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ID 60718
Author
Sueishi, Yoshimi Department of Chemistry, Faculty of Science, Okayama University ORCID Kaken ID publons researchmap
Nii, Risako Department of Chemistry, Faculty of Science, Okayama University
Abstract
Olive fruits and leaves are recognized to have great potential as natural sources of antioxidants. The major phenolic antioxidant component in these plant tissues is oleuropein. The antioxidant activity of olive fruits and leaves was evaluated in this study using multiple free‐radical scavenging (MULTIS) methods, wherein we determined the scavenging abilities of different extracts against five reactive oxygen species (ROS; HO·, O2−·, RO·, t‐BuOO·, and 1O2). Raw olive fruits taste bitter and are inedible without undergoing a debittering treatment. Following the NaOH‐debittering process, the radical scavenging activity of olives decreased by 90%. The MULTIS measurements indicated that oleuropein and hydroxytyrosol are responsible for the radical scavenging activity of olive fruits. Furthermore, we evaluated the radical scavenging profiles of olive leaf extracts against five ROS and found significant seasonal variations in their antioxidant activities. Leaves picked in August possessed greater radical scavenging abilities (180% to 410% for different ROS) than those picked in the cold season (December and February). In roasted olive leaves, we found marked increases (230% to 300% and 180% to 220%) in the antioxidant activities of Maillard reaction products against RO· and t‐BuOO·, respectively. This study presented a useful comparative analysis of the antioxidant capacities of food against various types of ROS.
Keywords
antioxidant capacity
fruit extract
leaf extract
MULTIS
olive
Note
This fulltext is available in Aug. 2021.
Published Date
2020-08-25
Publication Title
Journal of Food Science
Volume
volume85
Issue
issue9
Publisher
Wiley
Start Page
2737
End Page
2744
ISSN
0022-1147
NCID
AA00698289
Content Type
Journal Article
language
英語
OAI-PMH Set
岡山大学
File Version
author
PubMed ID
DOI
Web of Science KeyUT
Related Url
isVersionOf https://doi.org/10.1111/1750-3841.15388