antioxidant activity of olive leaf extract ( L.) and its protective effect on oxidative damage in human erythrocytes.

AIMS

This study aimed to evaluate antioxidant capacity of olive leaf extract (OLE), L., and its protective effect on peroxyl radical-induced oxidative damage in human erythrocytes.

MAIN METHODS

The OLE was evaluated by the following assays: i) total phenolic and flavonoid content; ii) oleuropein content; iii) Ferric reducing antioxidant power (FRAP); iv) antioxidant activity against ABTS, DPPH and reactive oxygen and nitrogen species: superoxide anion ( ), hypochlorous acid (HOCl) and nitric oxide (NO) and v) protective effect on peroxyl radical-induced oxidative damages in human erythrocytes as hemolysis, thiobarbituric acid reactive substances (TBARS) formation and oxyhemoglobin oxidation.

KEY FINDINGS

Total phenolic and flavonoid contents were 131.7 ± 9.4 mg gallic acid equivalents/g dry weight (dw) and 19.4 ± 1.3 mg quercetin equivalents/g dw, respectively. Oleuropein content was 25.5 ± 5.2 mg/g dw. FRAP analysis was 281.8 ± 22.8 mg trolox equivalent/g dw and OLE inhibited ABTS (50% effective concentration (EC) = 16.1 ± 1.2 μg/mL) and DPPH (EC = 13.8 ± 0.8 μg/mL). The extract demonstrated effective ability to scavenge  (EC = 52.6 ± 2.1 μg/mL), NO (EC = 48.4 ± 6.8 μg/mL) and HOCl (EC = 714.1 ± 31.4 μg/mL). The extract inhibited peroxyl radical-induced hemolysis (EC = 11.5 ± 1.5 μg/mL), TBARS formation (EC = 38.0 ± 11.7 μg/mL) and hemoglobin oxidation (EC = 186.3 ± 29.7 μg/mL) in erythrocytes.

SIGNIFICANCE

OLE is an important source of natural antioxidants; it has effective antioxidant activity against different reactive species and protects human erythrocytes against oxidative damage.