Document Type : Research Paper

Authors

• K. Jaimand ¹
• M.B. Rezaee ¹
• Z. Abravesh ¹
• M. Golypour ¹
• M. Sharifee ²

¹ Research Institute of Forests and Rangelands, Tehran, Iran

² Reseach Center of Agriculture and Natural Resources of Khuzistan

Abstract

Oleuropein, a compound that cause the bitter taste of olive, has many pharmacological properties. It is a natural antioxidant. In this study, the leaves of nine cultivars of Olea europaea L. named: Olive Begonia, Olive Gorgan, Olive Dezful, Olive Khshavy, Olive Khoramabady, Olive Dagal, Olive Barbar, Olive Zahedy and Olive Red were collected from Fadak station in Dezful city (Khozestan province, western south of Iran) at September 2004.  After extraction of leaves by methanol, the oleuropein contents of extracts were determined by HPLC. Maximum amount of oleuropein was found in Olive Khoramabady (0.08 mg/ml, 0.24% w/w) and minimum in Olive Dagal (0.04 mg/ml, 0.13% w/w).

Keywords

• Olea europa
• oleuropein
• HPLC