Olea europaea L. leaf extract and derivatives: antioxidant properties.
J Agric Food Chem
; 50(17): 4934-40, 2002 Aug 14.
Article
in En
| MEDLINE
| ID: mdl-12166985
ABSTRACT
This paper reports a very simple and fast method to collect eluates with high amounts of hydroxytyrosol, biotransforming Olea europaea L. leaf extract by a thermophilic beta-glycosidase immobilized on chitosan. Some phenolic compounds in the leaf tissue and in the eluates obtained by biotransformation are identified. To propose the eluates as natural substances from a vegetal source, their antioxidant properties have been compared with those of the leaf extract from which they are originated. The eluates possess a higher concentration of simple phenols, characterized by a stronger antioxidant capacity, than those available in extra virgin olive oils and in many tablets of olive leaf extracts, commercially found as dietetic products and food integrators.
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Collection:
01-internacional
Database:
MEDLINE
Main subject:
Phenylethyl Alcohol
/
Plant Extracts
/
Plant Leaves
/
Oleaceae
/
Antioxidants
Language:
En
Journal:
J Agric Food Chem
Year:
2002
Document type:
Article
Affiliation country:
Italy