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Paracetamol treatment is considered one of the treatments used to relieve pain and antipyretic. Therefore, excessive doses and long-term use lead to organ toxicity. Paracetamol treatment is considered one of the treatments used to relieve pain and antipyretic. Therefore, excessive doses and long-term use lead to organ toxicity. The aim of the study was to investigate the protective effect of Oleuropein extracted from olive leaves on the physiological and histological aspects induced by Paracetamol in a rat model. The methods used 25 albino Swiss rats randomly distributed into five groups with the same number. The unit of control is given normal saline. Paracetamol (750 mg/kg) was injected into the group once. In the treatment groups (50 mg/kg, 100 mg/kg, 150 mg/ kg). The Administration of Paracetamol's result significantly increased blood urea, creatinine, sodium, and potassium levels, and their blood concentrations decreased with Oleuropein (P 0.05). In addition, Oleuropein extracted from olive leaves relieved some symptoms, including acute vascular congestion caused by a dose of Paracetamol. Compared with paracetamol treatment, there is an infiltration of inflammatory cells and severe nephrotoxicity in the tubules. According to this study, the Oleuropein extracted from olive leaves can be used to prevent kidney damage, and It is not recommended to give Paracetamol, which increases kidney disorders. [ABSTRACT FROM AUTHOR]

While olive fruit has been processed and consumed as food in different ways for centuries; Its leaves are also used for their therapeutic effects. Today, olive leaf, which has been the subject of many studies in terms of its health benefits, is most commonly consumed as tea. In this study, particle size and different infusion temperatures were used to determine some physical properties of infused tea, total phenolic substance (Folin-Ciocalteu method) and flavonoid amount, antioxidant capacity (ABTS•+, DPPH, FRAP) and its effects on sensory properties were investigated. Particle size and infusion methods had a statistically significant effect on all analyzed properties (p<0.01). It has been determined that grinding olive leaves increases the L* and b* values and decreases the a* value in the infusion. It was determined that the total phenolic substance amounts of infused teas varied between 128.87 and 58.04 mg GAE/L, and the total flavonoid substance amount was highest in hot infused tea (491.54 mg QE/L). It has been determined that teas infused from ground leaves have higher antioxidant activity than those infused whole. In sensory evaluation, it was determined that the overall acceptability of teas infused from whole leaves on ice and at room temperature was highest. [ABSTRACT FROM AUTHOR]

BACKGROUND: Currently, olive leaves are considered waste, although their high phenolic content makes them a source of antioxidants that could be used directly. The aim of this work was to study the behavior of phenolic compounds contained in olive leaf from the olive mill production chain during their gastrointestinal digestion. RESULTS: Phenolic compounds in the gastric digestion analyzed by high‐performance liquid chromatography–diode array detection–mass spectrometry increased by 58% to 314.5% compared to the meal, while in the intestinal stage they ranged from 1.87 to 9.04 times higher. An increase of between 187% and 903% in bioaccessibility of phenolic compounds in the intestinal phase was observed, except for verbascoside. Furthermore, such compounds were fully bioavailable, except for apigenin‐7‐O‐glucoside, which showed a bioavailability of 56%. CONCLUSION: The current study showed that the concentration of oleuropein, apigegin‐7‐O‐glucoside, hydroxytyrosol hexoside and hydroxytyrosol contained in olive leaf continued to be extracted during the gastrointestinal digestion process. Furthermore, the results obtained with respect to their bioaccessibility and bioavailability suggest a good disposition to pass into the bloodstream where they could exert beneficial effects. Therefore, these results are promising for olive leaf becoming a consumable by‐product that could be directly ingested through a simple infusion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Environmental pollution is increasingly recognized as a significant contributor to skin and scalp damage. Oral supplementation with a specific blend of four standardized botanical extracts (Rosmarinus officinalis, Lippia citriodora, Olea europaea leaf, and Sophora japonica) has been previously demonstrated to enhance skin health in individuals exposed to high environmental stress. Thus, it might represent a convenient strategy to also improve their scalp health aspect, particularly in subjects with sensitive scalps. To support these effects, a 12-week double-blind, randomized, placebo-controlled trial was performed in 66 women working outdoors in urban areas with high particulate matter (PM) levels and taking 250 mg of the botanical blend daily. Product efficacy was measured as follows: skin antioxidant status (FRAP); skin and scalp moisturization (corneometer), transepidermal water loss (tewameter), and oiliness (sebumeter); skin radiance and colour (spectrophotometer), elasticity and firmness (cutometer) and wrinkle depth (image analysis); and scalp clinical evaluation. Despite constant exposure to increased levels of PM, the tested product positively influenced all monitored parameters compared to both baseline and the placebo-treated group, in as early as 4 weeks. At the end of the study, key improvements included increased skin FRAP (21.9%), moisturization (9.5%), radiance (24.9%) and reduced wrinkle depth (−16.5%), dark spot pigmentation (−26.2%), and skin oiliness (−19.3%). For the scalp, moisturization increased (14.1%), TEWL decreased (−13.8%), and sebum content reduced by 16.2%. Additionally, 71% of subjects with sensitive scalps experienced reduced redness. These findings highlight the extensive benefits of the ingredient, expanding its application beyond conventional skin treatments to also alleviate scalp issues. [ABSTRACT FROM AUTHOR]

Flaxseed oil has a high amount of α‐linolenic acid (an ω3 essential fatty acid), but it is very prone to oxidation. Therefore, olive leaves were used as a rich source of phenolic compounds with flaxseeds upon oil extraction by cold press to enhance the oxidative stability of extracted oils. Oil from flaxseeds with unblanched leaves and blanched leaves at level of (0 [control sample], 2.5, 5, 7.5, and 10% w/w) was extracted by cold press. Quality of extracted oils was evaluated for 90 days of storage at room condition. Incorporation of unblanched olive leaves could increase the acid value of the extracted oils up to 2.0 (mg KOH/g oil) compared to the other samples. Oxidation of the flaxseed oil could be delayed by the addition of blanched olive leaves up to 5%. Oil extracted from flaxseeds incorporated with blanched olive leaves had higher content of carotenoids (up to 33.7 mg/kg oil), chlorophylls (up to 35.7 mg/kg oil), and phenolic compounds (up to 200 mg/kg oil). Also, oxidative stability of extracted oils was higher up to 7.5% of blanched olive leaves (11.4 h) compared to control sample (7.2 h) and other oil samples. Polyunsaturated fatty acids of the oil samples were well preserved by the incorporation of blanched olive leaves. Based on the obtained results, incorporation of suitable amount of blanched olive leaves (up to 7.5%) with flaxseeds before oil extraction by press can be an appropriate procedure to produce oils with high content of bioactive components and suitable oxidative stability. [ABSTRACT FROM AUTHOR]

