Comparison of Walnut (Juglans regia L.) and Olive (Olea europaea L.) Leaves in Terms of Antioxidant and Anti-inflammatory Activity

Year 2019, Volume: 9 Issue: 2, 242 - 251, 30.12.2019

Derya Çiçek Polat , Sezen Yılmaz Sarıaltın Tülay Çoban , Maksut Coşkun

https://doi.org/10.37094/adyujsci.586664

Cited By: 2

Abstract

Walnut and olive are consumed by people as food for many years. It is seen that not only fruits but also leaves are used among the people. In this study, walnut and olive leaves were compared in terms of antioxidant and anti-inflammatory capacity. DPPH^• and ABTS^•+ free radical scavenging activity methods were used for determination antioxidant capacity. For an in vitro measure of anti-inflammatory activity, stabilization of human red blood cell membrane by heat induced membrane lysis was done. The results showed that walnut leaf extract had the highest antioxidant and anti-inflammatory activity with IC50 values of 0.0530 mg mL^-1 for DPPH radical scavenging activity; 0.0421mg mL^-1 for ABTS radical scavenging activity and 0.3959 mg mL^-1 for human red blood cell membrane stabilization capacity. It is thought that the difference in the activity levels of extracts may be owing to the several types and amounts of polyphenolic compounds.

Keywords

Antioxidant, Antiinflammatory, Walnut leaf, Olive leaf

Ceviz (Juglans regia L.) ve Zeytin (Olea europaea L.) Yapraklarının Antioksidan ve Antiinflamatuvar Aktivite Açısından Karşılaştırılması

Abstract

Ceviz ve zeytin insanlar tarafından uzun yıllar boyunca gıda olarak tüketilmektedir. Sadece meyvelerinin yanı sıra yapraklarının da halk arasında kullanıldığı görülmektedir. Bu çalışmada ceviz ve zeytin yapraklarının antioksidan ve antiinflamatuvar açısından karşılaştırılması yapılmıştır. In-vitro antioksidan etkinliğin değerlendirilmesi amacıyla DPPH^•ve ABTS^•+ radikal süpürücü aktivite yöntemleri kullanılmıştır. In-vitro antiinflamatuvar aktivitenin belirlenebilmesi amacıyla ise ısının indüklemesi ile hemolize uğrayan kırmızı kan hücrelerinin membran stabilizasyonları değerlendirilmiştir. Çalışmamızın sonucunda, en yüksek antioksidan ve antiinflamatuvar aktivitenin ceviz yaprağı ekstresine ait olduğu bulunmuştur. IC50 değerleri DPPH serbest radikali süpürücü aktivite için 0.0530 mg mL^-1; ABTS serbest radikali süpürücü aktivite için 0.0421 mg mL^-1; insan kırmızı kan hücrelerinin membran stabilizasyon kapasitesi için 0.3959 mg mL^-1 bulunmuştur. Aktivite düzeylerindeki farklılığın, ekstrelerin içerdikleri polifenolik bileşiklerin çeşitlerinin ve miktarlarının farklı olmasından kaynaklanabileceği düşünülmektedir.

Keywords

Antioksidan, Antiinflamatuvar, Ceviz Yaprağı, Zeytin Yaprağı

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