Research on the Antioxidant Effects of Olive (Olea europaea L.) Leaf Using by in vitro Methods#

Abstract

In this study, antioxidant properties of olive (Olea europaea L.) leaves containing oleuropein were investigated in n-hexane, ethyl acetate, and methanol based extracts obtained from dried olive leaves at different concentration by various in vitro methods. Percentage yields of the O. europaea were found for the n-hexane extract 13.21%, for ethyl acetate extract 26.15% and for methanol extract 34.59%, respectively. Total phenolic substance content (85.27±15.03%), linoleic acid reduction (89.52±9.77%) and reduction capacity (1.49±0.03) were the highest in the methanol extract. Finally, the DPPH radical scavenging efficiency (72.93±0.42%), reduction of iron (II) ions (50.53±5.53%) and superoxide radical scavenging activity (72.93±0.42%). were the highest in the ethyl acetate extract. In conclusion, it was seen that total phenolic substances, linoleic acid reduction and reduction capacity of the methanol extract of the antioxidant activity of the O. europaea was more active when equated with n-hexane and ethyl acetate extracts. Also, it was found out that the ethyl acetate extract was more effective in DPPH radical scavenging, iron reduction, linoleic acid reduction and superoxide radical scavenging activity. According to the data obtained, it is thought that olive leaf might be evaluated as a natural and cheap alternative antioxidant in different fields such as food, cosmetic, pharmaceutical industry and animal nutrition.