Phytochemical Composition and Metabolomic Variation in Olive Leaves (Olea europaea) Across Different Cultivated Varieties in Iran

Document Type : Research Paper

Authors

1 Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran

2 Department of Chemistry, Faculty of science University of Qom, Qom, Iran

Abstract

The utilization of olive tree leaves for medicinal purposes has been prevalent for centuries, and recent research has unveiled their significant properties, including antibacterial, antiviral, anticancer, and particularly antioxidant effects. This study aimed to investigate the content of phenolic acids and flavonoids, as well as the antioxidant activities, oleuropein concentration, and fatty acids profile in the leaves of 30 Olea europaea L. varieties sourced from various locations in the Fadak Agricultural Research Garden, Qom province, Iran. The leaves from these 30 Olive varieties were collected, dried, and ground. Subsequently, an ultrasound-assisted extraction was performed using an ethanol-water (70:30) solution. The total flavonoid content, total phenol content, oleuropein concentration, and fatty acid composition in the extract were determined using the aluminum chloride colorimetric method, Folin-Ciocolteau method, high-performance liquid chromatography (HPLC), and gas chromatography (GC-FID), respectively. The antioxidant activity was evaluated through DPPH radical scavenging activity. Various cultivars of olive trees were thus analyzed, providing valuable insights into their chemical composition and potential benefits for medicinal uses.

