Oleuropein content in olive leaves extract of sponge cake

Abstract

Background & Aim: Oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (Olea europaea L.). The aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties. Experimental: Ethanolic extract of olive leaves was added to sponge cake formula (0, 0.5, 1, 1.5, and 2 for 100g flour) and oleuropein content of the samples was determined using HPLC. In addition, the sensory qualities of the samples, such as taste, off flavor, texture, color, odor and overall acceptability were measured by a five point hedonic sensory test which performed by twenty panelists. Results & Discussion: According to the sensory evaluation, no significant difference in respect to taste and off flavor was found between the samples containing 0.5 g of extract and the reference samples. Furthermore, no significant difference was observed between the samples containing 0.5 and 0.2 g extract and reference samples in respect to the texture. On the whole the sample containing 0.5 g extract was the only product that showed to be accepted by the panelists contained 0.003 g (63 ppm) oleuropein was presented. There was no significant difference between the samples, including reference in respect to their protein, fat and mineral contents. Recommended applications/industries: Olive leaves containing oleuropein and rich in phenolic compound having pharmacologic properties could be used in food industry (sponge cake).