Abstract
In this study, antioxidant properties of olive (Olea europaea L.) leaves containing oleuropein were investigated in n-hexane, ethyl acetate, and methanol based extracts obtained from dried olive leaves at different concentration by various in vitro methods. Percentage yields of the O. europaea were found for the n-hexane extract 13.21%, for ethyl acetate extract 26.15% and for methanol extract 34.59%, respectively. Total phenolic substance content (85.27±15.03%), linoleic acid reduction (89.52±9.77%) and reduction capacity (1.49±0.03) were the highest in the methanol extract. Finally, the DPPH radical scavenging efficiency (72.93±0.42%), reduction of iron (II) ions (50.53±5.53%) and superoxide radical scavenging activity (72.93±0.42%). were the highest in the ethyl acetate extract. In conclusion, it was seen that total phenolic substances, linoleic acid reduction and reduction capacity of the methanol extract of the antioxidant activity of the O. europaea was more active when equated with n-hexane and ethyl acetate extracts. Also, it was found out that the ethyl acetate extract was more effective in DPPH radical scavenging, iron reduction, linoleic acid reduction and superoxide radical scavenging activity. According to the data obtained, it is thought that olive leaf might be evaluated as a natural and cheap alternative antioxidant in different fields such as food, cosmetic, pharmaceutical industry and animal nutrition.
Supporting Institution
The Scientific Research Council of Afyon Kocatepe University (AKU BAPK)
Project Number
Project No: 18.SAG.BİL.30
Thanks
this study was presented as a poster presentation at ‘2nd International Conference on “Veterinary Biochemistry and Clinical Biochemistry: Advances and Challenges in Understanding the Mechanism of Diseases”, 24-26 October 2019, Ankara, Turkey
References
- Ansari M, Dianat S, Kazemipour M, Adib N. Simple HPLC-UV method for the determination of oleuropein in Olea europaea L. leaves extract and pharmaceutical preparations. National Biotechnology Conference. AAPS J. 2006; 8: 002590.
- Barbora B, Toietta G, Maggio R, Arciello M, Tarocchi M, Galli A, Balsano C. Effects of the olive-derived polyphenol oleuropein on human health. International Journal of Molecular Sciences. 2014; 15: 18508-18524.
- Benavente-García O, Castillo J, Lorente J, Ortuño A, Del Rio JA. Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chem. 2000; 68: 457-462.
- Blois, MS. Antioxidant determinations by the use of stable free radical. Nature. 1958; 181: 1199-1200.
- Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D. Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate. Meat Sci. 2012; 92: 525-532.
- Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D, Papageorgiou G. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids. J. Sci. Food Agric. 2014; 94(2): 227-234.
- Chen X, Ahn DU. Antioxidant activites of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light. Journal of the American Oil Chemist’s Society. 1998; 75: 1717-1721.
- Corpas FJ, Fernandez-Ocana A, Carreras A, Valderrama R, Luque F, Esteban FJ, Rodriguez-Serano M, Chaki M, Pedrajas JR, Sandalio LM, Del Rio LA, Barroso JB. The espression of different superoxide dismutase froms is cell-type dependent in olive (Olea europaea L.) leaves. Plant Cell Physiol. 2006; 47(7): 984-994.
- Chen HY, Lin YC, Hsieh CL. Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs. Food Chemistry. 2007; 104: 1418-1424.
- Danahaliloğlu H, Tekeli Y, Göygıncık S, Yıldırım F. Hatay'da farkli bölgelerde yetiştirilen zeytin yapraklarının antioksidan özelliklerinin belirlenmesi. Karadeniz Fen Bilimleri Dergisi. 2018; 8(1): 77-86.
- Dekanski D, Jani´Cijevi´C-Hudomal S, Tadi´C V, Markovi´C G, Arsi´C I, Mitrovi´C DM. Phytochemical analysis and gastroprotective activity of an olive leaf extract. Journal of the Serbian Chemical Society. 2009; 74(4): 367-377.
- Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic derivatives acetaminophen, salicylate, and 5-aminosalicylate) assay inhinitors of membrane lipid peroxidation and assy peroxyl radical scavengers. Archives of Biochemistry and Biophysics. 1994; 315(1): 161-169.
- Ferreire ICFR, Barros L, Soares ME, Bastos ML, Pereira JA. Antioxidant activity and phenolic contents of Olea europaea L. leaves sprayed with different copper formulations. Food Chemistry. 2007;103: 188-195.
- Halliwell B, Clement MV, Long LH. Hydrogen peroxide in the human body. FEBS Letter. 2000; 486: 10-13.
- Keser O, Bilal T. Zeytin sanayi yan ürünlerinin hayvan beslemede kullanım olanakları. Hayvansal Üretim. 2010; 51(1): 64-72.
- Kristakis AK. Olive oil from tree to the table. Second edition, Food & Nutrition Pres. Inc. 2nd. 1998; pp: 3-47.
- Lee OH, Lee BY. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource Technology. 2010; 101:3751-3754.
- Nishikimi M, Rao NA, Yagi K. The occurance of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen. Biochemical and Biophysical Research Communications. 1972; 46(2): 849-854.
- Omar SH. Oleuropein in olive and its pharmacological effects. Sci Pham. 2010; 78: 133-154.
- Orak HH, Karamac M, Amarowicz R, Orak A, Penkacik K. Genotype-related differences in the phenolic compound profile and antioxidant activity of extracts from olive (Olea europaea L.) leaves. Molecules. 2019; 24: 1130.
- Oyaizu, M. Studies on product of browning reaction prepared from glucose amine. Japan Journal of Nutrition. 1986; 44: 307-315.
- Pan Y, Zhang X, Wang H, Liang Y, Zhu J, Li H, Zhang Z, Wu Q. Antioxidant potential of ethanolic extract of Polygonum cuspidatum and application in peanut oil. Food Chemistry. 2007;105: 1518-1524.
- Rodrugues F, Pimentel FB, Oliveira MBPP. Olive by-products: Challenge application in cosmetic industry. Industrial Crops and Products. 2015; 70: 116-124.
- Silva S, Gomes L, Leitao F, Coelho AV, Vilas Boas L. Phenolic compounds and antioxidant activity of Olea europaea L. fruits and leaves. International Food Science and Techonology. 2006; 12: 385-396.
- Somova LI, Shode FO, Ramnanan P, Nadar A. Antihypertensive, antiatherosclerotic and antioxidant activity of triterpenoids isolated from Olea europaea, subspecies africana leaves. J Ethnopharmacol. 2003; 84: 299-305.
- Souilem S, Fki I, Kobayashi N, Khalid N, Neves M, Isodi S, Nakajima M. Emerging technologies for recovery of value-added components from olive leaves and their applications in food/feed industries. Food and Bioprocess Technology. 2017; 10(2): 229-248.
- Spinelli R, Picchi G. Industrial hervesting of olive tree pruning residue of energy biomass. Bioresource Technology. 2010; 101: 730-735.
- Stupans I, Kirlich A, Tuck KL, Hayall PJ. Comparison of radical scavenging effect, inhibition of microsomal oxygen free radical generation, and serum lipoprotein oxidation of several natural antioxidants. Journal of Agriculture and Food Chemistry. 2002; 50: 2464-2469.
- Talhaoui N, Taamalli A, Gómez-Caravaca AM, Fernández-Gutiérrez A, Segura-Carretero A. Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits. Food Research International. 2015;77: 92-108.
- Wojdylo A, Oszmianski J, Czemerys R. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemisrty. 2007;105(3): 940-949.
