Olive trees are economically and socially essential crops cultivated worldwide, with most of their agricultural field in the Mediterranean. This research study investigated optimal green extraction methods for the phenolic content of olive leaves and fruits and compared their efficacy in antioxidant abilities. The green extraction methods used in this study used conventional maceration and ultrasonic-assisted extraction with varying parameters. The antioxidant activity of the phenolic compounds was measured using a 2,2-diphenyl-1-picryl-hydrazine-hydrate (DPPH) free radical scavenging assay, and the key phenolic compounds were characterized using high-performance liquid chromatography (HPLC). This presentation will comprehensively summarize the findings on the antioxidant potential of olive leaves, green olives, and black (Kalamata) olives.

References

1. 1.     Xie, P. J., Huang, L. X., Zhang, C. H., & Zhang, Y. L. (2015). Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships. Journal of Functional Foods, 16, 460–471.
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