Grasas y Aceites, Vol 53, No 4 (2002)

The isolation and quantification of the components from olive leaf: hexane extract


https://doi.org/10.3989/gya.2002.v53.i4.340

Á. Guinda
Instituto de la Grasa (CSIC), Spain

A. Lanzón
Instituto de la Grasa (CSIC), Spain

J. J. Rios
Instituto de la Grasa (CSIC), Spain

T. Albi
Instituto de la Grasa (CSIC), Spain

Abstract


The principal components of the hexane extract from olive leaves are analysed, following an analytical procedure based on the extraction with hexane and the later separation of groups of compounds, according to their polarity, by means of column and thin-layer chromatographies. The following components are separated and identified: hydrocarbons, ester waxes, triglycerides, tocopherols, esterols, lineal and terpenic alcohols and terpenic dialcohols. The olive leaves from five different varieties were analyzed: Picual, Arbequina, Hojiblanca, Empeltre and Cornicabra; the concentration of some compounds ranged between: 2.057-3.400 ppm saturated hydrocarbons; 38-152 ppm squalene; 915-1.874 ppm ester waxes; 28-100 ppm β-carotene; 832-1.396 ppm triglycerides; 41-125 ppm α-tocopherol; 614-2.500 ppm β-sitosterol; 95-311 ppm alcohols and 342-837 ppm terpenic dialcohols.

Keywords


Analysis; Liposoluble compound; Olive leaf

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