury by increasing antioxidant capacity and reducing apoptosis.
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Affiliation(s)
- Yu Wang
- Department of Biology and Chemistry, Longnan Teachers College, Chengxian 742500, Gansu Province, China
| | - Shengqing Wang
- Department of Biology and Chemistry, Longnan Teachers College, Chengxian 742500, Gansu Province, China
| | - Wenhui Cui
- Department of Biology and Chemistry, Longnan Teachers College, Chengxian 742500, Gansu Province, China
| | - Jiujun He
- Department of Biology and Chemistry, Longnan Teachers College, Chengxian 742500, Gansu Province, China
| | - Zhenfu Wang
- Department of Biology and Chemistry, Longnan Teachers College, Chengxian 742500, Gansu Province, China
| | - Xiaolu Yang
- Department of Biology and Chemistry, Longnan Teachers College, Chengxian 742500, Gansu Province, China
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Keceli T, Harp F. The effect of olive leaves and their harvest time on radical scavenging activity and oxidative stability of refined olive oil. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2013.0305] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- T.M. Keceli
- Faculty of Agriculture, Department of Food Engineering, The University of Cukurova, 01330 Saricam-Adana, Turkey
| | - F. Harp
- Faculty of Agriculture, Department of Food Engineering, The University of Cukurova, 01330 Saricam-Adana, Turkey
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Sifaoui I, López-Arencibia A, Martín-Navarro CM, Chammem N, Reyes-Batlle M, Mejri M, Lorenzo-Morales J, Abderabba M, Piñero JE. Activity of olive leaf extracts against the promastigote stage of Leishmania species and their correlation with the antioxidant activity. Exp Parasitol 2014; 141:106-11. [DOI: 10.1016/j.exppara.2014.03.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2013] [Revised: 02/19/2014] [Accepted: 03/04/2014] [Indexed: 11/16/2022]
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19
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Apostolakis A, Grigorakis S, Makris DP. Optimisation and comparative kinetics study of polyphenol extraction from olive leaves (Olea europaea) using heated water/glycerol mixtures. Sep Purif Technol 2014. [DOI: 10.1016/j.seppur.2014.03.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Venditti A, Serrilli AM, Rizza L, Frasca G, Cardile V, Bonina FP, Bianco A. Aromadendrine, a new component of the flavonoid pattern ofOlea europaeaL. and its anti-inflammatory activity. Nat Prod Res 2013; 27:340-9. [DOI: 10.1080/14786419.2012.693924] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Şahin S, Samlı R. Optimization of olive leaf extract obtained by ultrasound-assisted extraction with response surface methodology. ULTRASONICS SONOCHEMISTRY 2013; 20:595-602. [PMID: 22964032 DOI: 10.1016/j.ultsonch.2012.07.029] [Citation(s) in RCA: 193] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2012] [Revised: 05/25/2012] [Accepted: 07/31/2012] [Indexed: 05/20/2023]
Abstract
In the present article, ultrasound-assisted extraction (UAE) of polyphenols from agricultural and industrial waste of olive oil and table oil productions, olive tree (Olea europaea) leaves were investigated. The aim of the study is to examine the extraction parameters such as solvent concentration (0-100% ethanol (EtOH), v/v), the ratio of solid to solvent (25-50mg/mL) and extraction time (20-60 min), and to obtain the best possible combinations of these parameters through response surface methodology (RSM). The extract yield was stated as mg extract per g of dried leaf (DL). Total phenolic content was expressed in gallic acid equivalent (GAE) per g of dried leaf. Free radical scavenging activity for the antioxidant capacity was tested by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical. The second order polynomial model gave a satisfactory description of the experimental data. 201.2158 mg extract/g DL, 25.0626 mg GAE/g DL, and 95.5610% in respect to inhibition of DPPH radical were predicted at the optimum operating conditions (500 mg solid to 10 mL solvent ratio, 60 min of extraction time and 50% EtOH composition), respectively.
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Affiliation(s)
- Selin Şahin
- Engineering Faculty, Department of Chemical Engineering, Istanbul University, 34320 Avcilar, Istanbul, Turkey.
