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

Mehmet Ali Salık; Songül Çakmakçı

doi:10.15237/gida.GD21133

Derleme

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

Yıl 2021, Cilt: 46 Sayı: 6, 1481 - 1493, 15.10.2021

Mehmet Ali Salık , Songül Çakmakçı

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

Cited By: 4

Öz

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.

Anahtar Kelimeler

Olive leaf, Therapeutic effect, Food, Health

Kaynakça

Acar, G. (2018). Sığır Eti köftelerinin depolama stabilitesi üzerine farklı oranlarda zeytin yaprağı ilavesinin etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Konya, Türkiye, 33 s.
Arslan, E.E., Karademir, G., Berktaş, S., Çam, M. (2021). Zeytin yaprağı ekstraktı içeren soğuk çay üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 9(3): 843-849. doi:10.21923/jesd.904344.
Aytul, K.K., Korel, F., Arserim-Uçar, D.K., Uysal, I., Bayraktar, O. (2004). Efficacy of olive leaf extract for enhancing quality of beef cubes. In proceedings of the 54 th International Congress of meat science and technology. (pp. 51) South Africa: Cape Town, 51.
Blasi, F., Urbani, E., Simonetti, M.S., Chiesi, C., Cossignani, L. (2016). Seasonal variations in antioxidant compounds of Olea europaea leaves collected from different Italian cultivars. J Appl Bot Food Qual, 89: 202-207. doi: 10.5073/JABFQ.2016.089.025.
Boudhrioua, N., Bahloul, N., Ben Slimen, I., Kechaou, N. (2009). Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves. Ind Crops Prod, 29(2-3): 412-419. doi: 10.1016/j.indcrop.2008.08.001.
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.
Carvalho, M., Ferreira, P.J, Mendes, V.S., Silva, R., Pereira, J.A, Jerónimo, C., Silva, B.M. (2010). Human cancer cell antiproliferative and antioxidant activities of Juglans regia L. Food Chem Toxicol, 48(1): 441-447. doi: 10.1016/j.fct.2009.10.043.
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.
Değirmencioğlu, N., Yildiz, E., Guldas, M., Gurbuz, O. (2020). Health benefits of kombucha tea enriched with olive leaf and honey. J Obes Chronic Dis, 4(1): 1-5. doi:10.17756/jocd.2020-031.
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.
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El, S.N., Karakaya, S. (2009). Olive tree (Olea europaea) leaves: Potential beneficial effects on human health. Nutr Rev, 67(11): 632-638. doi: 10.1111/j.1753-4887.2009.00248.x. Espeso, J., Isaza, A., Lee, J.Y., Sörensen, P.M., Jurado, P., Avena-Bustillos, R.J, Olaizola, M., Arboleya, J.C. (2021). Olive leaf waste management. Front Sustain Food Syst, 5: 1-13. doi: 10.3389/fsufs.2021.660582.
Gahukar, R.T. (2018). Management of pests and diseases of important tropical/subtropical medicinal and aromatic plants: A review. J Appl Res Med Aromat Plants, 9: 1-18. doi: 10.1016/j.jarmap.2018.03.002.
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ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ

Yıl 2021, Cilt: 46 Sayı: 6, 1481 - 1493, 15.10.2021

Mehmet Ali Salık , Songül Çakmakçı

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

Cited By: 4

Öz

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.

