Effect of genotype and extraction method on polyphenols content, phenolic acids, and flavonoids of olive leaves (Olea europaea L. subsp. europaea)

Yıl 2022, Cilt: 2 Sayı: 1, 17 - 24, 15.06.2022

Salma Guebebıa Khadija Ben Othman Yassine Yahıa Mehrez Romdhane Walid Elfalleh Hédia Hannachi

Öz

Polyphenol’s extraction varied according to various factors. In this study, the effect of genotype and method of polyphenols extraction were investigated using leaves of two cultivated and two wild olive varieties and four hydromethanolic extraction methods. Quantitatively, significant differences were observed according to the extraction method, the genotype, and the interaction genotype-method of extraction. The heat reflux extraction showed the highest polyphenols content in wild olive leaves having an amount of 841.17 mg GAE/100 g DM. The qualitative phytochemical examination using high performance liquid chromatography (HPLC) of olive leaves showed some significant differences of phenolic compounds between genotypes. For the same oleaster genotype, the extraction method seemed to influence qualitatively the polyphenols profiles. The quinic acid was the dominant phenolic acid and the luteolin-7-O-glucoside was the major flavonoid observed in wild olive leaves having, respectively, 618.24 and 3211.44 mg/kg DM. The quinic acid has an amount of 400.15 and 275.39 mg/kg and the luteolin-7-O-glucoside has an amount of 2059.62 and 1214.49 mg/kg in cultivars leaves. The extraction by Soxhlet of wild olive leaves showed the highest quinic acid (1085.80 mg/kg DM) and luteolin-7-O-glucoside (3720.15 mg/kg DM) amounts. The hydromethanolic extraction assisted by Soxhlet of wild olive leaves constituted the optimal method to obtain high polyphenols contents enriched with phenolic acids and flavonoids.

Anahtar Kelimeler

Polyphenols, Cultivated olive leaves, Wild olive leaves, Genotype, Method of extraction

