Determination of Potential Aptitude of Four Olive Cultivars used as Anticancer and Antioxidant Agents

Abstract

The present study has focused on the extraction and purification of oleuropein from leaves of different olive cultivars: Chemlali (CHM), Manzanilla (MAZ), Picaul (PIC) and Toffahi (TOF), to evaluate the antioxidant activity and therapeutic potential in cancer. A source of numerous bioactive chemicals with known advantages for both human health and technical applications is Olea europaea L. (olive, Oleaceae). Nowadays, there is growing evidence that DNA damage caused by reactive oxygen species may be the first step in the progress of malignant cells can be repressed by consuming olive leaf extracts. It occurred in leaf extracts of the four olive cultivars (Chemlali, Manzanilla, Picaul and Toffahi) as a source for some anticancer and antioxidant agents and their consequences on the action of Hordeum vulgare (barley). The total phenolic and flavonoid compounds were extracted from olive leaves by ethanol 95% then analyzed by high-performance liquid chromatography (HPLC). The study evaluates the anticancer activity of the ethanolic extract of olive leaves against breast and hepatocellular carcinoma cells showing high values. Also, When barley's antioxidant potential was evaluated using the diphenyl picryl hydrazyl method, the extract had a significant impact (DDPH). These findings open the door to using olive leaves as a natural anticancer and antioxidant source. 3. Application of CHM and MAZ olive cultivar crude powder in barley cultivations enhances the production of antioxidants, a biomarker for medicinal value of barley.