Battalgazi, Turkey
Battalgazi, Turkey
Battalgazi, Turkey
Battalgazi, Turkey
Battalgazi, Turkey
The olive (Olea europaea L.) is one of the most important plants grown in many Mediterranean countries that has a high economic value. Olives, which are specific to each region, have different bioactive components. In this study, we investigated the phenolic/flavonoid contents, as well as antioxidant, antimicrobial, and antithrombotic activities of the fruit, leaf, and seed extracts obtained from the Halhalı olive grown in Arsuz district of Hatay, Turkey. Antioxidant activities of the phenolic compounds found in the olive fruit, seed, and leaf extracts were determined by employing established in vitro systems. Total phenolics were determined as gallic acid equivalents, while total flavonoids were determined as quercetin equivalents. Also, we evaluated a possible interaction between oleuropein and aggregation-related glycoproteins of the platelet surface via docking studies. The extracts showed effective antioxidant activity. The seed extract had the highest phenolic content of 317.24 μg GAE, while the fruit extract had the highest flavonoid content of 4.43 μg. The highest potential for metal chelating activity was found in the leaf extract, with an IC50 value of 13.33 mg/mL. Also, the leaf extract showed higher levels of antioxidant, antithrombotic, and antimicrobial activity, compared to the fruit and seed extracts. The docking scores of oleuropein against the target molecules GPVI, α2β1, and GPIbα were calculated as –3.798, –4.315, and –6.464 kcal/mol, respectively. The olive fruit, leaf, and seed extracts used as experimental material in our study have remarkable antioxidant, antimicrobial, and antithrombotic potential.
Olea europaea L., antioxidant, antithrombotic activity, antimicrobial activity, molecular docking
1. Parvaiz M, Hussain K, Shoaib M, William G, Tufail M, Hussain Z, et al. A review: Therapeutic significance of olive Olea europaea L. (oleaceae family). Global Journal of Pharmacy and Pharmacology. 2013;7(3):333–336.
2. Ozturk M, Altay V, Gönenç TM, Unal BT, Efe R, Akçiçek E, et al. An overview of olive cultivation in Turkey: Botanical features, eco-physiology and phytochemical aspects. Agronomy. 2021;11(2). https://doi.org/10.3390/agronomy11020295
3. Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H. Phenolic compounds and squalene in olive oils: The concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene. Food and Chemical Toxicology. 2000;38(8):647–659. https://doi.org/10.1016/s0278-6915(00)00061-2
4. Ben Mansour-Gueddes S, Saidana-Naija D, Bchir A, Braham M. Climate change effects on phytochemical compounds and antioxidant activity of Olea europaea L. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2020;48(1):436–455. https://doi.org/10.15835/nbha48111615
5. Helvacı M, Akdaş M, Özden Ö. Occurrence, damage, and population dynamics of the olive fruit fly (Bactrocera oleae Gmelin) in the Turkish Republic of Northern Cyprus. Turkish Journal of Agriculture and Forestry. 2018;42(6):453–458. https://doi.org/10.3906/tar-1802-101
6. Arji I, Arzani K. Effect of water stress on some biochemical changes in leaf of five olive (Olea europaea L.) cultivars. Acta Horticulturae. 2008;791:523–526. https://doi.org/10.17660/ActaHortic.2008.791.80
7. Brahmi F, Mechri B, Dabbou S, Dhibi M, Hammami M. The efficacy of phenolic compounds with different polarities as antioxidants from olive leaves depending on seasonal variations. Industrial Crops and Products. 2012;38(1):146–152. https://doi.org/10.1016/j.indcrop.2012.01.023
8. Yorulmaz A, Poyrazoğlu ES, Özcan MM, Tekin A. Phenolic profiles of Turkish olives and olive oils. European Journal of Lipid Science and Technology. 2012;114(9):1083–1093. https://doi.org/10.1002/ejlt.201100186
9. Soler-Rivas C, Espín J C, Wichers H J. Oleuropein and related compounds. Journal of the Science of Food and Agriculture. 2000;80(7):1013–1023. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<1013::AID-JSFA571>3.0.CO;2-C
10. Sabry OMM. Review: Beneficial health effects of olive leaves extracts. Journal of Natural Sciences Research. 2014;4(19).