Kaynakça

• Abdellatif, B., Bouabdellah, B., Samia, M., Mohamed, H., 2019. Comparison of ethanolic extract yield, pH, Polyphenols and flavonoids in algarian Propulus collected from various geographic region. Bionature, 39, 1-6.
• Al-Bandak, G., Reopoulou, V., 2007. Antioxidant properties and composition of Majorana syriaca extracts. European Journal of Lipid science and Technology, 109, 247-255.
• Andary, C., Longepierre, D., Le Cong, K., Hul, S., Zaremski, A., Michaloud, G., 2019. Study of a chemotaxonomic marker able to identify the genus Aquilaria (Thymelaeaceae). Bois et Forêts des Tropiques, Montpellier, 341, 29-38.
• Ben Mohamed, M., Guasmi, F., Ben Ali, S., Radhouani, F., Faghim, J., Triki, T., Grati Kammoun, N., Baff, C., Lucini, L., Benincasa, C., 2018. The LC-MS/MS characterization of phenolic compounds in leaves allows classifying olive cultivars grown in South Tunisia. Biochemical Systematics and Ecology, 78, 84-90.
• Ben Salah, M., Abdelmelek H., Abderraba, M., 2012. Study of phenolic composition and biological activities assessment of olive leaves from different varieties grown in Tunisia. Medicinal Chemistry, 2, 107-111.
• Besnard, G., Baradat, P., Chevalier, D., Tagmount, A., Bervillé, A., 2001. Genetic differenciation in the olive complex (Olea europaea L.) revealed by RAPDs and RFLPs in the rRNA genes. Genetic Ressources and Crop Evolution, 48, 165-182.
• Bettaieb-Rebey, I., Bourgou, S., Ben Slimen Debbez, I., Jabri-Karoui, I., Hamrouni-Sellami, I., Msaada, K., Limam, F., Marzouk, B., 2011. Effects of extraction solvent and provenances on phenolic contents and antioxidant activities of cumin (Cuminum cyminum L.) seeds. Food and Bioprocess Technology, 5, 2827-2836.
• Biesaga, M., 2011. Influence of extraction methods on stability of flavonoids. Journal of Chromatography A, 1218, 2505-2515.
• Boldi, A.M., 2004. Libraries from natural product-like scaffolds. Current Opinion in Chemical Biology, 8, 281-286.
• Brahmi, F., Mechri, B., Dhibi, M., Hammami, M., 2013. Variations in phenolic compounds and antiradical scavenging activity of Olea europaea leaves and fruits extracts collected in two different seasons. Industrial Crops and Production, 49, 256-264.
• Bucić-Kojić, A., Planinić, M., Tomas, S., Bilić, M., Velic D., 2007. Study of solid–liquid extraction kinetics of total polyphenols from grape seeds. Journal of Food Engineering, 81, 236-242.
• Cui, Z.W., Sun, I.J., Chen, W., Sun, D.W., 2008. Preparation of dry honey by microwave-vacuum drying. Journal of Food Engineering, 84, 582-590.
• Da Porto, C., Poretto, E., Decorti, D., 2015. Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds. Ultrasonics Sonochemistry, 20, 1076-1080.
• Elfalleh, W., Nasri, N., Marzougui, N., Thabti, I., M'rabet, A., Yahya, Y., Lachiheb, B., Guasmi, F., Ferchichi, A., 2009. Physico-chemical properties and DPPH-ABTS scavenging activity of some local pomegranate (Punica granatum) ecotypes. International Journal of Food Science and Nutrition, 60, 197-210.
• Elfalleh, W., Tlili, N., Nasri, N., Yahia, Y., Hannachi, H., Chaira, N., Ying, M., Ferchichi, A., 2011. Antioxidant pomegranate (Punica granatum L.) fruits. Journal of Food Science, 76, 707-713.
• Gourguillon, L., Destandau, E., Lobstein, A., Lesellier, E., 2016. Comparison of different ways to extract dicaffeoylquinic acids from a halophytic plant. Comptes Rendus Chimie, 113, 1-9.
• Hannachi, H., Benmoussa, H., Saadaoui, E., Saanoun, I., Negri, N., Elfalleh, W., 2019. Optimization of ultrasound and microwave-assisted extraction of phenolic compounds from olive leaves by response surface methodology. Research Journal of Biotechnology, 14, 28-37.
• Hannachi, H., Breton, C., Msallem, M., Ben El Hadj, S., El Gazzah, M., Bervillé, A., 2008. Differences between local and introduced olive cultivars as revealed by morphology of drupes, oil composition and SSR polymorphisms: a case study in Tunisia. Scientia Horticulturae, 116, 280-290.
• Hannachi, H., Elfalleh, W., Yahia, Y., Laajel, M., Ennajeh, I., Mechlouch, R.F., 2020. Chemicals profiling and antioxidants activities of leaf and fruit of cultivated and wild olive trees (Olea europaea L.). International Journal of Fruit Science, 20, 350-370.
• Hannachi, H., Nasri, N., Elfalleh, W., Tlili, N., Ferchichi, A., Msallem, M., 2013. Fatty acids, sterols, polyphenols and chlorophylls of olive oils obtained from Tunisian wild olive trees (Olea europaea L. var. sylvestris). International Journal of Food Properties, 16, 1271-1283.
• Horžić, D., Komes, D., Belščak, A., Kovačević, Ganić, K., Iveković, D., Karlović, D., 2009. The composition of polyphenols and methylxanthines in teas and herbal infusions. Food Chemistry, 115, 441-448.
• Lalas, S., Athanasiadis, V., Gortzi, O., Bounitsi, M., Giovanoudis, I., Tsaknis, J., Bogiatzis, F., 2011. Enrichment of table olives with polyphenols extracter from olive leaves. Food Chemistry, 127, 1521-1525.
• Liazid, A., Palma, M., Brigui, J., Barroso, C.G., 2007. Investigation on phenolic compounds stability during microwave-assisted extraction. Journal of Chromatograohy A, 1140, 29-43.
• Miguel, M.G., Nunes, S., Dandlen, S.A., Cavaco, A.M., Antunes, M.D., 2010. Phenols and antioxidant activity of hydro-alcoholic extracts of propolis from Algarve saouth of Portugal. Food and Chemical Toxicology, 48, 3418-3423.
• Nayak, B., Dahmoun, F., Moussi, K., Dain, S., Aoun, O., Khodir, M., 2015. Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery polyphenols from Citrus sinensis peels. Food Chemistry, 187, 507-516.
• Papoti, V.T., Tsimidou, M.Z., 2009. Impact of sampling parameters on the radical scavenging potential of olive (Olea europaea L.) leaves. Journal of Agricultural and Food Chemistry, 57, 3470-3477.
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237.
• Ryan, D., Antolovich, M., Prenzler, P., Robards, K., Lavee, S., 2002. Biotransformations of phenolic compounds in Olea europaea L. Scientia Horticulturae, 92, 147-176.
• Singh, R., 2016. Chemotaxonomy: A Tool for Plant Classification. Journal of Medicinal Plants Studies, 4, 90-93.
• Siracusa, L., Patanè, C., Avola, G., Ruberto, G., 2012. Polyphenols as Chemotaxonomic Markers in Italian “Long-Storage” Tomato Genotypes. Journal of Agricultural and Food Chemistry, 60, 309-314.
• Trusheva, B., Trunkov, D., Bankova, V., 2007. Different extraction methods of biologically active components from propolis: a preliminary study. Chemistry Central Journal, 1, 1-4.
• Tsakona, S., Galanakis, C.M., Gekas, V., 2012. Hydro-ethanolic mixtures for the recovery of phenols from Mediterranean plant materials. Food and Bioprocess Technology, 5, 1384-1393.
• Vermerris, W., Nicholson, R.L., 2006. Phenolic compound biochemistry, (Dordrecht, Netherlands: Springer. Vinha, A.F., Ferreres, F., Silva, B.M., Valentaõ, P., Gonçalves, A., Pereira, J.A., Oliveira, M.B., Seabra, R.M., Andrade, P.B., 2005. Phenolic profiles of Portuguese olive fruits (Olea europaea L.): influences of cultivar and geographical origin. Food Chemistry, 89, 561-160.
• Vinha, A., Silva, B., Andrade, P., Eabra, R., Pereira, J., Oliveira, B., 2002. Development and evaluation of an HPLC/DAD method for analysis of phenolic compounds from olive fruits. Journal of Liquid Chromatogray and Related Technologies, 25, 151-160.
• Xiang, G., Yang, H., Yang, L., Zhanga, X., Cao, Q., Miao M., 2010. Multivariate statistical analysis of tobacco of different origin, grade and variety according to polyphenols and organic acids. Microchemical Journal, 95, 198-206.
• Yahia, Y., Benabderrahim, M.A., Tlili, N., Hannachi, H., Ayadi, L., Elfalleh, W., 2020. Comparison of Three Extraction Protocols for the Characterization of Caper (Capparis spinosa L.) Leaf Extracts: Evaluation of Phenolic Acids and Flavonoids by Liquid Chromatography – Electrospray Ionization – Tandem Mass Spectrometry (LC–ESI–MS) and the Antioxidant Activity. Analytical Letters, 53 1366-1377.