Antioxidant activities and phenolic composition of Olive (Olea europaea) leaves
| Autor: | Abdul Khaliq, Syed Mubashar Sabir, Syed Dilnawaz Ahmed, Aline Augusti Boligon, Margareth Linde Athayde, Abdul Jabbar Jabbar, Imtiaz Qamar, Asmatullah Khan |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Journal of Applied Botany and Food Quality, Vol 88, Iss 1 (2015) |
| Druh dokumentu: | article |
| ISSN: | 1613-9216 1439-040X |
| DOI: | 10.5073/JABFQ.2015.088.004 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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