Researches on the industrial use of natural antioxidant sources obtained from agricultural by-products are of great importance in terms of adding high value to agricultural wastes that have no economic value. Since fish oils are very sensitive to heat, the use of synthetic antioxidants has been inevitable in high-heat treatments. In this study, the effects of olive leaf extract (OLE, 1500 and 2000 ppm) at different drying inlet temperatures (160, 170, and 180 °C) on physicochemical properties and lipid quality of fish oils during the microencapsulation process were investigated. The efficiency of OLE as a natural antioxidant was compared with a synthetic antioxidant (BHT) and no antioxidant. The lowest microencapsulation efficiency was found in the group without antioxidants and spray-dried at 180 °C (C-180, 70.01%). After the microencapsulation processes, free fatty acid value was determined at the rates of 5.85–6.74% oleic acid in all groups except the C-180 group. All microencapsulated groups had similar peroxide value (PV, 6.06–7.55 mEq/kg) except C-180 group (13.67 mEq/kg). The nearest SFA ratios to raw anchovy fish oil were in the groups with BHT and OLE (1500 and 2000 ppm OLE) dried at 160 °C. The most dramatic decreases in EPA and DHA levels after microencapsulation process were observed in the groups without antioxidant additions, and especially spray-dried at high inlet temperatures (2.22–4.72% for EPA, 3.31–8.51% for DHA). EPA and DHA levels of BHT- and OLE-added groups were found in the range of 7.11–9.68% and 11.02–17.82%, respectively. All groups were in acceptable forms in terms of morphology according to SEM images and color data. OLE had a protective effect against lipid oxidation as much as a synthetic antioxidant BHT during microencapsulation process, especially at a low inlet temperature (160 °C). Since the use of OLE gave good results as an antioxidant for the microencapsulation of fish oil, it can be possible to evaluate food and agricultural wastes as a substitute for synthetic antioxidants. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Traditional morphological analysis is a widely employed tool for the identification and discrimination of olive germplasm by using morphological markers which are monitored by subjective manual measurements that are labor intensive and time-consuming. Alternatively, an automated methodology can quantify the geometrical features of fruits, leaves and endocarps with high accuracy and efficiency in order to define their morphological characteristics. In this study, 24 characteristics for fruits, 16 for leaves and 25 for endocarps were determined and used in an automated way with basic classifiers combined with a meta-classsifier approach. This resulted to the discrimination of 14 olive cultivars utilizing data obtained from two consecutive olive growing periods. The cultivar classification algorithms were based on machine learning techniques. The 95% accuracy rate of the meta-classifier approach indicated that was an efficient tool to discriminate olive cultivars. The contribution of each morphological feature to cultivar discrimination was quantified, and the significance of each one was automatically detected in a quantitative way. The higher the contribution of each feature, the higher the significance for cultivar discrimination. The identification of most cultivars was guided by the features of both endocarps and fruits, while those of leaves were only efficient to identify the Kalamon cultivar. The combined use of morphological features of three olive organs might have an additive effect leading to higher capacity for discrimination of cultivars. The proposed methodology might be considered a phenomics tool for olive cultivar identification and discrimination in a wide range of applications including breeding.

Introduction: Olive leaf is an evergreen plant and enriched in phenolic compounds and antioxidants. Oleuropein is the most common type of phenolic compounds can found in Olive leaves. The aim of this study was to compare the antimicrobial and antioxidant effects of Oleuropein extracted from olive leaf with the extracts from its leaf and fruit. Methods: The type of study was experimental and after ethanol extraction from olive leaf and fruit, oleuropein was isolated from the leaf extract. Antimicrobial effects of Oleuropein obtained from olive fruit and leaf extracts against Staphylococcus saprophyticus and Pseudomonas aeruginosa bacteria were determined using minimum inhibitory concentration (MIC) method. Amounts of phenolic compounds were derived by the Folin-Ciocalteu assay and the antioxidant effects were determined by the 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) free radical inhibition method. SPSS version 16 software was used for statistical calculations, Excel program used to draw graphs and one-way ANOVA was used to evaluate the effect of the intervention. Results: Oleuropein was extracted from olive leaf in the amount of 14% with a purity of 70%. The highest and lowest amount of phenolic compounds and the antimicrobial and antioxidant effects were observed for Oleuropein obtained from olive leaf and olive fruit extracts, respectively. The amount of oleuropein phenolic compounds was equal to 879.16 (µg GAE/g), its MIC against S. saprophyticus and P.aeruginosa bacteria was equal to 3.25 and 12.5 mg/ml, respectively. Its antioxidant activity was equal to 8.59 µg/ml. Conclusion: In the present study, oleuropein was extracted from olive leaves and the study showed that the amount of oleuropein in the Spanish Arbican variety was obtained with the highest value of 14%. According to the results of antimicrobial activity and antioxidant, it can be concluded that olive leaf extract and extracted oleuropein have the potential to increase and improve the performance of preservatives and antioxidants.

Olive leaves as a main byproduct of olive oil and fruit industry are a valuable source of phytochemicals such as polyphenols, with multiple biomedical effects. Apart from leaves, olive branches and stems make up a significant amount of olive waste. It is well known that the drying process and long-term storage affect the stability and concentration of polyphenols present in raw materials. For that matter, two different means of storing olive waste, at room temperature and +4 °C, were compared by determining the content of the polyphenol oleuropein (OLE) in olive leaf, branch, and stem extracts (LE, BE, and SE) by HPLC-DAD method. Total phenols (TPC), o-diphenols (o-DPC), and total flavonoids (TFC) content in extracts were assessed by UV-Vis measurements. LE prepared from leaves stored at +4 °C had the highest OLE content, 30.7 mg g−1 of dry extract (DE). SE from stems stored at +4 °C was the richest in TPC and TFC (193 mg GAE/g DE and 82.9 mg CE/g DE, respectively), due to the higher purity of the extract. The biological activity of extracts was determined on cervical cancer (HeLa), melanoma (A375), metastatic melanoma (A375M) tumor cell lines, and on spontaneously immortalized cell line of keratinocytes (HaCaT), using the MTT assay. The data show that all extracts had a similar dose-dependent effect on cell viability in HeLa cells, while the effect of LE on melanoma A375 and A375M, and HaCaT cells was cell-line dependent.

Plant diseases can significantly reduce food and agricultural production, leading to major quality, quantity, and economic losses. Plant disease deficits are usually reduced by early diagnosis through visual observation. Significant plant species grown in specific parts of the world include olives. Depending on the place where an olive tree is produced, many diseases can affect it. Traditional plant disease detection is ineffective and time-consuming. Therefore, this paper developed an in-depth evaluation of RNN architecture with an Ant Colony Optimization algorithm for disease identification in olive trees. It consists of a dataset that contains 3300 images of healthy and diseased leaves. The images are gathered in a dataset and then pro-processed. After pre-processing the images, the segmentation process is done using Wavelet transform. Then, the Ant Colony Optimization algorithm is employed for extracting the features. Lastly, categorization is done by applying RNN. The results suggest the optimal model for creating an efficient disease detector. The developed method attains higher performance when compared with other existing techniques. Hence, the outcomes demonstrate that the ACO-RNN technique has a reliable potential for identifying plant infections.

