FUNCTIONAL PROPERTIES AND USAGE POTENTIALS IN FOOD OF OLIVE (Olea europaea L.) LEAF

Öz

Medicinal-aromatic plants have been used for centuries due to their protective and therapeutic properties. There is an increasing interest in studies on the determination of their phytochemical profiles, the development of their usage areas, and industrial potential. One of these plants is the olive leaf. Olive leaf is widely used in folk medicine in European and Mediterranean countries (Turkey, Greece, Spain, Italy, France, Israel, Morocco, and Tunisia). Olive leaf, which can be used as an extract, herbal tea, and powder in human nutrition; is rich in bioactive components such as antioxidant compounds, phenolics, flavonoids, secoiridoids (oleuropein), triterpenes, and carotenoids. Olive leaf has pharmacological effects such as antioxidant, antimicrobial, anti-inflammatory, antiatherogenic, anticarcinogenic, antiviral, hypoglycemic, and neuroprotective due to the oleuropein and phenolic compounds in its composition. Plant sources and agri-food wastes and by-products with potential for bioactive compounds and proven phytochemical profiles are promising in the development of nutraceuticals and functional foods to protect health. In this review, the health benefits and use in the food industry are discussed by drawing attention to the phytochemical profile of olive leaf.

Anahtar Kelimeler

• Olive leaf
• Therapeutic effect
• Food
• Health

ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ

Öz

Tıbbi-aromatik bitkiler, koruyucu ve tedavi edici özelliklerinden dolayı yüzyıllardır kullanılmaktadır. Bunların fitokimyasal profillerinin belirlenmesi, kullanım alanlarının ve endüstriyel potansiyellerinin geliştirilmesi üzerine yapılan çalışmalara ilgi gittikçe artmaktadır. Bu bitkilerden biri de zeytin yaprağıdır. Zeytin yaprağı; Avrupa ve Akdeniz ülkelerinde (Türkiye, Yunanistan, İspanya, İtalya, Fransa, İsrail, Fas ve Tunus) halk hekimliğinde yaygın olarak kullanılmaktadır. İnsan beslenmesinde ekstrakt, bitki çayı ve toz olarak kullanılabilen zeytin yaprağı; antioksidan bileşikler, fenolikler, flavonoitler, sekoiridoitler (oleuropein), triterpenler ve karatenoitler gibi biyoaktif bileşenler açısından zengindir. Zeytin yaprağı, bileşimindeki oleuropein ve fenolik bileşiklerden dolayı antioksidan, antimikrobiyel, anti-inflamatuar, antiaterojenik, antikarsinojenik, antiviral, hipoglisemik ve nöroprotektif gibi farmakolojik etkiler göstermektedir. Biyoaktif bileşikler açısından potansiyel olan ve fitokimyasal profilleri belirlenmiş bitkisel kaynaklar ve tarımsal gıda ve yan ürünleri sağlığı korumak için nutrasötiklerin ve fonksiyonel gıdaların geliştirilmesinde ümit verici görünmektedir. Bu derlemede, zeytin yaprağının fitokimyasal profiline dikkat çekerek, sağlık faydaları ve gıda sanayiinde kullanım potansiyeli ele alınmıştır.

Anahtar Kelimeler

• Zeytin yaprağı
• Terapötik etki
• Gıda
• Sağlık

Kaynakça

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