Effect of Olive Leaves Drying on the Content of Oleuropein

dc.contributor.authorAfaneh, Ibraheem
dc.contributor.authorYateem, Hiba
dc.contributor.authorAl-Rimawi, Fuad
dc.date.accessioned2018-09-23T12:33:33Z
dc.date.available2018-09-23T12:33:33Z
dc.date.issued2015-02-12
dc.description.abstractOleuropein content in olive leaves dried at ambient temperature, and at elevated temperature (50˚C) from Palestinian olive trees collected from West Bank in the middle of November was determined by HPLC and compared to naturally dry olive leaves (collected dry from the tree). Results showed that higher concentration was obtained from olive leaves dried at room temperature (10.0 mg per gram of dry olive leaves), compared to those dried at 50˚C (1.7 mg/g), and those that collected dry from the tree (2.5 mg/g). Oleuropein content of dried olive leaves was compared with leaves that chopped and extracted fresh, and results show that fresh leaves showed the lowest oleuropein content (<0.1 mg/g) denoting that drying of leaves is required for high oleuropein recovery.en_US
dc.identifier.citationAfaneh, I., Yateem, H. and Al-Rimawi, F. (2015) Effect of Olive Leaves Drying on the Content of Oleuropein. American Journal of Analytical Chemistry, 6, 246-252. http://dx.doi.org/10.4236/ajac.2015.63023en_US
dc.identifier.issn2156-8278
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/981
dc.language.isoen_USen_US
dc.publisherScientific Research Publishingen_US
dc.subjectOleuropeinen_US
dc.subjectDryingen_US
dc.subjectOlive Leavesen_US
dc.subjectExtractionen_US
dc.titleEffect of Olive Leaves Drying on the Content of Oleuropeinen_US
dc.typeArticleen_US
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