Fatty acid composition, phytochemical constituents and antioxidant activity of olive (Olea europea L.) leaves extract

Attachments:

Volume 90, Article 7

[Volume 90, Article 7]

346 kB

Emna Habibi^1,2

Imtinene Hamdeni³

Abdennacer Boulila¹

Slim Slim⁴

Karim Hosni^1*

¹Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique (INRAP), Biorechpôle de Sidi Thabet, 2020, Ariana, Tunisia.

²Faculté des Sciences de Gabes, Université de Gabes, 6092, Zrig, Tunis, Tunisia.

³Research Laboratory of Horticultural Sciences, National Agronomic Institute of Tunisia, University of Carthage, Tunisia.

⁴Research Unit of Biodiversity and Valorization of Resources in Mountainous Areas, School of Higher Education in Agriculture of Mateur, University of Carthage, Mateur 7030, Tunisia

DOI: https://doi.org/10.55416/sunb.jns01.2211.09007

Abstract - In this study, the total lipid content, fatty acid profile, phytochemical constituents and the antioxidant activity of olive leaves of the variety Chétoui from different provenances were investigated. Preliminary results indicate the presence of lipids with lower proportions (≈ 4 g/100 g). The lipid profile was highly unsaturated (74.49-77.52%) with linolenic (31.77-35.85%) and linoleic (17.32+21.32%) acids as main compounds. The saturated fatty acids fraction (22.48-25.51%) was dominated by palmitic (18.64-21.01%). Regarding phenolic compounds, all samples showed elevated contents on total phenol content (38.49-50.30 mg GAE/g extract) and total flavonoid contents (53.84-113.13 mg CE/g extract) and exhibited good DPPH and ABTS radical scavenging activity, and have an excellent ferric reducing ability. Olive leaves from the variety Chetoui could be considered as potential source of essential fatty acids and natural antioxidants.

Key words: Olive leaves, Lipids, Essential fatty acids, Phytochemicals, Radical scavenging activity; Reducing power