The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves

Basit Öğe Kaydı
dc.authoridUysal Pala, Cigdem/0000-0003-1784-9134
dc.authoridTolve, Roberta/0000-0002-3384-0888
dc.authoridCan, Aygul/0000-0001-7929-3827
dc.authoridCONDELLI, NICOLA/0000-0002-1986-6360
dc.contributor.authorCan, Aygul
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorPala, Cigdem Uysal
dc.contributor.authorCondelli, Nicola
dc.contributor.authorGalgano, Fernanda
dc.contributor.authorTolve, Roberta
dc.date.accessioned2025-01-27T21:03:38Z
dc.date.available2025-01-27T21:03:38Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractNatural foods and food-related antioxidants such as phenolic phytochemicals are of great interest due to their preventive properties against oxidative damage. Olive tree leaves contain high quality and amount of phenolic compounds including oleuropein and therefore considered as nutraceutically valuable materials. The composition of olive leaves, its phenolics and antioxidant power are influenced by numerous factors causing great variation among samples. Additionally, traditional analytical methods performed to quantify these parameters in each product entail long and complicated sample preparation procedures, the use of toxic chemicals, skilled labors, instrumentation and sophisticated laboratory conditions. One appealing alternative is the use of infrared spectroscopy since it gives information about the food composition quickly and it is a multi-parametric and environmentally friendly choice. Therefore, we investigated the oleuropein, total phenolic content, total flavonoid content and antioxidant activity levels of 23 common cultivars of olive leaves harvested from Turkey and Italy using traditional reference methods and also developed near and mid-infrared based partial least squares regression (PLSR) models to predict these parameters without the need of sample preparation. Internal validations of the PLSR calibration models were done using full cross-validation and yielded very high correlation coefficients (0.95) and low errors in predictions (% standard error of cross-validation for parameters were lower than 7.54%). The levels of all the parameters of interest could be successfully predicted using both NIR and MIR instrumentation within seconds. Overall, infrared spectroscopy along with chemometrics exhibited great potential for future olive leave studies.
dc.description.sponsorshipCanakkale Onsekiz Mart University [FLY-2016-958]
dc.description.sponsorshipThe authors would like to thank the Canakkale Onsekiz Mart University for the financial support (BAP Project No. FLY-2016-958).
dc.identifier.doi10.1007/s11694-018-9892-3
dc.identifier.endpage2757
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85051511762
dc.identifier.scopusqualityQ1
dc.identifier.startpage2747
dc.identifier.urihttps://doi.org/10.1007/s11694-018-9892-3
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27375
dc.identifier.volume12
dc.identifier.wosWOS:000452363700054
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectChemometrics
dc.subjectInfrared spectroscopy
dc.subjectOleuropein
dc.subjectOlive leaves
dc.subjectPhenolics
dc.subjectAntioxidant activity
dc.titleThe potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu