:: Volume 20, Issue 10 (1-2016) ::
__Armaghane Danesh__ 2016, 20(10): 888-898 Back to browse issues page
Compare the amount of phenols, flavonoids and antioxidant activity of five varieties of Iranian olive leaf hydroalcholic extract
B mohammadi1, N Zia jahromi1, H Sadeghi2, A Mirzaei2
1- Department of Biology, Islamic Azad University of Shahrekord, Shahrekord , Iran,
2- Yasuj university of medical Sciences
Abstract:   (5013 Views)

Background & aim: Olive leaf extract can be used as a rich source of the polyphenolic antioxidant. The present study aimed to compare the amount of phenols, flavonoids and antioxidant activity of five varieties of Iranian olive leaf hydro alcholic extract .

Methods: In the present experimental study, leaves of five Iranian olives  which are raised in five different regions in Iran (Dezfooli variety in gachsaran, Dehghan variety in the region Nurabad mamasani, Shenge variety in kazeron, Shirazi variety in Shiraz, Feshomi vareity in Roodbar in Gilan region) was collected. All samples were prepared in spring, then dried in the shade at 28-26 °C . Hydroalcholic extract was obtained with 70% ethanol with maceration method for 24 hours at a temperature of 40-37 °C.Total phenol contents ( Folin-Ciocalteu)  and, Flavonoids ( zishen) was determined.  Antioxidant activity of the olive leaves extract was evaluated by radical scavenging DPPH method and vitamin C applied as standard .Data were analyzed by the SPSS software (version 21) and significant level (P˂0.05) and 95% confidence intervals were considered.

Results: The total phenol and flavonoid content were different in five varieties of olive leaf extract. The highest level of total phenol and flavonoids were reported (212.54 ± 3 in Dezfooli olive variety) (900.13±3.28 Shirazi olive variety).  Respectively. The antioxidant activity was different in all vareity. Dezfooli olive variety have the highest antioxidant activity (%71.27) and Shirazi olive variety (%37.29) had the least antioxidant activity with DPPH method. The high relationship was found between the total phenol and antioxidant activity in extracts.

Conclusion:  Antioxidant activity, total phenol and flavonoid content were different in each plant extract and a high correlation was found between total phenol and Antioxidant activity

Keywords: olive leaf, total phenols, total flavonoids, antioxidant activity
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Type of Study: Research | Subject: Biochemistry
Received: 2015/10/7 | Accepted: 2015/12/5 | Published: 2015/12/9

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