ArticleMolecules (Basel, Switzerland)2021
HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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18 citing papers in PubMed, 52 citations in OpenAlex.
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- An integrated approach using morphological, biochemical, and RAPD markers to assess the genetic diversity of Olive (Olea Europaea L.) cultivars in India.Scientific reports · 2025Article
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- Evaluation of the Nutritional Properties and Biodegradation of Novel Disposable Edible Tableware Made of Olive Pomace.Food science & nutrition · 2025Article
- A pilot study on non-invasive in situ detection of phytochemicals and plant endogenous status using fiber optic infrared spectroscopy.Scientific reports · 2023Article
- Bioassay-Guided Assessment of Antioxidative, Anti-Inflammatory and Antimicrobial Activities of Extracts from Medicinal Plants via High-Performance Thin-Layer Chromatography.Molecules (Basel, Switzerland) · 2023Article
- Inversion Theory Leveling as a New Methodological Approach to Antioxidant Thermodynamics: A Case Study on Phenol.Antioxidants (Basel, Switzerland) · 2023Article
- Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage.Frontiers in microbiology · 2023Article
- Evaluation of the Putative Duplicity Effect of Novel Nutraceuticals Using Physico-Chemical and Biological In Vitro Models.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors at 1 institution in 2 countries.
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Abstract
The aim of this study was to analyse the effect of spontaneous microbial maceration on the release and extraction of the flavonoids and phenolics from olive leaves. Bioprofiling based on thin-layer chromatography effect-directed detection followed by ATR-FTIR spectroscopy proved to be a reliable and convenient method for simultaneous comparison of the extracts. Results show that fermentation significantly enhances the extraction of phenolic compounds and flavonoids. The polyphenolic content was increased from 6.7 µg GAE (gallic acid equivalents) to 25.5 µg GAE, antioxidants from 10.3 µg GAE to 25.3 µg GAE, and flavonoid content from 42 µg RE (rutin equivalents) to 238 µg RE per 20 µL of extract. Increased antioxidant activity of fermented ethyl acetate extracts was attributed to the higher concentration of extracted flavonoids and phenolic terpenoids, while increased antioxidant activity in fermented ethanol extract was due to increased extraction of flavonoids as extraction of phenolic compounds was not improved. Lactic acid that is released during fermentation and glycine present in the olive leaves form a natural deep eutectic solvent (NADES) with significantly increased solubility for flavonoids.
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