This study aimed to compare the physicochemical properties, in vitro antioxidant, and total phenolic content of three commercially available olive oils in Oman and to investigate the potential neuroprotective effects of phenolic compounds through molecular docking studies. Three samples of extra virgin olive oil viz., RS (Spain), Tunisian olive oil and locally produced olive oil (Aljabal Al'akhdar) were purchased from the local market. The physicochemical parameters, total phenolic (TP) content, in vitro antioxidant activity and total antioxidant capacity were studied for comparison. In silico molecular docking studies of five phenolic compounds viz., tyrosol, hydroxy tyrosol, luteolin, oleuropein aglycone and oleocanthal on Acetylcholinesterase (AChE) enzyme was carried out to explore their possible role in Alzheimer’s disease (AD). All three samples of olive oil were found to be acidic with slight variation. The refractive indices were noted to be similar to the values reported in the literature. The oils showed excellent antioxidant activity (92.11–95.34%) and were observed to have a linear correlation with their TP content. Tunisian olive oil was observed to exhibit the best antioxidant activity, highest total antioxidant capacity and contained the maximum amount of phenolic compounds. In silico molecular docking studies showed interaction with the key residues of the active site on the target AChE protein. The inhibition of the cholinesterase activity as an additional inhibitory property makes good use of the antioxidant activity rationalizing the significance of bioactive polyphenolic compounds luteolin and oleuropein aglycone present in the olive oil, thus paving the development of natural therapeutics against AD.
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