Keywords

Main Subjects

References

  1. Somova L.I., Shode F.O., Ramnanan P., Nadar A. Antihypertensive, antiatherosclerotic and antioxidant activity of triterpenoids isolated from Olea europaea, subspecies africana leaves. J. Ethnopharma. 2003; 84:299-305
  2. Hashmi M.A., Khan A., Hanif M., Farooq U., Perveen S. Traditional Uses, Phytochemistry, and Pharmacology of Olea europaea (Olive). Evidence-based complementary and alternative medicine: eCAM. 2015; 2015: 541591
  3. Silva S., Gomes L., Leitão F., Coelho A.V., Boas L.V. Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves. Food Sci. Technol Inter. 2006;12:385-395
  4. Ghanbari R., Anwar F., Alkharfy K.M., Gilani AH, Saari N. Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-a review. International J Molecular Sci. 2012; 13: 3291-3340
  5. Cai Y., Luo Q., Sun M., Corke H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci 2004;74:2157-2184
  6. Khemakhem I., Gargouri O.D., Dhouib A., Ayadi M.A., Bouaziz M. Oleuropein rich extract from olive leaves by combining microfiltration, ultrafiltration and nanofiltration. Separation and Purification Technology 2017;172: 310-317
  7. Scalbert A, Manach C, Morand C, Rémésy C, Jiménez L. Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Sci & Nutrition 2005;45: 287-306
  8. Ryan D, Antolovich M, Prenzler P, Robards K, Lavee S. Biotransformations of phenolic compounds in Olea europaea L. Scientia Horticulturae 2002; 92: 147-176
  9. Susalit E, Agus N, Effendi I, Tjandrawinata RR, Nofiarny D, Perrinjaquet-Moccetti T, Verbruggen M. Olive (Olea europaea) leaf extract effective in patients with stage-1 hypertension: Comparison with Captopril. Phytomedicine 2011;18:251-258
  10. Bouallagui Z, Han J, Isoda H, Sayadi S. Hydroxytyrosol rich extract from olive leaves modulates cell cycle progression in MCF-7 human breast cancer cells. Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association 2011;49:179-184
  11. Sudjana AN, D'Orazio C, Ryan V, Rasool N, Ng J, Islam N, Riley TV, Hammer KA. Antimicrobial activity of commercial Olea europaea (olive) leaf extract. International journal of antimicrobial agents 2009; 33: 461-463
  12. Lee OH, Lee BY. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource technology 2010; 101: 3751-3754
  13. Andrewes P, Busch JL, de Joode T, Groenewegen A, Alexandre H. Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency. Journal of agricultural and food chemistry 2003;51:1415-1420
  14. Soler-Rivas C, Espín JC, Wichers HJ. Oleuropein and related compounds. Journal of the Science of Food and Agriculture 2000;80:1013-1023
  15. Manna C, D'Angelo S, Migliardi V, Loffredi E, Mazzoni O, Morrica P, Galletti P, Zappia V. Protective effect of the phenolic fraction from virgin olive oils against oxidative stress in human cells. Journal of agricultural and food chemistry 2002; 50: 6521-6526
  16. Romani A, Mulas S, Heimler D. Polyphenols and secoiridoids in raw material (Olea europaea L. leaves) and commercial food supplements. European Food Research and Technology 2017; 243: 429-435
  17. Benavente-Garcı́a O, Castillo J, Lorente J, Ortuño A, Del Rio JA. Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chemistry 2000; 68: 457-462
  18. El SN, Karakaya S. Olive tree (Olea europaea) leaves: potential beneficial effects on human health. Nutrition reviews 2009;67:632-638
  19. Laguerre M, Lόpez Giraldo LJ, Piombo G, Figueroa-Espinoza MC, Pina M, Benaissa M, Combe A, Rossignol Castera A, Lecomte J, Villeneuve P. Characterization of Olive-Leaf Phenolics by ESI-MS and Evaluation of their Antioxidant Capacities by the CAT Assay. Journal of the American Oil Chemists' Society 2009; 86: 1215-1225
  20. Chang CC, Yang MH, Wen HM, Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 2002;10:178-182
  21. Villaño D, Fernández-Pachón MS, Moyá ML, Troncoso AM, García-Parrilla MC. Radical scavenging ability of polyphenolic compounds towards DPPH free radical. Talanta 2007;71:230-235
  22. Golfakhrabadi F, Shams Ardekani MR, Saeidnia S, Yousefbeyk F, Jamalifar H, Ramezani N, Akbarzadeh T, Khanavi M. Phytochemical analysis, antimicrobial, antioxidant activities and total phenols of Ferulago carduchorum in two vegetative stages (flower and fruit). Pak J Pharm Sci 2016; 29: 623-628
  23. Gutfinger T. Polyphenols in olive oils. Journal of the American Oil Chemists' Society 1981; 58: 966-968
  24. Yousefbeyk F, Gohari AR, Hashemighahderijani Z, Ostad SN, Sourmaghi MH, Amini M, Golfakhrabadi F, Jamalifar H, Amin G, Amin M. Correction: Bioactive terpenoids and flavonoids from Daucus littoralis Smith subsp. hyrcanicus Rech.f, an endemic species of Iran. Daru : Journal of Faculty of Pharmacy, Tehran University of Medical Sciences 2014;22:33
  25. Jabalbarezi Hukerdi Y, Fathi Nasri M H, Rashidi L, Ganjkhanlou M. The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran. Nutrition & Food Sci Res. 2018; 5:39-46
