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J Food Sci Technol. 2018 Nov;55(11):4600-4607. doi: 10.1007/s13197-018-3398-1. Epub 2018 Sep 4.

Investigation of phenolic compounds and antioxidant activity of leaves extracts from seventeen cultivars of Iranian olive (Olea europaea L.).

Author information

1
1Department of Medicinal Chemistry, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Guilan Iran.
2
2Department of Pharmacognosy, School of Pharmacy, Guilan University of Medical Sciences, Guilan Academic Complex of Medical Sciences, Foman-Saravan Highway, Rasht, Guilan Iran.
3
3Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
4
4Department of Persian Pharmacy, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
5
Agricultural Engineering Research Group, Guilan Agricultural and Natural Resources Research and Education Center, AREEO, Rasht, Iran.

Abstract

The leaves of seventeen cultivars of olive growing in the north of Iran were investigated for total phenol content and antioxidant activity. The identification and quantification of main phenolic compounds were performed by reverse phase high performance liquid chromatography with diode array detector. The cultivars Kalamon, Gordal, and Coratina contained the highest concentration of phenolic compounds (190.65 ± 0.03, 184.72 ± 0.001, and 155.91 ± 0.06 mg GAE/g extract, respectively). The maximum radical scavenging activities were found in Gordal, Coratina, and Kalamon extracts (IC50 20.66, 22.95, and 26.74 µg ml-1, respectively). The extracts of Mishen, Fishomi, and Arbequina (1971.37 ± 0.007, 1794.57 ± 0.001, and 1760.57 ± 0.005 µmol Fe II/g dried extract, respectively) showed highest antioxidant activity in FRAP assay. The identification analysis demonstrated the present of vanillin, rutin, luteolin 7-O-glucoside, oleuropein, and quercetin. The highest oleuropein concentrations were detected in cultivars Mishen, Beleidi, Kalamon, and Roghani while it was not detected in cultivars Conservolea, Amigdalolia, Leccino, and Fishomi.

KEYWORDS:

Antioxidant activity; HPLC; Olea europaea L; Oleuropein; Olive; Total phenol

PMID:
30333656
PMCID:
PMC6170347
[Available on 2019-11-01]
DOI:
10.1007/s13197-018-3398-1

Conflict of interest statement

Compliance with ethical standardsAll authors declare that they have no conflict of interest.

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