• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.178-182
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• 2005

Basic optimal extraction condition and stability data were determined for prediction of usefulness of olive leaf as functional food material. Solid contents of olive leaf extracts increased with increasing extraction temperature and ethanol content, and was the highest (38%) under $85^{\circ}C$, 80% ethanol, and 5 hr treatment conditions, Total phenol contents and electron-donating abilities of olive leaf extracts also increased with Increasing ethanol content, and were the highest under $25^{\circ}C$, 80% ethanol, and 1 hr treatment conditions, then slightly decreased during storage at $25,\;55,\;and\;85^{\circ}C$. Olive leaf extract showed high stability under acidic storage condition, while low under alkalic condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.503-508
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• 2005

The chemical properties of olive and bay leaves were investigated and analyzed to provide basic data for food materialization and processing. The moisture contents of olive and bay leaves were $3.95\%$ and $8.50\%$, respectively. The contents of crude protein, crude fat, crude ash and carbohydrates of olive leaf were $11.04\%,\;7.45\%,\;5.05\%\;and\;76.46\%$, respectively. And the contents of same those components of bay leaf were $7.23\%,\;7.21\%,\;3.72\%\;and\;81.84\%$, respectively. Glutamic acid $(1086.8\;mg\%)$and aspartic acid $(918.8\;mg\%)$ in olive leaf were major amino acids, glutamic acid $(621.2\;mg\%)$ and leucine $(558.6\;mg\%)$ in bay leaf were the major amino acids. The major free sugar of olive leaf was sucrose $(1.55\%)$. Whereas major free sugar of bay leaf was glucose $(1.54\%)$. Palmitic acid $(olive\;33.0\%,\;bay\;17.8\%)$ and linolenic acid $(olive\;31.1\%,\;bay\;35.2\%)$ were major fatty acid in crude fat of both olive leaf and bay leaf. The Ca contents were the highest in olive leaf $(929.6\;mg\%)$and bay leaf $(836.2\;mg\%)$. Vitamin A contents of olive and bay leaves were 5.10 mg/100 g and 6.49 mg/100 g, respectively. Vitamin C contents of olive and bay leaves were 36.64 mg/100 g and 13.86 mg/100 g, respectively. But vitamin $B_6$ and $B_{12}$ were not detected.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.257-264
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• 2008

In this study, the antioxidant activities and nitrite scavenging abilities of olive leaf fractions acquired from plants cultivated in Australia (Olea europaea L. var. Picual) and Spain (Olea europaea L. var. Hojiblanca) were evaluated. Oleuropein was found to be the major phenolic compound in the leaves, with the butanol fractions presenting the highest contents. Antioxidant activity was evaluated in terms of superoxide dismutase (SOD)-like activity, 1,1-diphenyl-2-picryl hydroxyl (DPPH) radical scavenging activity, and the inhibitory effect on the auto-oxidation rate of linoleic acid. The SOD-like activities of the olive leaf extracts ranged from 0 to 36.8%. DPPH radical scavenging activity was highest in the ethanol extract of the Australian cultivated olive leaves. Finally, the chloroform fractions of the extracts showed inhibitory effects on the auto-oxidation rate of linoleic acid as well as nitrite scavenging ability.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.204-210
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• 2004

This study was performed to provide basic physiological activities data to predict the usefulness of olive leaves as a food material. Total flavonoid and total phenol contents of 80% ethanol extract of olive leaf were 5.81% and 14.8%, respectively. Total flavonoid and total phenol contents were markedly higher in butanol and ethyl acetate fractions than in hexane, chloroform, and water fractions (p＜0.05). Oleuropein in olive leaf was the major phenolic compound. The oleuropein contents of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 102.11${\pm}$0.02, 173.35${\pm}$0.03 and 152.71${\pm}$0.03 mg/100g, respectively. The 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf showed a growth inhibitory effect to Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis, whereas antimicrobial activities of hexane and chloroform fractions were not observed. The inhibitory activity to ACE was determined to be very weekly positive in 80% ethanol extract and all fractions of olive leaf. The nitrite-scavenging ability of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 72.8%, 76.0% and 75.4%, respectively. Significant evidence was detected that the butanol and ethyl acetate fractions showed higher activity than that of hexane, chloroform, and water fractions (p＜0.05).

