Investigation of antioxidant properties of olive leave extracts from Hatay by different extraction methods

In this study, it was aimed to compare the antioxidant properties of the extracts obtained from the extraction of olive leaves in Hatay province prepared with different solvents. For this purpose, olive leaves were extracted using pure methyl alcohol with soxhlet and also by maceration using 60% ethanol, 70% methanol, 90% acetone (v/v) and distilled water. Total Flavonoid Content (TFC), Total Phenolic Content (TPC), Ferric Antioxidant Reducing Power (FRAP), DPPH radical scavenging avctivity, ABTS Cation Radical Scavenging activity and total sulfydryl groups by Ellman methods were used to determine the antioxidant properties of the extracts. As a result of the study, the highest TFC values per g leaf and g extract were obtained for 70% methanol maceration and soxhlet-methanol extract, respectively, while the highest TPC observed per leaf and g extract were determined in the extracts obtained with 90% acetone. In the FRAP method, the extract obtained with 60% Ethanol showed the highest activity per g leaf and g extract. Extracts obtained with Soxhlet showed the highest activity for both ABTS activity and Ellman method. In the DPPH method, the lowest EC50 value was determined in the extract obtained using 70% methanol, and it was determined that the extracts obtained with water showed the lowest performance in all antioxidant activity methods.

Keywords:

Olive leaf, Antioxidant Activity Maceration, Soxhlet,

PDF

___

Abaza L. Youssef N.B. Manai H. Haddada F.M. Methenni K. Zarrouk M. 2011. Chétoui olive leaf extracts: influence of the solvent type on phenolics and antioxidant activities. Grasas y Aceites. 62: 96-104.
Aeschbach R. Halliwell B. Löliger J Aruoma OI. 1995. The characterization of antioxidants, Food and Chemical Toxicology. 1995; 33: 601-617.
Atak Y. Gönenç A. Orman MN. Şimşek B. 2002. Lipid Peroxidation and Antioxidant Systems in Hemodialyzed Patients, Department of Biochemistry.31 (2): 88-96.
Bayrak A. Kiralan M. Çalıkoğlu E. Kara H. 2010. Ege bölgesi zeytinyağlarının aroma profilleri ve bazı kalite özelliklerinin araştırılması. Ankara Üniversitesi Araştırma Projesi.
Bouaziz,ü M. Feki I. Ayadi M. Jemai H. Sayadi S. 2010. Stability of Refined Olive Oil and Olive-Pomace Oil Added by Phenolic Compunds From Olive Leaves. Eur.J.Lipid Sci. Technol. 112, 894-905.
Boudhrioua, N. Bahloul N. Slimen B.I. Kechaou N. 2009. Comparison on The Total Phenol Contents and The Color of Fresh and Infrared Dried Olive Leaves. Industrial Crops and Products. 29, 412-419.
Cho W.Kim D.Lee H.Yean S.Lee C.Journal of Food Quality Evaluation of Effect of Extraction Solvent on Selected Properties of Olive Leaf Extract
Çentinkaya and Kulak. 2006.Relatıonshıp Between Total Phenolıc, Total Flavonoıd and oleuropeın ın dıfferent aged olıve (olea europaea l.) cultıvar leaves
Çetinkaya H. 2017. Bazı Zeytin Çeşidi Yapraklarındaki Flavanol Miktarına Ağaç Yaşı, Çeşit ve Sulamanın Etkisi. Kilis 7 Aralık Üniversitesi. Ziraat Fakültesi. Bahçe Bitkileri Bölümü. 79000 Kilis
http://uzzk.org/Belgeler/2020_2021_TURKIYE_REKOLTE_RAPORU.pdf
Erbay Z. And Icıer F. 2010. The Importance and Potential Uses of Olive Leaves
Gutfınger. 1981. Polphenols in Olive Oils. JAOCS. 58(11): 966-968.
Hansen M. 2002. “Olive Leaf Extract” Goldgolf Pty Publisher Australia. 3-10.
Page L. 2002. “Olive Leaf Extract” in Healthy Healing, edited by Page L.G.(Traditional Wisdom, USA). 107.
Prasatkumar M. Raja K. Vasanth K. Khusro A. SadhasivamS.Sahibzada M. Gawwad. Farraj D. Elshikh M.2021.Phytochemical screening and in vitro antibacterial, antioxidant,anti-inflammotory, anti-diabetic,and wound healing attributes of senna auriculata ) L.) Roxb.leaves
Hansen R.E. Østergaard, H. Nørgaard, P. Wınther, J.R. 2007. Quantification of protein thiols and dithiols in the picomolar range using sodium borohydride and 4,4’- dithiodipyridine, Analytical Biochemistry. 363, 77-82.
Jemai, H. EL Feki, A., Sayadi, S. 2009. Antidiabetic and Antioxidant Effect of Hydroxytyrosol and Oleuropein from Olive Leaves in Alloxan-Diabetic Rats. Journal Agricultural and Food Chemistry. 57, 8798-8804.
Karakulak, Ş. 2009. Zeytin yapraklarından antiooksidan eldesinde mikrodalga ve etüv ile kurutmanın çözücü, sıcaklık ve zaman parametreleri uzerine etkisinin incelenmesi
Khizrievaa. Borisenko S.N. Maksimenko E.V. Borisenko N.I. and Minkin V.I. 2021. Study of the Composition and Anti-Acetylcholinesterase Activity of Olive Leaf (Olea europea L.) Extracts Obtained in Subcritical Water
García M. Prieto S. Valera M.Pancorbo A. Bravo A. Verardo V. and Caravaca A. 2022. Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity
Mourtzinos I. Salta F. Yannakopoulou K.Chiou A. Karathanos V. T. 2007. Encapsulation of olive leaf extract in β-cyclodextrin. J. of Agricultural and Food Chemistry. 55(20): 8088-094.
Omar S. H. 2010. Oleuropein in Olive and its Pharmacological Effects, Sci Pha. 78: 133-154.
Sevim D. Tuncay Ö. 2012. Ayvalık Ve Memecik Zeytin Çeşitlerinin Yaprağı ve meyvelerinin Toplam Fenolik Madde Miktarı Ve Antioksidan Aktiviteleri. Gıda. 2012. 37: 219-226.
Thakur and Kumar.2021.Microclimatic Buffereing on Medicinal and Aromatic Plants:A review