Seasonal variations of the nutrients and phenols from olive leaves in main cultivation varieties at Liangshan, Sichuan Province

WANG Bixia, DU Xiaoqi, DENG Yan, CAI Xiaomei, SU Guangcan

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2022, Vol. 46 ›› Issue (4) : 169-176.

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南京林业大学学报（自然科学版）
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JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2022, Vol. 46 ›› Issue (4) : 169-176. DOI: 10.12302/j.issn.1000-2006.202105020

Seasonal variations of the nutrients and phenols from olive leaves in main cultivation varieties at Liangshan, Sichuan Province

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【Objective】 Olive (Olea europaea) leaves are an agricultural and forestry waste in the olive farming industry. This study aimed to determine their main nutrients and phenolic components, and analyze the content changes between the old and young leaves among olive varieties from January to December. The results can lay a foundation and provide technical support for the high-value application of olive leaves in medicines, health products, and functional foods, etc. 【Method】 Among the six main olive cultivars harvested in Liangshan, Sichuan Province, China, differences in the concentration of free amino acids (FAAC), soluble sugars (SSC), and soluble proteins (SPC) between the old and young leaves were investigated, and level changes in seven main phenolic compounds (oleuropein, rutin, luteolin-4'-O-glucoside, apigenin-7-O-glucoside, luteolin, quercetin and apigenin) from January to December were evaluated using high performance liquid chromatography (HPLC). 【Result】 The nutrients and phenols of the old and young leaves among the six olive cultivars were unevenly distributed during the year. The phenolic compounds fluctuated greatly in summer and autumn. FAAC, SSC and SPC exhibited relatively high levels approximately at 2-3 and 5-6 months. Compared with the other varieties, the leaves of ‘Ezhi’ and ‘Kalinjot’ cultivars had of nutrients and phenolic components, with the young leaves possessing higher concentration than the old leaves. 【Conclusion】 The most suitable season to obtain nutrients and phenols from the olive leaves was spring, especially in March, and the best choice was the young leaves of ‘Ezhi’ and ‘Kalinjot’, which could be exploited and utilized reasonably as a potential source.

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olive leaves / phenolic compounds / nutrients / seasonal variation / Liangshan,Sichuan Province

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WANG Bixia , DU Xiaoqi , DENG Yan , et al . Seasonal variations of the nutrients and phenols from olive leaves in main cultivation varieties at Liangshan, Sichuan Province[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2022, 46(4): 169-176 https://doi.org/10.12302/j.issn.1000-2006.202105020

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