Investigation of antioxidant properties of olive leave extracts from Hatay by different extraction methods

Abstract

In this study, it was aimed to compare the antioxidant properties of the extracts obtained from the extraction of olive leaves in Hatay province prepared with different solvents. For this purpose, olive leaves were extracted using pure methyl alcohol with soxhlet and also by maceration using 60% ethanol, 70% methanol, 90% acetone (v/v) and distilled water. Total Flavonoid Content (TFC), Total Phenolic Content (TPC), Ferric Antioxidant Reducing Power (FRAP), DPPH radical scavenging avctivity, ABTS Cation Radical Scavenging activity and total sulfydryl groups by Ellman methods were used to determine the antioxidant properties of the extracts. As a result of the study, the highest TFC values per g leaf and g extract were obtained for 70% methanol maceration and soxhlet-methanol extract, respectively, while the highest TPC observed per leaf and g extract were determined in the extracts obtained with 90% acetone. In the FRAP method, the extract obtained with 60% Ethanol showed the highest activity per g leaf and g extract. Extracts obtained with Soxhlet showed the highest activity for both ABTS activity and Ellman method. In the DPPH method, the lowest EC50 value was determined in the extract obtained using 70% methanol, and it was determined that the extracts obtained with water showed the lowest performance in all antioxidant activity methods.

Keywords

• Olive leaf
• Antioxidant Activity
• Maceration
• Soxhlet

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