Anahtar Kelimeler

Zeytin yaprağı, Terapötik etki, Gıda, Sağlık

Kaynakça

Acar, G. (2018). Sığır Eti köftelerinin depolama stabilitesi üzerine farklı oranlarda zeytin yaprağı ilavesinin etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Konya, Türkiye, 33 s.
Arslan, E.E., Karademir, G., Berktaş, S., Çam, M. (2021). Zeytin yaprağı ekstraktı içeren soğuk çay üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 9(3): 843-849. doi:10.21923/jesd.904344.
Aytul, K.K., Korel, F., Arserim-Uçar, D.K., Uysal, I., Bayraktar, O. (2004). Efficacy of olive leaf extract for enhancing quality of beef cubes. In proceedings of the 54 th International Congress of meat science and technology. (pp. 51) South Africa: Cape Town, 51.
Blasi, F., Urbani, E., Simonetti, M.S., Chiesi, C., Cossignani, L. (2016). Seasonal variations in antioxidant compounds of Olea europaea leaves collected from different Italian cultivars. J Appl Bot Food Qual, 89: 202-207. doi: 10.5073/JABFQ.2016.089.025.
Boudhrioua, N., Bahloul, N., Ben Slimen, I., Kechaou, N. (2009). Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves. Ind Crops Prod, 29(2-3): 412-419. doi: 10.1016/j.indcrop.2008.08.001.
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.
Carvalho, M., Ferreira, P.J, Mendes, V.S., Silva, R., Pereira, J.A, Jerónimo, C., Silva, B.M. (2010). Human cancer cell antiproliferative and antioxidant activities of Juglans regia L. Food Chem Toxicol, 48(1): 441-447. doi: 10.1016/j.fct.2009.10.043.
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.
Değirmencioğlu, N., Yildiz, E., Guldas, M., Gurbuz, O. (2020). Health benefits of kombucha tea enriched with olive leaf and honey. J Obes Chronic Dis, 4(1): 1-5. doi:10.17756/jocd.2020-031.
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.
El, S.N., Karakaya, S. (2009). Olive tree (Olea europaea) leaves: Potential beneficial effects on human health. Nutr Rev, 67(11): 632-638. doi: 10.1111/j.1753-4887.2009.00248.x. Espeso, J., Isaza, A., Lee, J.Y., Sörensen, P.M., Jurado, P., Avena-Bustillos, R.J, Olaizola, M., Arboleya, J.C. (2021). Olive leaf waste management. Front Sustain Food Syst, 5: 1-13. doi: 10.3389/fsufs.2021.660582.
Gahukar, R.T. (2018). Management of pests and diseases of important tropical/subtropical medicinal and aromatic plants: A review. J Appl Res Med Aromat Plants, 9: 1-18. doi: 10.1016/j.jarmap.2018.03.002.
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Güler, O., Polat, R., Karaköse, M., Çakıloğlu, U., Akbulut, S. (2021). An ethnoveterinary study on plants used for the treatment of livestock diseases in the province of Giresun (Turkey). S Afr J Bot S Afr J Bot, 142: 53-62. doi: 10.1016/j.sajb.2021.06.003.
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Papachristodoulou, A., Tsoukala, M., Benaki, D., Kostidis, S., Gioti, K., Aligiannis, N., Pratsinis, H., Kletsas, D., Skaltsounis, A., Mikros, E., Tenta, R. (2016). Oleuropein is a powerful sensitizer of doxorubicin-mediated killing of prostate cancer cells and exerts ıts action via ınduction of autophagy. Journal of Cancer Research and Treatment, 4(4): 61-68. doi: 0.12691/jcrt-4-4-2.
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Toplam 58 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Gıda Mühendisliği
Bölüm	Makaleler
Yazarlar	Mehmet Ali Salık 0000-0003-4727-9830 Songül Çakmakçı 0000-0003-0334-5621
Yayımlanma Tarihi	15 Ekim 2021
Yayımlandığı Sayı	Yıl 2021 Cilt: 46 Sayı: 6

Kaynak Göster

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. GIDA. Ekim 2021;46(6):1481-1493. doi:10.15237/gida.GD21133
Chicago	Salık, Mehmet Ali, ve Songül Çakmakçı. “ZEYTİN (Olea Europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”. Gıda 46, sy. 6 (Ekim 2021): 1481-93. https://doi.org/10.15237/gida.GD21133.
EndNote	Salık MA, Çakmakçı S (01 Ekim 2021) ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. Gıda 46 6 1481–1493.
IEEE	M. A. Salık ve S. Çakmakçı, “ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”, GIDA, c. 46, sy. 6, ss. 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 (Ekim 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. GIDA. 2021;46:1481–1493.
MLA	Salık, Mehmet Ali ve Songül Çakmakçı. “ZEYTİN (Olea Europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ”. Gıda, c. 46, sy. 6, 2021, ss. 1481-93, doi:10.15237/gida.GD21133.
Vancouver	Salık MA, Çakmakçı S. ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ. GIDA. 2021;46(6):1481-93.