  26. Bahloul N., Kechaou N., Mihoubi N.B. Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (Olea europeae L.) as by-product. Grasas y Aceites 2014; 65: e035
  27. Nicolì F., Negro C., Vergine M, Aprile A, Nutricati E, Sabella E, Miceli A, Luvisi A, De Bellis L. Evaluation of Phytochemical and Antioxidant Properties of 15 Italian Olea europaea L. Cultivar Leaves. Molecules 2019;24(10):1-12.
  28. Ghasemi S, Koohi DE, Emmamzadehhashemi MSB, Khamas SS, Moazen M, Hashemi AK, Amin G, Golfakhrabadi F, Yousefi Z, Yousefbeyk F. Investigation of phenolic compounds and antioxidant activity of leaves extracts from seventeen cultivars of Iranian olive (Olea europaea L.). Journal of food science and technology 2018;55:4600-4607
  29. Geetha S., Sai Ram M, Mongia SS, Singh V, Ilavazhagan G, Sawhney RC. Evaluation of antioxidant activity of leaf extract of Seabuckthorn (Hippophae rhamnoides L.) on chromium(VI) induced oxidative stress in albino rats. Journal of Ethnopharmacology 2003;87:247-251
  30. Shimoi K., Masuda S, Shen B, Furugori M, Kinae N. Radioprotective effects of antioxidative plant flavonoids in mice. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 1996;350:153-161
  31. Bravo L. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition reviews 1998;56:317-333
  32. Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Segura-Carretero A, Fernández-Gutiérrez A. Determination of phenolic compounds of ‘Sikitita’ olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents ‘Arbequina’ and ‘Picual’ olive leaves. LWT - Food Science and Technology 2014;58:28-34
  33. Irakli M., Chatzopoulou P., Ekateriniadou L. Optimization of ultrasound-assisted extraction of phenolic compounds: Oleuropein, phenolic acids, phenolic alcohols and flavonoids from olive leaves and evaluation of its antioxidant activities. Industrial Crops and Products 2018;124:382-388
  34. Cicerale S, Lucas LJ, Keast RSJ. Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil. Current Opinion in Biotechnology 2012;23:129-135
  35. Şahin S, Bilgin M. Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review. J Sci Food Agric 2018; 98: 1271-1279
  36. Petridis A, Therios I, Samouris G. Genotypic Variation of Total Phenol and Oleuropein Concentration and Antioxidant Activity of 11 Greek Olive Cultivars (Olea europaea L.). HortScience horts 2012; 47: 339-342
  37. Jemai H., El Feki A, Sayadi S. Antidiabetic and antioxidant effects of hydroxytyrosol and oleuropein from olive leaves in alloxan-diabetic rats. Journal of agricultural and food chemistry 2009; 57: 8798-8804
  38. Hassen I, Casabianca H, Hosni K. Biological activities of the natural antioxidant oleuropein: Exceeding the expectation – A mini-review. Journal of Functional Foods 2015;18:926-940
  39. Darmstadt GL, Mao-Qiang M, Chi E, Saha SK, Ziboh VA, Black RE, Santosham M, Elias PM. Impact of topical oils on the skin barrier: possible implications for neonatal health in developing countries. Acta Paediatrica 2002; 91: 546-554
  40. Sala-Vila A, Fleming J, Kris-Etherton P, Ros E. Impact of α-Linolenic Acid, the Vegetable ω-3 Fatty Acid, on Cardiovascular Disease and Cognition. Advances in Nutrition 2022;13:1584-1602
  41. Pan A., Chen M, Chowdhury R, Wu JHY, Sun Q, Campos H, Mozaffarian D, Hu FB. α-Linolenic acid and risk of cardiovascular disease: a systematic review and meta-analysis123. The American Journal of Clinical Nutrition 2012;96:1262-1273
  42. Yue H, Qiu B, Jia M, Liu W., Guo XF, Li N, Xu ZX, Du FL, Xu T, Li D. Effects of α-linolenic acid intake on blood lipid profiles：a systematic review and meta-analysis of randomized controlled trials. Critical reviews in food science and nutrition 2021;61: 2894-2910
  43. Beare-Rogers JL, Dieffenbacher A, Holm JV. Lexicon of lipid nutrition (IUPAC Technical Report). 2001; 73: 685-744
  44. Matthäus B. The new database Seed Oil Fatty Acids (SOFA). Lipid Technology 2012; 24: 230-234
  45. Ranalli A., Contento S, Lucera L, Di Febo M, Marchegiani D., Di Fonzo V. Factors affecting the contents of iridoid oleuropein in olive leaves (Olea europaea L.). Journal of agricultural and food chemistry 2006;54434-440
  46. Japón-Luján R., Luque de Castro M.D. Liquid-liquid extraction for the enrichment of edible oils with phenols from olive leaf extracts. Journal of agricultural and food chemistry 2008;56:2505-2511
  47. Satué-Gracia M.T., Heinonen M., Frankel EN. Anthocyanins as Antioxidants on Human Low-Density Lipoprotein and Lecithin−Liposome Systems. Journal of agricultural and food chemistry 1997; 45: 3362-3367
  48. Singleton V.L., Joseph A. Rossi, Jr. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture 1965;16:144.
Journal of Medicinal plants and By-Products
Volume 13, Issue 3
September 2024
Pages 527-537

Files

Share

How to cite

Statistics