4th International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2021), Ankara, Turkey, 24 - 26 November 2021, pp.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,
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.
This work was financially supported by the İnönü University Research Fund (2016/143Y.Lisans).
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