Effect of Growth Stage and Solvent Extract on the Antioxidant Potential of Olive Leaves
Faten Brahmi,
Beligh Mechri,
Madiha Dhibi,
Mohamed Hammami
Issue:
Volume 3, Issue 3-1, June 2015
Pages:
1-7
Received:
11 February 2015
Accepted:
11 February 2015
Published:
23 April 2015
DOI:
10.11648/j.jps.s.2015030301.11
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Abstract: The effect of growth stage on the physicochemical composition and antioxydant activities of olive leaves extracted with solvents of increasing polarity was investigated at two different stages. The total phenolic, total o-diphenols and total flavonoid were measured. Therefore, the levels of chlorophyll and carotenoids were also measured. The content of phenols varied significantly with two different growth stages October and February. The lowest level of phenols and o-diphenols was detected in the first vegetative stage whereas the highest content was enregistered during the second vegetative stage. The results showed that methanol extract contains the maximum phenolic content. Furthermore, the differences in total flavonoid contents of leaves between two different stages and between solvent extract were highly significant. Thus, the AA exhibited asignificant (p<0.05) increase during leaves developpement. In fact, methanol and ethyl acetate extract was a considerably more effective on DPPH radical scavenger than other solvents extracts.
Abstract: The effect of growth stage on the physicochemical composition and antioxydant activities of olive leaves extracted with solvents of increasing polarity was investigated at two different stages. The total phenolic, total o-diphenols and total flavonoid were measured. Therefore, the levels of chlorophyll and carotenoids were also measured. The conten...
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Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents
Faten Brahmi,
Beligh Mechri,
Madiha Dhibi,
Mohamed Hammami
Issue:
Volume 3, Issue 3-1, June 2015
Pages:
8-12
Received:
25 March 2015
Accepted:
25 March 2015
Published:
23 April 2015
DOI:
10.11648/j.jps.s.2015030301.12
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Abstract: The antioxidant capacity and phenol content of the olive fruits from the variety chetoui, were studied. Four solvent systems were used; hexane, dichloromethane, ethyl acetate and methanol. The antioxidant capacity of the fruit extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assays. The efficiency of the solvents used to extract phenols from the fruits varied considerably. The results indicated that the extent of antioxidant activity of the extract is in accordance with the amount of phenolics present in the olive fruit.
Abstract: The antioxidant capacity and phenol content of the olive fruits from the variety chetoui, were studied. Four solvent systems were used; hexane, dichloromethane, ethyl acetate and methanol. The antioxidant capacity of the fruit extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assays. The efficiency of the solvents used t...
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