PhytoChem & BioSub Journal
Volume 10, Numéro 2, Pages 39-50
2016-07-05
Authors : Aouidi Fathia . Hamdi Moktar .
This paper investigated the effect of preparation method on the quality of olive leaf tisane. Secondly, it aimed at evaluating and understanding the effect of boiling treatment on phenolic compounds and antioxidant capacity of an aqueous extract of olive leaves. The Phenolic content was determined by Folin-Ciocalteu method. The antioxidant capacity was assessed by ABTS+ method. The Phenolic content and antioxidant capacity depended on extraction procedure of olive leaf tisane. It was found that boiling leads to a decrease in the phenolic content and a rise of antioxidant capacity of aqueous extract from olive leaves. The mass molecular distribution of the polymeric aromatic fraction was analyzed by gel filtration chromatography on Sephadex G50. Results suggested the hydrolysis of phenolic polymers following boiling. Moreover, HPLC analyses showed an increase in rutin, oleuropein and caffeic acid levels in treated sample. As a conclusion, thermal processing could be useful for enhancing the antioxidant capacity and the extractability of phenolic compounds in olive leaf tisane.
Olive leaf; Tisane; Antioxidant capacity (TEAC); Total phenolic content (TP); Thermal treatment
Dehbi Fatima
.
Hasib Aziz
.
Bouaziz Mohamed
.
Ouatmane Aziz
.
Elbatal Hicham
.
Jaouad Abderrahim
.
Sayadi Sami
.
pages 02-07.
Ghiaba Zineb
.
Boukouada Mustapha
.
Saidi Mokhtar
.
Yousfi Mohamed
.
Ghiaba Nadjet
.
Kendour Zaouia
.
pages 42-48.
Moulay Yamna
.
Ghiaba Zineb
.
Saϊdi Mokhtar
.
pages 20-25.
Al-rimawi Fuad
.
Nejada Mohammad A.
.
Khalid Mahmoud F.
.
Warad Ismail
.
pages 80-88.
Makhlouf Fatima Zohra
.
Squeo Giacomo
.
Barkat Malika
.
Pasqualone Antonella
.
Caponio Francesco
.
pages 148-158.