Abstract In this study, Box–Behnken experimental design was employed to optimize Ultrasound‐assisted extraction (UAE) method to obtain oleuropein‐rich extract from olive leaf. The effect of three parameters, ethanol concentration (30%–70%), amplitude (30%–50%), and ultrasonication time (5–15 min) on oleuropein content were evaluated through experimental design. The total phenolic content, antioxidant capacity, DNA damage scavenging activity, aroma profile, and antimicrobial activity of olive leaf were also investigated. The optimum extraction condition was determined as 30% amplitude, 70% ethanol, and 5 min extraction time. The amount of oleuropein was found to be 42.621 mg/g dry leaves at the optimum condition. The total phenolic content of the optimized extract was found as 45.13 mg GAE/g dry leaves while the antioxidant capacity of the optimized extract was 216 µmol Trolox/g in DPPH and 213.19 µmol Trolox/g in ABTS method. Twenty‐three volatile compounds were identified in extracts, mainly aldehydes and alcohols. The extracts showed high antimicrobial activity against selected bacterial strains. DNA damage protecting activity of extracts on plasmid DNA was clearly demonstrated. UAE has an important effect on the phenolic content and antioxidant capacity of olive leaves. Moreover, oleuropein‐rich extract can have potential as a therapeutic agent depending on its antimicrobial and DNA‐protecting activity.

In the present study, polymeric micelles were developed to improve the intestinal permeability of an extract of Olea europaea L. leaf with a high content of total polyphenols (49% w/w), with 41% w/w corresponding to the oleuropein amount. A pre-formulation study was conducted to obtain a stable formulation with a high loading capacity for extract. The freeze-drying process was considered to improve the stability of the formulation during storage. Micelles were characterized in terms of physical and chemical properties, encapsulation efficiency, stability, and in vitro release. The optimized system consisted of 15 mg/mL of extract, 20 mg/mL of Pluronic L121, 20 mg/mL of Pluronic F68, and 10 mg/mL of D-α-tocopheryl polyethylene glycol succinate (TPGS), with dimensions of 14.21 ± 0.14 nm, a polydisersity index (PdI) of 0.19 ± 0.05 and an encapsulation efficiency of 66.21 ± 1.11%. The influence of the micelles on polyphenol permeability was evaluated using both Parallel Artificial Membrane Permeability Assay (PAMPA) and the Caco-2 cell monolayer. In both assays, the polymeric micelles improved the permeation of polyphenols, as demonstrated by the increase in Pe and Papp values. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effects of infused olive leaves (IOL) in drinking water on the growth performance, carcass characteristics, ileal histomorphology, and cecal microorganisms of broiler chickens. A total of 210 day-old male broiler chicks were randomly divided into 5 treatment groups with 6 replicates and 7 chicks in each replicate. All chicks received a corn-soybean-based diet and drinking water with or without IOL ad libitum for 42 days. Treatments were drinking water without any additives (control group), drinking water including IOL of 5 m/L (IOL5), 10 m/L (IOL10), 15 ml/L (IOL15), and 20 ml/L (IOL20). The addition of IOL to drinking water did not affect the growth performance, water intake, carcass parameters, weights of inner organs, and digestive tract weight and length. The Escherichia coli and Lactobacillus spp. counts in the cecum were also not influenced by IOL supplementation in drinking water. However, chickens receiving IOL5, IOL10, or IOL15 had higher villus length in the ileum compared with birds in the control group. Crypt depth was lower in chickens from the IOL20 group compared with birds in the other treatment groups. In addition, broilers offered IOL15 or IOL20 had a higher villus length to crypt depth ratio in the ileum than chickens in the control group. However, treatments had no influence on the lamina muscularis mucosae layer of the ileum in broiler chickens. The results showed that drinking water including IOL at 15 and 20 ml/L improved ileal histomorphology without any detrimental effect on growth performance, carcass traits, and cecal microorganisms in broiler chickens. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Academic Social Resources is the property of Journal of Academic Social Resources and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Olive leaf extract (OLE) has robust anti-oxidant and anti-inflammatory properties. A toxic dose of colchicine (COL) injected into the hippocampus disrupts the microtubules’ neuronal structure causing it to be unstable and depolymerized. The objective of the current study was to evaluate the protective effects of OLE treatment on the CA1 hippocampal pyramidal cells of rats that are injected with intracranial COL. Methods: Eighteen rats were divided into control, COL-injected, and OLE-treated-colchicine-injected (COL+OLE) groups (n=6). A vehicle solution was injected into the hippocampi of the control rats, whereas 15 µg/5 µL of COL was injected into the hippocampi of COL and COL+OLE groups. Forced oral treatment with 100 mg/kg OLE was commenced a week later and continued for 15 days. Short-term memory (STM) test using the Morris water maze (MWM) was performed followed by the retention probe memory test. Hippocampal samples from animals of all groups were collected for histopathological examination and qualitative assessment of the viable pyramidal cells at the CA1 hippocampal region. Results: The control and COL+OLE groups demonstrated significantly better performance (P

The production of olives in Saudi Arabia, which accounts for around 6% of worldwide output, is regarded as one of the best in the world. Because olive trees are rain-fed and produced using conventional methods, yields vary greatly each year, which is made worse by viral illnesses and climate change. Therefore, it is necessary to identify plant illnesses early on. Farmers diagnose plant illnesses using conventional visual assessment or laboratory analysis. Diagnosing illnesses affecting olive leaves has been improved with deep learning (DL). To identify and categorize plant illnesses, this research introduces an Optimized Artificial Neural Network (ANN) that analyses the plant's leaf. Data is first integrated for preprocessing, relevant features are extracted, and the Whale Optimization Algorithm (WOA) is used to select necessary features. Then the data is classified using ANN. The ANN classification approach utilizes the feed-forward neural network method (FFNN). ANN is a highly adaptable technology being utilized widely to address various problems. This study applies categorization to exclude possibilities throughout each stage, improving prediction accuracy. Compared to the current model employed for plant disease detection, the suggested model showed a considerable performance increase in Precision, Recall, Accuracy, and F1-measure.

