Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential

Food Research International

Volumn 50, Issue 1, 2013, Pages 189-196

  Ahmad Qasem, Margarita Hussam ^a   Barrajón Catalán, Enrique ^b   Micol, Vicente ^b   Mulet, Antonio ^a   García Pérez, José Vicente ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Byproduct; Freeze drying; Hot air drying; Oleuropein; Polyphenols

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; EXTRACT COMPOSITION; FREEZE DRYING; FREEZING METHODS; FRESH LEAVES; HOT AIR DRYING; HPLC-DAD; OLEUROPEIN; OLIVE LEAF; OLIVE LEAVES; OXIDASE ACTIVATION; PHENOLIC CONTENT; POLYPHENOL CONTENT; POLYPHENOLS; PROCESSING CONDITION;

BYPRODUCTS; FREEZING; PHENOLS;

DRYING;

EID: 84868576720     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.028     Document Type: Article

References (37)

1. AOAC Official methods of analysis. Association of Official Analytical Chemists 1997, (Virginia, USA: Method 734.01).
2. Asami D.K., Hong Y.J., Barrett D.M., Mitchell A.E. Comparison of the total phenolic and ascorbic content of freeze-dried and air dried marionberry, strawberry and corn grown using conventional, organic and sustainable agricultural practices. Journal of Agricultural and Food Chemistry 2003, 51:1237-1241.
3. Bahloul N., Boudhrioua N., Kouhila M., Kechaou N. Effect of convective solar drying on color, total phenols and radical scavenging activity of olive leaves (Olea europaea L.). International Journal of Food Science and Technology 2009, 44:2561-2567.
4. Benavente-García O., Castillo J., Lorente J., Ortuno A., Del Río J.A. Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chemistry 2000, 68:457-462.
5. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry 1996, 239:70-76.
6. Cannac M., Ferrat L., Barboni T., Pergent G., Pasqualini V. The influence of tissue handling on the flavonoid content of the aquatic plant Posidonia oceanica. Journal of Chemical Ecology 2007, 33:1083-1088.
7. Cárcel J.A., Nogueira R.I., Rosselló C., Mariano E.S., Blasco M., Mulet A. Influence on olive leaves (Olea europaea, var. Serrana) antioxidant extraction kinetics of ultrasound assisted drying. Defect and Diffusion Forum 2010, 297-301:1077-1082.
8. Chism G.W., Haard N.F. Characteristics of edible plant tissues. Food chemistry 1996, 943-1011. Marcel Dekker Inc., New York. O.R. Fennema (Ed.).
9. Di Scala K.C., Crapiste G.H. Drying kinetics and quality changes during drying of red pepper. LWT - Food Science and Technology 2008, 41(5):789-795.
10. Dorta E., Lobo M.G., González M. Using drying treatments to stabilize mango peel and seed: Effect on antioxidant activity. LWT - Food Science and Technology 2012, 45:261-268.
11. El-Kest S.E., Marth E.H. Freezing of Listeria monocytogenes and other microorganisms: A review. Journal of Food Protection 1992, 55:639-648.
12. Fennell C.W., Light M.E., Sparg S.G., Stafford G.I., Van Staden J. Assessing African medicinal plants for efficacy and safety: Agricultural and storage practices. Journal of Ethnopharmacology 2004, 95:113-121.
13. García-Pérez J.V., García-Alvarado M.A., Cárcel J.A., Mulet A. Extraction kinetics modeling of antioxidants from grape stalk (Vitis vinifera var. Bobal): Influence of drying conditions. Journal of Food Engineering 2010, 101:49-58.
14. Genin N., René F. Analyse du RÔle de la transition vitreuse dans les procédés de conservation agroalimentaires. Journal of Food Engineering 1995, 26:391-408.
15. Hossain M.B., Barry-Ryan C., Martin-Diana A.B., Brunton N.P. Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry 2010, 123:85-91.
16. Irzyniec Z., Klimezak J., Michalowski S. Freeze-drying of the black currant juice. Drying Technology 1995, 13(1, 2):417-424.
17. Japón-Luján R., Luque de Castro M.D. Small branches of olive tree: A source of biophenols complementary to olive leaves. Journal of Agricultural and Food Chemistry 2007, 55:4584-4588.
