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| Systematic characterization and antioxidant activity study of chemical components in different varieties of olive leaves from Longnan, Gansu |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240304 |
| KeyWord:olive leaf chemical component qualitation and quantitation flavonoids antioxidant |
| FundProject:甘肃省科技计划资助（25CXNK002，18CX3ZK038-子课题1，1205NCXK229）；2023年东西协作资金油橄榄产业链项目；第二批陇原青年英才项目;中央财政林草科技推广示范项目（甘〔2024〕ZYTG12号） |
| Author Name | Affiliation | | ZHAO Qianghong1, ZOU Cheng2, WANG Wenliang1, WANG Huiming3, QU Cheng2 | 1.Institute of Olive, Longnan Academy of Non-wood Forest, Longnan 746000, Gansu, China
2.School of
Pharmacy, Nanjing University of Traditional Chinese Medicine, Nanjing 210023, China
3.Longnan
Academy of Non-wood Forest, Longnan 746000, Gansu, China |
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| Abstract: |
| To better develop and utilize olive leaves, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry and ultra-high performance liquid chromatography-triple quadrupole/composite linear ion trap mass spectrometry were used to qualitatively and quantitatively analyze the chemical components in different varieties of olive leaves in Longnan, Gansu Province, and their antioxidant activities in vitro were studied. The results showed that 73 chemical components were identified from the olive leaf extracts, including 38 terpenoids, 16 flavonoids, 7 phenylethanols, 5 volatile oils, 2 fatty acids, 1 benzoic acid, 1 phenylpropanoid and 3 others. The total contents of 11 chemical components in 27 batches of olive leaf extracts of different varieties were different. The total contents of 11 chemical components in olive leaf extracts from Longnan Wudu and Lixian were 1 601.19 μg/g to 2 941.99 μg/g and 925.98 μg/g to 2 617.04 μg/g, respectively. The contents of luteolin-7-O-rutinoside, ligustroflavone, luteolin and rhoifolin were higher in different olive leaf extracts. Overall, the antioxidant activity of olive leaf extracts from Longnan Lixian was stronger than that from Longnan Wudu, and the antioxidant activities of Coratina,Arbosana and Longyu No. 1 were relatively better. In conclusion, terpenoids and flavonoids are the main components in olive leaves with certain difference in the content of 11 chemical components in olive leaves from different sources, and olive leaves from Longnan Lixian has better antioxidant activity. |
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