• Journal of Applied Biological Chemistry
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• v.64 no.2
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• pp.113-119
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• 2021

Olive (Olea europaea L.) leaves, a raw material for health functional foods and cosmetics have abundant polyphenols including oleuropein (major bioactive compound) with various biological activities: antioxidant, antibacterial, antiviral, anticancer activity, and inhibit platelet activation. Oleuropein has been reported as skin protectant, antioxidant, anti-ageing, anti-cancer, anti-inflammation, anti-atherogenic, anti-viral, and anti-microbial activity. Despite oleuropein is the important compound in olive leaves, there is still no quantitative approach to reveal oleuropein content in commercial products. Therefore, a validated method of analysis has to develop for oleuropein. In this study, the components and oleuropein content in 10 types of products were analyzed using a developed method with ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry, charge of aerosol detector, and photodiode array. The total of 18 compounds including iridoids (1, 3, 4, 14, and 16-18), coumarin (2), phenylethanoids (5, 9, and 11), flavonoids (6-8, 10, 12, and 13), lignan (15), were tentatively identified in the leaves extract based high resolution mass spectrometry data, and the content of oleuropein in each product was almost identical between two detection methods. The oleuropein in three commercial product (A, G, H) was contained more over the suggested content, and it of five products (B, E, H, I, J) were analyzed within 5-10% error range. However, the two products (C, D) were found far lower than suggested contents. This study provides that analytical results of oleuropein could be a potential information for the quality control of leaf extract for a manufactured functional food.

• Korean journal of applied entomology
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• v.62 no.2
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• pp.103-107
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• 2023

Fifteen insect species have been identified as olive pests through a survey conducted in olive orchards on Jeju island from 2019 to 2022. The occurrence and fruit damage caused by Lepidopteran and hemipteran were significant severity. Among the moths, the order in which the population was large was as follows: Alpita nigropunctalis, Aterpia circumfluxana, Homona magnanima, and Adoxophyes honmai. These lepidopteran species primarily caused damage to leaves, but P. nigropunctalis inflicted severe damage to the fruits by feeding on the inside. Three stink bugs, namely Plautia stali, Halyomorpha halys, and Chinavia hilaris, were commonly observed and responsible for damaging olive furits. Chrysomphalus bifasciculatus and Pseudaulacaspis pentagona were found to occur and damaged fruit in non-controlled orchard. Prociphilus oleae, which is being recognized for the first time in Korea, and Ricania shantungensis discovered for the first timein olive orchard. Saissetia olea, a quarantine pest, was found in one farm, but subsequent pesticide spraying resulted in their elimination. Although severe damage was inflicted upon the olives, no perforated pests were found during the survey.

• Korean Journal Plant Pathology
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• v.12 no.3
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• pp.377-379
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• 1996

1990이래 단감재배 면적이 확대되고 있는 경주 및 그 인근의 포장으로부터 이미 알려진 병징과는 전혀 다른 병징을 나타내는 병을 단감의 주요 품종인 부유의 이병 잎과 신초로부터 병원균을 분리하고 그 병원 곰팡이의 병원학적 특징을 조사하였다. 이 병은 신초선단부 잎에서 발생하여 아래잎으로 진전되며, 잎에는 잎가장자리나, 중앙부 등 일정한 부위가 없이 발병하여 회갈색의 둥근 무늬가 확대되기도 하고, 심하면 잎이 고사탈락하기도 한다. 심한 경우 병반의 크기가 전체 잎의 1/3이상을 차지할 정도로 크게 확대되었다. 신초는 병의 진전이 심해지면 고사함으로서 나무 생육이 급격히 중지되거나, 나무 수세가 떨어져 수확에도 지장을 주고 있다. 발생시기는 6월 중.하순~7월, 9~10월 초순까지 발병하며, 병든 잎과 가지를 채집하여 병원균을 순수 분리하여 Guba(1949년), Sutton(1969)와 Steyaert(1971)의 분류기준에 따라 동정한 결과는 다음과 같았다. 병원균의 분생포자의 크기는 23.1$\times$7.1 $\mu\textrm{m}$, color cell의 크기와 수는 15.65 $\mu\textrm{m}$, 3개이었고, 포자의 윗부분은 다갈색이었으며 아래부분은 올리브색이었다. Setrlae의 크기와 개수는 23.6 $\mu\textrm{m}$, 2~4(3)개이고, pedicle의 길이는 5.17 $\mu\textrm{m}$였다. 이상의 결과에 근거하여 이 병원균을 Pestalotiopsis theae로 동정하고 국내미기록병으로 보고한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.544-548
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• 2005