18. Jones D.I.H. Chemical composition and nutritive value. Sward measurement handbook 1981, 243-265. British Grassland Society, Hurley, Maidenhead, Berkshire. J. Hodgson, R.D. Baker, A. Davies, A.S. Laidlaw, J.D. Leaver (Eds.).
19. Keinanen M., Julkunen-Titto R. Effect of sample preparation method on birch (Betula pendula Roth) leaf phenolics. Journal of Agricultural and Food Chemistry 1996, 44:2724-2727.
20. Kubola, J., Meeso, N., & Siriamornpun, S. (in press). Lycopene and beta carotene concentration ir aril oil of gac (Momordica cochinchinesis Spreng) as influenced by aril-drying process and solvents extraction. Food Research International. http://dx.doi.org/10.1016/j.foodres.2011.07.004.
21. Laporta O., Pérez-Fons L., Mallavia R., Caturla N., Micol V. Isolation, characterization and antioxidant capacity assessment of the bioactive compounds derived from Hypoxis rooperi corm extract (African potato). Food Chemistry 2007, 101:1425-1437.
22. Larrauri J.A., Rupérez P., Saura-Calixto F. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural and Food Chemistry 1997, 45(4):1390-1393.
23. Lee O.H., Lee B.Y., Lee J., Lee H.B., Son J.Y., Park C.S. Assessment of phenolic-enriched extract and fractions of olive leaves and their antioxidant activities. Bioresource Technology 2009, 100:6107-6113.
24. Mao L.C., Pan X., Que F., Fang X.H. Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers. European Food Research and Technology 2006, 222:236-241.
25. Micol V., Caturla N., Pérez-Fons L., Más V., Pérez L., Estepa A. The olive leaf extract exhibits antiviral activity against viral haemorrhagic septicaemia rhabdovirus (VHSV). Antiviral Research 2005, 66(2):129-136.
26. Ortega-García F., Blanco S., Peinado M.A., Peragón J. Polyphenol oxidase and its relationship with oleuropein concentration in fruits and leaves of olive (Olea europaea) cv. 'Picual' trees during fruit ripening. Tree Physiology 2008, 28(1):45-54.
27. Papageorgiou V., Mallouchos A., Komaitis M. Investigation of the antioxidant behavior of air- and freeze-dried aromatic plant materials in relation to their phenolic content and vegetative cycle. Journal of Agricultural and Food Chemistry 2008, 56:5743-5752.
28. Pulido R., Bravo L., Saura-Calixto F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry 2000, 48:3396-3402.
29. Ratti C. Hot air and freeze-drying of high-value foods: A review. Journal of Food Engineering 2001, 49:311-319.
30. Roche H.M., Gibney M.J., Kafatos A., Zampelas A., Williams C.M. Beneficial properties of olive oil. Food Research International 2000, 33(3-4):227-231.
31. Scognamiglio M., D'Abrosca B., Pacifico S., Fiumano V., De Luca P.F., Monaco P., et al. Polyphenol characterization and antioxidant evaluation of Olea europaea varieties cultivated in Cilento National Park (Italy). Food Research International 2012, 46:294-303.
32. Singleton V.L., Ortholer R., Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 1999, 299:152-178.
33. Soysal Y., Öztekin S. Technical and economic performance of a tray dryer for medicinal and aromatic plants. Journal of Agricultural Engineering Research 2001, 79:73-79.
34. Suhaj M. Spice antioxidants isolation and their antiradical activity: A review. Journal of Food Composition and Analysis 2006, 19:531-537.
35. Taamalli A., Arráez-Román D., Barrajón-Catalán E., Ruiz-Torres V., Pérez-Sánchez A., Herrero M., et al. Use of advanced techniques for the extraction of phenolic compounds from Tunisian olive leaves: Phenolic composition and cytotoxicity against human breast cancer cells. Food and Chemical Toxicology 2012, 50(6):1817-1825. (13).
36. Tabera J., Guinda A., Ruiz-Rodríguez A., Señoráns J.F., Ibáñez E., Albi T., et al. Countercurrent supercritical fluid extraction and fractionation of high-added-value compounds from a hexane extract of olive leaves. Journal of Agricultural and Food Chemistry 2004, 52:4774-4779.
37. Wijngaard H., Hossain M.B., Rai D.K., Brunton N. Techniques to extract bioactive compounds from food by-products of plant origin. Food Research International 2012, 46:505-513.