The effect of olive leaves and their harvest time on radical scavenging activity and oxidative stability of refined olive oil
- Keceli T.M.
- Harp F.
DOIAbstract
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 radical scavenging activity of OLEs at 100 or 200 µg/g were higher than BHT (P<0.05) and similar or lower than BHA (P?0.05). The addition of Domat and Adana Topagi OLEs at 100 or 200 µg/g to refined olive oil increased oxidative stability and...
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