The objective of this study was to determine the effect of die temperature and dimension on extraction pattern, extract yield, and crude saponin content of extruded white ginseng. The extrusion variables were die temperature $(110\;and\;120^{\circ}C)$ and die dimension (3 holes with 1.0 mm, 2 holes with 2.0 mm, and 1 hole with 3.0 mm diameter). The browness and redness were indicator of active components in ginseng extract. Both were used to evaluate the effect of die temperature and die dimension on release pattern and release rate constant. Browness and redness of extract achieved its lowest value at die temperature $110^{\circ}C$ and 2 holes with 2.0 mm diameter, indicating the lowest extraction rate constant. Extract yield highly increased by extrusion treatment. Extract yield and crude saponin content were the highest at die temperature $120^{\circ}C$ and 1 hole with 3.0 mm diameter. In conclusion, extrusion process has contributed significantly in improvement of release rate of its active components.

• The Korean Journal of Mycology
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• v.30 no.2
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• pp.173-175
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• 2002

Sooty leaf blight was found on Dendrobium sp. in several farmers' fields located in Namji-eup, Changnyeong-gun, Gyeongnam province, Korea in 2001. Symptoms of the disease appeared on leaves. Sooty leaf spots were started with amphigenous, subeircular to irregular spots, with light grayish brown to black color with definite margin lines on the upper surface of leaves. Infected leaves became defoliated and whole plants eventually were died. The infection rates of the disease in the surveyed area reached up to 64.8%, in the early September. Conidiophores of the causal fungus were dark grayish brown in color, densely fasciculate, straight, curved to sinuous, branched, $5{\sim}10$ septate and $63{\sim}164{\times}3.2{\sim}4.9{\mu}m$ in size. Conidia were pale to olivaceous in color, obclavatecylindric, straight to slightly curved in shape, $1{\sim}5$ septate and $46{\sim}98{\times}3.2{\sim}3.9{\mu}m$ in size. The optimum temperature for mycelial growth of the fungus was $25^{\circ}C$. The fungus was identified as Pseudocercospora dendrobii on the basis of its mycological characteristics. This is the first report on sooty leaf light of Dendrobium sp. caused by Pseudocercospora dendrobii in Korea.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.4
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• pp.775-780
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• 2013

한국산 해조 3종, Umbraulva olivascens (P.J.L. Dangeard) G. Furnari, Bryopsis minor Womersley, Sargassum polycystum C. Agardh에 대한 형태학적 및 분류학적 주해가 제시된다. Umbraulva olivascens는 뚜렷한 올리브 체색, 파상형 연변, 엽체의 구멍 및 조하대 서식처에 의해 특징지어진다. Bryopsis minor는 작은 조체, 모든 방향에서 많은 분지, 기부에 잘록함이 없는 선형의 소지, 두드러진 가지 흔적을 결여하는 축, 뚜렷한 중심 피레노이드를 갖는 엽록체, 주축과 비슷한 길이의 가지 및 뚜렷하지 않은 주축을 갖는 것이 특징적이다. Sargassum polycystum은 조체 모든 부분에서 나는 원통형 내지난형의 돌기, 가시가 있는 뚜렷한 중륵을 갖는 전연 내지 다소 거치연의 잎과 드물게 나는 기낭을 갖는 것으로 특징지어진다. 이 3종은 여기서 한국 해조상에 처음 기록된다.