مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

239
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

65
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran

Pages

  39-46

Abstract

 Background and Objectives: According to recent research, olive leaf (OL) has demonstrated significant properties, including antibacterial, antiviral, anticancer, gastro protective and cardio protective properties. The aim of this study was to investigate the chemical composition, and fatty acid composition (FAC) of OL of Marry variety cultivated in Jiroft province of Iran. This study also attempts to identify and quantify the polyphenolic compounds of OL of Mari. Materials and Methods: The content of dry matter (DM), crude protein (CP), ash, fat ether extract (FEE), acid detergent fiber (ADF) and neutral detergent fiber (NDF) of OL, FAC, type and amount of Polyphenol compounds, Antioxidant activity (AA%), total phenol, tannin, flavonoid contents (TPC, TTC, and TFC, respectively), were determined, all procedures were performed according to the reference methods. Results: The content of DM, and CP, Ash, FEE, ADF, and NDF of OL obtained 94. 7± 0. 08 (%), and 13. 08± 0. 06, 6± 0. 7, 3. 9± 0. 28, 32. 48± 0. 56, 40. 6± 0. 26 (DM%), respectively. The amounts of TPC, TTC and TFC of OL were obtained 108. 24± 0. 09, 56. 85± 0. 10 (mg Gallic acid (GAE)/g dried OL) and 189. 28± . 012 (mg Quercetin (QE)/g dried OL), respectively. Results showed that oleuropein was the dominant polyphenol (8306. 9μ g/ g of dried OL). The AA% of OL extract was obtained 61%± 0. 9%. The FAC of OL was determined by gas chromatography (GC) and the results showed linoleic acid (27. 2± 0. 33%) followed by oleic acid (21. 8± 0. 40 %) as the most abundant unsaturated FAs found in the OL, respectively. Conclusions: These results demonstrated that OL is a rich source of natural and bioactive compounds, which can be used in the food industry, animal feed, and so on for improving the nutritional value and functionality.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    Jabalbarezi Hukerdi, Yadollah, FATHI NASRI, MOHAMMAD HASSAN, RASHIDI, LADAN, & GANJKHANLOU, MEHDI. (2018). The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran. NUTRITION AND FOOD SCIENCES RESEARCH, 5(2), 39-46. SID. https://sid.ir/paper/342970/en

    Vancouver: Copy

    Jabalbarezi Hukerdi Yadollah, FATHI NASRI MOHAMMAD HASSAN, RASHIDI LADAN, GANJKHANLOU MEHDI. The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran. NUTRITION AND FOOD SCIENCES RESEARCH[Internet]. 2018;5(2):39-46. Available from: https://sid.ir/paper/342970/en

    IEEE: Copy

    Yadollah Jabalbarezi Hukerdi, MOHAMMAD HASSAN FATHI NASRI, LADAN RASHIDI, and MEHDI GANJKHANLOU, “The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran,” NUTRITION AND FOOD SCIENCES RESEARCH, vol. 5, no. 2, pp. 39–46, 2018, [Online]. Available: https://sid.ir/paper/342970/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button