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Myrtle Leaves (Myrtus communis L) and Olive Leaves (Olea europaea): Effect of Drying by Fluidization and Solar Methods on Key Bioactive Compounds Contents

Lekrati Mounia, Elfazazi Kaoutar, Laaraj Salah, Zerrouk Latifa, El Madani Saad

Ecological Engineering & Environmental Technology

2024

Vol. 25, iss. 2

210--217

The present study aimed to evaluate the influence of drying by fluidization technology, compared to a traditional solar drying, on phenolic compounds of Moroccan Myrtus communis L. and Olea europaea L. species. Two main parameters of drying by fluidization (air speed (0.3-1 m/s for myrtle leaves and 1-3 m/s for olive leaves) and air temperature (40-60 °C for the two plants leaves)) were modified and controlled. Results showed that high loss values in total polyphenols (TPP) and flavonoids (TF) were observed at (60 °C; 0.3 m/s) for myrtle leaves and at (60 °C; 1 m/s) for olive leaves. However, these compounds were more stable at (40 °C; 1 m/s) for myrtle leaves and at (40 °C; 3 m/s) for olive leaves. Regarding the solar drying method, the results showed that, for myrtle leaves, high losses were observed in the TPP and TF contents, compared to the fluidization method for all processing parameters. For olive leaves, traditional solar drying gives products with phenolic contents similar to those obtained by fluidization drying, especially at (60 °C; 3 m/s). The findings indicated that employing the fluidization drying method might be a suitable approach for enhancing the conservation of bioactive compounds within myrtle and olive leaves.

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

Hashemi P., Delfan B, Ghiasvand A. R., Alborzi M, Raeisi F

Acta Chromatographica

2010

Vol. 22, no. 1

133--140

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.