Original scientific paper
https://doi.org/10.5513/JCEA01/17.1.1684
Polyphenol profile and antioxidant activity of extracts from olive leaves
Svetla YANCHEVA
; Agricultural University - Plovdiv, Department of Genetics and Plant Breeding, 12 Mendeleev Blvd., 4000 Plovdiv, Bulgaria
Petros MAVROMATIS
; Agricultural University - Plovdiv, Department of Genetics and Plant Breeding, 12 Mendeleev Blvd., 4000 Plovdiv, Bulgaria
Lidiya GEORGIEVA
; Agricultural University - Plovdiv, Department of Genetics and Plant Breeding, 12 Mendeleev Blvd., 4000 Plovdiv, Bulgaria
Abstract
The compounds, derivatives of olive leaves have a high antioxidant activity. The content of the total phenolic compounds (TPC), antioxidant activity (AOA) and HPLC polyphenol profile of methanol extracts from the leaves of the olive cultivars Chondrolia Halkidiki, Kalamon, Koroneiki grown in the nursery (in vivo) and in vitro plants of Chondrolia Halkidiki were compared. The results obtained for TPC varied between 9.2±0.5 mgGAE*gDW-1 and 16.4±0.5 mgGAE*gDW-1 . Antioxidant capacity was determined by four methods DPPH, ABTS, FRAP and CUPRAC. The highest results for TPC and AOA were achieved for the leaves of Chondrolia Halkidiki grown in vitro. A high correlation between the results gained from the TPC and AOA was established. Conducted HPLC analysis revealed the presence of 3,4- dihydroxybenzoic, caffeic, sinapic and ferulic acids and quercetin, hesperidin and luteolin and the quercetin glycosides rutin and hyperoside.
Keywords
antioxidants; in vitro; leaves; olive; polyphenols
Hrčak ID:
152875
URI
Publication date:
11.2.2016.
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