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| Analysis of antioxidant components content in tender leaves of olive introduced to Yunnan |
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| DOI： |
| KeyWord:olive olive tender leaf antioxidant component flavonoids polyphenols rhodioloside |
| FundProject:云南省创新引导与科技型企业培育计划（202204BI090008）；云南省重大科技专项计划项目（202102AE090012） |
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| Abstract: |
| In order to better exploit and utilize olive leaves and improve the economic added value of olive introduced to Yunnan, the contents of total flavonoids and total phenols，and contents of flavonoids and polyphenols components in the tender leaves of 16 varieties of olive introduced to Yunnan were determined by biochemical method and high performance liquid chromatography (HPLC), and the polyphenols components were also clustered and analyzed to screen the good varieties for tea.The results showed that the total flavonoids content in tender leaves of olive ranged from 66.66 mg/g to 117.39 mg/g, and the total phenols content ranged from 35.63 mg/g to 55.81 mg/g. The 5 varieties with high total flavonoids and total phenols contents were Keji, Ezhi 8, Douguo, Chenggu 32 and Olea cuspidate Wall. The flavonoids in 16 varieties of olive tender leaves were quercetin, luteolin, apigenin and luteoloside with contents of 242.17-5 447.71 μg/g, 818.48-2 707.34 μg/g, 40.29-1 241.30 μg/g and 1.35-5.17 mg/g, respectively, and the main polyphenols were oleuropein (4.22-26.00 mg/g) and maslinic acid (4.19-11.44 mg/g), followed by hydroxytyrosol (998.08-6 164.13 μg/g), rhodioloside (189.16-7 940.99 μg/g), and other polyphenols components with lower content. After cluster analysis, 16 varieties of olive tender leaves were divided into 5 subcategories. The tender leaves of 3 olive varieties Keji, Ezhi 8 and Douguo have higher total flavonoids, total phenols, and polyphenols components, which can be developed as raw materials for tea with antioxidant function. |
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