Effect of Growth Stage and Solvent Extract on the Antioxidant Potential of Olive Leaves
Journal of Plant Sciences
Volume 3, Issue 3-1, June 2015, Pages: 1-7
Received: Feb. 11, 2015;
Accepted: Feb. 11, 2015;
Published: Apr. 23, 2015
Views 4479 Downloads 158
Faten Brahmi, Laboratory of Biochemistry,UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia
Beligh Mechri, Laboratory of Biochemistry,UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia
Madiha Dhibi, Laboratory of Biochemistry,UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia
Mohamed Hammami, Laboratory of Biochemistry,UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia
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.
Effect of Growth Stage and Solvent Extract on the Antioxidant Potential of Olive Leaves, Journal of Plant Sciences. Special Issue: Valorization of Leaves, Fruits and Stems of Aromatic Plants and Studies of Their Vegetative Cycle ; Extraction, Purification and Biological Activities.
Vol. 3, No. 3-1,
2015, pp. 1-7.
Banchio, E., Bogino, P.C., Zygadlo, J., Giordano, W (2008) Plant growth promoting rhizobacteria improve growth and essential oil yield in Origanum majorana L. Biochem. Syst. Ecol 36, 766–771.
Pryor, W. A (1991) The antioxidant nutrients and disease prevention – What do we know and what do we need to find out? Am J Clin Nutr 53, 391S–393S.
Terao, J., Piskula, M. K (1997) Flavonoids as inhibitors of lipid peroxidation in membranes.In C. A. Rice-Evans, & L. Packer (Eds.), Flavonoids in health and disease (pp. 277–295). New York: Marcel Dekker.
Matkowski, A (2006) Plant phenolic metabolites as antioxidants and antimutagens. In: Blume, Y., Smertenko, P., Durzan, D.J. (Eds.), NATO Life Science Monographs, vol. 376. IOS Press, Amsterdam, pp. 129–148.
Fecka, I., Raj, D., Krauze-Baranowska, M (2007) Quantitative determination of four water-soluble compounds in herbal drug from Lamiaceae using different chromatographic techniques. Chromatographia 66, 87–93.
Rice-Evans, C. A., Miller, N. J., Paganga, G (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci 2, 152–159.
Safer, A.M., Al-Nughamish, A.J (1999) Hepatotoxicity induced by the anti-oxidant food additive butylatedhydroxytoluene (BTH) in rats: an electron microscopical study. Histol. Histopathol 14, 391–406.
Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice, M (2005) Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem 91, 621–632.
Pansiot, F.P., Rebour, H (1961) Mejoramiento del cultivo del olivo. FAO, Rome, pp.251.
Lichtenthaler, H. K., Buschmann, C (2001) Chlorophylls and carotenoids–Measurement and characterization by UV-VIS. In: Lichtenthaler HK editor. Current Protocols in Food Analyticial Chemistry (CPFA), (Supplement 1).New York, Wiley.
Montedoro, G.F., Servili, M., Baldioli, M., Miniati, E (1992) Simple and hydrolysable compounds in virgin olive oil. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem 40, 1571–1576.
Zhishen, J., Mengcheng, T., Jianming, W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64, 555–559.
Kontogiorgis, C., Hadjipavlou-Litina, D (2005) Synthesis and antiinflammatory activity of coumarin derivatives.J. Med. Chem 48, 6400.
Antolovich, M., Prenzler, P., Robards, K., Ryan, D (2000) Sample preparation in the analysis of phenolic compounds in fruits. Analyst 125, 989–1009.
Brahmi, F., Mechri, B., Dabbou, S., Dhibi, M., Hammami, M (2012) The efficacy of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations. Ind Crop Prod 38, 146–152.
Ishikura, N (1976) Seasonal changes in contents of phenolic compounds and sugar in Rhus, Euonymus and Acer leaves with special reference to anthocyanin formation in autumn. J. Plant Res 89, 251–257.
Dixon, R.A., Paiva, N.L (1995) Stress-induced phenyl propanoid metabolism. Plant Cell 7, 1085–1097.
Langenheim, J.H (1994) Higher plant terpenoids: a phytocentric overview of their ecological roles. J. Chem. Ecol 20, 1223–1280.
Sa´nchez-Moreno, C (2002) Review: Methods used to evaluate the free radical scanvenging activity in foods and biological systems. Food Sci. Technol. Int 8, 121–137.
Namiki, M (1990) Antioxidants/antimutagens in foods. Crit. Rev. Food Sci. Nutr 29, 273–300.
Galato, D., Ckless, K., Susin, M.F., Giacomelli, C., Ribeiro Do Vallle, R.M., Spinelli, A (2001) Antioxidant capacity of phenolic and related compounds: correlation among electrochemical, visible spectroscopy methods and structure antioxidant activity. Redox. Rep 6, 243–250.
Borchers, A.T., Keen, C.L., Gerstiwin, M.E (2004) Mushrooms, tumors, and immunity: an update. Exp. Biol. Med 229, 393–406.
Rauha, J.P., Remes, S., Heinonen, M., Hopia, A., Kahkonen, M., Kujala, T., Pihlaja, K., Vuorela, H., Vuorela, P (2000) Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. Int. J. Food Microbiol 56, 3–12.