English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/190189
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

AuthorsMedina Pradas, Eduardo ; Romero Barranco, Concepción ; García García, Pedro ; Brenes Balbuena, Manuel
Issue Date9-Jul-2019
PublisherRoyal Society of Chemistry (UK)
CitationFood and Function 10: 4716-4724 (2019)
AbstractA large spectrum of beneficial health properties has been attributed to olive leaves. This study was undertaken to characterize the bioactive compounds of commercial olive leaf extracts and olive leaves and their infusions. High variability of bioactive compounds was found among commercial samples. Polyphenol was detected in a range of 44–108 g kg−1 and 7.5–250 g kg−1 for olive leaves and olive leaf extracts, respectively. The main phenol was oleuropein, representing 74–94% of total phenols. However, only 17–26% of polyphenols were diffused to the aqueous phases when olive leaf infusions were prepared. Triterpenic acids were found in a range of 26–37 g kg−1 in olive leaves, but not detected in the infusions. Hence, the absence of the latter substances and the low oleuropein diffusion in olive leaf infusions make new studies necessary to maximize the presence of these bioactive compounds in the final product.
Description9 Páginas.-- 3 Tablas.-- 3 Figuras
Publisher version (URL)http://dx.doi.org/ 10.1039/C9FO00698B
URIhttp://hdl.handle.net/10261/190189
ISSN2042-6496
E-ISSN2042-650X
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Food_Funct_2019_V10_P4716.pdfArtículo principal417,83 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.