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

Yıl 2021, Cilt: 46 Sayı: 6, 1481 - 1493, 15.10.2021
https://doi.org/10.15237/gida.GD21133

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.

Kaynakça

  • Acar, G. (2018). Sığır Eti köftelerinin depolama stabilitesi üzerine farklı oranlarda zeytin yaprağı ilavesinin etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Konya, Türkiye, 33 s.
  • Arslan, E.E., Karademir, G., Berktaş, S., Çam, M. (2021). Zeytin yaprağı ekstraktı içeren soğuk çay üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 9(3): 843-849. doi:10.21923/jesd.904344.
  • Aytul, K.K., Korel, F., Arserim-Uçar, D.K., Uysal, I., Bayraktar, O. (2004). Efficacy of olive leaf extract for enhancing quality of beef cubes. In proceedings of the 54 th International Congress of meat science and technology. (pp. 51) South Africa: Cape Town, 51.
  • Blasi, F., Urbani, E., Simonetti, M.S., Chiesi, C., Cossignani, L. (2016). Seasonal variations in antioxidant compounds of Olea europaea leaves collected from different Italian cultivars. J Appl Bot Food Qual, 89: 202-207. doi: 10.5073/JABFQ.2016.089.025.
  • Boudhrioua, N., Bahloul, N., Ben Slimen, I., Kechaou, N. (2009). Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves. Ind Crops Prod, 29(2-3): 412-419. doi: 10.1016/j.indcrop.2008.08.001.
  • Brahmi, F., Mechri, B., Dhibi, M., Hammami, M. (2013). Variations in phenolic compounds and antiradical scavenging activityof Olea europaea leaves and fruits extracts collected in two different seasons. Ind Crops Prod, 49: 256-264. doi: 10.1080/10412905.2016.1166157.
  • Carvalho, M., Ferreira, P.J, Mendes, V.S., Silva, R., Pereira, J.A, Jerónimo, C., Silva, B.M. (2010). Human cancer cell antiproliferative and antioxidant activities of Juglans regia L. Food Chem Toxicol, 48(1): 441-447. doi: 10.1016/j.fct.2009.10.043.
  • de Bock, M., Derraik, J.G.B., Brennan, C.M., Biggs, J.B, Morgan, P.E, Hodgkinson, S.C., Hofman, P.L., Cutfield, W.S. (2013). Olive (Olea europaea L.) leaf polyphenols improve insulin sensitivity in middle- aged overweight men: A randomized, Placebo-Controlled, Crossover Trial. Plos One, 8(3): e57622, 1-8. doi: 10.1371/journal.pone.0057622.
  • Değirmencioğlu, N., Yildiz, E., Guldas, M., Gurbuz, O. (2020). Health benefits of kombucha tea enriched with olive leaf and honey. J Obes Chronic Dis, 4(1): 1-5. doi:10.17756/jocd.2020-031.
  • Difonzo, G., Pasqualone, A., Silletti, R., Cosmai, L., Summo, C., Paradiso, V.M, Caponio, F. (2018). Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Res Int, 108: 48-56. doi: 10.1016/j.foodres.2018.03.034.
  • Difonzo, G., Squeo, G., Calasso, M., Pasqualone, A., Caponio, F. (2019). Physico-chemical, microbiological and sensory evaluation of ready-to-use vegetable pâté added with olive leaf Extract. Foods, 8(4): 138, 1-12. doi: 10.3390/foods8040138.
  • Doğru, E. (2019). Zeytin yaprağı ilavesi ile Ayvalık çeşidi zeytin meyvesinden üretilen natürel zeytinyağının oksidatif stabilitesinin belirlenmesi. Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Şanlıurfa, Türkiye, 40 s.
  • Ekren, S., Yerlikaya, O., Tokul, H.E., Akpınar, A., Açu, M. (2013). Chemical composition, antimicrobial activity and antioxidant capacity of some medicinal and aromatic plant extracts. Afr J Microbiol Res, 7(5): 383-388. doi: 10.5897/AJMR12.1765.
  • El, S.N., Karakaya, S. (2009). Olive tree (Olea europaea) leaves: Potential beneficial effects on human health. Nutr Rev, 67(11): 632-638. doi: 10.1111/j.1753-4887.2009.00248.x. Espeso, J., Isaza, A., Lee, J.Y., Sörensen, P.M., Jurado, P., Avena-Bustillos, R.J, Olaizola, M., Arboleya, J.C. (2021). Olive leaf waste management. Front Sustain Food Syst, 5: 1-13. doi: 10.3389/fsufs.2021.660582.
  • Gahukar, R.T. (2018). Management of pests and diseases of important tropical/subtropical medicinal and aromatic plants: A review. J Appl Res Med Aromat Plants, 9: 1-18. doi: 10.1016/j.jarmap.2018.03.002.
  • Gıda ve Tarım Örgütü (FAO), (2019). Bitkisel Üretim İstatistikleri, http://www.fao.org/faostat/en/#data/QCL (Erişim Tarihi: 10.10.2021).
  • Güler, O., Polat, R., Karaköse, M., Çakıloğlu, U., Akbulut, S. (2021). An ethnoveterinary study on plants used for the treatment of livestock diseases in the province of Giresun (Turkey). S Afr J Bot S Afr J Bot, 142: 53-62. doi: 10.1016/j.sajb.2021.06.003.
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ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ

