ArticleAntioxidants (Basel, Switzerland)2021
Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 26 citations in OpenAlex.
- Metabolomic Mapping of Greek Olive Leaves by Untargeted NMR-Based Profiling and LC-HRMS Dereplication.Analytical science advances · 2026Article
- Functional Benefits of Brewer's Spent Grain and the Challenge of Developing Food Ingredients for Human Health.Antioxidants (Basel, Switzerland) · 2026Review
- Eco-Friendly Extraction of Olive Leaf Phenolics and Terpenes: A Comparative Performance Analysis Against Conventional Methods.Foods (Basel, Switzerland) · 2025Article
- A Novel Process for Oleacein Production from Olive Leaves Using Freeze Drying Methodology.Foods (Basel, Switzerland) · 2025Article
- Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil.Food chemistry: X · 2024Article
- Encapsulation of Olive Leaf Polyphenol-Rich Extract in Polymeric Micelles to Improve Its Intestinal Permeability.Nanomaterials (Basel, Switzerland) · 2023Article
- Article
- Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although olives leaves are currently considered a waste material from oil mills, they have great potential to be transformed into by-products due to their high oleuropein content. Oleuropein is a glycoside precursor of hydroxytyrosol, which is the phenolic compound with the highest antioxidant capacity in nature and which is associated with multiple health benefits. For this reason, the demand for oleuropein is growing in the pharmaceutical, cosmetic and food sectors. The objective of this study is to determine the stability of oleuropein in olive leaves from oil mills in solid and aqueous forms under different conditions of temperature, relative humidity and lighting. The results indicate that the degradation of oleuropein conforms well to first-order kinetics. The rate constants at the temperatures tested in the aqueous extracts indicate activation energies from RT
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Registered trials
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