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Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts

Although olives leaves are currently considered a waste material from oil mills, they have great potential to be transformed into by-products due to their high oleuropein content. Oleuropein is a glycoside precursor of hydroxytyrosol, which is the phenolic compound with the highest antioxidant capac...

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Autores principales: Martínez-Navarro, María Esther, Cebrián-Tarancón, Cristina, Oliva, José, Salinas, María Rosario, Alonso, Gonzalo L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750354/
https://www.ncbi.nlm.nih.gov/pubmed/34943066
http://dx.doi.org/10.3390/antiox10121963
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author Martínez-Navarro, María Esther
Cebrián-Tarancón, Cristina
Oliva, José
Salinas, María Rosario
Alonso, Gonzalo L.
author_facet Martínez-Navarro, María Esther
Cebrián-Tarancón, Cristina
Oliva, José
Salinas, María Rosario
Alonso, Gonzalo L.
author_sort Martínez-Navarro, María Esther
collection PubMed
description Although olives leaves are currently considered a waste material from oil mills, they have great potential to be transformed into by-products due to their high oleuropein content. Oleuropein is a glycoside precursor of hydroxytyrosol, which is the phenolic compound with the highest antioxidant capacity in nature and which is associated with multiple health benefits. For this reason, the demand for oleuropein is growing in the pharmaceutical, cosmetic and food sectors. The objective of this study is to determine the stability of oleuropein in olive leaves from oil mills in solid and aqueous forms under different conditions of temperature, relative humidity and lighting. The results indicate that the degradation of oleuropein conforms well to first-order kinetics. The rate constants at the temperatures tested in the aqueous extracts indicate activation energies from RT(l) to 80 °C and from 7 °C to 14 °C, as the degradation reactions were different in these ranges. Furthermore, olive leaf powder stored at any temperature with an RH ≥ 57% showed greater stability after six months, which is an encouraging result for the storage and transformation of this waste in oil mills.
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spelling pubmed-87503542022-01-12 Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts Martínez-Navarro, María Esther Cebrián-Tarancón, Cristina Oliva, José Salinas, María Rosario Alonso, Gonzalo L. Antioxidants (Basel) Article Although olives leaves are currently considered a waste material from oil mills, they have great potential to be transformed into by-products due to their high oleuropein content. Oleuropein is a glycoside precursor of hydroxytyrosol, which is the phenolic compound with the highest antioxidant capacity in nature and which is associated with multiple health benefits. For this reason, the demand for oleuropein is growing in the pharmaceutical, cosmetic and food sectors. The objective of this study is to determine the stability of oleuropein in olive leaves from oil mills in solid and aqueous forms under different conditions of temperature, relative humidity and lighting. The results indicate that the degradation of oleuropein conforms well to first-order kinetics. The rate constants at the temperatures tested in the aqueous extracts indicate activation energies from RT(l) to 80 °C and from 7 °C to 14 °C, as the degradation reactions were different in these ranges. Furthermore, olive leaf powder stored at any temperature with an RH ≥ 57% showed greater stability after six months, which is an encouraging result for the storage and transformation of this waste in oil mills. MDPI 2021-12-08 /pmc/articles/PMC8750354/ /pubmed/34943066 http://dx.doi.org/10.3390/antiox10121963 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Martínez-Navarro, María Esther
Cebrián-Tarancón, Cristina
Oliva, José
Salinas, María Rosario
Alonso, Gonzalo L.
Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts
title Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts
title_full Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts
title_fullStr Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts
title_full_unstemmed Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts
title_short Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts
title_sort oleuropein degradation kinetics in olive leaf and its aqueous extracts
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750354/
https://www.ncbi.nlm.nih.gov/pubmed/34943066
http://dx.doi.org/10.3390/antiox10121963
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