A study of the effects of cultivation variety, collection time, and climate on the amount of oleuropein in olive leaves

• Autorzy: Hashemi P. , Delfan B , Ghiasvand A. R. , Alborzi M , Raeisi F
• Języki publikacji: EN

Abstrakty

EN

Effects of cultivation variety, collection time, and climate on amounts of oleuropein (OE), a strong antioxidant, in olive leaves were studied. A modified ultrasound-assisted method was used for efficient and quantitative extraction of OE from olive leaf samples before their analysis by a rapid HPLC method. Under the optimized conditions, the extraction was performed in two successive steps with an RSD better than 2.95% ( n = 5) and a detection limit of 0.02 μg OE. The amount of OE was determined in twelve samples of olive leaves from Mary Zeitoon, Koroneiki , and Sevillana varieties cultivated in three different regions of Iran after collection in two different seasons. The results confirmed that the amounts of OE varied in different olive varieties with mean values of 127, 115, and 144 μg g ^-1, respectively, although statistical tests indicated a significant interaction of collection time and climate with olive variety. In general, the OE concentration was significantly higher in the cold season and in the tropical regions than in the hot season and the temperate region.

Słowa kluczowe

EN

oleuropein levels; olive leaves; ultrasound-assisted extraction; HPLC

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 2010
• Tom: Vol. 22, no. 1
• Strony: 133--140
• Opis fizyczny: Bibliogr. 19 poz., rys., tab.

Twórcy

autor

Hashemi P.

• Lorestan University Department of Chemistry, Faculty of Science Khoramabad Iran
• Lorestan University (Medical Sciences) Razi Herbal Medicines Research Center Khoramabad Iran

autor

Delfan B

• Lorestan University (Medical Sciences) Razi Herbal Medicines Research Center Khoramabad Iran

autor

Ghiasvand A. R.

• Lorestan University Department of Chemistry, Faculty of Science Khoramabad Iran

autor

Alborzi M

• Lorestan University Department of Chemistry, Faculty of Science Khoramabad Iran

autor

Raeisi F

• Lorestan University Department of Chemistry, Faculty of Science Khoramabad Iran

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