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Phytochemical Composition and Metabolomic Variation in Olive Leaves (Olea europaea) Across Different Cultivated Varieties in Iran | ||
| Journal of Medicinal plants and By-Products | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 31 مرداد 1403 اصل مقاله (963.74 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22034/jmpb.2024.364420.1646 | ||
| نویسندگان | ||
| Vahid Kianpour1؛ Samad Nejad Ebrahimi* 1؛ Hassan Rezadoost1؛ Reza Alizadeh2 | ||
| 1Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, 1983969411 Tehran, Iran | ||
| 2Department of Chemistry, Faculty of science University of Qom, Qom, Iran | ||
| چکیده | ||
| The utilization of olive tree leaves for medicinal purposes has been prevalent for centuries, and recent research has unveiled their significant properties, including antibacterial, antiviral, anticancer, and particularly antioxidant effects. This study aimed to investigate the content of phenolic acids and flavonoids, as well as the antioxidant activities, oleuropein concentration, and fatty acids profile in the leaves of 30 Olea europaea varieties sourced from various locations in the Fadak Agricultural Research Garden, Qom province, Iran. The leaves from these 30 Olive varieties were collected, dried, and ground. Subsequently, an ultrasound-assisted extraction was performed using an ethanol-water (70:30) solution. The total flavonoid content, total phenol content, oleuropein concentration, and fatty acid composition in the extract were determined using the aluminum chloride colorimetric method, Folin-Ciocolteau method, high-performance liquid chromatography (HPLC), and gas chromatography (GC-FID), respectively. The antioxidant activity was evaluated through DPPH radical scavenging activity. Various cultivars of olive trees were thus analyzed, providing valuable insights into their chemical composition and potential benefits for medicinal uses. | ||
| کلیدواژهها | ||
| Olive Leaf؛ Antioxidant activity؛ Oleuropein؛ Fatty acids؛ Total phenol | ||
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