Plant diseases can significantly reduce food and agricultural production, leading to major quality, quantity, and economic losses. Plant disease deficits are usually reduced by early diagnosis through visual observation. Significant plant species grown in specific parts of the world include olives. Depending on the place where an olive tree is produced, many diseases can affect it. Traditional plant disease detection is ineffective and time-consuming. Therefore, this paper developed an in-depth evaluation of RNN architecture with an Ant Colony Optimization algorithm for disease identification in olive trees. It consists of a dataset that contains 3300 images of healthy and diseased leaves. The images are gathered in a dataset and then pro-processed. After pre-processing the images, the segmentation process is done using Wavelet transform. Then, the Ant Colony Optimization algorithm is employed for extracting the features. Lastly, categorization is done by applying RNN. The results suggest the optimal model for creating an efficient disease detector. The developed method attains higher performance when compared with other existing techniques. Hence, the outcomes demonstrate that the ACO-RNN technique has a reliable potential for identifying plant infections. [ABSTRACT FROM AUTHOR]

In this study, it is aimed to encapsulate some functional components of the olive leaves. Olive leaf extract was encapsulated using solution of sodium alginate, sodium alginate/gelatine, and sodium alginate/agar as wall material by ionic gelation technique. Also, olive leaf extract was encapsulated using solution of gelatine as wall material by cold gelation technique. The viscosities of the coating materials used in the study were investigated. An optimisation process was carried out to determine the injection time to be applied in the ionic gelation technique and the encapsulation efficiencies, particle sizes, swelling ratios, in vitro release profiles, and antioxidant activities of the obtained capsules were determined. While the encapsulation efficiency of the capsules obtained by the cold gelation technique was determined as the highest (98.2 ± 0.99%), it was revealed that the viscosity of the wall material used in the ionic gelation technique was important in the encapsulation efficiency. The particle size and swelling rate of the capsules obtained using the cold gelation technique were the highest. The release rate of oleuropein was generally higher at gastric pH than at intestinal pH. A correlation was found between antioxidant activities and the encapsulation efficiency of capsules. [ABSTRACT FROM AUTHOR]

Olive leaf and olive mill wastewater are wastes which are produced in olive industry and can be used to obtain value-added products such as polyphenols. In this work, extracts of polyphenols from olive mill wastewater and olive leaf in an aqueous medium are obtained and their composition in polyphenols were determined and compared with those obtained using the conventional extract agent (methanol–water). The antioxidant capacity of the aqueous extracts of olive mill wastewater and olive leaf were also analysed. It was observed that the olive mill wastewater extracted in water provides a similar content of phenolic compounds in the final extract compared to extraction with methanol–water, with the main polyphenols being hydrotyrosol and tyrosol (20.1 and 6.61 mg gdw−1). In the case of leaf extraction, the methanol-free extract (recovery in water after extraction with methanol–water) had a lower total phenol content compared to the methanolic extract, with the main polyphenol being oleuropein (22.73 and 9.05 mg gdw−1, for the methanol and methanol-free extract, respectively). However, both extracts obtained in aqueous solution present a similar antioxidant capacity at very diluted concentrations of the original extract, with IC50 values (half-maximal antioxidant concentration) of about 20 mg TS L−1. The antioxidant capacity of the extract in aqueous solution facilitates its application as an antioxidant in biological systems, like animal food, where the use of extracts based on organic solvents, like methanol, are not suitable. [ABSTRACT FROM AUTHOR]

Recently, there has been an increasing interest in phenolic component extraction from various by-products of food production due to the health benefits of phenolics like antioxidant activity. In the present study, microwave-assisted extraction (MAE), which is characterized as an efficient alternative and green technique for extraction, was used for the extraction of phenolic compounds from olive leaves. In addition, the effect of different microwave powers on the release kinetics of total phenolic contents in extracts was determined. Extraction efficiency and antioxidant properties of extracts were evaluated with increasing time in three different microwave powers of 100, 300 and 500W. It was observed that the antioxidant activities of extracts increased up to the 15th minute for the microwave power of 100W. Phenolic compound content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity values increased up to 10 minutes for the microwave power of 300W. It was found that both phenolic contents and antioxidant properties of extracts increased up to 4 minutes and then decreased with time for extracts with the microwave power of 500W. Among all extracts, the highest total phenolic content, DPPH radical scavenging activity, and metal chelating activity value were found for the extracts treated with 500W for 4 minutes as 9.52±0.21 mg gallic acid equivalent (GAE)/mL, 15.22±0.45 mg Trolox equivalent (TE)/g, and 98.13±0.04 µmol ethylenediaminetetraacetic acid (EDTA)/g olive leaves, respectively. According to the results of extraction kinetics, the Peleg model was found to be more suitable for MAE. Results indicated that the increased potency for MAE from olive leaves resulted in shorter extraction time. In addition, it was observed that longer time at high microwave powers might reduce the extraction efficiency of MAE. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal Science & Economics is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

为提高油橄榄果出油率、改善初榨橄榄油（VOO）品质，以甘肃陇南主栽的成熟度为7的莱星品种油橄榄鲜果为原料，考察压榨过程中新鲜橄榄叶（0、3%、5%）和复合果胶酶（0、0.01%、0.02%）添加量（以油橄榄果质量计）对油橄榄果出油率和VOO色泽、叶绿素含量、基本理化性质、总酚含量、脂肪酸组成及含量的影响。结果表明：添加适量的新鲜橄榄叶可提高出油率及总酚含量，降低酸值，但色泽加深，叶绿素含量和过氧化值升高；添加适量的复合果胶酶在提高出油率的同时，VOO的总酚含量上升，叶绿素含量和过氧化值降低，但酸值升高，色泽加深；压榨过程中添加新鲜橄榄叶和复合果胶酶对VOO脂肪酸组成没有影响，但对油酸、亚油酸、棕榈酸和棕榈烯酸等主要脂肪酸含量有一定影响。在压榨制取VOO时添加适量的新鲜橄榄叶与复合果胶酶可提高出油率，获得富含多酚的VOO。 In order to improve the oil extraction rate of olive fruit and quality of virgin olive oil (VOO), using fresh olive fruits of the Leccino, main variety in Longnan, Gansu province, with a maturity of 7 as raw materials, the effects of the dosages of fresh olive leaves (0, 3%, 5%) and complex pectinase(0, 0.01%, 0.02%) (based on olive fruits mass) during pressing on the oil extraction rate of olive fruit, and color, chlorophyll content, basic physicochemical properties, total phenol content, fatty acid composition and content of VOO were studied. The results showed that adding moderate fresh olive leaves could increase the oil extraction rate and total phenol content, reduce the acid value, but the color, chlorophyll content and peroxide value increased. Adding moderate complex pectinase could increase the oil extraction rate, at the same time, the total phenol content of VOO, the peroxide value and chlorophyll content decreased, but the acid value and color increased. Adding fresh olive leaves and complex pectinase during pressing had no effect on the fatty acid composition of VOO, but had a certain effect on the contents of major fatty acids such as oleic acid, linoleic acid, palmitic acid and palmitoleic acid. The results suggest that when extracting VOO, the oil extraction rate can be improved by adding moderate fresh olive leaves and complex pectinase, and polyphenol-rich VOO can be obtained.