Yıl 2021, Cilt: 46 Sayı: 6, 1481 - 1493, 15.10.2021
https://doi.org/10.15237/gida.GD21133

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.

Kaynakça

  • Acar, G. (2018). Sığır Eti köftelerinin depolama stabilitesi üzerine farklı oranlarda zeytin yaprağı ilavesinin etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Konya, Türkiye, 33 s.
  • Arslan, E.E., Karademir, G., Berktaş, S., Çam, M. (2021). Zeytin yaprağı ekstraktı içeren soğuk çay üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 9(3): 843-849. doi:10.21923/jesd.904344.
  • Aytul, K.K., Korel, F., Arserim-Uçar, D.K., Uysal, I., Bayraktar, O. (2004). Efficacy of olive leaf extract for enhancing quality of beef cubes. In proceedings of the 54 th International Congress of meat science and technology. (pp. 51) South Africa: Cape Town, 51.
  • Blasi, F., Urbani, E., Simonetti, M.S., Chiesi, C., Cossignani, L. (2016). Seasonal variations in antioxidant compounds of Olea europaea leaves collected from different Italian cultivars. J Appl Bot Food Qual, 89: 202-207. doi: 10.5073/JABFQ.2016.089.025.
  • Boudhrioua, N., Bahloul, N., Ben Slimen, I., Kechaou, N. (2009). Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves. Ind Crops Prod, 29(2-3): 412-419. doi: 10.1016/j.indcrop.2008.08.001.
  • Brahmi, F., Mechri, B., Dhibi, M., Hammami, M. (2013). Variations in phenolic compounds and antiradical scavenging activityof Olea europaea leaves and fruits extracts collected in two different seasons. Ind Crops Prod, 49: 256-264. doi: 10.1080/10412905.2016.1166157.
  • Carvalho, M., Ferreira, P.J, Mendes, V.S., Silva, R., Pereira, J.A, Jerónimo, C., Silva, B.M. (2010). Human cancer cell antiproliferative and antioxidant activities of Juglans regia L. Food Chem Toxicol, 48(1): 441-447. doi: 10.1016/j.fct.2009.10.043.
  • de Bock, M., Derraik, J.G.B., Brennan, C.M., Biggs, J.B, Morgan, P.E, Hodgkinson, S.C., Hofman, P.L., Cutfield, W.S. (2013). Olive (Olea europaea L.) leaf polyphenols improve insulin sensitivity in middle- aged overweight men: A randomized, Placebo-Controlled, Crossover Trial. Plos One, 8(3): e57622, 1-8. doi: 10.1371/journal.pone.0057622.
  • Değirmencioğlu, N., Yildiz, E., Guldas, M., Gurbuz, O. (2020). Health benefits of kombucha tea enriched with olive leaf and honey. J Obes Chronic Dis, 4(1): 1-5. doi:10.17756/jocd.2020-031.
  • Difonzo, G., Pasqualone, A., Silletti, R., Cosmai, L., Summo, C., Paradiso, V.M, Caponio, F. (2018). Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Res Int, 108: 48-56. doi: 10.1016/j.foodres.2018.03.034.
  • Difonzo, G., Squeo, G., Calasso, M., Pasqualone, A., Caponio, F. (2019). Physico-chemical, microbiological and sensory evaluation of ready-to-use vegetable pâté added with olive leaf Extract. Foods, 8(4): 138, 1-12. doi: 10.3390/foods8040138.
  • Doğru, E. (2019). Zeytin yaprağı ilavesi ile Ayvalık çeşidi zeytin meyvesinden üretilen natürel zeytinyağının oksidatif stabilitesinin belirlenmesi. Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Şanlıurfa, Türkiye, 40 s.
  • Ekren, S., Yerlikaya, O., Tokul, H.E., Akpınar, A., Açu, M. (2013). Chemical composition, antimicrobial activity and antioxidant capacity of some medicinal and aromatic plant extracts. Afr J Microbiol Res, 7(5): 383-388. doi: 10.5897/AJMR12.1765.
  • El, S.N., Karakaya, S. (2009). Olive tree (Olea europaea) leaves: Potential beneficial effects on human health. Nutr Rev, 67(11): 632-638. doi: 10.1111/j.1753-4887.2009.00248.x. Espeso, J., Isaza, A., Lee, J.Y., Sörensen, P.M., Jurado, P., Avena-Bustillos, R.J, Olaizola, M., Arboleya, J.C. (2021). Olive leaf waste management. Front Sustain Food Syst, 5: 1-13. doi: 10.3389/fsufs.2021.660582.
  • Gahukar, R.T. (2018). Management of pests and diseases of important tropical/subtropical medicinal and aromatic plants: A review. J Appl Res Med Aromat Plants, 9: 1-18. doi: 10.1016/j.jarmap.2018.03.002.
  • Gıda ve Tarım Örgütü (FAO), (2019). Bitkisel Üretim İstatistikleri, http://www.fao.org/faostat/en/#data/QCL (Erişim Tarihi: 10.10.2021).
