The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties

被引：6
|
作者：
Akbas, Ummu Gulsum [1 ]
Uslu, Nurhan [2 ]
Al Juhaimi, Fahad [3 ]
Ozcan, Mehmet Musa [2 ]
Ghafoor, Kashif [3 ]
Babiker, Elfadil E. [3 ]
Jamiu, Fadimu Gbemisola [3 ]
Hussain, Shahzad [3 ]
机构：
[1] Food Engn, Aksehir, Konya, Turkey
[2] Selcuk Univ, Dept Food Engn, Fac Agr, TR-42031 Konya, Turkey
[3] King Saud Univ, Dept Food Sci & Nutr, Coll Food & Agr Sci, Riyadh, Saudi Arabia
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2018年 / 42卷 / 05期
关键词：
OLEA-EUROPAEA; LEAF EXTRACT; OLEUROPEIN;
D O I：
10.1111/jfpp.13606
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sari Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yaglik) and 82.24% (Gemlik). The highest p-coumaric acid (161.92 mgGAE/100g) and trans-ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sari ulak), Ca contents of olive leaves dried in oven (70 degrees C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sari ulak) (p<.05).
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页数：11
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