Abstract
Bu çalışmada pek çok sekonder metabolitin yanında major madde olarak oleuropein içeren zeytin (Olea europaea L.) yaprağından elde edilen edilen n-hekzan, etil asetat ve metanol ekstrelerin farklı konsantrasyonlardaki antioksidan aktiviteleri çeşitli in vitro yöntemlerle incelenmiştir. Zeytin yaprağının n-hekzan, etil asetat ve metanollü ekstrelerinin yüzde verimleri sırasıyla %13.21, 26.15 ve %34.59 olarak bulunmuştur. Toplam fenolik madde içeriği (85.27±15.03%), linoleik asit indirgeme (89.52±9.77%) ve indirgenme kapasitesi (1.49±0.03) methanol ekstresinde en yüksek idi. Son olarak, DPPH radikali süpürücü aktivitesi (72.93±0.42%), demir (II) iyonlarını indirgeme (50.53±5.53%) ve süperoksit radikali giderme aktivitesi (72.00±1.35%) etil asetat ekstresinde en yüksekti. Sonuç olarak zeytin yaprağının metanollü ekstresinde toplam fenolik madde, linoleik asit indirgeme ve indirgenme kapasitesi diğer ekstrelere göre daha aktif bulunmuştur. DPPH radikali tutma, demir (II) şelatlama ve süperoksit radikali giderme aktivitesinde ise etil asetat ekstresinin daha etkili olduğu tespit edilmiştir. Elde edilen veriler doğrultusunda, zeytin yaprağının gıda, kozmetik, ilaç endüstrisi ve hayvan besleme gibi alanlarda doğal alternatif bir antioksidan olarak değerlendirilebileceği düşünülmektedir.
Project Number
Project No: 18.SAG.BİL.30
References
- Ansari M, Dianat S, Kazemipour M, Adib N. Simple HPLC-UV method for the determination of oleuropein in Olea europaea L. leaves extract and pharmaceutical preparations. National Biotechnology Conference. AAPS J. 2006; 8: 002590.
- Barbora B, Toietta G, Maggio R, Arciello M, Tarocchi M, Galli A, Balsano C. Effects of the olive-derived polyphenol oleuropein on human health. International Journal of Molecular Sciences. 2014; 15: 18508-18524.
- Benavente-García O, Castillo J, Lorente J, Ortuño A, Del Rio JA. Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chem. 2000; 68: 457-462.
- Blois, MS. Antioxidant determinations by the use of stable free radical. Nature. 1958; 181: 1199-1200.
- Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D. Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate. Meat Sci. 2012; 92: 525-532.
- Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D, Papageorgiou G. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids. J. Sci. Food Agric. 2014; 94(2): 227-234.
- Chen X, Ahn DU. Antioxidant activites of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light. Journal of the American Oil Chemist’s Society. 1998; 75: 1717-1721.
- Corpas FJ, Fernandez-Ocana A, Carreras A, Valderrama R, Luque F, Esteban FJ, Rodriguez-Serano M, Chaki M, Pedrajas JR, Sandalio LM, Del Rio LA, Barroso JB. The espression of different superoxide dismutase froms is cell-type dependent in olive (Olea europaea L.) leaves. Plant Cell Physiol. 2006; 47(7): 984-994.
- Chen HY, Lin YC, Hsieh CL. Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs. Food Chemistry. 2007; 104: 1418-1424.
- Danahaliloğlu H, Tekeli Y, Göygıncık S, Yıldırım F. Hatay'da farkli bölgelerde yetiştirilen zeytin yapraklarının antioksidan özelliklerinin belirlenmesi. Karadeniz Fen Bilimleri Dergisi. 2018; 8(1): 77-86.
- Dekanski D, Jani´Cijevi´C-Hudomal S, Tadi´C V, Markovi´C G, Arsi´C I, Mitrovi´C DM. Phytochemical analysis and gastroprotective activity of an olive leaf extract. Journal of the Serbian Chemical Society. 2009; 74(4): 367-377.
- Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic derivatives acetaminophen, salicylate, and 5-aminosalicylate) assay inhinitors of membrane lipid peroxidation and assy peroxyl radical scavengers. Archives of Biochemistry and Biophysics. 1994; 315(1): 161-169.
