Izvorni znanstveni članak
Phenolic Compounds in Olive Leaf Extract as a Source of Useful Antioxidants
Ibrahim Mujić
; Collegium Fluminense Polytechnic of Rijeka, Trpimirova 2/V, HR-51000 Rijeka, Croatia
Jelena Živković
; Faculty of Medicine, Department of Pharmacy, University of Niš, Blvd. Dr Zorana Djindjića 81, RS-18000 Niš, Serbia
Goran Nikolić
; Faculty of Medicine, Department of Pharmacy, University of Niš, Blvd. Dr Zorana Djindjića 81, RS-18000 Niš, Serbia
Senka Vidović
; Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, RS-21000 Novi Sad, Serbia
Nataša Trutić
; Faculty of Medicine, Department of Pharmacy, University of Niš, Blvd. Dr Zorana Djindjića 81, RS-18000 Niš, Serbia
Urška Kosić
; Collegium Fluminense Polytechnic of Rijeka, Trpimirova 2/V, HR-51000 Rijeka, Croatia
Stela Jokić
; Faculty of Food Technology, Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Alma Ruznić
; Graz University of Technology, Rechbauerstrasse 12, 8010 Graz, Austria
Sažetak
Using electron paramagnetic resonance (EPR) spectroscopy, antioxidant properties of olive leaves extracts obtained of three autochthonous olive varieties grown in Istria, Buža, Istarska bjelica and Rosinjola have been investigated. The highest content of total phenolic compounds ((57.6 ± 0.1) mg quercetin equivalents/g of dry extract) was obtained for extract of Buža. The analysis of chemical composition of extracts was performed by HPLC/DAD and LC/MS method. Futhermore, Buža has shown the highest antioxidant activity in scavenging DPPH radical (AA=80.0 ± 3.0%), followed by extracts of Rosinjola and Istarska bjelica. In DPPH radical scavenging assay fi nal concentration of extracts in was 0.1 mg/mL. Antioxidant activity was in good correlation with total phenolics. It seems that these bioproducts could be useful in therapy of conditions related with oxidative stress. The results have indicated a high potential of
application of olive leaf and olive leaf extract in foodstuff and food additive. Also, it can be used to improve the shelf life of foods and to develop functional foods.
Ključne riječi
Olea europaea L. leaves; HPLC; phenol compounds; antioxidative activity; EPR spectrometry
Hrčak ID:
76263
URI
Datum izdavanja:
31.12.2011.
Posjeta: 2.609 *