Determination of antioxidant properties of lyophilized olive leaf water extracts obtained from 21 different cultivars

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dc.authorwosidorak, hulya/ABA-6973-2020
dc.contributor.authorOrak, Hakime Hulya
dc.contributor.authorIsbilir, Sebnem Selen
dc.contributor.authorYagar, Hulya
dc.date.accessioned2024-06-12T10:59:44Z
dc.date.available2024-06-12T10:59:44Z
dc.date.issued2012
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe objective of this study was to compare the antioxidant activities of lyophilized olive leaf water extracts (OLWExtracts) from 21 different olive tree cultivars. The highest total phenolic content (102.69 +/- 1.63 mu g GAE/mg extract) was found in cultivar 'Esek Zeytini' and the lowest content (78.52 +/- 2.18 mu g GAE/mg extract) was in 'Uslu'. The highest total flavonoid content (12.47 +/- 0.12 mu g QE/mg extract) obtained from 'Frantoio'. According to EC50 values, 'Domat' have the highest DPPH scavenging activity (EC50 =59 mu g/mL), reducing power (EC50 =180 mu g/mL), and superoxide radical scavenging capacity (EC50=44 mu g/mL). While, 'Ascolana' showed the highest metal chelating capacity (EC50=163 mu g/mL), 'Memecik' showed the highest hydrogen peroxide (H2O2) scavenging capacity. Research results exhibited that OLWExtracts are comparable to synthetic antioxidants. The correlation study showed that while total phenolic content correlated with DPPH scavenging activity and reducing power (p < 0.01), total flavonoid content correlated with metal chelating and superoxide radical scavenging capacity (p < 0.05).en_US
dc.identifier.doi10.1007/s10068-012-0138-6
dc.identifier.endpage1074en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84866096661en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1065en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-012-0138-6
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20558
dc.identifier.volume21en_US
dc.identifier.wosWOS:000308112000018en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science And Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDomat'en_US
dc.subjectEC50en_US
dc.subjectSuperoxide Radical Scavengingen_US
dc.subjectMetal Chelatingen_US
dc.subjectCorrelationen_US
dc.subjectPhenolic-Compoundsen_US
dc.subjectOilen_US
dc.subjectChelationen_US
dc.subjectFractionsen_US
dc.subjectLeavesen_US
dc.subjectTanninen_US
dc.titleDetermination of antioxidant properties of lyophilized olive leaf water extracts obtained from 21 different cultivarsen_US
dc.typeArticleen_US

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