- Ferreire ICFR, Barros L, Soares ME, Bastos ML, Pereira JA. Antioxidant activity and phenolic contents of Olea europaea L. leaves sprayed with different copper formulations. Food Chemistry. 2007;103: 188-195.
- Halliwell B, Clement MV, Long LH. Hydrogen peroxide in the human body. FEBS Letter. 2000; 486: 10-13.
- Keser O, Bilal T. Zeytin sanayi yan ürünlerinin hayvan beslemede kullanım olanakları. Hayvansal Üretim. 2010; 51(1): 64-72.
- Kristakis AK. Olive oil from tree to the table. Second edition, Food & Nutrition Pres. Inc. 2nd. 1998; pp: 3-47.
- Lee OH, Lee BY. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource Technology. 2010; 101:3751-3754.
- Nishikimi M, Rao NA, Yagi K. The occurance of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen. Biochemical and Biophysical Research Communications. 1972; 46(2): 849-854.
- Omar SH. Oleuropein in olive and its pharmacological effects. Sci Pham. 2010; 78: 133-154.
- Orak HH, Karamac M, Amarowicz R, Orak A, Penkacik K. Genotype-related differences in the phenolic compound profile and antioxidant activity of extracts from olive (Olea europaea L.) leaves. Molecules. 2019; 24: 1130.
- Oyaizu, M. Studies on product of browning reaction prepared from glucose amine. Japan Journal of Nutrition. 1986; 44: 307-315.
- Pan Y, Zhang X, Wang H, Liang Y, Zhu J, Li H, Zhang Z, Wu Q. Antioxidant potential of ethanolic extract of Polygonum cuspidatum and application in peanut oil. Food Chemistry. 2007;105: 1518-1524.
- Rodrugues F, Pimentel FB, Oliveira MBPP. Olive by-products: Challenge application in cosmetic industry. Industrial Crops and Products. 2015; 70: 116-124.
- Silva S, Gomes L, Leitao F, Coelho AV, Vilas Boas L. Phenolic compounds and antioxidant activity of Olea europaea L. fruits and leaves. International Food Science and Techonology. 2006; 12: 385-396.
- Somova LI, Shode FO, Ramnanan P, Nadar A. Antihypertensive, antiatherosclerotic and antioxidant activity of triterpenoids isolated from Olea europaea, subspecies africana leaves. J Ethnopharmacol. 2003; 84: 299-305.
- Souilem S, Fki I, Kobayashi N, Khalid N, Neves M, Isodi S, Nakajima M. Emerging technologies for recovery of value-added components from olive leaves and their applications in food/feed industries. Food and Bioprocess Technology. 2017; 10(2): 229-248.
- Spinelli R, Picchi G. Industrial hervesting of olive tree pruning residue of energy biomass. Bioresource Technology. 2010; 101: 730-735.
- Stupans I, Kirlich A, Tuck KL, Hayall PJ. Comparison of radical scavenging effect, inhibition of microsomal oxygen free radical generation, and serum lipoprotein oxidation of several natural antioxidants. Journal of Agriculture and Food Chemistry. 2002; 50: 2464-2469.
- Talhaoui N, Taamalli A, Gómez-Caravaca AM, Fernández-Gutiérrez A, Segura-Carretero A. Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits. Food Research International. 2015;77: 92-108.
- Wojdylo A, Oszmianski J, Czemerys R. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemisrty. 2007;105(3): 940-949.
Details
| Primary Language | English |
|---|---|
| Subjects | Veterinary Sciences |
| Journal Section | RESEARCH ARTICLE |
| Authors | |
| Project Number | Project No: 18.SAG.BİL.30 |
| Publication Date | September 30, 2020 |
| Acceptance Date | September 5, 2020 |
| Published in Issue | Year 2020 Volume: 13 Issue: 3 |
Cite
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