ContactISSN:e-ISSN: 2822-4167
Author Sign-inReviewer Sign-inRegister
TürkçeEnglish
HomeAim and ScopeGuide for AuthorsSend ArticleLatest IssueArchiveContact Us

Phenolic Content and In-vitro Antioxidant Activity of Olea europaea L. subs. Oleaster Leaves by Supercritical CO2 Extraction

Hatice Banu Keskinkaya,ZELİHA ÜSTÜN ARGON,SÜLEYMAN DOĞU,TURAN AKDAĞ

  • Hatice Banu Keskinkaya: Necmettin Erbakan UNİVERSİTESİ
  • ZELİHA ÜSTÜN ARGON: Necmettin Erbakan UNİVERSİTESİ
  • SÜLEYMAN DOĞU: MERAM MESLEK YÜKSEKOKULU
  • TURAN AKDAĞ: S.Ü. TIP FAK
  •  Year : 2023
  •  Vol : 3
  •  Issue : 2
  •  Page : 75-85
In the study, we aimed to define total phenolic (TPC) and flavonoid (TFC) contents and antioxidant invitro assays (DPPH•, ABTS•+, CUPRAC and metal chelating activity) of supercritical CO2 extracts obtained by supercritical CO2 extraction method (SCFE) under pressure of 150 bar and 300 bar of O. europaea subs. L. oleaster leaf, which grows naturally in the Tarsus district of Mersin province, in the Mediterranean Region, has an important economic potential. TPC and TFC of the supercritical samples (OE1-OE2) were predicted as 2418,80±102,1 – 3951,46±123,7 μg GAEs/mg extract and 384,61±16,8–491,70±27,3 μg QEs, respectively. Except for DPPH• radical scavenging activity, both OE1 and OE2 supercritical extracts showed significant activity in all in-vitro antioxidant tests studied. ABTS•+ radical scavenging activity in the OE2 supercritical extract (IC50: 30,13±0,82 µg/ml) was determined higher than OE1 supercritical extract (IC50: 47,21±0,36µg/ml). CUPRAC activity in OE2 supercritical extract (A0.50: 206,52±0,24 µg/mL) was found higher than OE1 supercritical extract (A0.50: 256,71±0,13µg/mL). Metal chelating activity value of OE2 supercritical extract (IC50: 26,26±0,72 µg/mL) was found higher than OE1 supercritical extract (IC50: 30,17±0,53 µg/mL). DPPH• assay showed not any remarkable activity in extract of O. europaea subs. Oleaster. Therefore, it was observed that O. europaea leaves extracted under 300 bar pressure in the supercritical CO2 extraction method (OE2) had higher TPC/TFC and in-vitro antioxidant activities. As a result, it was observed that O. europaea subs. oleaster leaf extracts had a very strong richness in terms of phenolic compounds and flavonoids had very interesting antioxidant potential. So, we proposed that O. europaea subs. oleaster leaves can be a valuable source of phenolic compounds as a food preservative in different fields, and that O. europaea subs. oleaster leaves can be an important alternative for synthetic antioxidants.
Cite this Article As : Keskinkaya, H. B., Üstün Argon, Z., Doğu, S., & Akdağ, T. (2023). Phenolic Content and in-vitro antioxidant activity of olea europaea L. subs. oleaster leaves by supercritical CO2 extraction. Eregli Journal of Agricultural Sciences, 3(2), 75-85. http://dx.doi.org/10.54498/ETBD.2023.25

Conflict of interest : The authors declare that they have no conflict of interest.

This article is published under the CC BY-NC 4.0 license.
Ereğli Tarım Bilimleri Dergisi
2023, Vol3, Issue2
E-ISSN: 2822-4167
Received : , Accepted : , Published Online :