  • Güler, O., Polat, R., Karaköse, M., Çakıloğlu, U., Akbulut, S. (2021). An ethnoveterinary study on plants used for the treatment of livestock diseases in the province of Giresun (Turkey). S Afr J Bot S Afr J Bot, 142: 53-62. doi: 10.1016/j.sajb.2021.06.003.
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  • Kiani, S., Minaei, S., Ghasemi-Varnamkhasti, M. (2016). Application of electronic nose systems for assessing quality of medicinal and aromatic plant products: A review. J Appl Res Med Aromat Plants, 3(1): 1-9. doi:10.1016/j.jarmap.2015.12.002.
  • Kranz, P., Braun, N., Schulze, N., Kunz, B. (2010). Sensory quality of functional beverages: Bitterness perception and bitter masking of olive leaf extract fortified fruit smoothies. J Food Sci, 75(6): 308-311. doi: 10.1111/j.1750-3841.2010.01698.x.
  • Lubbe, A., Verpoorte, R. (2011). Cultivation of medicinal and aromatic plants for specialty industrial materials. Ind Crops Prod, 34(1): 785-801. doi: 10.1016/j.indcrop.2011.01.019. Marhamatizadeh, M.H., Ehsandoost, E., Gholami, P., Mohaghegh, M.D. (2013). Effect of olive leaf extract on growth and viability of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic milk and yoghurt. Intl J Farm & Alli Sci, 2(17): 572-578. doi: 10.3923/pjn.2010.787.793.
  • Markhali, F.S., Teixeira, J.A., Rocha, C.M.R. (2020). Olive tree leaves-a source of valuable active compounds. Processes, 8: 1177, 1-18. doi:10.3390/pr8091177.
  • Martiny, T.R., Raghavan, V., Moraes, C.C., Rosa, G.S.D., Dotto, G.L. (2020). Bio-based active packaging: Carrageenan film with olive leaf extract for lamb meat preservation. Foods, 9(12): 1759, 1-14. doi: 10.3390/foods9121759.
  • Moghaddam, M.F.Z., Jalali, H., Nafchi, A.M., Nouri, L. (2020). Evaluating the effects of lactic acid bacteria and olive leaf extract on the quality of gluten-free bread. Gene Rep, 21: 100771. doi: 10.1016/j.genrep.2020.100771.
  • Mohammadi, A., Jafari, S.M., Esfanjani, A.F., Akhavan, S. (2016). Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil. Food Chem, 190: 513-519. doi: 10.1016/j.foodchem.2015.05.115.
  • Nicoli, F., Negro, C., Vergine, M., Aprile, A., Nutricati, E., Sabella, E., Miceli, A., Luvisi, A., De Bellis, L. (2019). Evaluation of phytochemical and antioxidant properties of 15 Italian Olea europaea L. cultivar leaves. Molecules, 24(10): 1998, 1-12. doi: 10.3390/molecules24101998.
  • Nunes, M.A., Pimentel, F.B., Costa, A.S., Alves, R.C., Oliveira, M.B. (2016). Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints. Innov Food Sci Emerg Technol, 35: 139-148. doi: 10.1016/j.ifset.2016.04.016.
  • Okur, Ö.D. (2021). An evaluation of the quality characteristics of kefir fortified with olive (Olea europaea) leaf extract. Br Food J, doi: 10.1108/BFJ-07-2021-072.
  • Özcan, M.M., Matthäus, B. (2017). A review: Benefit and bioactive properties of olive (Olea europaea L.) leaves. Eur Food Res Technol, 243: 89-99. doi: 0.1007/s00217-016-2726-9.
  • Palmeri, R., Parafati, L., Trippa, D., Siracusa, L., Arena, E., Restuccia, C., Fallico, B. (2019). Addition of olive leaf extract (OLE) for producing fortified fresh pasteurized milk with an extended shelf life. Antioxidants, 8(8): 255, 1-14. doi: 10.3390/antiox8080255.
  • Papachristodoulou, A., Tsoukala, M., Benaki, D., Kostidis, S., Gioti, K., Aligiannis, N., Pratsinis, H., Kletsas, D., Skaltsounis, A., Mikros, E., Tenta, R. (2016). Oleuropein is a powerful sensitizer of doxorubicin-mediated killing of prostate cancer cells and exerts ıts action via ınduction of autophagy. Journal of Cancer Research and Treatment, 4(4): 61-68. doi: 0.12691/jcrt-4-4-2.
  • Peker, H., Arslan, S. (2016). Effect of olive leaf extract on the quality of low fat apricot yogurt. J. Food Process Preserv, 41: e13107, 1-10. doi: 10.1111/jfpp.13107.
  • Pereira, A.P., Ferreira, I.C., Marcelino, F., Valentão, P., Andrade, P.B., Seabra, R., Estevinho, L., Bento, A., Pereira, J.A. (2007). Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules, 12(5): 1153-1162. doi: 10.3390/12051153.
