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175705

ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY

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Last updated: 26 Dec 2024

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Abstract

Antioxidant activity of olive leaf, olive pomace and olive virgin oil as affected by ethanol, ethyl acetate and chloroform solvents were evaluated. Ethanol extracts of olive leaf and olive pomace as well as chloroform extract of olive virgin oil had higher antioxidant activity than those from other solvents. Leaf ethanol extract and α-tocopherol had the similar antioxidant activity. Pomace ethanol extract had a higher (p ≤ 0.05) antioxidant activity than that of α-tocopherol however; virgin oil chloroform extract had a lower (p ≤ 0.05) antioxidant activity than that of α-tocopherol. Antioxidants of leaf ethanol extracts were heat-stable with retaining 67.04, 74.15, and 75.60% of its activity after dry heating at 100°C for 30 min, boiling at 100°C for 35 min and autoclaving at 121°C for 30 min, respectively. Antioxidants of pomace ethanol extracts were fairly heat-stable with 57.71, 63.75, 51.73% activity after dry heating at 100°C for 30 min, boiling at 100°C for 35 min and autoclaving at 121°C for 30 min, respectively. Antioxidant activities of leaf ethanol extract, pomace ethanol extract and virgin oil chloroform extract extracts were the maximum at pH 5.5. The induction periods of sunflower oil with 1% pomace ethanol extract, leaf ethanol extract and virgin oil chloroform extract were increased by 42.22, 35.56 and 16%, respectively as compared with the control sunflower oil. Pomace ethanol extract and leaf ethanol extract might be promising sources of natural antioxidant to be used in food products.

DOI

10.21608/mjfds.2018.175705

Keywords

Antioxidant activity, Olive fraction extracts, heat stability, pH stability and Induction period

Authors

First Name

R.Y.

Last Name

Halwaz

MiddleName

-

Affiliation

Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, 32516 Shibin El-Kom, Egypt

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Orcid

-

First Name

A.A.

Last Name

Hassan

MiddleName

-

Affiliation

Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, 32516 Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

First Name

E.H.

Last Name

Mansour

MiddleName

-

Affiliation

Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, 32516 Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

First Name

A.S.

Last Name

Osheba

MiddleName

-

Affiliation

Meat and Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

A.A.

Last Name

El-Bedawey

MiddleName

-

Affiliation

Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, 32516 Shibin El-Kom, Egypt

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-

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-

Orcid

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Volume

3

Article Issue

5

Related Issue

25475

Issue Date

2018-10-01

Receive Date

2021-06-06

Publish Date

2018-10-01

Page Start

89

Page End

100

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 3_Issue 5_Pages 89-100.pdf

PDF . 236.0kB

Link

https://mjfds.journals.ekb.eg/article_175705.html

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https://mjfds.journals.ekb.eg/service?article_code=175705

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Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY

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Article

Created At

23 Jan 2023