Akademik Veri Yönetim Sistemi
Foods and Raw Materials, cilt.11, sa.1, ss.84-94, 2023 (ESCI)
The olive (Olea europaea L.) is one of the most important plants grown in many Mediterranean countries that has a high
economic value. Olives, which are specific to each region, have different bioactive components. In this study, we investigated the
phenolic/flavonoid contents, as well as antioxidant, antimicrobial, and antithrombotic activities of the fruit, leaf, and seed extracts
obtained from the Halhalı olive grown in Arsuz district of Hatay, Turkey.
Antioxidant activities of the phenolic compounds found in the olive fruit, seed, and leaf extracts were determined by employing
established in vitro systems. Total phenolics were determined as gallic acid equivalents, while total flavonoids were determined
as quercetin equivalents. Also, we evaluated a possible interaction between oleuropein and aggregation-related glycoproteins of
the platelet surface via docking studies.
The extracts showed effective antioxidant activity. The seed extract had the highest phenolic content of 317.24 μg GAE, while
the fruit extract had the highest flavonoid content of 4.43 μg. The highest potential for metal chelating activity was found in the
leaf extract, with an IC50 value of 13.33 mg/mL. Also, the leaf extract showed higher levels of antioxidant, antithrombotic, and
antimicrobial activity, compared to the fruit and seed extracts. The docking scores of oleuropein against the target molecules
GPVI, α2β1, and GPIbα were calculated as –3.798, –4.315, and –6.464 kcal/mol, respectively.
The olive fruit, leaf, and seed extracts used as experimental material in our study have remarkable antioxidant, antimicrobial, and
antithrombotic potential.