AJAC  Vol.6 No.3 , February 2015
Effect of Olive Leaves Drying on the Content of Oleuropein
Abstract: Oleuropein content in olive leaves dried at ambient temperature, and at elevated temperature (50°C) from Palestinian olive trees collected from West Bank in the middle of November was determined by HPLC and compared to naturally dry olive leaves (collected dry from the tree). Results showed that higher concentration was obtained from olive leaves dried at room temperature (10.0 mg per gram of dry olive leaves), compared to those dried at 50°C (1.7 mg/g), and those that collected dry from the tree (2.5 mg/g). Oleuropein content of dried olive leaves was compared with leaves that chopped and extracted fresh, and results show that fresh leaves showed the lowest oleuropein content (<0.1 mg/g) denoting that drying of leaves is required for high oleuropein recovery.
Cite this paper: Afaneh, I. , Yateem, H. and Al-Rimawi, F. (2015) Effect of Olive Leaves Drying on the Content of Oleuropein. American Journal of Analytical Chemistry, 6, 246-252. doi: 10.4236/ajac.2015.63023.

[1]   Le Toutour, B. and Guedon, D. (1992) Antioxidative Activities of Oleaeuropaea Leaves and Related Phenolic Compounds. Phytochemistry, 31, 1173-1178.

[2]   Syed Haris, O. (2010) Oleuropein in Olive and Its Phamacological Effects. Scientia Pharmaceutica, 78, 133-154.

[3]   Sawalha, S., Arraez-Roman, D., Sergura-Carretero, A. and Fernandez-Gtierrez, A. (2009) Characterization of Phenolic Compounds in Diatomaceous Earth Used in the Filtration Process of Olive Oil by HPLC-ES-TOF (MS). Agro Food Industry Hi-Tech, 20, 46-50.

[4]   Silva, S., Gomes, L., Leitao, F., Coelho, A.V. and Vilas Boas, L. (2006) Phenolic Compounds and Antioxidant Activity of Oleaeuropaea L. Fruits and Leaves. Food Science and Technology International, 12, 385-396.

[5]   Tayoub, G., Sulaiman, H., Hassan, A.H. and Alorfi, M. (2012) Determination of Oleuropein in Leaves and Fruits of Some Syrian Varieties. 2, 428-433.

[6]   Malik, N.S.A. and Bradford, J.M. (2008) Recovery and Stability of Oleuropein and Other Phenolic Compounds during Extraction and Processing of Olive (Oleaeuropea) Leaves. Journal of Food, Agriculture and Environment, 6, 8-13.

[7]   Ansari, M., Kazemipour, M. and Fathi, S. (2011) Development of a Simple Green Extraction Procedure and HPLC Method for Determination of Oleuropein in Olive Leaf Extract Applied to a Multi-Source Comparative Study. Journal of the Iranian Chemical Society, 8, 38-47.

[8]   Briante, R., la Cara, F., Frebbraio, F., Patumi, M. and Nucci, R. (2002) Biotransformation on Olea europea Leaf Extracts. Journal of Biotechnology, 93, 109-119.

[9]   Bouaziz, M., Hammami, H., Bouallagui, Z., Jemai, H. and Sayadi, S. (2008) Production of Antioxidants from Olive Processing By-Products. Electronic Journal of Environmental, Agricultural and Food Chemistry, 7, 3231-3236.

[10]   Boudhrioua, N., Bahloul, N., Ben Slimen, I. and Kechaou, N. (2009) Comparison on the Total Phenol Contents and the Color of Fresh and Infrared Dried Olive Leaves. Industrial Crops and Products, 29, 412-419.