The Effect of Olive Leaf Addition on Antioxidant Content and Antioxidant Activity of "Memecik" Olive Oils at Two Maturity Stages

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dc.contributor.authorSevim, Didar
dc.contributor.authorTuncay, Ozlem
dc.contributor.authorKoseoglu, Oya
dc.date.accessioned2019-10-27T22:08:37Z
dc.date.available2019-10-27T22:08:37Z
dc.date.issued2013
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, the effects of leaf addition, maturity stage and storage on the antioxidant content and activity of olive oils (cv. Memecik) were investigated in the 2008/09 and 2009/10 crop seasons. Olive fruits were harvested at two different maturity stages (early and late), and the leaves of the same cultivar were added at different rates (0, 1, and 3 %) prior to oil extraction. After extraction, the oil samples were stored for 18 months and total chlorophyll, alpha-tocopherol, total phenolic content and the antioxidant activity [DPPH center dot (2,2-diphenyl-1-picrylhydrazyl) and ABTS(center dot+) (2,2-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid) radical scavenging] were determined at 6 month-intervals. Olive leaf addition induced a significant increase in total chlorophyll, alpha-tocopherol, total phenolic content, and antioxidant activities in both years (P < 0.001). During the storage period antioxidant content and antioxidant activities in the oils significantly decreased in both years (P < 0.001). However, the oils to which leaf material was added had higher antioxidant contents and activities than those without leaf material addition at the end of the 18-month storage period. After storage, the antioxidant content and DPPH center dot radical scavenging activity of control (0 %) samples were lower than those in the leaf added samples (3 %). The data obtained from this study suggested that the addition of olive leaf to oils allowed more functional olive oils with higher antioxidant contents.en_US
dc.identifier.doi10.1007/s11746-013-2282-4
dc.identifier.endpage1369en_US
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issn0003-021Xen_US
dc.identifier.issn1558-9331en_US
dc.identifier.issue9en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1359en_US
dc.identifier.urihttps://doi.org/10.1007/s11746-013-2282-4
dc.identifier.urihttps://hdl.handle.net/11454/49208
dc.identifier.volume90en_US
dc.identifier.wosWOS:000323501900009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of the American Oil Chemists Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectalpha-Tocopherolen_US
dc.subjectRadical scavenging activityen_US
dc.subjectTotal phenolic contenten_US
dc.subjectOlive oilen_US
dc.subjectChlorophyllen_US
dc.subjectShelf lifeen_US
dc.titleThe Effect of Olive Leaf Addition on Antioxidant Content and Antioxidant Activity of "Memecik" Olive Oils at Two Maturity Stagesen_US
dc.typeArticleen_US

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