American Journal of Analytical Chemistry, 2015, 6, 246-252 Published Online February 2015 in SciRes. http://www.scirp.org/journal/ajac http://dx.doi.org/10.4236/ajac.2015.63023
Effect of Olive Leaves Drying on the Content of Oleuropein Ibraheem Afaneh1, Hiba Yateem2, Fuad Al-Rimawi3* 1
Department of Food Technology, Faculty of Science and Technology, Al-Quds University, Jerusalem, Palestine 2 Raed Cosmetics Co., Beit Sahour, Palestine 3 Chemistry Department, Faculty of Science and Technology, Al-Quds University, Jerusalem, Palestine * Email:
[email protected] Received 10 January 2015; accepted 9 February 2015; published 12 February 2015 Copyright © 2015 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/
Abstract Oleuropein 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 (
