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Extraction and Determination of Oleuropein in Nine Varities of Olea europaea L. Cultivated in Fadak Research Station (Dezful) | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| Article 13, Volume 22, Issue 1 - Serial Number 31, April 2006, Pages 74-78 PDF (744.09 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/ijmapr.2007.115004 | ||
| Authors | ||
| K. Jaimand* 1; M.B. Rezaee1; Z. Abravesh1; M. Golypour1; M. Sharifee2 | ||
| 1Research Institute of Forests and Rangelands, Tehran, Iran | ||
| 2Reseach 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 | ||
| References | ||
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