Biological Activity Evaluation of Olive, Grape, and Fig at Various Mixing Ratios

Abstract

Purpose: This study aimed to evaluate the antioxidation and enzymatic activity-related qualities of four mixtures prepared with different mixing ratios of olives (O), grapes (V), and figs (F), which are representative ingredients of the Mediterranean diet. Methods: Following mixtures were prepared: olives–figs (OF), grapes–figs (VF), and olives–grapes–figs (OVF). For mixture preparation, the ingredients were mixed in following ratios: olives-to-grapes, olives-to-figs, and grapes-to-figs at ratios of 1:1 (30 g of each) as well as olives-to-grapes-to-figs at a ratio of 1:1:1 (20 g of each). The antioxidant (total polyphenol and flavonoid contents along with 2,2-diphenyl-1-picrylhydrazyl [DPPH] and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] radical scavenging) and enzymatic (α-glucosidase inhibitory and angiotensin-converting enzyme [ACE] inhibitory) activities of the four aforementioned mixtures were measured. Results: OV and OVF mixtures showed the highest total polyphenol (27.25±0.22 mg TAE/g) and flavonoid contents (27.9 ± 2.14 mg QE/g), respectively. DPPH radical scavenging ability was highest in OV (92.86 ± 0.17%). The highest ABTS radical scavenging activity was registered in the OVF mixture (42.88±1.19%). α-glucosidase and ACE inhibitory activity measurements were highest in the OVF mixture (79.75±0.15% and 88.61±0.08%, respectively). Conclusion: Highest physiological activity levels (i.e., anti-oxidation and enzymatic activity) were observed in the olive, grape, and fig (1:1:1) mixture, hence, its regular consumption could improve metabolic syndrome.