Food Science, Nutrition& Health Promotion

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School of Health Related Professions. University of Southern Mississippi. Chemistry and Biochemistry Department, Jackson State University. Millsaps College.
MISSISSIPPI ACADEMY OF SCIENCES

EIGHTIETH ANNUAL MEETING February 18-19, 2016 University of Southern Mississippi Thad Cochran Convention Center Hattiesburg, MS Sponsors

(Annual Meeting Sponsor)

University of Mississippi Medical Center School of Health Related Professions University of Southern Mississippi Chemistry and Biochemistry Department, Jackson State University Millsaps College (Mississippi Academy of Sciences Sponsor)

STABILITY AND HYPER-ANTIOXIDATIVE PROPERTY OF OLIVE LEAVE EXTRACT Ahmed Chaloob Saddam and Zahur Zee Haque Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, USA.

Abstract This study investigated the antioxidative properties and stability of aqueous extract obtained from olive (Olea europaea) leaves. Dried olive leave powder was extracted with 0.1% w/v Tween 20 in deionized water (pH 7) to obtain olive leave extract (OLE). Protein content of OLE was determined to be was 187 mg /g by Kjeldahl method (conversion factor 6.25). The total phenolic content was 10 mg/mL. Whey protein concentrate (WPC)(2%w/v) and a combination of two surfactants: Triton X-100 (10 %, w/w WPC) (non-ionic) and sulfobetaine (7.5 % w/w WPC) (zwitterionic), were used to stabilize nanoemulsions generated by high pressure homogenization (UHPH), without and with OLE. Optimum ultrahigh pressure and dispersed phase fraction (φ) were respectively 210 MPa and 0.05. Stable nanoemulsions, with mean globular diameter (dvs) of 212 nm were thus obtained and scavenging efficacy against peroxyl, alkoxyl and cationic ABTS•+ radicals were tested invitro. Results showed significantly greater antioxidative activity (AA), persistence (AP) and capacity (AC) of components in the OLE components by themselves compared to the standard antioxidant, Trolox. This property was not lost when the OLE components were introduced into the nanoemulsions. The study exhibited dramatic potential for use of OLE derived antioxidants as effective radical scavengers.

Keywords: peroxyl radical; alkoxyl radical; olive leaves; antioxidant; nanoemulsion.