References

  1. Abaza, L., Ben Youssef, N., Manai, H., Haddada, F. M., Methenni, K., & Zarrouk, M. (2011). Chétoui olive leaf extracts: Influence of the solvent type on phenolics and antioxidant activities. Grasas y Aceites, 62(1), 96–104. https://doi.org/10.3989/gya.044710
  2. Ahmad-Qasem, Margarita H., Ahmad-Qasem, B. H., Barrajón-Catalán, E., Micol, V., Cárcel, J. A., & García-Pérez, J. V. (2016). Drying and storage of olive leaf extracts. Influence on polyphenols stability. Industrial Crops and Products, 79, 232–239. https://doi.org/10.1016/j.indcrop.2015.11.006
  3. Ahmad-Qasem, Margarita Hussam, Cánovas, J., Barrajón-Catalán, E., Micol, V., Cárcel, J. A., & García-Pérez, J. V. (2013). Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound. Innovative Food Science and Emerging Technologies, 17, 120–129. https://doi.org/10.1016/j.ifset.2012.11.008
  4. Ameer, K., Shahbaz, H. M., & Kwon, J. H. (2017). Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review. Comprehensive Reviews in Food Science and Food Safety, 16(2), 295–315. https://doi.org/10.1111/1541-4337.12253
  5. Anonymous. (2011). Assessment report on Olea europaea L., folium. European Medicines Agency. Committee on Herbal Medicinal Products (HMPC)., 20 Novembe.
  6. Apak, R., Güçlü, K., Özyürek, M., & Karademir, S. E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52(26), 7970–7981. https://doi.org/10.1021/jf048741x
  7. Armutcu, F., Akyol, S., Hasgul, R., & Yigitoglu, M. (2011). Biological Effects and the Medical Usage of Olive Leaves. Spatula DD, 1(3), 159–165. https://doi.org/10.5455/spatula.20111013104724
  8. Bahloul, N., Boudhrioua, N., Kouhila, M., & Kechaou, N. (2009). Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaea L.). International Journal of Food Science and Technology, 44, 2561–2567. https://doi.org/10.1111/j.1365-2621.2009.02084.x
  9. Baharfar, R., Azimi, R., & Mohseni, M. (2015). Antioxidant and antibacterial activity of flavonoid-, polyphenol- and anthocyanin-rich extracts from Thymus kotschyanus boiss & hohen aerial parts. Journal of food science and technology, 52(10), 6777–6783. https://doi.org/10.1007/s13197-015-1752-0.
  10. Baytop, T. (1999). Türkiye’de Bitkiler ile Tedavi (Geçmişte ve Bugün) (Second). İstanbul: Nobel Tıp Kitabevevi.
  11. Beauchamp, G. K., Keast, R. S. J., Morel, D., Lin, J., Pika, J., Han, Q., … Breslin, P. A. S. (2005). Ibuprofen-like activity in extra-virgin olive oil. Nature, 437(September), 45–46. https://doi.org/10.1038/437045a
  12. Bedestenci, H. Ç., & Vuruş, H. (2000). Türkiye’de Zeytin Üretimi ve Geleceği. Fen ve Mühendsilik Dergisi, 3(2), 136–144.
  13. Blois, M. S. (1958). Antioxidant Determinations by the Use of a Stable Free Radical. Nature, 181, 1199–1200.
  14. Bodur, S., Durduran, Y., & Küçükkendirci, H. (2012). Sağlık Bilgisi Dersi Veren Öğretmenlerin Sağlık Bilgi Düzeyinin Değerlendirilmesi. Selcuk Tıp Dergisi, 28(3), 152–156.
  15. Casado-Diaz, A., Moreno-Rojas, J. M., Verdú-Soriano, J., Lázaro-Martínez, J. L., Rodríguez-Mañas, L., Tunez, I., Pereira-Caro, G. (2022). Evaluation of Antioxidant and Wound-Healing Properties of EHO-85, a Novel Multifunctional Amorphous Hydrogel Containing Olea europaea Leaf Extract. Pharmaceutics, 14(349), 1–14. https://doi.org/10.3390/pharmaceutics14020349
  16. Colcimen, N., Arihan, O., Gumusok, S., & Kilic, C. S. (2020). Effect of The Opopanax Hispidus Plant’s Aerial Parts Extract on Mice Ovary. Selcuk Tip Dergisi, 36(1), 44–47. https://doi.org/10.30733/std.2020.01393
  17. Contini, M., Baccelloni, S., Massantini, R., & Anelli, G. (2008). Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chemistry, 110(3), 659–669. https://doi.org/10.1016/j.foodchem.2008.02.060
  18. Dai, J., & Mumper, R. J. (2010). Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules (Basel, Switzerland), 15(10), 7313–7352. https://doi.org/10.3390/molecules15107313
