Abstract
Oxidative stress occurs due to the overproduction of oxygen and nitrogen free radicals, which may cause damage to cells and tissues by their ability to react with different biomolecules. In this sense, reverting oxidative stress damage has been considered as a promising strategy in different diseases with an altered oxidative status. Antioxidant compounds relevance has been increased because recent evidence regarding their role in human health. In fact, antioxidants present in dietary products, such as polyphenols, have been associated with preventive effects in various diseases such as cancer or inflammation. In this study, up to 30 olive leaf extract have been obtained using different drying techniques and the influence on total polyphenolic content (measured using FOLIN assay) and antioxidant activity (using Trolox Equivalent Antioxidant Capacity and Ferric Reducing Ability of Plasma) has been tested. The influence of drying temperature and harvesting season on the results are discussed and the best season and extracting procedure have been identified.
Published Version
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