Determination of antioxidant properties of lyophilized olive leaf water extracts obtained from 21 different cultivars

Orak H. H., Isbilir S. S., YAĞAR H.

Food Science and Biotechnology, vol.21, no.4, pp.1065-1074, 2012 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 21 Issue: 4
  • Publication Date: 2012
  • Doi Number: 10.1007/s10068-012-0138-6
  • Journal Name: Food Science and Biotechnology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1065-1074
  • Keywords: 'Domat', correlation, EC50, metal chelating, superoxide radical scavenging
  • Trakya University Affiliated: Yes

Abstract

The objective of this study was to compare the antioxidant activities of lyophilized olive leaf water extracts (OLWExtracts) from 21 different olive tree cultivars. The highest total phenolic content (102. 69±1. 63 μg GAE/mg extract) was found in cultivar 'Esek Zeytini' and the lowest content (78. 52±2. 18 μg GAE/mg extract) was in 'Uslu'. The highest total flavonoid content (12. 47±0. 12 μg QE/mg extract) obtained from 'Frantoio'. According to EC50 values, 'Domat' have the highest DPPH scavenging activity (EC50 =59 μg/mL), reducing power (EC50 =180 μg/mL), and superoxide radical scavenging capacity (EC50=44 μg/mL). While, 'Ascolana' showed the highest metal chelating capacity (EC50=163 μg/mL), 'Memecik' showed the highest hydrogen peroxide (H2O2) scavenging capacity. Research results exhibited that OLWExtracts are comparable to synthetic antioxidants. The correlation study showed that while total phenolic content correlated with DPPH scavenging activity and reducing power (p<0. 01), total flavonoid content correlated with metal chelating and superoxide radical scavenging capacity (p<0. 05). © 2012 The Korean Society of Food Science and Technology and Springer Netherlands.