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Kostas Kiritsakis, M.G., Kontominas, C., Kontogiorgis, D., Hadjipavlou-Litina, A., Moustakas, A., and Kiritsakis, K. “Composition and Antioxidant Activity of Olive Leaf Extracts from Greek Olive Cultivars”. Journal of the American Oil Chemists' Society. 87. 369-376. 2010.

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Article

Effect of Geographical Region and Harvesting Date on Antioxidant Activity, Phenolic and Flavonoid Content of Olive Leaves

1Chemistry Department, Faculty of Science and Technology, Al-Quds University, Jerusalem, Palestine

2Biology Department, Faculty of Science and Technology, Al-Quds University, Jerusalem, Palestine


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 12, 925-930
DOI: 10.12691/jfnr-2-12-11
Copyright © 2014 Science and Education Publishing

Cite this paper:
Fuad Al-Rimawi, Imad Odeh, Abdallah Bisher, Jehad Abbadi, Mohammad Qabbajeh. Effect of Geographical Region and Harvesting Date on Antioxidant Activity, Phenolic and Flavonoid Content of Olive Leaves. Journal of Food and Nutrition Research. 2014; 2(12):925-930. doi: 10.12691/jfnr-2-12-11.

Correspondence to: Fuad  Al-Rimawi, Chemistry Department, Faculty of Science and Technology, Al-Quds University, Jerusalem, Palestine. Email: falrimawi@science.alquds.edu

Abstract

The effect of geographical region and harvesting date (seasonal change) on antioxidant activities (AA), total phenolic content (TPC) and total flavonoid content (TFC) of olive leaves obtained from different geographical regions of Palestine (north, middle, and south) at different maturation stages (June 2013, October 2013, and January 2014) was investigated in this study. Results revealed that both geographical region and maturation stage affect AA, TPC, and TFC of the olive leaves. Highest AA, TPC, and TFC were obtained for samples collected in June. TPC was found to be highest in north and lowest in south, while the highest AA, and TFC contents were alternating between north, middle, and south. During different maturation stages, TPC, TFC, and AA varied between 21.56 - 47.52 mg (GAE), 19.3 - 32.6 mg catechin equivalents, 318.53 – 1106.43 µmol FRAP equivalents per gram of dry olive leaves, respectively.

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