  19. Decker, E. A., & Welch, B. (1990). Role of Ferritin as a Lipid Oxidation Catalyst in Muscle Food†. Journal of Agricultural and Food Chemistry, 38(3), 674–677. https://doi.org/10.1021/jf00093a019
  20. Ghanbari, R., Anwar, F., Alkharfy, K. M., Gilani, A. H., & Saari, N. (2012). Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-A review. International Journal of Molecular Sciences (Vol. 13). https://doi.org/10.3390/ijms13033291
  21. Gikas, E., Bazoti, F. N., & Tsarbopoulos, A. (2007). Conformation of oleuropein, the major bioactive compound of Olea europea. Journal of Molecular Structure: THEOCHEM, 821, 125–132. https://doi.org/10.1016/j.theochem.2007.06.033
  22. Gordon, M. H., Paiva-Martins, F., & Almeida, M. (2001). Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols. Journal of Agricultural and Food Chemistry, 49, 2480–2485. https://doi.org/10.1021/jf000537w
  23. Herrero, M., Castro-Puyana, M., Mendiola, J. A., & Ibañez, E. (2013). Compressed fluids for the extraction of bioactive compounds. TrAC - Trends in Analytical Chemistry, 43, 67–83. https://doi.org/10.1016/j.trac.2012.12.008
  24. Huang, B., Ke, H., He, J., Ban, X., Zeng, H., & Wang, Y. (2011). Extracts of Halenia elliptica exhibit antioxidant properties in vitro and in vivo. Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association, 49(1), 185–190. https://doi.org/10.1016/j.fct.2010.10.015
  25. Karakuş, A. (2018). Antikolinerjik Zehirlenmelerde Unutulmaması Gereken Acil: Datura Zehirlenmeli Olgu. Selcuk Tıp Dergisi, 34(2), 82–83. https://doi.org/10.30733/std.2018.00804
  26. Keskinkaya, H. B., Deveci, E., Güneş, E., Okudan, E. Ş., Akköz, C., Gümüş, N. E., & Karakurt, S. (2022). Chemical Composition, In Vitro Antimicrobial and Antioxidant Activities of Marine Macroalgae Codium fragile (Suringar) Hariot. Commagene Journal of Biology, 6(1), 94–104. https://doi.org/10.31594/commagene.1084336.
  27. Khlebnikov, A. I., Schepetkin, I. A., Domina, N. G., Kirpotina, L. N., & Quinn, M. T. (2007). Improved quantitative structure-activity relationship models to predict antioxidant activity of flavonoids in chemical, enzymatic, and cellular systems. Bioorganic & medicinal chemistry, 15(4), 1749–1770. https://doi.org/10.1016/j.bmc.2006.11.037
  28. Le Floch, F., Tena, M. T., Ríos, A., & Valcárcel, M. (1998). Supercritical fluid extraction of phenol compounds from olive leaves. Talanta, 46, 1123–1130. https://doi.org/10.1016/S0039-9140(97)00375-5
  29. Lins, P. G., Marina Piccoli Pugine, S., Scatolini, A. M., & de Melo, M. P. (2018). In vitro antioxidant activity of olive leaf extract (Olea europaea L.) and its protective effect on oxidative damage in human erythrocytes. Heliyon, 4(9), 1–26. https://doi.org/10.1016/j.heliyon.2018.e00805
  30. Omar, S. H. (2010). Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica, 78, 133–154. https://doi.org/10.3797/scipharm.0912-18
  31. Özcan, M. M., & Matthäus, B. (2017). A review: benefit and bioactive properties of olive (Olea europaea L.) leaves. European Food Research and Technology, 243, 89–99. https://doi.org/10.1007/s00217-016-2726-9
  32. Özgür, E. A., & Ekuklu, G. (2018). Okul Öncesi Çocuk Sağlığının Geliştirilmesine Yönelik Bir Eğitim Uygulaması. Selcuk Tıp Dergisi, 34(2), 60–64. https://doi.org/10.30733/std.2018.01031
  33. Park, T. K., Koo, M. H., Masahuru, I., & Contado, J. I. (1997). Comparison of the flavonoid aglycone contents of Apis mellifera propolis from various regions of Brazil. Arquivos de Biologiae Technologia, 40(1), 97–106.
  34. Putnik, P., Kovačević, D. B., Radojčin, M., & Dragović-Uzelaca, V. (2016). Influence of acidity and extraction time on the recovery of flavonoids from grape skin pomace optimized by response surface methodology. Chemical and Biochemical Engineering Quarterly, 30(4), 455–464. https://doi.org/10.15255/CABEQ.2016.914
