M. Farzami Sepehr; M. Ghorbanli; M. Mirbagheri
Abstract
Phenolic compounds are one of the most important factors in olive, which has been considered greatly. Phenols have pharmacological characteristics and contain natural antioxidants in olive. Oleuropein is one of the most abundant and important phenolic compounds in fruits and leaves of olive, which causes ...
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Phenolic compounds are one of the most important factors in olive, which has been considered greatly. Phenols have pharmacological characteristics and contain natural antioxidants in olive. Oleuropein is one of the most abundant and important phenolic compounds in fruits and leaves of olive, which causes the bitter taste of olive. Oleuropein is a heterosidic ester of elenolic acid and 3,4-dihydroxy phenyl ethanol. It is worth mentioning that the use of this compound has a significant role in health. In this study, the amount of existing compounds in different cultivars of olive (Olea europaea L.) was studied during harvesting season in two regions of Rudbar and Kazeroun, and oleuropein was extracted with methanol and its amount was determined by High Performance Liquid Chromatography (HPLC). According to the conducted researches, it was found that the highest composition rate of fruit oleuropein was recorded for yellow olive in Fars (34.31 mg/g) and for Fyshmy olive in Rudbar (30.25 mg/g). However, the lowest composition rate of fruit oleuropein was recorded for Mishen olive in Fars (9.55 mg/g) and for Lechyo olive in Rudbar (10.23 mg/g). Based on the provided data, it can be concluded that more edibility of Rudbar olives may be due to the lower level of oleuropein compound, resulting in less bitterness. Notably, the medicinal usage of different types of Fars olives is due to the higher level of oleuropein compounds.
K. Jaimand; M.B. Rezaee; M.H. Asareh; S.R. Tabaei Aghdaei; S. Meshkizadeh
Abstract
Flavonoid components are the largest phenolic groups in nature. Pigments are primarily responsible for the color of rose petals (the colorless flavonoids aid the intensification and stabilization of petals color). The aim of this research was extraction and determination of flavonoid compounds kaempferol ...
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Flavonoid components are the largest phenolic groups in nature. Pigments are primarily responsible for the color of rose petals (the colorless flavonoids aid the intensification and stabilization of petals color). The aim of this research was extraction and determination of flavonoid compounds kaempferol and quercetin in petals of Rosa damascena from western of Iran and cultivated in Research Institute of Forests and Rangelands. Samples were collected on late April 2006. A 5 g fresh flower petals was blended with 30 ml of 9:1 methanol:acetic acid, the extract was analyzed by high performance liquid chromatography (HPLC). Two flavonoids kaempferol and quercetin glycoside compounds were extracted from ten samples. The highest kaempferol content were obtained from Kordestan (595 ppm), Qazvine (505 ppm), West Azarbaijan (484 ppm), and Ilam (483 ppm), and the lowest from Kermanshah (74 ppm), Hamedan (88 ppm) and Lorestan (Poldokhtar) (252 ppm). The highest quercetin glucoside contents were obtained from Ardabil (322 ppm), West Azarbaijan (312 ppm), Ilam (302 ppm), and Chahar Mehal (239 ppm), and lowest were from Lorestan (Poldokhtar) (77 ppm), Hamedan (80 ppm), Kermanshah (117 ppm) and Kohkiluyeh (Gachsaran) (158 ppm). According to these results, the best samples were obtained from west Azarbaijan (484 ppm kaempferol, 312 ppm quercetin), Ilam (483 ppm kaempferol, 302 ppm quercetin) and Ardabil (447 ppm kaempferol, 322 ppm quercetin).