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Bilgin M, Şahin S. Effects of geographical origin and extraction methods on total phenolic yield of olive tree (Olea europaea) leaves. J Taiwan Inst Chem Eng 2013. [DOI: 10.1016/j.jtice.2012.08.008] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Chiou A, Kalogeropoulos N, Efstathiou P, Papoutsi M, Andrikopoulos NK. French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12070] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Antonia Chiou
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods; Department of Dietetics and Nutrition; Harokopio University; 70 El. Venizelou Ave., 176 71 Kallithea; Athens; Greece
| | - Nick Kalogeropoulos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods; Department of Dietetics and Nutrition; Harokopio University; 70 El. Venizelou Ave., 176 71 Kallithea; Athens; Greece
| | - Panayiota Efstathiou
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods; Department of Dietetics and Nutrition; Harokopio University; 70 El. Venizelou Ave., 176 71 Kallithea; Athens; Greece
| | - Meropi Papoutsi
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods; Department of Dietetics and Nutrition; Harokopio University; 70 El. Venizelou Ave., 176 71 Kallithea; Athens; Greece
| | - Nikolaos K. Andrikopoulos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods; Department of Dietetics and Nutrition; Harokopio University; 70 El. Venizelou Ave., 176 71 Kallithea; Athens; Greece
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24
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Li C, Zheng Y, Wang X, Feng S, Di D. Simultaneous separation and purification of flavonoids and oleuropein from Olea europaea L. (olive) leaves using macroporous resin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2826-2834. [PMID: 21744357 DOI: 10.1002/jsfa.4528] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2010] [Revised: 02/10/2011] [Accepted: 05/18/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND This study developed a feasible process to simultaneously separate and purify polyphenols, including flavonoids and oleuropein, from the leaves of Olea europaea L. Macroporous resins were used as the separation and purification materials. The performance and separation capabilities of eight resins (D101, DM130, HPD450, LSA-21, LSA-40, 07C, LSD001 and HPD600) were systematically evaluated. The contents of target polyphenols in different extracts were determined using ultraviolet (for flavonoids) and high-performance liquid chromatographic (for oleuropein) methods. The static adsorption and desorption results showed that resin LSA-21 had better adsorption properties among the eight resins. Influential factors such as extraction method, pH value of feeding solution, desorption solution, adsorption kinetics and adsorption isotherm, etc. to the extraction and purification of these polyphenols were successively investigated on resin LSA-21. RESULTS The target flavonoids and oleuropein were selectively purified using resin LSA-21. Compared with the contents in raw leaves, the contents of total flavonoids and oleuropein in the final purified products were increased 13.2-fold (from 16 to 211 g kg(-1) ) and 7.5-fold (from 120 to 902 g kg(-1) ) with recovery yields of 87.9% and 85.6%, respectively. CONCLUSION This extraction and purification method could be used in the large-scale enrichment or purification of flavonoids, oleuropein and other polyphenols from O. europaea L. leaves or other herbal materials in industrial, food processing and medical manufacture.
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Affiliation(s)
- Chen Li
- Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
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25
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Kontogianni VG, Gerothanassis IP. Phenolic compounds and antioxidant activity of olive leaf extracts. Nat Prod Res 2011; 26:186-9. [PMID: 22060136 DOI: 10.1080/14786419.2011.582842] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Abstract
The total phenolic content and antioxidant activities of olive leaf extracts were determined. Plant material was extracted with methanol and fractionated with solvents of increasing polarity, giving certain extracts. The qualitative changes in the composition of the extracts were determined after the storage of leaves for 22 h at 37°C, before the extraction. Total polyphenol contents in extracts were determined by the Folin-Ciocalteu procedure. They were also analysed by liquid chromatography-mass spectrometry. Their antioxidant activities were evaluated using the diphenyl picrylhydrazyl method and the β-carotene linoleate model assay. Moreover, the effects of different crude olive leaf extracts on the oxidative stability of sunflower oil at 40°C and sunflower oil-in-water emulsions (10% o/w) at 37°C, at a final concentration of crude extract 200 mg kg(-1) oil, were tested and compared with butylated hydroxyl toluene.
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Affiliation(s)
- Vassiliki G Kontogianni
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, Ioannina GR-45110, Greece.