  35. Putnik, Predrag, Lorenzo, J. M., Barba, F. J., Roohinejad, S., Jambrak, A. R., Granato, D., … Kovačević, D. B. (2018). Novel food processing and extraction technologies of high-added value compounds from plant materials. Foods, 7(7), 1–16. https://doi.org/10.3390/foods7070106
  36. Rafiee, Z., Jafari, S. M., Alami, M., & Khomeiri, M. (2011). Microwave-assisted extraction of phenolic compounds from olive leaves; a comparison with maceration. Journal of Animal and Plant Sciences, 21, 738–745.
  37. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay Author. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi.org/https://doi.org/10.1016/S0891-5849(98)00315-3
  38. Rosa, A. D., Junges, A., Fernandes, I. A., Cansian, R. L., Corazza, M. L., Franceschi, E., … Valduga, E. (2019). High pressure extraction of olive leaves (Olea europaea): bioactive compounds, bioactivity and kinetic modelling. Journal of Food Science and Technology, 56(8), 3864–3876. https://doi.org/10.1007/s13197-019-03856-w
  39. Roselló-Soto, E., Koubaa, M., Moubarik, A., Lopes, R. P., Saraiva, J. A., Boussetta, N., … Barba, F. J. (2015). Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds. Trends in Food Science and Technology, 45(2), 296–310. https://doi.org/10.1016/j.tifs.2015.07.003
  40. Sánchez-Gutiérrez, M., Bascón-Villegas, I., Rodríguez, A., Pérez-Rodríguez, F., Fernández-Prior, Á., Rosal, A., & Carrasco, E. (2021). Article valorisation of olea europaea l. Olive leaves through the evaluation of their extracts: Antioxidant and antimicrobial activity. Foods, 10(5). https://doi.org/10.3390/foods10050966
  41. Sayar, E. H. (2020). Aeroallergen Sensitivity of Atopic Children in Alanya Region. Selcuk Tıp Dergisi, 36(3), 226–231. https://doi.org/10.30733/std.2020.01390
  42. Silva, S., Gomes, L., Leitão, F., Coelho, A. V, & Boas, L. V. (2006). Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves. Food Sci Tech Int, 12(5), 385–396. https://doi.org/10.1177/1082013206070166
  43. Slinkard, K., & Singleton, V. L. (1977). Total Phenol Analysis : Automation and Comparison with Manual Methods. Am J Enol Vitic, 28, 49–55. https://doi.org/10.5344/ajev.1977.28.1.49
  44. Taamalli, A., Arráez-Román, D., Ibañez, E., Zarrouk, M., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2012). Optimization of microwave-assisted extraction for the characterization of olive leaf phenolic compounds by using HPLC-ESI-TOF-MS/IT-MS2. Journal of Agricultural and Food Chemistry, 60(3), 791–798. https://doi.org/10.1021/jf204233u
  45. Talhaoui, N., Gómez-Caravaca, A. M., León, L., De la Rosa, R., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2014). Determination of phenolic compounds of “Sikitita” olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents “Arbequina” and “Picual” olive leaves. LWT - Food Science and Technology, 58(1), 28–34. https://doi.org/10.1016/j.lwt.2014.03.014
  46. Temiz, M. A., & Temur, A. (2017). Effect of solvent variation on polyphenolic profile and total phenolic content of olive leaf extract. Yuzuncu Yil University Journal of Agricultural Sciences, 27(1), 43–50. https://doi.org/10.29133/yyutbd.305097
  47. Tsimidou, M. Z., & Papoti, V. T. (2010). Bioactive Ingredients in Olive Leaves. Olives and Olive Oil in Health and Disease Prevention. Elsevier Inc. https://doi.org/10.1016/B978-0-12-374420-3.00039-5
  48. Tungmunnithum, D., Thongboonyou, A., Pholboon, A., & Yangsabai, A. (2018). Flavonoids and Other Phenolic Compounds from Medicinal Plants for Pharmaceutical and Medical Aspects: An Overview. Medicines (Basel, Switzerland), 5(3), 93. https://doi.org/10.3390/medicines5030093
  49. Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. https://doi.org/10.1016/S0308-8146(98)00102-2