Journal of Applied Botany and Food Quality (Feb 2015)

Antioxidant activities and phenolic composition of Olive (<i>Olea europaea</i>) leaves

  • Abdul Khaliq,
  • Syed Mubashar Sabir,
  • Syed Dilnawaz Ahmed,
  • Aline Augusti Boligon,
  • Margareth Linde Athayde,
  • Abdul Jabbar Jabbar,
  • Imtiaz Qamar,
  • Asmatullah Khan

DOI
https://doi.org/10.5073/JABFQ.2015.088.004
Journal volume & issue
Vol. 88, no. 1

Abstract

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The present study compares the antioxidant activities of leaves of eight cultivars of olive. The aqueous extracts of leaves showed inhibition against thiobarbituric acid reactive species (TBARS) induced by pro-oxidant (10 µM FeSO4) in mice liver. The order of the antioxidant activity among cultivars on lipid peroxidation assay is Gemlik > Frantio > Doleca-Agogia > Moriolo > Mission > Uslu > Leccino > Carotina. Different varieties of olive showed good antioxidant properties, IC50 values ranged between22.46 to 198 µg/ml on 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The major phenolic acids, some flavonoid aglycone and glycosides were identified in leaves by high performance liquid chromatography. Ellagic acid (29.80 ± 0.02 mg/g), caffeic acid (15.73 ± 0.01mg/g), gallic acid (15.69 ± 0.01 mg/g), rutin (34.56 ± 0.03 mg/g), quercetin (16.41 ± 0.01 mg/g), epicatechin (11.04 ± 0.01 11.04 ± 0.01 mg/g) and quercetrin (15.32 ± 0.03 mg/g) were predominant in infusion of olive.