ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ

Mehmet Ali Salık; Songül Çakmakçı

doi:10.15237/gida.GD21133

Review

FUNCTIONAL PROPERTIES AND USAGE POTENTIALS IN FOOD OF OLIVE (Olea europaea L.) LEAF

Year 2021, Volume: 46 Issue: 6, 1481 - 1493, 15.10.2021

Mehmet Ali Salık , Songül Çakmakçı

https://doi.org/10.15237/gida.GD21133

Cited By: 4

Abstract

Medicinal-aromatic plants have been used for centuries due to their protective and therapeutic properties. There is an increasing interest in studies on the determination of their phytochemical profiles, the development of their usage areas, and industrial potential. One of these plants is the olive leaf. Olive leaf is widely used in folk medicine in European and Mediterranean countries (Turkey, Greece, Spain, Italy, France, Israel, Morocco, and Tunisia). Olive leaf, which can be used as an extract, herbal tea, and powder in human nutrition; is rich in bioactive components such as antioxidant compounds, phenolics, flavonoids, secoiridoids (oleuropein), triterpenes, and carotenoids. Olive leaf has pharmacological effects such as antioxidant, antimicrobial, anti-inflammatory, antiatherogenic, anticarcinogenic, antiviral, hypoglycemic, and neuroprotective due to the oleuropein and phenolic compounds in its composition. Plant sources and agri-food wastes and by-products with potential for bioactive compounds and proven phytochemical profiles are promising in the development of nutraceuticals and functional foods to protect health. In this review, the health benefits and use in the food industry are discussed by drawing attention to the phytochemical profile of olive leaf.

Keywords

Olive leaf, Therapeutic effect, Food, Health

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ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ

Year 2021, Volume: 46 Issue: 6, 1481 - 1493, 15.10.2021

Mehmet Ali Salık , Songül Çakmakçı

https://doi.org/10.15237/gida.GD21133

Cited By: 4

Abstract

Tıbbi-aromatik bitkiler, koruyucu ve tedavi edici özelliklerinden dolayı yüzyıllardır kullanılmaktadır. Bunların fitokimyasal profillerinin belirlenmesi, kullanım alanlarının ve endüstriyel potansiyellerinin geliştirilmesi üzerine yapılan çalışmalara ilgi gittikçe artmaktadır. Bu bitkilerden biri de zeytin yaprağıdır. Zeytin yaprağı; Avrupa ve Akdeniz ülkelerinde (Türkiye, Yunanistan, İspanya, İtalya, Fransa, İsrail, Fas ve Tunus) halk hekimliğinde yaygın olarak kullanılmaktadır. İnsan beslenmesinde ekstrakt, bitki çayı ve toz olarak kullanılabilen zeytin yaprağı; antioksidan bileşikler, fenolikler, flavonoitler, sekoiridoitler (oleuropein), triterpenler ve karatenoitler gibi biyoaktif bileşenler açısından zengindir. Zeytin yaprağı, bileşimindeki oleuropein ve fenolik bileşiklerden dolayı antioksidan, antimikrobiyel, anti-inflamatuar, antiaterojenik, antikarsinojenik, antiviral, hipoglisemik ve nöroprotektif gibi farmakolojik etkiler göstermektedir. Biyoaktif bileşikler açısından potansiyel olan ve fitokimyasal profilleri belirlenmiş bitkisel kaynaklar ve tarımsal gıda ve yan ürünleri sağlığı korumak için nutrasötiklerin ve fonksiyonel gıdaların geliştirilmesinde ümit verici görünmektedir. Bu derlemede, zeytin yaprağının fitokimyasal profiline dikkat çekerek, sağlık faydaları ve gıda sanayiinde kullanım potansiyeli ele alınmıştır.

Keywords

Zeytin yaprağı, Terapötik etki, Gıda, Sağlık

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Brahmi, F., Mechri, B., Dhibi, M., Hammami, M. (2013). Variations in phenolic compounds and antiradical scavenging activityof Olea europaea leaves and fruits extracts collected in two different seasons. Ind Crops Prod, 49: 256-264. doi: 10.1080/10412905.2016.1166157.
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de Bock, M., Derraik, J.G.B., Brennan, C.M., Biggs, J.B, Morgan, P.E, Hodgkinson, S.C., Hofman, P.L., Cutfield, W.S. (2013). Olive (Olea europaea L.) leaf polyphenols improve insulin sensitivity in middle- aged overweight men: A randomized, Placebo-Controlled, Crossover Trial. Plos One, 8(3): e57622, 1-8. doi: 10.1371/journal.pone.0057622.
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Difonzo, G., Pasqualone, A., Silletti, R., Cosmai, L., Summo, C., Paradiso, V.M, Caponio, F. (2018). Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Res Int, 108: 48-56. doi: 10.1016/j.foodres.2018.03.034.
Difonzo, G., Squeo, G., Calasso, M., Pasqualone, A., Caponio, F. (2019). Physico-chemical, microbiological and sensory evaluation of ready-to-use vegetable pâté added with olive leaf Extract. Foods, 8(4): 138, 1-12. doi: 10.3390/foods8040138.
Doğru, E. (2019). Zeytin yaprağı ilavesi ile Ayvalık çeşidi zeytin meyvesinden üretilen natürel zeytinyağının oksidatif stabilitesinin belirlenmesi. Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Şanlıurfa, Türkiye, 40 s.
Ekren, S., Yerlikaya, O., Tokul, H.E., Akpınar, A., Açu, M. (2013). Chemical composition, antimicrobial activity and antioxidant capacity of some medicinal and aromatic plant extracts. Afr J Microbiol Res, 7(5): 383-388. doi: 10.5897/AJMR12.1765.
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Details

Primary Language	Turkish
Subjects	Food Engineering
Journal Section	Articles
Authors	Mehmet Ali Salık 0000-0003-4727-9830 Songül Çakmakçı 0000-0003-0334-5621
Publication Date	October 15, 2021
Published in Issue	Year 2021 Volume: 46 Issue: 6

Cite

APA	Salık, M. A., & Çakmakçı, S. (2021). ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. Gıda, 46(6), 1481-1493. https://doi.org/10.15237/gida.GD21133
AMA	Salık MA, Çakmakçı S. ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. The Journal of Food. October 2021;46(6):1481-1493. doi:10.15237/gida.GD21133
Chicago	Salık, Mehmet Ali, and Songül Çakmakçı. “ZEYTİN (Olea Europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”. Gıda 46, no. 6 (October 2021): 1481-93. https://doi.org/10.15237/gida.GD21133.
EndNote	Salık MA, Çakmakçı S (October 1, 2021) ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. Gıda 46 6 1481–1493.
IEEE	M. A. Salık and S. Çakmakçı, “ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”, The Journal of Food, vol. 46, no. 6, pp. 1481–1493, 2021, doi: 10.15237/gida.GD21133.
ISNAD	Salık, Mehmet Ali - Çakmakçı, Songül. “ZEYTİN (Olea Europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”. Gıda 46/6 (October 2021), 1481-1493. https://doi.org/10.15237/gida.GD21133.
JAMA	Salık MA, Çakmakçı S. ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. The Journal of Food. 2021;46:1481–1493.
MLA	Salık, Mehmet Ali and Songül Çakmakçı. “ZEYTİN (Olea Europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”. Gıda, vol. 46, no. 6, 2021, pp. 1481-93, doi:10.15237/gida.GD21133.
Vancouver	Salık MA, Çakmakçı S. ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. The Journal of Food. 2021;46(6):1481-93.