[1]Introduction: Oxidation and food pathogens are considered two important and influential factors affecting food quality and health. Recently, due to the increasing demand for natural products, the application of synthetic preservatives to control microbial growth and lipid oxidation have been decreased significantly. Therefore, natural antioxidant and antimicrobial compounds are receiving more attention in food preservation technologies. In the last 2 decades, the use of herbal medicines rich in bioactive molecules (including polyphenols, carotenoids and flavonoids) with medicinal and health effects such as delaying the onset of some diseases such as cardiovascular disorders, diabetes, and cancer have increased. Furthermore, secondary metabolites in plant extracts and essential oils are able to control and inhibit free radical-mediated reactions. The olive tree (Olea europaea) is an evergreen plant that grows in tropical and subtropical regions. Iran is one of the most important olive growers in the world due to its suitable conditions for olive cultivation. The leaves of the olive plant have a high potential for the production of various products such as tea and extracts. Olive leaf extract can be used as a raw material in the production of various products, due to exhibiting various biological activities such as antimicrobial and antiviral activity, lipid stabilizer, blood pressure regulator, antioxidant activity, and free radical scavenger. The leaves of the olive tree also contain various phenolic compounds, mainly Oleuropein and hydroxytyrosol, with antioxidant and antimicrobial activities. Therefore, in this study, the amount of phenolic and flavonoid compounds of olive leaf ethanolic extract and its antioxidant effect and antimicrobial properties on Escherichia coli, Enterobacter aerogenesis, Bacillus cereus and Listeria innocua were investigated. Materials and Methods: The olive leaf ethanolic extract was prepared through maceration method and its total phenolic content (Folin-Ciocalteu method), total flavonoids content (aluminum chloride colorimetric assay), antioxidant activity (ABTS and DPPH free radical scavenging methods), and antimicrobial effect on E. coli, E. aerogenesis, B. cereus and L. innocua (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) were determined according to standard methods. Data were analyzed by SPSS software through one-way ANOVA and Duncan test at p

Objective: The application of olive leaf, a by-product of olive oil production, in food industry was studied. Methods: Taking the yield of olive leaf polyphenols as the evaluation index, on the basis of single factor experiment, the effects of water bath temperature, extraction time and solid-liquid ratio on the yield of polyphenols were analyzed by Box-Behnken response surface method, the effects of olive leaf polyphenols on the oxidative stability of camellia seed oil were studied with peroxide value and acid value as indexes. Results: The optimum extraction conditions of polyphenols from olive leaves by water bath were as follows: ethanol volume fraction 50%, extraction time 1.0 h, solid-liquid ratio 1∶40 （g/mL）, water bath temperature 72 ℃, and the yield of polyphenols from olive leaves was 5.86%. Olive leaf polyphenols had a good antioxidant effect on camellia seed oil, which was better than butyl hydroxyanisole （BHA）, and had a synergistic effect with tert butyl hydroquinone （TBHQ） and BHA. Conclusion: The polyphenols extracted from olive leaves under the optimized conditions have a good antioxidant effect on camellia seed oil.

Surface molecularly imprinted cellulose‐synthetic hybrid particles are prepared via atom transfer radical polymerization (ATRP). The two‐step process involves the immobilization of α‐bromoisobutyryl bromide in the pristine microcrystalline cellulose, to generate ATRP macroinitiator particles, and then the creation of a crosslinked‐imprinted shell in the particles surface considering ATRP of 4‐vinylpyridine (4VP) and ethylene glycoldimethacrylate (EGDMA) with quercetin as imprinting template. Among the polymerization recipes tested, a system with ethanol as solvent preserves a final size of the hybrid particles suitable for application as adsorbent, while also incorporating the 4VP/EGDMA co‐monomers. Testing of imprinted/non‐imprinted particles for sorption/desorption of standard phenolic compounds shows the modification of the surface of the pristine cellulose and also the achievement of molecular imprinting (imprinting factor ≈2.6). Particles are used for the enrichment of flavonoids in olive leaf extracts and the special features of the developed molecularly imprinted adsorbents are again highlighted with this complex mixture of phenolic compounds. It is shown that production of fractions rich in luteolin‐7‐O‐glucoside, apigenin‐7‐O‐glucoside, or quercetin, among other flavonoids is possible (estimated enrichment factors up to 4). These results point up for the usefulness of natural‐synthetic materials with processes to get high‐added value compounds in the framework of circular bio‐economy. [ABSTRACT FROM AUTHOR]

The production of olives in Saudi Arabia, which accounts for around 6% of worldwide output, is regarded as one of the best in the world. Because olive trees are rain-fed and produced using conventional methods, yields vary greatly each year, which is made worse by viral illnesses and climate change. Therefore, it is necessary to identify plant illnesses early on. Farmers diagnose plant illnesses using conventional visual assessment or laboratory analysis. Diagnosing illnesses affecting olive leaves has been improved with deep learning (DL). To identify and categorize plant illnesses, this research introduces an Optimized Artificial Neural Network (ANN) that analyses the plant's leaf. Data is first integrated for preprocessing, relevant features are extracted, and the Whale Optimization Algorithm (WOA) is used to select necessary features. Then the data is classified using ANN. The ANN classification approach utilizes the feed-forward neural network method (FFNN). ANN is a highly adaptable technology being utilized widely to address various problems. This study applies categorization to exclude possibilities throughout each stage, improving prediction accuracy. Compared to the current model employed for plant disease detection, the suggested model showed a considerable performance increase in Precision, Recall, Accuracy, and F1-measure. [ABSTRACT FROM AUTHOR]

Copyright of Firat Universitesi Saglik Bilimleri Veteriner Dergisi is the property of Firat Universitesiu, Saglik Bilimleri Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Textiles & Engineers / Tekstil ve Mühendis is the property of Union of Chambers of Turkish Engineers & Architects, Chamber of Textile Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Since oleuropein has long been known in the health sector and is abundant directly in our country as the fourth largest olive producer, oleuropein, the predominant phenolic ingredient in olive leaves, was recovered in this study using Soxhlet extraction. The effects of different solvent types (acetonitrile, ethanol, methanol, and water), extraction period (4 cycles, 4 h, and 8 h), particle size (250-500 μm and 900-2000 μm), and pretreatment of olive leaves on the yield of oleuropein were examined to determine the maximum yield. A greater oleuropein yield was obtained when the particle size of olive leaves utilized for extraction was lowered. Furthermore, aqueous solvents revealed a higher yield of oleuropein than pure solvents and prolonging the extraction duration resulted in a significant increase in the amount of oleuropein extracted. On the other hand, pretreatment of olive leaves resulted in a reduction in oleuropein output. As a result, with 36% extraction efficiency in terms of olive leaf conversion, the highest oleuropein extraction yield was obtained as 13.35 mg g-1 dry leaf for 8 h of extraction time using olive leaves with a particle size of 250-500 μm and an 80% methanol solution as solvent. [ABSTRACT FROM AUTHOR]

Plant-based extracts possess biological potential due to their high content of phytochemicals. Nevertheless, photosynthetic pigments (e.g., chlorophylls) that are also present in plant extracts could produce undesirable pro-oxidant activity that might cause a negative impact on their eventual application. Herein, the phenolic content of olive leaf (OLE) and green tea (GTE) extracts was assayed, and their antioxidant and anticancer activities were evaluated before and after the removal of chlorophylls. Regarding phenolic content, OLE was rich in hydroxytyrosol, tyrosol as well as oleuropein, whereas the main compounds present in GTE were gallocatechin, epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin gallate, and caffeine. Interestingly, fresh extracts' antioxidant ability was dependent on phenolic compounds; however, the elimination of chlorophyll compounds did not modify the antioxidant activity of extracts. In addition, both OLE and GTE had high cytotoxicity against HL-60 leukemic cell line. Of note, the removal of chlorophyll pigments remarkably reduced the cytotoxic effect in both cases. Therefore, our findings emphasize the remarkable antioxidant and anticancer potential of OLE and GTE and suggest that chlorophylls are of paramount importance for the tumor-killing ability of such plant-derived extracts. [ABSTRACT FROM AUTHOR]

