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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >The effect of olive leaves and their harvest time on radical scavenging activity and oxidative stability of refined olive oil.
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The effect of olive leaves and their harvest time on radical scavenging activity and oxidative stability of refined olive oil.

机译：橄榄叶和收获季节的影响自由基清除活性和氧化精炼橄榄油的稳定。

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摘要

The antioxidant role of olive leaves obtained from Adana Topagi, Adana Yerli, Domat and Gemlik cultivars during olive ripening were investigated and compared to commercial olive leaf extract (OLE) as well as butylated hydroxyl toluene (BHT) and butylated hydroxyl aniline (BHA) as synthetic antioxidants. The results showed that total phenol contents of OLEs reduced 44 to 63% during ripening. OLEs, irrespective of cultivar and harvest date were found to be good sources of radical scavengers (P=0.05). The addition of Domat and Adana Topagi OLEs at 100 or 200 micro g/g to refined olive oil increased oxidative stability and caused to extracts to show better activity than commercial OLE but lower or similar activity than that of BHT and BHA (P<=0.05) during different harvest times. BHA and BHT were the most effective antioxidants employed to delay the bulk oil oxidation but Domat and Adana Topagi olive leaves may have food additive value to slow down the progress of lipid oxidation and increase oxidative stability in refined olive oil. Due to concerns regarding the safety and toxicity of synthetic antioxidants, olive leaves may prove useful as safe, natural, functional ingredients with health promoting properties to food industry. Enrichment of oils or oil containing foods with the extracts from olive leaves and therefore, improving quality and healthiness of the target oils suggests a future possible use of them as a natural antioxidant and as an ingredient at an industrial scale since they seem to be useful for lipid stabilisation.
机译：获得的橄榄叶的抗氧化作用品种在橄榄成熟了并通过比较商业橄榄叶提取物(OLE)以及丁基羟基甲苯(二叔丁基对甲酚)和丁基羟基苯胺(BHA)作为合成抗氧化剂。苯酚含量ole 44个减少到63%成熟。收获日期被发现的很好来源激进的拾荒者(P = 0.05)。在100年或200年,阿达纳Topagi ole微g / g精炼橄榄油氧化稳定性增加和提取显示更好的活动引起的比商业OLE但低或类似的活动比二叔丁基对甲酚和底部钻具组合(P < 0.05)不同收获时期。最有效的抗氧化剂推迟散装油氧化但Domat和阿达纳Topagi橄榄叶可能减缓食品添加剂价值脂质氧化的进步和提高氧化精炼橄榄油的稳定。担心的安全性和毒性合成抗氧化剂,橄榄叶可能证明有用的安全,自然,功能性成分食物与健康促进属性行业。从橄榄叶提取物,食品因此,提高质量和健康目标油显示未来可能的使用作为一种天然抗氧化剂和作为他们似乎以来成分在一个工业规模为脂质稳定是有益的。

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