Akademik Veri Yönetim Sistemi
4th International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2021), Ankara, Türkiye, 24 - 26 Kasım 2021, ss.1127
Bioactive
properties of Halhalı olive and
by-products
Kadir Batçıoğlu1(https://orcid.org/0000-0001-6663-2287),
F.zehra Küçükbay1*(https://orcid.org/my-orcid?orcid=0000-0001-7784-4138)
*1 İnönü University,
Faculty of Pharmacy, Department of Basic Pharmaceutical Sciences,
Malatya, Turkey
*e-mail:zehra.kucukbay@inonu.edu.tr
Abstract
The olive, the oldest known fruit
tree, is a special plant that mankind consumes its fruit and other products to
benefit from both nutritional and health effects. The
interest in olive seeds and leaves, which are important by-products of olive
and olive production, used in the treatment of various diseases throughout
history, is increasing due to their high phenolic content. Especially
oleuropein, which is known as the main phenolic component of olive fruit and
leaf and on which many studies have been conducted, increases the importance of
olive and its by-products due to its positive health effects (1,2). In
this study, antioxidant properties, total phenolic and flavomoid levels of
olive fruits, seeds and leaves collected from olive trees belonging to the
Halhalı olive variety distributed in Hatay region were determined. For
determination of antioxidant capacity; DPPH radical scavenging activity,
hydrogen peroxide quenching activity, Fe(II) chelating activity and reducing
power were determined. In addition, antimicrobial activity was
determined by agar dilution method and antithrombotic activity levels were
determined by aggregometry technique. 1,000 mg of olive seed
extract has the highest phenolic content with 317.24 μg gallic acid equivalent
(GAE) phenolic content. The flavonoid content was found to be the
highest in the fruit extract with 4.43 μg. 1,000
mg of the leaf extract has a reducing potential equivalent to that of 257.6 μg
butylated hydroxytoluene (BHT). The highest potential for metal
chelating activity was observed in leaf extracts with an IC50 value
of 13.33 mg/mL. Also,
the leaf extract showed the strongest hydrogen peroxide and DPPH radical
quenching activity. In terms of antithrombotic and
antimicrobial activity, the strongest effect was observed in the leaf extract. In
this study, antioxidant properties and total phenol-flavonoid levels of Halhalı
olive fruits, leaves and seeds, which are unique to Hatay region, were shown,
antimicrobial effects were investigated and antithrombotic activity levels were
determined. With
the comparisons made, it has been shown that olive leaves and seeds have a
significant capacity in terms of the parameters we examined, their values are
quite high as olive fruit, and they can compete with many plant species in
terms of antioxidant capacity. Thus, it has been revealed that olive
leaves and seeds, which remain inactive, have properties that will provide
health benefits.
Keywords:
Halhalı olive, antioxidant activity, phenolic compounds, antithrombotic
activity, antimicrobial
activity.
Acknowledgements
This work was financially supported
by the İnönü University Research Fund (2016/143Y.Lisans).
References:
1.
Ghanbari, Rahele, Farooq
Anwar, Khalid M Alkharfy, and Anwarul-hassan Gilani. (2012). Valuable Nutrients
and Functional Bioactives in Different Parts of Olive (Olea Europaea L .)-A
Review.
2.
Musa, Mehmet, and Özcan
Bertrand. (2016). “A Review : Benefit and Bioactive Properties of Olive ( Olea
Europaea L .) Leaves.” European Food Research and Technology.