BACKGROUND: The present study focused on the effect of isothermal treatment (5–90 °C) and pH (2.0–6.0) of aqueous olive leaf phenolic extract solutions on the kinetics of degradation of single and total phenolic compounds and radical scavenging activity, with the objective of predicting and optimizing the thermal treatments in foods enriched with olive leaf extracts. RESULTS: The major compound, oleuropein, showed higher degradation at low pH 2.0 and temperature‐dependent reaction rates, which fitted well a first‐order kinetic model, with an estimated activation energy of 98.03 ± 0.08 kJ mol−1. Oleuropein hydrolysis resulted in a zero‐order increase in hydroxytyrosol concentration at same pH (Ea = 71.59 ± 1.5 kJ mol−1), whereas a 100‐fold slower degradation rate was observed at higher pH. Verbascoside was only degraded at pH 6.0, also following first‐order kinetics. These changes in oleuropein and hydroxytyrosol concentrations led to significant changes in fluorescence maximum intensities centered around 315 and 360 nm and in the 425–500 nm spectral zone for samples at pH 6.0, which could be associated with verbacoside degradation. Conversely, analysis of total phenolic content and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging activity showed little changes, indicating a rather constant overall reducing capacity of the resulting pool of compounds after thermal treatments. CONCLUSION: The present study can contribute to the knowledge related to oleuropein and phenolic fraction degradation as a result of matrix (pH) and processing. The kinetic parameters obtained could be applied for predicting and optimizing the thermal treatments in foods and drinks enriched with olive leaf extracts. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Hydrogen production is mainly based on the use of fossil fuels, but currently, many alternative routes are being developed, among which the photo-reforming of oxygenated organic compounds stands out. Recently, several studies have been carried out in order to develop new techniques to create bio-inspired TiO2 structures. One of these is 'biotemplating', a process that replicates a biological system in an inorganic TiO2-based structure. In this study, olive by-products—olive leaves—are valorized as a biotemplate for the synthesis of new Fe-TiO2- and Cu-TiO2-based photocatalysts with the aim of improving the replication of the leaf structure and enhancing hydrogen photoproduction. In conclusion, the incorporation of iron and copper decreases the band gap and increases the energetic disorder at the band edges. Moreover, it is verified by SEM and TEM that the metals are not found forming particles but are introduced into the formed TiO2 structure. The accuracy of the internal and external structure replication is improved with the incorporation of Fe in the synthesis, while the incorporation of Cu substantially improves the production of hydrogen, which is multiplied 14 times under UV light and 6 times under sunlight, as compared to a pure TiO2 structure. [ABSTRACT FROM AUTHOR]

The decellularization of plant tissues can be one of the design options of scaffolds in tissue engineering. Chemical detergents such as Triton X‐100 and sodium dodecyl sulfate (SDS) in different concentrations were used to decellularize olive leaves as an acellular plant matrix for tissue engineering. The samples were investigated by different analyses such as Hematoxylin and Eosin staining, SEM, tensile strength, swelling, water vapor transmission, and toxicity. The results of staining and toxicity tests showed that the Triton X‐100 decellularized samples at a concentration of 0.1% had the best morphology and the lowest toxicity. Mechanical results showed that the elasticity modulus of acellular samples was significantly reduced compared to normal leaf samples. While swelling rate and water vapor transmission in acellular samples compared to the control sample doubled and tripled, respectively. In general, acellular olive leaf can be suggested as a scaffold for tissue engineering applications. [ABSTRACT FROM AUTHOR]

Introduction: Current anti-leukemic chemotherapies with multiple targets suffer from side effects. Synthetic drugs with huge off-target effects are detrimental to leukemic patients. Therefore, natural plant-based products are being increasingly tested for new anti-leukemic therapy with fewer or no side effects. Herein, we report the effect of ethanolic olive leaves extract (EOLE) on the K562 cell line and on the bone marrow (BM) of N-ethyl-N-nitrosourea (ENU)-induced leukemic mice. Methods: Using standard methodologies, we assessed viability, chromatin condensation, and induction of apoptosis in EOLE-treated K562 cells in-vitro. The anti-leukemic activity of EOLE was assayed by measuring ROS, levels of various cytokines, expression of iNOS and COX-2 gene, and changes in the level of important apoptosis regulatory and cell signaling proteins in-vivo. Result: K562 cells underwent apoptotic induction after exposure to EOLE. In the BM of leukemic mice, EOLE therapy decreased the number of blast cells, ROS generation, and expression of NF-kB and ERK1/2. IL-6, IL-1b, TNF-a, iNOS, and COX-2 were among the inflammatory molecules that were down regulated by EOLE therapy. Additionally, it decreased the expression of anti apoptotic proteins BCL2A1, BCL-xL, and MCL-1 in the BM of leukemic mice. Discussion: Chronic inflammation and anomalous apoptotic mechanism both critically contribute to the malignant transformation of cells. Inflammation in the tumor microenvironment promotes the growth, survival, and migration of cancer cells, accelerating the disease. The current investigation showed that EOLE treatment reduces inflammation and alters the expression of apoptosis regulatory protein in the BM of leukemic mice, which may halt the progression of the disease. [ABSTRACT FROM AUTHOR]

In this study, the extraction of phenolic compounds from olive leaves by ultrasonic assisted method and the solvent type (ethanol and ethyl acetate); solvent: water concentration (90:10 (v/v), 80:20 (v/v), 70:30 (v/v)) and solid/solvent ratio (1:10, 1:15 and 1:20 (w/v)) were determined. The highest extraction yield (%), total phenolic content and antioxidant capacity values were determined for 1:20 (w/v) solids/solvent ratio and 90:10% (v/v) ethanol-water mixture. In the ultrasonic assisted extraction method; The effects of temperature, time and ultrasonic amplitude on extraction efficiency, total phenolic substance and antioxidant capacity were investigated using Box Behnken experimental design, and optimum time was determined as 5.31 min, temperature 39.27°C and amplitude 40.51%. Then, the oleuropein-rich extract was encapsulated using the ionic gelation method, and the effects of extract concentration, chitosan concentration and waiting time on the encapsulation efficiency and total phenolic content were optimized using CCRD experimental design. In the encapsulation process, the optimum conditions were determined as 1.04%, the extract concentration; 0.5%, the chitosan concentration and 11.24 min, the waiting time. In addition, it was determined that microcapsules added to kefir produced for functional food did not show an inhibitory effect on LAB bacteria and suppressed the bitter taste and aroma of the extract. [ABSTRACT FROM AUTHOR]

