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Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars

Olive leaves are generated as by-products in the olive industry and contain substances with biological properties that provide health benefits. Although these compounds have been characterized in many leaves from olive cultivars devoted to olive oil extraction, few data are available on leaves from...

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Autores principales: Ramírez, Eva María, Brenes, Manuel, Romero, Concepción, Medina, Eduardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738326/
https://www.ncbi.nlm.nih.gov/pubmed/36496690
http://dx.doi.org/10.3390/foods11233879
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author Ramírez, Eva María
Brenes, Manuel
Romero, Concepción
Medina, Eduardo
author_facet Ramírez, Eva María
Brenes, Manuel
Romero, Concepción
Medina, Eduardo
author_sort Ramírez, Eva María
collection PubMed
description Olive leaves are generated as by-products in the olive industry and contain substances with biological properties that provide health benefits. Although these compounds have been characterized in many leaves from olive cultivars devoted to olive oil extraction, few data are available on leaves from the processing of table olives. In this study, the concentration of polyphenols, triterpenic acids, sugars and enzymatic activities (polyphenol oxidase, peroxidase, β-glucosidase and esterase) were determined in the leaves of the olive tree (Olea europaea L.) of cvs. Aloreña, Cacereña, Empeltre, Hojiblanca, Manzanilla, Verdial, Gordal and Morona. The mean total phenolic content in olive leaves reached 75.58 g/kg fresh weight, and oleuropein was the main polyphenol identified (89.7–96.5%). The main triterpenic acid identified was oleanolic acid, and the main sugar was mannitol, with mean values of 15.83 and 22.31 g/kg, respectively. However, the content of these biocompounds was influenced by the type of cultivar and the orchards of origin. The highest oleuropein content was found in the Manzanilla variety, while the Gordal had the highest triterpene and mannitol content. In particular, the phenolic content could also be affected by endogenous enzymatic activities. High polyphenol oxidase, peroxidase and β-glucosidase activity and low esterase activity were detected, compared to the fruit. Similar to the phenolic compounds, enzymatic activities varied with the harvesting season. The lowest phenolic content corresponded to the highest polyphenol oxidase activity detected during spring. The rest of the enzymatic activities also varied throughout the year, but no common trend was observed.
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spelling pubmed-97383262022-12-11 Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars Ramírez, Eva María Brenes, Manuel Romero, Concepción Medina, Eduardo Foods Article Olive leaves are generated as by-products in the olive industry and contain substances with biological properties that provide health benefits. Although these compounds have been characterized in many leaves from olive cultivars devoted to olive oil extraction, few data are available on leaves from the processing of table olives. In this study, the concentration of polyphenols, triterpenic acids, sugars and enzymatic activities (polyphenol oxidase, peroxidase, β-glucosidase and esterase) were determined in the leaves of the olive tree (Olea europaea L.) of cvs. Aloreña, Cacereña, Empeltre, Hojiblanca, Manzanilla, Verdial, Gordal and Morona. The mean total phenolic content in olive leaves reached 75.58 g/kg fresh weight, and oleuropein was the main polyphenol identified (89.7–96.5%). The main triterpenic acid identified was oleanolic acid, and the main sugar was mannitol, with mean values of 15.83 and 22.31 g/kg, respectively. However, the content of these biocompounds was influenced by the type of cultivar and the orchards of origin. The highest oleuropein content was found in the Manzanilla variety, while the Gordal had the highest triterpene and mannitol content. In particular, the phenolic content could also be affected by endogenous enzymatic activities. High polyphenol oxidase, peroxidase and β-glucosidase activity and low esterase activity were detected, compared to the fruit. Similar to the phenolic compounds, enzymatic activities varied with the harvesting season. The lowest phenolic content corresponded to the highest polyphenol oxidase activity detected during spring. The rest of the enzymatic activities also varied throughout the year, but no common trend was observed. MDPI 2022-12-01 /pmc/articles/PMC9738326/ /pubmed/36496690 http://dx.doi.org/10.3390/foods11233879 Text en © 2022 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
Ramírez, Eva María
Brenes, Manuel
Romero, Concepción
Medina, Eduardo
Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars
title Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars
title_full Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars
title_fullStr Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars
title_full_unstemmed Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars
title_short Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars
title_sort chemical and enzymatic characterization of leaves from spanish table olive cultivars
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738326/
https://www.ncbi.nlm.nih.gov/pubmed/36496690
http://dx.doi.org/10.3390/foods11233879
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