Abstract
This study aimed to evaluate in vitro antioxidant action of olive leaf extract (Olea europaea L.) by: i) Trolox equivalent antioxidant capacity (TEAC) by ABTS•+, DPPH and Ferric reducing antioxidant power (FRAP) assays; ii) scavenging of superoxide anion (O2•-), hypochlorous acid (HOCl) and nitric oxide (NO), compared to ascorbic acid. Results showed TEAC values as 0.148±0.015, 0.215±0.076 and 0.282±0.023 gram of trolox equivalent per gram of dry extract weight, to respective ABTS•+, DPPH• and FRAP. Olive leaf extract was better antioxidant than ascorbic acid on O2•- scavenging, at concentrations over 50 µg/mL; similar effects on NO scavenging for both was seen and on HOCl inhibition, the extract showed lower antioxidant action than ascorbic acid at all concentrations. Olive leaf extract showed potentiality to be used as antioxidant in biological systems.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Analytical & Pharmaceutical Research
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