Summary: The impacts of natural preservatives such as olive leaf (Olea europaea L.) and sweet marjoram (Origanum majorana L.) extracts (OLE and SME) and cold storage on the fatty acid profiles of vacuum‐packaged tuna‐like muscles were evaluated. At the end of the storage time, the lowest content of the total saturated fatty acids (SFA) was observed in both ordinary and dark muscles of the treated samples (OLE and SME) whereas the highest content was found in their counterparts from the untreated samples (control). The total polyunsaturated fatty acid (PUFA) and total monounsaturated fatty acid (MUFA) contents decreased markedly in both ordinary and dark muscles of the control samples. In contrast, treated samples remained relatively stable throughout the storage time since the employment of plant extracts had protective effects against lipid oxidation and help maintain MUFA and PUFA levels in frigate tuna muscles. In addition, the PUFA/SFA ratio and polyene index which are considered important dietetic parameters showed that the used plant extracts (OLE and SME) did not result in a reduction in the PUFA/SFA ratio and prevented PUFA damage in both frigate tuna muscles during storage. Thus, the use of plant extracts such as OLE and SME can be recommended as natural preservatives for the fish processing industry. [ABSTRACT FROM AUTHOR]

Olive leaves (Olea europaea L.) represent a valuable by-product with potential benefits. The current study reports on leaf metabolome from 8 Egyptian cultivars based on ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) and combined with chemometrics tools. Trees' age, cultivar type, and extraction methods were targeted as determinant factors for the first time on olive leaf metabolome. UHPLC-MS/MS resulted in the annotation of 105 metabolites, of which 10 phenolics are first time to be reported. Multivariate data analyses revealed clustering of old leaves being associated with triterpenoids, while young counterparts were more enriched in secoiridoids. In addition, ultrasound- and supercritical-assisted extraction were comparable yielding oleuropein as a main secoiridoid. In contrast, classical maceration was comparable to microwave-assisted extraction (glycerol) providing higher recovery of triterpenes viz. oleanolic and maslinic acids. This study provides new insights into the valorization potential of olive leaves based on its detailed phytochemical composition. [Display omitted] • Olive leaf age and extraction methods as determinant factors for metabolome assessment. • Eight Egyptian cultivars and 5 extraction methods were compared. • UHPLC-qTOF-MS was used for analysis resulting in the annotation of 105 metabolites. • Metabolomes were cv. dependent affecting secoiridoids and triterpenoids levels. • Extraction by maceration and microwave-assisted using glycerol were comparable in composition. [ABSTRACT FROM AUTHOR]

In the present study, polymeric micelles were developed to improve the intestinal permeability of an extract of Olea europaea L. leaf with a high content of total polyphenols (49% w/w), with 41% w/w corresponding to the oleuropein amount. A pre-formulation study was conducted to obtain a stable formulation with a high loading capacity for extract. The freeze-drying process was considered to improve the stability of the formulation during storage. Micelles were characterized in terms of physical and chemical properties, encapsulation efficiency, stability, and in vitro release. The optimized system consisted of 15 mg/mL of extract, 20 mg/mL of Pluronic L121, 20 mg/mL of Pluronic F68, and 10 mg/mL of D-α-tocopheryl polyethylene glycol succinate (TPGS), with dimensions of 14.21 ± 0.14 nm, a polydisersity index (PdI) of 0.19 ± 0.05 and an encapsulation efficiency of 66.21 ± 1.11%. The influence of the micelles on polyphenol permeability was evaluated using both Parallel Artificial Membrane Permeability Assay (PAMPA) and the Caco-2 cell monolayer. In both assays, the polymeric micelles improved the permeation of polyphenols, as demonstrated by the increase in Pe and Papp values.

Abstract The decellularization of plant tissues can be one of the design options of scaffolds in tissue engineering. Chemical detergents such as Triton X‐100 and sodium dodecyl sulfate (SDS) in different concentrations were used to decellularize olive leaves as an acellular plant matrix for tissue engineering. The samples were investigated by different analyses such as Hematoxylin and Eosin staining, SEM, tensile strength, swelling, water vapor transmission, and toxicity. The results of staining and toxicity tests showed that the Triton X‐100 decellularized samples at a concentration of 0.1% had the best morphology and the lowest toxicity. Mechanical results showed that the elasticity modulus of acellular samples was significantly reduced compared to normal leaf samples. While swelling rate and water vapor transmission in acellular samples compared to the control sample doubled and tripled, respectively. In general, acellular olive leaf can be suggested as a scaffold for tissue engineering applications.

IntroductionCurrent anti-leukemic chemotherapies with multiple targets suffer from side effects. Synthetic drugs with huge off-target effects are detrimental to leukemic patients. Therefore, natural plant-based products are being increasingly tested for new anti-leukemic therapy with fewer or no side effects. Herein, we report the effect of ethanolic olive leaves extract (EOLE) on the K562 cell line and on the bone marrow (BM) of N-ethyl-N-nitrosourea (ENU)-induced leukemic mice.MethodsUsing standard methodologies, we assessed viability, chromatin condensation, and induction of apoptosis in EOLE-treated K562 cells in-vitro. The anti-leukemic activity of EOLE was assayed by measuring ROS, levels of various cytokines, expression of iNOS and COX-2 gene, and changes in the level of important apoptosis regulatory and cell signaling proteins in-vivo. ResultK562 cells underwent apoptotic induction after exposure to EOLE. In the BM of leukemic mice, EOLE therapy decreased the number of blast cells, ROS generation, and expression of NF-κB and ERK1/2. IL-6, IL-1β, TNF-α, iNOS, and COX-2 were among the inflammatory molecules that were down-regulated by EOLE therapy. Additionally, it decreased the expression of anti-apoptotic proteins BCL2A1, BCL-xL, and MCL-1 in the BM of leukemic mice.DiscussionChronic inflammation and anomalous apoptotic mechanism both critically contribute to the malignant transformation of cells. Inflammation in the tumor microenvironment promotes the growth, survival, and migration of cancer cells, accelerating the disease. The current investigation showed that EOLE treatment reduces inflammation and alters the expression of apoptosis regulatory protein in the BM of leukemic mice, which may halt the progression of the disease.