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26
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Wang X, Li C, Liu Y, Li H, Di D. Efficient method for screening and identification of radical scavengers in the leaves of Olea europaea L. Biomed Chromatogr 2011; 25:373-80. [PMID: 21321972 DOI: 10.1002/bmc.1458] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this article, an efficient method was developed to screen, isolate and identify the major radical scavengers in the leaves of Olea europaea L. by DPPH-HPLC-DAD, HSCCC and NMR. The method of DPPH-HPLC-DAD was used to screen the major radical scavengers. It was found that three major constituents (A, B, C) in the extract of the leaves of O. europaea L. possessed potential antioxidant activities. In order to identify the chemical structures of those compounds, the HSCCC method with a two-phase solvent system composed of petroleum ether-ethyl acetate-water at an optimized volume ratio of 6:600:700 (v/v/v) together with column chromatography was developed to isolate and purify the active compounds. Pure compounds A (225 mg), B (10 mg) and C (12 mg) with purities 92.6, 95.1 and 96.4%, respectively, were obtained from the crude sample (500 mg). Their structures were identified as oleuropein (A), luteolin-7-O-glucoside (B) and verbascoside (C) by (1) H-NMR and (13) C-NMR.
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Affiliation(s)
- Xiaofei Wang
- The Graduate University of Chinese Academy of Sciences, Chinese Academy of Sciences, Beijing, China
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27
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Papoti VT, Pegklidou K, Perifantsi E, Nenadis N, Demopoulos VJ, Tsimidou MZ. Antioxidant and aldose reductase inhibition activity of
Ligustrum japonicum
and
Olea europaea
L. leaf extracts. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201100011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Vassiliki T. Papoti
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Kyriaki Pegklidou
- Department of Pharmaceutical Chemistry, School of Pharmacy, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Eleftheria Perifantsi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Vassilios J. Demopoulos
- Department of Pharmaceutical Chemistry, School of Pharmacy, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
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28
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Ortega-García F, Peragón J. Phenol metabolism in the leaves of the olive tree (Olea europaea L.) cv. Picual, Verdial, Arbequina, and Frantoio during ripening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12440-12448. [PMID: 21047129 DOI: 10.1021/jf102827m] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The kinetic behavior and protein-expression level of phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) have been determined in the leaves of the olive tree (Olea europaea L.) of cv. Picual, Verdial, Arbequina, and Frantoio during fruit ripening. Moreover, the concentration of total phenolic compounds, oleuropein, hydroxytyrosol, and tyrosol has been also determined. This study was carried out in 20-year-old olive trees grown in Jaén (Spain). The concentration of total and specific phenols showed a specific pattern in each cultivar. Frantoio showed the highest phenol concentration followed by Arbequina, Picual, and Verdial. A coordinated response between PAL, PPO, and the concentration of total phenols in the four cultivars was found. Also, specific changes were shown over the course of ripening, indicating a regulation of PAL, PPO, and phenol concentration in the olive-tree leaves during fruit ripening.
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Affiliation(s)
- Francisca Ortega-García
- Biochemistry and Molecular Biology Section, Department of Experimental Biology, University of Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
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29
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Goulas V, Papoti VT, Exarchou V, Tsimidou MZ, Gerothanassis IP. Contribution of flavonoids to the overall radical scavenging activity of olive (Olea europaea L.) leaf polar extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3303-3308. [PMID: 20166722 DOI: 10.1021/jf903823x] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The contribution of flavonoids to the overall radical scavenging activity of olive leaf polar extracts, known to be good sources of oleuropein related compounds, was examined. Off line and on line HPLC-DPPH(*) assays were employed, whereas flavonoid content was estimated colorimetrically. Individual flavonoid composition was first assessed by RP-HPLC coupled with diode array and fluorescence detectors and verified by LC-MS detection system. Olive leaf was found a robust source of flavonoids regardless sampling parameters (olive cultivar, leaf age or sampling date). Total flavonoids accounted for the 13-27% of the total radical scavenging activity assessed using the on line protocol. Luteolin 7-O-glucoside was one of the dominant scavengers (8-25%). Taking into consideration frequency of appearance the contribution of luteolin (3-13%) was considered important, too. Our findings support that olive leaf, except for oleuropein and related compounds, is also a stable source of bioactive flavonoids.
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Affiliation(s)
- Vlassios Goulas
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
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30
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Kiritsakis K, Kontominas MG, Kontogiorgis C, Hadjipavlou-Litina D, Moustakas A, Kiritsakis A. Composition and Antioxidant Activity of Olive Leaf Extracts from Greek Olive Cultivars. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1517-x] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Characterization of Olive-Leaf Phenolics by ESI-MS and Evaluation of their Antioxidant Capacities by the CAT Assay. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1452-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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