Antioxidant activity of phenolics extracted from Olea europaea L. leaves
Abstract
The purpose of this study was to identify the main phenolic compounds present in an olive leaf extract (OL) in order to delineate the differential antioxidant activities of these compounds through the extent of their abilities to scavenge the ABTS.+ radical cation and to clarify the structural elements conferring antioxidant capacity in aqueous systems. The results show that the relative abilities of the flavonoids from olive leaf to scavenge the ABTS.+ radical cation are influenced by the presence of functional groups in their structure, mainly the B-ring catechol, the 3-hydroxyl group and the 2,3-double bond conjugated with the 4-oxo function. For the other phenolic compounds present in OL, their relative abilities to scavenge the ABTS.+ radical cation are mainly influenced by the number and position of free hydroxyl groups in their structure. Also, both groups of compounds show synergic behaviour when mixed, as occurs in the OL.
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Olive leaves contain an array of simple phenolics (phenylethanoids, hydroxybenzoic acids, and hydroxycinnamic acids) and polyphenolic compounds (secoiridoids and flavonoids) with biological properties, including antioxidant and antimicrobial.
“Among all by-products, olives leaves have attracted growing attention as they contain an array of simple phenolics (phenylethanoids, hydroxybenzoic acids, and hydroxycinnamic acids) and polyphenolic compounds (secoiridoids and flavonoids) with biological properties, including antioxidant and antimicrobial [16,17,18,19,20,21,22,23].”
From Comparison of Techniques and Solvents on the Antimicrobial and Antioxidant Potential of Extracts from Acacia dealbata and Olea europaea (2020) · cites this paper as [17]
Some studies have already reported the antioxidant capacity of olive and mimosa leaf extracts.
“Some studies have already reported the antioxidant capacity of olive [17,18,22] and mimosa leaf [8,71] extracts.”
From Comparison of Techniques and Solvents on the Antimicrobial and Antioxidant Potential of Extracts from Acacia dealbata and Olea europaea (2020) · cites this paper as [17]
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- Authors
- Benavente-Garcı́a, O., Castillo, J., Lorente, J., Ortuño, A., & Del Rio, J. A.
- Affiliations
- Universidad de Murcia (ES)
- ORCID
- Castillo, J
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2000-03
- Volume
- 68
- Issue
- 4
- Pages
- 457-462
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1963876824
- Cited by
- 867
- References
- 22
- Citations by year
- 2026: 27 · 2025: 28 · 2024: 36 · 2023: 39 · 2022: 49 · 2021: 55 · 2020: 74 · 2019: 57 · 2018: 48 · 2017: 38 · 2016: 44 · 2015: 53 · 2014: 39 · 2013: 36 · 2012: 52
- FWCI
- 4.06
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
- Keywords
- olive leaf extract, Olea europaea, phenolic compounds, antioxidant activity, ABTS radical scavenging, flavonoids, structure-activity relationship, catechol, hydroxyl groups, synergistic antioxidant effect, aqueous extract
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