Grasas y Aceites, Vol 65, No 3 (2014)

Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (Olea europeae L.) as by-product


https://doi.org/10.3989/gya.0102141

N. Bahloul
Groupe de recherche en Génie des Procédés Agro-alimentaires. Laboratoire de Mécanique des Fluides Appliquée, Génie de Procédés et Environnement Ecole Nationale d’Ingénieurs de Sfax, Tunisia

N. Kechaou
Groupe de recherche en Génie des Procédés Agro-alimentaires. Laboratoire de Mécanique des Fluides Appliquée, Génie de Procédés et Environnement Ecole Nationale d’Ingénieurs de Sfax, Tunisia

N. B. Mihoubi
UR, Ecophysiologie et Procédés Agroalimentaires, UR 11ES44. Institut Supérieur de Biotechnologie de Sidi Thabet. Université de la Mannouba, Tunisia

Abstract


This work presents a chemical (the minerals, chlorophyll contents and fatty acids) and thermophysical investigation (DSC profile) of four varieties of olive leaves grown in Tunisia. The total chlorophy1l contents of olive leaves ranged from 1132.33 to 1795.93 ppm. The results showed that linolenic acid (C18:3) is the major fatty acid in olive leaves (from 30.02 to 42.16%), followed by oleic acid (C18:1) and palmitic acid (C16:0). The thermal profiles of olive leaf extracts determined by their DSC melting curves revealed simple thermograms with a single peak after melting. The hexane extract of the Chemchali variety, which contained relatively high unsaturated fatty acids and low saturated fatty acid levels, exhibited the lowest peak temperature value (54.59 °C) and required the smallest amount of energy for melting (31.57 J·g−1). This study showed that olive leaves possessed physicochemical properties and a fatty acid composition that may become interesting for industrial applications.

Keywords


Chlorophylls; DSC melting curves; Fatty acid composition; Minerals; Olive leaves

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