  • Perrinjaquet‐Moccetti, T., Busjahn, A., Schmidlin, C., Schmidt, A, Bradl, B., Aydogan, C. (2008). Food supplementation with an olive (Olea europaea L.) leaf extract reduces blood pressure in borderline hypertensive monozygotic twins. Phytother Res, 22(9): 1239-1242. doi: 10.1002/ptr.2455.
  • Polat, R. (2019). Ethnobotanical study on medicinal plants in Bingol (City center) (Turkey). J Herb Med, 16: 100211. doi: 10.1016/j.hermed.2018.01.007.
  • Prasathkumar, M., Anisha, S., Dhrisya, C., Becky, R. (2021). Therapeutic and pharmacological efficacy of selective Indian medicinal plants-A review. Phytomedicine Plus, 1(2): 100029. doi: 10.1016/j.phyplu.2021.100029.
  • Rahmanian, N., Jafari, S.M., Wani, T.A. (2015). Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves. Trends Food Sci Technol, 42: 150-172. doi:10.1016/j.tifs.2014.12.009.
  • Romani, A., Ieri, F., Urciuoli, S., Noce, A., Marrone, G., Nediani, C., Bernini., R. (2019). Health effects of phenolic compounds found in extra-virgin olive oil, by-products, and leaf of Olea europaea L. Nutrients, 11(8): 1776, 1-33. doi: 10.3390/nu11081776.
  • Rubel, S.A., Yu, Z.N., Murshed, H.M., Ariful Islam, S.M., Sultana, D., Rahman, S.M.E., Wang, J. (2021). Addition of olive (olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature. J Food Sci Technol, 58(10): 4002-4010. doi: 10.1007/s13197-020-04863-y.
  • Ruzzolini, J., Peppicelli, S., Andreucci, E., Bianchini, F., Scardigli, A., Romani, A., la Marca, G., Nediani, C., Calorini, L. (2018). Oleuropein, the main polyphenol of olea europaea leaf extract, has an anti-cancer effect on human BRAF melanoma cells and potentiates the cytotoxicity of current chemotherapies. Nutrients, 10(12): 1950, 1-17. doi: 10.3390/nu10121950.
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  • Saleh, E., Morshdy, A.E., El-Manakhly, E., Al-Rashed, S.F., Hetta, H., Jeandet, P., Yahia, R., El-Saber Batiha, G., Ali, E. (2020). Effects of olive leaf extracts as natural preservative on retailed poultry meat quality. Foods, 9(8): 1017, 1-12. doi: 10.3390/foods9081017.
  • Sevim, D., Tuncay, Ö. (2012). Ayvalık ve memecik zeytin çeşitlerinin yaprağı ve meyvelerinin toplam fenolik madde miktarı ve antioksidan aktiviteleri. Gıda, 37 (4): 219-226.
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  • Sudjana, A.N., D'Orazio, C., Ryan, V., Rasool, N., Ng, J., Islam, N., Riley, T.V., Hammer, K.A. (2009). Antimicrobial activity of commercial Olea europaea (olive) leaf extract. Int. J Antimicrob Agents, 33(5): 461-463. doi: 10.1016/j.ijantimicag.2008.10.026.
  • Susalit, E., Agus, N., Effendi, I., Tjandrawinata, R.R., Nofiarny, D., Perrinjaquet-Moccetti, T., Verbruggen, M. (2011). Olive (Olea europaea) leaf extract effective in patients with stage-1 hypertension: comparison with captopril. Phytomedicine, 18(4): 251-258. doi: 10.1016/j.phymed.2010.08.016.
  • Tarchoune, I., Sgherri, C., Eddouzi, J., Zinnai, A., Quartacci, M. F., Zarrouk, M. (2019). Olive leaf addition increases olive oil nutraceutical properties. Molecules, 24(3): 545, 1-15. doi: 10.3390/molecules24030545.
  • Thakur, M., Kumar, R. (2021). Microclimatic buffering on medicinal and aromatic plants: A review. Ind Crops Prod, 160: 113144. doi: 10.1016/j.indcrop.2020.113144.
  • Türkiye İstatistik Kurumu (TÜİK), (2019). Bitkisel Üretim İstatistikleri, https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2019-30685 (Erişim Tarihi: 10.10.2021).
  • Uylaşer, V., Yıldız, G. (2014). The historical development and nutritional ımportance of olive and olive oil constituted an ımportant part of the mediterranean diet. Crit Rev Food, 54(8): 1092-1101. doi: 10.1080/10408398.2011.626874.
  • Wainstein, J., Ganz, T., Boaz, M., Bar Dayan, Y., Dolev, E., Kerem, Z., Madar, Z. (2012). Olive leaf extract as a hypoglycemic agent in both human diabetic subjects and in rats. J Med Food, 15(7): 605-610. doi: 10.1089/jmf.2011.0243.
  • Won-Young, C., Da-Hee, K., Ha-Jung, L., Su-Jung, Yeon., Chi-Ho, Lee. (2020). Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CyTA J Food, 18(1): 43-50. doi: 10.1080/19476337.2019.1640797.
Toplam 58 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Mehmet Ali Salık 0000-0003-4727-9830

