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Effect of the spray and freeze dryers on the bioactive compounds of olive leaf aqueous extract by chemometrics of HCA and PCA

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Abstract

Olive leaf extract contains significant amounts of valuable compounds such as Oleuropein and phenolic compounds. The study aimed to introduce a proper method for drying olive leaf extract to increase its value in terms of valuable compounds with antioxidant properties and the correlation among all parameters. Extraction of olive leaf (Mary cultivar, Fars province) was performed using water and ultrasound device and the extract was condensing with two freeze-drying and spray drying methods, and some features were measured as follows: total tannin content, antioxidant activity and inhibitory strength of 50% using the DPPH method, total phenol content using Folin Ciocalteu colorimetric method, total flavonoid by aluminum chloride colorimetric method, and polyphenol compounds using HPLC in olive leaf extract samples. The results showed that the dried extract with freeze-drying had the highest total phenolic content 446.63 ± 7.6 (mg gallic acid per gram dry matter) and the highest antioxidant activity of 96.57 ± 0.19%, inhibitory effect of 0.44 ± 0.32 μg/ml, tannin content of 128.71 ± 0.26 mg of gallic acid per g of dry matter and total flavonoid 396.43 ± 0.25 mg of quercetin per gram of dry matter were seen in the dried extract with spray drying. Evaluation of the type and amount of bioactive compounds in three types of extracts (solution and condensate extracts) by principal components analysis and agglomerative hierarchical clustering (AHC) showed that the use of spray drying has been effective in maintaining the amount of unstable polyphenolic and bioactive compounds.

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Authors and Affiliations

  1. Department of Agricultural Engineering Sciences, Food Science and Technology Groups, Islamic Azad University- Tehran Science and Research Branch (SRBIAU), Tehran, Iran

    Gilda Ghelichkhani

  2. Department of Medical Genetics, Faculty of Medicine, Tehran University of Medical Science (TUMS), Tehran, Iran

    Mohammad Hossein Modaresi

  3. Department of Food and Agriculture Standard Research Institute, Iranian National Standards Organization (INSO), Alborz, Iran

    Ladan Rashidi

  4. Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Poursina Street, Keshavarz Boulevard, PO. Box 141556446, Tehran, Iran

    Nabi Shariatifar

  5. Halal Research Center of IRI.FDA.MOH, Tehran, Iran

    Nabi Shariatifar

  6. Food Safety Research Center, Shahid Beheshti University of Medical Science, Tehran, Iran

    Nabi Shariatifar

  7. Department of Food Sciences and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran

    Masoud Homapour

  8. Vice-Chancellery of Food and Drug, Shahroud University of Medical Sciences, 7 Tir Square, Shahroud, Iran

    Majid Arabameri

Authors
  1. Gilda Ghelichkhani
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  2. Mohammad Hossein Modaresi
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  3. Ladan Rashidi
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  4. Nabi Shariatifar
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  5. Masoud Homapour
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  6. Majid Arabameri
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Corresponding authors

Correspondence to Nabi Shariatifar or Majid Arabameri.

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Ghelichkhani, G., Modaresi, M.H., Rashidi, L. et al. Effect of the spray and freeze dryers on the bioactive compounds of olive leaf aqueous extract by chemometrics of HCA and PCA. Food Measure 13, 2751–2763 (2019). https://doi.org/10.1007/s11694-019-00196-3

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  • DOI: https://doi.org/10.1007/s11694-019-00196-3

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