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This work presents a chemical (the minerals, chlorophyll contents and fatty acids) and thermophysical investigation (DSC profile) of four varieties of olive leaves grown in Tunisia. The total chlorophy1l contents of olive leaves ranged from 1132.33 to 1795.93 ppm. The results showed that linolenic acid (C18:3) is the major fatty acid in olive leaves (from 30.02 to 42.16%), followed by oleic acid (C18:1) and palmitic acid (C16:0). The thermal profiles of olive leaf extracts determined by their DSC melting curves revealed simple thermograms with a single peak after melting. The hexane extract of the Chemchali variety, which contained relatively high unsaturated fatty acids and low saturated fatty acid levels, exhibited the lowest peak temperature value (54.59 °C) and required the smallest amount of energy for melting (31.57 J·g−1). This study showed that olive leaves possessed physicochemical properties and a fatty acid composition that may become interesting for industrial applications. Este trabajo presenta estudios de la composición química (minerales, contenido de clorofila y ácidos grasos) e inves tigaciones termofísicas ( perfil DSC) de cuatro variedades de hojas de olivo cultivadas en Túnez. Los contenidos totales de clorofila de las hojas de olivo oscilaron entre 1132,33 y 1795,93 ppm. Los resultados mostraron que el ácido linolénico (C18:3) es el ácido graso principal en las hojas de olivo (30,02 a 42,16%), seguido de los ácidos oleico (C18:1) y palmítico (C16:0). Los perfiles térmicos de los extractos de hoja de olivo determinados por sus curvas de fusion, DSC mostró termogramas simples con un solo pico después de la fusión. El extracto de hexano de la variedad Chemchali, que contenía ácidos grasos insaturados relativamente mas altos y bajos niveles de ácidos grasos saturados, exhibió el pico de temperatura más baja (54,59 °C) y requiere menor energía para la fusión (31,57 J·g−1). Este estudio mostró que las hojas de olivo poseen propiedades fisicoquímicas y composición en ácidos grasos que pueden ser interesantes para aplicaciones industriales

grasas y aceites

Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (&lt;em&gt;Olea europeae&lt;/em&gt; L.) as by-product