RESEARCH TITLE: Utilization from leaves of olive and pomegranate as a source of bioactive components
CONDUCTED BY: Oils & Fats Research Department, Food Technology Research Institute, Agriculture Research Center, Giza. Egypt; Special Food & Nutrition Department, Food Technology Research Institute, Agriculture Research Center, Giza. Egypt.
PUBLISHED ON: Journal of Advances in Biological and Basic Research
Crude juices of olive and pomegranate leaves were obtained by hydraulic press. The level of polyphenolic compounds in the (olive and pomegranate) juice were 510.00 and 722.00ppm. Aliquots of the concentrated olive and pomegranate juice leaves, represent 200, 400, 800 and 1600ppm and butylated hydroxy toluene (BHT, 200ppm) were investigated by Rancimat method at 100ºC and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method.
These compounds were administrated to rats daily for 6 weeks by stomach tube. The liver (Aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase activities) and kidney (bilirubin, uric acid and creatinine) function tests and serum contents (total lipids, total cholesterol and low and high-density lipoproteins) were measured to assess the safety limits of the phenolic compounds in the olive and pomegranate juice leaves.
The data of the aforementioned measurements indicates that the administration of olive and pomegranate juice leaves did not cause any changes in liver and kidney functions. On the contrary, BHT at 200ppm induced significant increases in the enzyme activities and the serum levels of total lipids, uric acid and creatinine.