Songül Çakmakçı 0000-0003-0334-5621

Yayımlanma Tarihi 15 Ekim 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 6

Kaynak Göster

APA Salık, M. A., & Çakmakçı, S. (2021). ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. Gıda, 46(6), 1481-1493. https://doi.org/10.15237/gida.GD21133
AMA Salık MA, Çakmakçı S. ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. GIDA. Ekim 2021;46(6):1481-1493. doi:10.15237/gida.GD21133
Chicago Salık, Mehmet Ali, ve Songül Çakmakçı. “ZEYTİN (Olea Europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”. Gıda 46, sy. 6 (Ekim 2021): 1481-93. https://doi.org/10.15237/gida.GD21133.
EndNote Salık MA, Çakmakçı S (01 Ekim 2021) ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. Gıda 46 6 1481–1493.
IEEE M. A. Salık ve S. Çakmakçı, “ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”, GIDA, c. 46, sy. 6, ss. 1481–1493, 2021, doi: 10.15237/gida.GD21133.
ISNAD Salık, Mehmet Ali - Çakmakçı, Songül. “ZEYTİN (Olea Europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”. Gıda 46/6 (Ekim 2021), 1481-1493. https://doi.org/10.15237/gida.GD21133.
JAMA Salık MA, Çakmakçı S. ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. GIDA. 2021;46:1481–1493.
MLA Salık, Mehmet Ali ve Songül Çakmakçı. “ZEYTİN (Olea Europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”. Gıda, c. 46, sy. 6, 2021, ss. 1481-93, doi:10.15237/gida.GD21133.
Vancouver Salık MA, Çakmakçı S. ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. GIDA. 2021;46(6):1481-93.

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