Zayed, S., Ashour, A., Abd Alim, M., Hassan, M., Mekawi, E. (2024). Determination and Identification of The Biologically Active Compounds in Olive Leaves. test, 6(2), 123-137. doi: 10.21608/sjas.2024.284093.1412
Shaymaa N. Zayed; Ahmed A. Ashour; Mohamed E. Abd Alim; Mohamed E. Hassan; Enas M. Mekawi. "Determination and Identification of The Biologically Active Compounds in Olive Leaves". test, 6, 2, 2024, 123-137. doi: 10.21608/sjas.2024.284093.1412
Zayed, S., Ashour, A., Abd Alim, M., Hassan, M., Mekawi, E. (2024). 'Determination and Identification of The Biologically Active Compounds in Olive Leaves', test, 6(2), pp. 123-137. doi: 10.21608/sjas.2024.284093.1412
Zayed, S., Ashour, A., Abd Alim, M., Hassan, M., Mekawi, E. Determination and Identification of The Biologically Active Compounds in Olive Leaves. test, 2024; 6(2): 123-137. doi: 10.21608/sjas.2024.284093.1412

Determination and Identification of The Biologically Active Compounds in Olive Leaves

Scientific Journal of Agricultural Sciences
Volume 6, Issue 2, June 2024, Pages 123-137    PDF (1.41 M)
Document Type: Original Article
DOI: 10.21608/sjas.2024.284093.1412
Authors
Shaymaa N. Zayed1; Ahmed A. Ashour1; Mohamed E. Abd Alim1; Mohamed E. Hassan* 2; Enas M. Mekawi3
1Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Egypt
2Center of Excellence, Encapsulation & Nano Biotechnology Group, Chemistry of Natural and Microbial Products Department, National Research Center, El Behouth Street, Cairo 12622, Egypt
3Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Egypt.
Abstract
Olive leaf extract (OLE) is one of the natural extracts utilized to obtain bioactive components. It contains the potential sources of several phenolic compounds. The total flavonoid concentration, total phenolic content, antioxidant activity, and drying procedures of OLE, air-dried (AD), freeze-dried (FD), and fresh extract (FE) were evaluated via HPLC. LC‒MS/MS characterization and identification were subsequently conducted to obtain additional structural information on the
separated compounds. The extract obtained using ethanol (80%) had a high total phenolic content (114.55 FD, 91.95 AD, and 63.41 mg FE/g dw) and TFC (251.25 FD, 254.43 AD, and 111.67 mg FE/g dw). Additionally, the DPPH technique was used to assess the antioxidant activity of OLE (82.43 FD, 89.53 AD, and 64.13 mg FE/g dw). HPLC was used to characterize 
and identify 21 bioactive compounds. Phenolic compounds such as Oleuropein, Apigenin-7-O-glucoside, Luteolin-7-Oglucoside, Luteolin, Quercetin, Homo vanillic acid, Apigenin, Hydroxytyrosol, Caffeic acid, Tyrosol, and Vanillin were 
identified via the LC‒MS/MS profile of OLE. The results of this study indicate that the bioactive components obtained from olive leaf extract are valuable sources of antioxidants, which may lead to applications in the pharmaceutical and food industries. 
Keywords
Olive leaves; Antioxidants; Total phenolic content; Radical scavening activity; LC.MS/MS analysis
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