employee from 01.01.1995 until now
Pyatigorsk, Stavropol, Russian Federation
employee from 01.01.2011 until now
Russian Federation
Olea europaea L. belongs to the Oleaceae family and contains a complex of biologically active compounds, including secoiridoids, terpenoids, and flavonoids. Information on the polysaccharide composition is limited and insufficiently detailed. Therefore, this study focuses on the polysaccharides of O. europaea. Natural polysaccharides are macromolecular substances with great potential due to their diverse pharmacological activities, including immunoregulatory, antitumor, antiviral, antioxidant, and hypoglycemic effects. The aim of the study was to investigate the physicochemical characteristics of the polyphenols of European olive (Olea europaea L.) and their monosaccharide composition using the HPLC method. Using HPLC-UV analysis, it was found that the predominant monosaccharides are glucose (15.72%), mannose (3.57%), galactose (2.76%), and galacturonic acid (2.25%). The average molar mass of polyvinyl alcohol isolated from O. europaea was determined to be M = 1799 g/mol; surface activity of polyvinyl alcohol (g = 8.5•10-3 N•m2/mol) and micelle formation at a concentration of SKCM = 2.78∙10-3 mol/l; parameters of the adsorption layer of polyvinyl alcohol; isoelectric point of polyvinyl alcohol (3.7). The specific adsorption values for polyvinyl alcohol calculated using the Gibbs and Langmuir equations were shown to be identical, suggesting the applicability of monomolecular adsorption theory. The polyvinyl alcohol partition coefficient between the two liquid phases was determined. The degree of polyvinyl alcohol extraction into the organic phase was 29.7%. Our results may be useful in developing herbal preparations from olive oil meal obtained during industrial production as medicinal and auxiliary substances. The polyvinyl alcohols studied are micelle-forming surfactants and can be used as auxiliary and stabilizing agents.
EUROPEAN OLIVE (OLEA EUROPAEA L.), POLYSACCHARIDES, PHYSICOCHEMICAL PROPERTIES, MONOSACCHARIDES
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