Abstract
Olea europaea L. (olive, Oleaceae) constitutes a source of many bioactive compounds, which have recognized benefits for both human health and technological purposes. The present article was carried out to evaluate the biological activity of oleuropein (an ester of 2-(3,4-dihydroxyphenyl) ethanol (hydroxytyrosol) which has the oleosidic skeleton that is common to the secoiridoid glucosides of Oleaceae). 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, the extract exhibited highly consequence on the antioxidant potentiality of barley which was assessed using the diphenyl picryl hydrazyl method (DDPH). These results pave the way for utilization of olive leaves as a source of natural anticancer and antioxidant agents.
Highlights
Olive (Olea europaea L.; Oleaceae) trees are considered as one of the oldest recognized cultivated plants in the world, as they have been planted for approximately 6000 years
The majority of research in this field 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
This experiment was accomplished for the verification of the consequence of varied concentration levels of olive leaves crude powder mixed (w/w) with sandy loam soils for the four the studied cultivars on the antioxidant activity of barley
Summary
Olive (Olea europaea L.; Oleaceae) trees are considered as one of the oldest recognized cultivated plants in the world, as they have been planted for approximately 6000 years. The current cultivation covers about 9 million hectares worldwide (Espeso et al 2021) It is one of the most globally important long-lived Mediterranean fruit trees and its habitat is determined by the Mediterranean climate (Kabbash et al 2019). Omar (2010) and Piroddi et al (2016) confirmed that oleuropein can reach a concentration up to 140 mg g−1 of dry matter in olive fruit and 60–90 mg g−1. El-Darier et al (2016) and Kabbash et al (2019) focused on the important role of olive leaves as a high antioxidant as well as having diverse healing properties. The majority of research in this field 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
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