ScholarLens Back to search
2008•Linchan huaxue yu gongyeRequires access

Study on Seasonal Variation of Oleuropein Content in Olive Leaves by HPLC

Jiang Wenying

Open publisher page 3 citations

Abstract

Seasonal variation of oleuropein content in olive leaves was investigated,and the influences of preparation and extraction factors to the yield were discussed. HPLC was used to determine the content of oleuropein. Results showed:content of oleuropein in a year has two peak periods,namely Feb. and May (among them:Feb.May),and two trough periods,namely Nov. and April. Huge differences existed among different breads. Keladi olive leaves have the highest oleuropein content of 17.2 %,in contrary,Peidaling olive leaves have the lowest oleuropein content of 1.65 %. The content of oleuropein of 20 years-old trees is much higher than that of 3 years old. Ultrasonic extraction is better than heat extraction. Natural drying of leaves superior to heat drying to obtain higher yield of oleuropein.

About this research paper

What this paper is about

Seasonal variation of oleuropein content in olive leaves was investigated,and the influences of preparation and extraction factors to the yield were discussed. HPLC was used to determine the content of oleuropein. Results showed:content of oleuropein in a year has two peak periods,namely Feb. and May (among them:Feb.May),and two trough periods,namely Nov. and April. Huge differences existed among different breads. Keladi olive leaves have the highest oleuropein content of 17.2 %,in contrary,Peidaling olive leaves have the lowest oleuropein content of 1.65 %. The content of oleuropein of 20 years-old trees is much higher than that of 3 years old. Ultrasonic extraction is better than heat extraction. Natural drying of leaves superior to heat drying to obtain higher yield of oleuropein.

Why it matters

OpenAlex reports 3 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Seasonal variation of oleuropein content in olive leaves was investigated,and the influences of preparation and extraction factors to the yield were discussed. HPLC was used to determine the content of oleuropein. Results showed:content of oleuropein in a year has two peak periods,namely Feb. and May (among them:Feb.May),and two trough periods,namely Nov. and April. Huge differences existed among different breads. Keladi olive leaves have the highest oleuropein content of 17.2 %,in contrary,Peidaling olive leaves have the lowest oleuropein content of 1.65 %. The content of oleuropein of 20 years-old trees is much higher than that of 3 years old. Ultrasonic extraction is better than heat extraction. Natural drying of leaves superior to heat drying to obtain higher yield of oleuropein.

Key concepts: Oleuropein, Chemistry, Extraction (chemistry), High-performance liquid chromatography, Olive leaf, Yield (engineering), Food science, Botany

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Study on Seasonal Variation of Oleuropein Content in Olive Leaves by HPLC — Research Paper | ScholarLens