Investigation of Phenolic Compounds and Antioxidant Activity of Leaves Extracts From Seventeen Cultivars of Iranian Olive (Olea Europaea L.) Publisher



Ghasemi S¹ ; Koohi DE² ; Emmamzadehhashemi MSB² ; Khamas SS² ; Moazen M² ; Hashemi AK² ; Amin G³ ; Golfakhrabadi F⁴ ; Yousefi Z⁵ ; Yousefbeyk F²
Source: Journal of Food Science and Technology Published:2018

Abstract

The leaves of seventeen cultivars of olive growing in the north of Iran were investigated for total phenol content and antioxidant activity. The identification and quantification of main phenolic compounds were performed by reverse phase high performance liquid chromatography with diode array detector. The cultivars Kalamon, Gordal, and Coratina contained the highest concentration of phenolic compounds (190.65 ± 0.03, 184.72 ± 0.001, and 155.91 ± 0.06 mg GAE/g extract, respectively). The maximum radical scavenging activities were found in Gordal, Coratina, and Kalamon extracts (IC50 20.66, 22.95, and 26.74 µg ml−1, respectively). The extracts of Mishen, Fishomi, and Arbequina (1971.37 ± 0.007, 1794.57 ± 0.001, and 1760.57 ± 0.005 µmol Fe II/g dried extract, respectively) showed highest antioxidant activity in FRAP assay. The identification analysis demonstrated the present of vanillin, rutin, luteolin 7-O-glucoside, oleuropein, and quercetin. The highest oleuropein concentrations were detected in cultivars Mishen, Beleidi, Kalamon, and Roghani while it was not detected in cultivars Conservolea, Amigdalolia, Leccino, and Fishomi. © 2018, Association of Food Scientists & Technologists (India).