Determination of antioxidant properties of lyophilized olive leaf water extracts obtained from 21 different cultivars

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dc.authorscopusid56634751100
dc.authorscopusid23099752000
dc.authorscopusid6506631662
dc.authorwosidorak, hulya/ABA-6973-2020
dc.contributor.authorOrak, Hakime Hülya
dc.contributor.authorİşbilir, Şebnem Selen
dc.contributor.authorYağar, Hülya
dc.date.accessioned2022-05-11T14:47:46Z
dc.date.available2022-05-11T14:47:46Z
dc.date.issued2012
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractThe objective of this study was to compare the antioxidant activities of lyophilized olive leaf water extracts (OLWExtracts) from 21 different olive tree cultivars. The highest total phenolic content (102.69 +/- 1.63 mu g GAE/mg extract) was found in cultivar 'Esek Zeytini' and the lowest content (78.52 +/- 2.18 mu g GAE/mg extract) was in 'Uslu'. The highest total flavonoid content (12.47 +/- 0.12 mu g QE/mg extract) obtained from 'Frantoio'. According to EC50 values, 'Domat' have the highest DPPH scavenging activity (EC50 =59 mu g/mL), reducing power (EC50 =180 mu g/mL), and superoxide radical scavenging capacity (EC50=44 mu g/mL). While, 'Ascolana' showed the highest metal chelating capacity (EC50=163 mu g/mL), 'Memecik' showed the highest hydrogen peroxide (H2O2) scavenging capacity. Research results exhibited that OLWExtracts are comparable to synthetic antioxidants. The correlation study showed that while total phenolic content correlated with DPPH scavenging activity and reducing power (p < 0.01), total flavonoid content correlated with metal chelating and superoxide radical scavenging capacity (p < 0.05).
dc.identifier.doi10.1007/s10068-012-0138-6
dc.identifier.endpage1074
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84866096661
dc.identifier.scopusqualityQ2
dc.identifier.startpage1065
dc.identifier.urihttps://doi.org/10.1007/s10068-012-0138-6
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10551
dc.identifier.volume21
dc.identifier.wosWOS:000308112000018
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorOrak, Hakime Hülya
dc.language.isoen
dc.publisherKorean Society Food Science & Technology-Kosfost
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDomat'
dc.subjectEC50
dc.subjectsuperoxide radical scavenging
dc.subjectmetal chelating
dc.subjectcorrelation
dc.subjectPhenolic-Compounds
dc.subjectOil
dc.subjectChelation
dc.subjectFractions
dc.subjectLeaves
dc.subjectTannin
dc.titleDetermination of antioxidant properties of lyophilized olive leaf water extracts obtained from 21 different cultivars
dc.typeArticle

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