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| Determination of active ingredients contents and antioxidant capacity of olive leaves |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240557 |
| KeyWord:olive leaf luteoloside oleuropein antioxidant capacity |
| FundProject:云南省重大科技专项计划(202302AE090007)；云南省重点研发计划(202203AD150003)；陇南市科技计划项目(2023-S·QKJ-02) |
| Author Name | Affiliation | | CHENG Wenhe1,2, WANG Xiaomei1,2, WANG Ningli2,
PEI Dong2,3, LIU Baoqian2, DI Duolong1,2 | 1.College of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China
2.Key Laboratory for
Natural Medicine of Gansu Province,CAS Key Laboratory of Chemistry of Northwestern Plant
Resources, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences,
Lanzhou 730000, China
3.Yunnan Olive Health Industry Innovation
Research and Development Co. , Ltd. , Lijiang 674100, Yunnan,China |
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| Abstract: |
| To provide a reference for the application of olive leaves in food, dietary supplements, and pharmaceuticals, 32 batches of olive leaves from different cultivars, origins, and harvest time were analyzed for their luteoloside and oleuropein contents, as well as for its antioxidant capacity(DPPH radical scavenging activity, ABTS radical scavenging activity, and total reducing capacity). Correlation and cluster analysis were further performed to examine the relationships between the luteoloside and oleuropein contents and the antioxidant capacity. The results showed that oleuropein was consistently more abundant than luteoloside in all olive leaf samples. Both cultivar and origin, along with harvest time, influenced the contents of the two compounds, with oleuropein exhibiting the larger variation. All olive leaves exhibited notable DPPH and ABTS radical scavenging activities as well as total reducing capacity, although the overall variation in total reducing capacity among different samples was relatively small. Correlation and cluster analysis revealed that both oleuropein and luteoloside contents were significantly positively correlated with antioxidant capacity, with oleuropein demonstrating the stronger association. In conclusion, oleuropein is the principal contributor to the antioxidant capacity of olive leaves and can serve as a key quality-control marker, while luteoloside provides an important synergistic effect. |
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