Utilization from leaves of olive and pomegranate as a source of bioactive components

Crude juices of olive and pomegranate leaves were obtained by hydraulic press. The level of polyphenolic compounds in the (olive and pomegranate) juice were510.00 and 722.00ppm. Aliquots of the concentrated olive and pomegranate juice leaves, represent 200, 400, 800 and 1600ppm and butylated hydroxy toluene (BHT, 200ppm) were investigated by Rancimat method at 100oC and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. These compounds were administrated to rats daily for 6 weeks by stomach tube. The liver (Aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase activities) and kidney (bilirubin, uric acid and creatinine) function tests and serum contents (total lipids, total cholesterol and low and high-density lipoproteins) were measured to assess the safety limits of the phenolic compounds in the olive and pomegranate juice leaves. The data of the aforementioned measurements indicates that the administration of olive and pomegranate juice leaves did not cause any changes in liver and kidney functions. On the contrary, BHT at 200ppm induced significant increases in the enzyme activities and the serum levels of total lipids, uric acid and creatinine.

[1]  A. Neffati,et al.  Antioxidant and free radical-scavenging properties of three flavonoids isolated from the leaves of Rhamnus alaternus L. (Rhamnaceae) : A structure-activity relationship study , 2009 .

[2]  B. Patil,et al.  Simultaneous Extraction of Bioactive Limonoid Aglycones and Glucoside from Citrus aurantium L. Using Hydrotropy , 2008, Zeitschrift für Naturforschung C - A Journal of Biosciences.

[3]  U. Raychaudhuri,et al.  A process for preparing a natural antioxidant enriched dairy product (Sandesh) , 2007 .

[4]  C. Calhau,et al.  Effect of pomegranate (Punica granatum) juice intake on hepatic oxidative stress , 2007, European journal of nutrition.

[5]  G. Schmeda-Hirschmann,et al.  Free radical scavenging activity and phenolic content in achenes and thalamus from Fragaria chiloensis ssp. chiloensis, F. vesca and F. x ananassa cv. Chandler , 2007 .

[6]  K. Asres,et al.  Structure-radical scavenging activity relationships of flavonoids. , 2006, Phytochemistry.

[7]  M. Motilva,et al.  Enrichment of refined olive oil with phenolic compounds: evaluation of their antioxidant activity and their effect on the bitter index. , 2006, Journal of agricultural and food chemistry.

[8]  H. Corke,et al.  Structure-radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants. , 2006, Life sciences.

[9]  C. Calhau,et al.  Procyanidins as antioxidants and tumor cell growth modulators. , 2006, Journal of agricultural and food chemistry.

[10]  P. Guarrera.  Traditional phytotherapy in Central Italy (Marche, Abruzzo, and Latium). , 2005, Fitoterapia.

[11]  K. Murthy,et al.  Study on wound healing activity of Punica granatum peel. , 2004, Journal of Medicinal Food.

[12]  N. Trinajstic,et al.  Structure-radical scavenging activity relationships of flavonoids , 2003 .

[13]  K. Pong.  Oxidative stress in neurodegenerative diseases: therapeutic implications for superoxide dismutase mimetics , 2003, Expert opinion on biological therapy.

[14]  G. El-Baroty,et al.  Safety evaluation of olive phenolic compounds as natural antioxidants , 2003, International journal of food sciences and nutrition.

[15]  G. Ciafardini,et al.  Microbiological activity in stored olive oil. , 2002, International journal of food microbiology.

[16]  P. Prenzler,et al.  Biotransformations of phenolic compounds in Olea europaea L. , 2002 .

[17]  K. Stettmaier,et al.  Structure-activity relationships governing antioxidant capacities of plant polyphenols. , 2001, Methods in enzymology.

[18]  N. Uccella,et al.  Biophenolic components of olives , 2000 .

[19]  M. Heinonen,et al.  Antioxidant activity of plant extracts containing phenolic compounds. , 1999, Journal of agricultural and food chemistry.

[20]  R. Gucci,et al.  Analysis of leaf water relations in leaves of two olive (Olea europaea) cultivars differing in tolerance to salinity. , 1997, Tree physiology.

[21]  R. Hamilton,et al.  Rancidity in foods , 1989 .

[22]  Sidney A. Williams,et al.  Official Methods of Analysis of the Association of Official Analytical Chemists , 1971, Soil Science Society of America Journal.

[23]  T. Gutfinger,et al.  Polyphenols in olive oils , 1981 .

[24]  M. Lopes-Virella,et al.  Cholesterol determination in high-density lipoproteins separated by three different methods. , 1977, Clinical chemistry.

[25]  A L Branen,et al.  Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene , 1975, Journal of the American Oil Chemists' Society.

[26]  H. Pardue,et al.  Kinetics of the cholesterol-sulfuric acid reaction: a fast kinetic method for serum cholesterol. , 1973, Clinical Chemistry.

[27]  C. Frings,et al.  A colorimetric method for determination of total serum lipids based on the sulfo-phospho-vanillin reaction. , 1970, American journal of clinical pathology.

[28]  Justus F. Mueller,et al.  The Blood Morphology of Laboratory Animals , 1968 .

[29]  R. Chawla,et al.  PRACTICAL CLINICAL BIOCHEMISTRY , 1959, The Ulster Medical Journal.

[30]  S REITMAN,et al.  A colorimetric method for the determination of serum glutamic oxalacetic and glutamic pyruvic transaminases. , 1957, American journal of clinical pathology.