Development of novel food products represents a basic meeting point for health and business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing. In this study, mayonnaise was formulated by using unconventional ingredients, such as olive leaf vinegar (OLV), soybean/high oleic sunflower oil blend, and soymilk (as an egg substitute). An 18% alcoholic vinegar was used as the control sample. OLV is a rich source of bioactive substances, especially polyphenols and represents a possible way to enhance the olive oil by-product valorisation. For this new typology of vinegar an high level of phenolic compounds (7.2 mg/mL GAE), especially oleuropein (6.0 mg/mL oleuropein equivalent) was found. OLV mayonnaise had 57% fat, composed of 11%, 64%, and 23% saturated, monounsaturated, and polyunsaturated fatty acids, while linolenic acid was up to 1.7%. The phenol and oleuropein contents were 68 and 52 mg/100 g, respectively. Sensory panellists expressed a moderate overall acceptability for both samples but attested more distinctive and positive sensations for the colour, odour, and taste attributes of OLV mayonnaise. Finally, oxidative stability and shelf life were better in OLV mayonnaise than in the control. Specifically, the peroxide value remained low (around 4.5 meqO2/kg) after 12 months of storage at room and low (4 °C) temperatures. [ABSTRACT FROM AUTHOR]

In this study, quality parameters and oxidative stability of olive oils added with olive leaf (OL), an agricultural by-product extracted by the supercritical carbon dioxide (SCD) method, were evaluated. The SCD OL extraction method was applied at 100°C, 100 bar and 80 minutes. Extracts containing phenolic substances obtained from olive leaves were added to refined olive oil (ROO) (E) at concentrations of 350 (A), 200 (B), 150 (C) and 60 mg CAE/kg oil (D). Olive oil samples were stored in clear glass bottles for 12 months under light (L) and dark (D) conditions. Samples were analysed at 0, 3, 6, 9 and 12 months of storage period. The results of the analyses revealed that the amount of free fatty acid values (FFAV), peroxide value (POV), total phenolic content (TPC), chlorophyll (TChl) and carotenoid (TCar) content and oxidative stability index (OSI) increased as the olive leaf extract (OLE) addition ratio increased. When the effect of OLE concentration on the amount of α-tocopherol was examined, it was determined that the amount of α-tocopherol was higher in ROO (E) and this amount decreased with the addition of OLE. In the samples which OLE was added, odours like alcohol, henna and dried herbs were detected as a result of sensory analysis. Principal component analyses (PCA) indicated that olive oils were discriminated clearly based on the concentrations of OLEs. As a result, it was determined that the TPC, TChl and TCar content and OSI values were the highest in the A sample, which was stored in the dark and had the highest OLE content. Sample A, which is rich in antioxidant components, can be said to be the best example enriched with OLE, apart from sensory properties. In terms of the content of AT, which is equivalent to vitamin E, we can say that the E sample stored in the dark has the best properties except for the sensory properties. [ABSTRACT FROM AUTHOR]

Olive leaves have been a therapeutic herbal agent for diseases for centuries. Olive leaves contain many health-beneficial nutrients and bioactive components. There is much evidence for the positive effects of the phenolic compounds they contain on health. The main active phenolic component in olive leaves is oleuropein, which can constitute 6%-9% of the leaf's dry matter and has been intensively studied for its promising results/effects on human health. In addition, olive leaf provides health benefits through bioactive components, such as secoiridoids, flavonoids, triterpenes, and lignans. The anti-inflammatory, antioxidant, anticancer, antidiabetic, and antihypertensive properties of bioactive components, especially oleuropein, are well known. In addition, various health benefits, such as neuroprotective effects and microbiota modulation, are also mentioned. In recent years, in vitro studies have shown that olive leaves and bioactive components from olive leaves may have antiglycation effects. Currently, it is thought that the components found in olive leaves have a direct or indirect antiglycation effect. It is thought that, their direct effects include reducing the interaction between sugars and amino acids, nucleic acids, and lipids and sequestering reactive dicarbonyl species, and their indirect effects include preventing the formation of advanced glycation end-products (AGEs) by reducing inflammation and oxidative stress. However, in vivo and clinical studies are needed to prove these mechanisms and understand how their metabolism works in the human body. This review examines the beneficial health effects of olive leaves and their potential antiglycation role., (© The Author(s) 2024. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.)

Flaxseed oil is sensitive to oxidation due to its high content of polyunsaturated fatty acids. Antioxidant sources such as olive leaves can be used to stabilize vegetable oils. Olive leaves contain lipase and lipoxygenase enzymes that need to be inactivated before use. Therefore, the aim of this study was to investigate the extraction of oil by cold pressing of flax seeds with blanched leaves at levels (0 (control sample), 2.5, 5, 7.5 and 10% w / w). Acidity, peroxide value, phenolic content, fatty acid composition, chlorophyll content, carotenoid content and oxidative stability of extracted flaxseed oil were investigated during storage. The results showed that by adding different levels of blanched olive leaves, the acidity and peroxide value decreased and the amount of carotenoids, chlorophyll, phenolic compounds content and oxidative stability of oil samples in different levels of blanched olive leaves significantly increased compared to the control sample(P <0.05). On the other hand, during the storage period in the treated samples, the acidity and peroxide value of the samples increased significantly (P <0.05) but this increase was less for control sample. Also, fatty acid profiles showed that by adding blanched olive leaves, the linolenic acid (18: 3) was preserved better during storage. According to the obtained results, it can be concluded that with the addition of blanched olive leaves, phenolic compounds content and oxidative stability in the produced oil increased and beneficial compounds such as linolenic acid and carotenoids were well preserved and thus a useful oil can be produced and introduced to the market. [ABSTRACT FROM AUTHOR]

The chemical composition and functional properties of olive (Olea europaea L.) leaf powder (OL) as an ingredient to be used in green and sustainable food processing were determined. OL contained low moisture (8% of dry weight) and fat (1.6%), moderate rates of proteins (10.8%) and high amounts of carbohydrates (70.8 %) composed mainly of insoluble fibers (57.9%). Due to its high content in insoluble fibers, OL displayed high fat absorption power and moderate water solubility index and holding capacity. Therefore, OL can be an appropriate ingredient to stabilize lipid rich food formulations. OL was incorporated at an industrial scale in a pistachio paste based confectionery product. This addition enabled to protect the oil from oxidation during cooking, drying and storage of the pistachio paste mixture. Moreover, the microbiological quality, textural properties, sensory attributes, and overall acceptance of the product were improved. This work promotes the use of OL as a health promoting multifunctional food ingredient. [ABSTRACT FROM AUTHOR]

Turkey is considered the homeland of olives and is one of the important olive oil producers of the world. With the increasing number of trees, the necessity to complete olive harvest in a short time, like 3-4 months, makes mechanization necessary. The use of mechanical devices during olive harvest causes an increase in the number of leaves, shoots, and branches in the harvested product. Leaf separation systems used in cleaning non-olive materials in olives are generally inadequate in cleaning olives containing dense leaves obtained due to the use of new generation harvesting machines. For this reason, to develop an innovative sorting/cleaning prototype to provide more efficient cleaning, it is necessary to determine the machine efficiency, oil efficiency, olive oil quality and composition of machines. Total phenolics, chlorophyll and carotenoid contents, induction period and DPPH antioxidant activity values of olive oil obtained after traditional suction fan system (TSFS) application were higher than olive oils obtained after new generation blown and drum sieve system (NGBDSS) application. However, the a-tocopherol content of olives was low in the samples obtained by TSFS. The fatty acid composition of olive oils obtained from both applications was similar. Our study determined that there were 13 volatile compounds in the olive oil obtained after applying the TSFS, and there were 6 volatile compounds in the olive oil obtained with the application of NGBDSS. When the sensory properties of olive oils were analyzed, it was found that olive oils obtained from both applications were similar to the fruitiness, bitterness, and pungency of olive oils obtained after applying NGBDSS. [ABSTRACT FROM AUTHOR]