11. Şahin S, Bilgin M. Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: A review. Journal of the Science of Food and Agriculture. 2018;98(4):1271–1279. https://doi.org/10.1002/jsfa.8619
12. Markhali FS, Teixeira JA, Rocha CMR. Olive tree leaves-A source of valuable active compounds. Processes. 2020;8(9). https://doi.org/10.3390/pr8091177
13. Durlu-Özkaya F, Ozkaya MT. Oleuropein using as an additive for feed and products used for humans. Journal of Food Processing and Technology. 2011;2(3). https://doi.org/10.4172/2157-7110.1000113
14. Singh I, Mok M, Christensen A-M, Turner AH, Hawley JA. The effects of polyphenols in olive leaves on platelet function. Nutrition, Metabolism and Cardiovascular Diseases. 2008;18(2):127–132. https://doi.org/10.1016/j.numecd.2006.09.001
15. Vogel P, Machado IK, Garavaglia J, Zani VT, de Souza D, Dal Bosco SM. Polyphenols benefits of olive leaf (Olea europaea L) to human health. Nutricion Hospitalaria. 2015;31(3):1427–1433. https://doi.org/10.3305/nh.2015.31.3.8400
16. Borjan D, Leitgeb M, Knez Ž, Hrnčič MK. Microbiological and antioxidant activity of phenolic compounds in olive leaf extract. Molecules. 2020;25(24). https://doi.org/10.3390/molecules25245946
17. Lorzadeh N, Kazemirad Y, Kazemirad N. Treatment of genital herpes using olive leaf extract. Clinical Case Reports. 2021;9(2):986–989. https://doi.org/10.1002/ccr3.3723
18. Ghanbari R, Anwar F, Alkharfy KM, Gilani A-H, Saari N. Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.) – A review. International Journal of Molecular Sciences. 2012;13(3):1291–1340. https://doi.org/10.3390/ijms13033291
19. Hashmi MA, Khan A, Hanif M, Farooq U, Perveen S. Traditional uses, phytochemistry, and pharmacology of Olea europaea (olive). Evid – Based Complement and Alternative Medicine. 2015;2015. https://doi.org/10.1155/2015/541591
20. Rodríguez G, Lama A, Rodríguez R, Jiménez A, Guillén R, Fernández-Bolaños J. Olive stone an attractive source of bioactive and valuable compounds. Bioresource Technology. 2008;99(13):5261–5269. https://doi.org/10.1016/j.biortech.2007.11.027
21. Panizzi L, Scarpati ML, Oriente G. The constitution of oleuropein, a bitter glucoside of the olive with hypotensive action. Gazzetta Chimica Italiana. 1960;90:1449–1485.
22. Kiritsakis K, Kontominas MG, Kontogiorgis C, Hadjipavlou-Litina D, Moustakas A, Kiritsakis A. Composition and antioxidant activity of olive leaf extracts from Greek olive cultivars. Journal of the American Oil Chemists' Society. 2010;87(4):369–376. https://doi.org/10.1007/s11746-009-1517-x
23. Omar SH. Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica. 2010;78(2):133–154. https://doi.org/10.3797/scipharm.0912-18
24. Yuan J-J, Wang C-Z, Ye J-Z, Tao R, Zhang Y-S. Enzymatic hydrolysis of oleuropein from Olea europea (olive) leaf extract and antioxidant activities. Molecules. 2015;20:2903–2921. https://doi.org/10.3390/molecules20022903
25. Talhaoui N, Taamalli A, Gómez-Caravaca AM, Fernández-Gutiérrez A, Segura-Carretero A. Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits. Food Research International. 2015;77:92–108. https://doi.org/10.1016/j.foodres.2015.09.011
26. Antoniou C, Hull J. The anti-cancer effect of Olea europaea L. products: A review. Current Nutrition Reports. 2021;10:99–124. https://doi.org/10.1007/s13668-021-00350-8
27. Slinkard K, Singleton VL. Total phenol analysis: Automation and comparison with manual methods. American Journal of Enology and Viticulture. 1977;28(1):49–55.
28. Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. Journal of Ethnopharmacology. 2000;71(1–2):109–114. https://doi.org/10.1016/s0378-8741(99)00189-0
29. Oyaizu M. Studies on product of browning reaction prepared from glucose amine. Japan Journal of Nutrition. 1986;44(6):307–315. https://doi.org/10.5264/eiyogakuzashi.44.307
30. Dinis TCP, Madeira VMC, Almedia LM. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics. 1994;315(1):161–169. https://doi.org/10.1006/abbi.1994.1485
31. Zhang X-Y. Principle of chemical analysis. Beijing: China Science Press; 2000. pp. 275–276.
32. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature. 1958;181(4617):1199–1200. https://doi.org/10.1038/1811199a0
33. M45-A2 Methods for Antimicrobial dilution and disk susceptibility testing of infrequently isolated or fastidious bacteria; Approved guideline – Second edition. Clinical Laboratory Standards Institute; 2010. 77 p.
34. M100-S23 Performance standards for antimicrobial susceptibility testing; Twenty-third informational supplement. Clinical Laboratory Standards Institute; 2013. 205 p.
35. Hayward CPM, Moffat KA, Raby A, Israels S, Plumhoff E, Flynn G, et al. Development of North American consensus guidelines for medical laboratories that perform and interpret platelet function testing using light transmission aggregometry. American Journal of Clinical Pathology. 2010;134(6):955–963. https://doi.org/10.1309/AJCP9V3RRVNZMKDS
36. Damaskinaki F-N, Moran LA, Garcia A, Kellam B, Watson SP. Overcoming challenges in developing small molecule inhibitors for GPVI and CLEC-2. Platelets. 2021;32(6):744–752. https://doi.org/10.1080/09537104.2020.1863939
37. Bivi N, Hu H, Chavali B, Chalmers MJ, Reutter CT, Durst GL, et al. Structural features underlying raloxifene’s biophysical interaction with bone matrix. Bioorganic and Medicinal Chemistry. 2016;24(4):759–767. https://doi.org/10.1016/j.bmc.2015.12.045
38. Sable R, Jois S. Surfing the protein-protein interaction surface using docking methods: Application to the design of PPI inhibitors. Molecules. 2015;20(6):11569–11603. https://doi.org/10.3390/molecules200611569
39. Kuzu B, Hepokur C, Alagoz MA, Burmaoglu S, Algul O. Synthesis, biological evaluation and in silico studies of some 2-substituted benzoxazole derivatives as potential anticancer agents to breast cancer. ChemistrySelect. 2022;7(1). https://doi.org/10.1002/slct.202103559
40. Liang W, He X, Bi J, Hu T, Sun Y. Role of reactive oxygen species in tumors based on the “seed and soil” theory: A complex interaction (Review). Oncology Reports. 2021;46(3). https://doi.org/10.3892/or.2021.8159
41. Çetinkaya H, Kulak M. Relationship between total phenolic, total flavonoid and oleuropein in different aged olive (Olea europaea L.) Cultivar leaves. African Journal of Traditional, Complementary and Alternative Medicines. 2016;13(2):81–85. https://doi.org/10.4314/ajtcam.v13i2.10
42. Martínez L, Castillo J, Ros G, Nieto G. Antioxidant and antimicrobial activity of rosemary, pomegranate and olive extracts in fish patties. Antioxidants. 2019;8(4). https://doi.org/10.3390/antiox8040086
43. Stankovic M, Curcic S, Zlatic N, Bojovic B. Ecological variability of the phenolic compounds of Olea europaea L. leaves from natural habitats and cultivated conditions. Biotechnology and Biotechnological Equipment. 2017;31(3):499–504. https://doi.org/10.1080/13102818.2016.1275804
44. Orak HH, Karamać M, Amarowicz R, Orak A, Penkacik K. Genotype-related differences in the phenolic compound profile and antioxidant activity of extracts from olive (Olea europaea L.) leaves. Molecules. 2019;24(6). https://doi.org/10.3390/molecules24061130
45. Altemimi AB. A study of the protective properties of iraqi olive leaves against oxidation and pathogenic bacteria in food applications. Antioxidants. 2017;6(2). https://doi.org/10.3390/antiox6020034
46. Fu L, Xu B-T, Xu X-R, Gan R-Y, Zhang Y, Xia E-Q, et al. Antioxidant capacities and total phenolic contents of 62 fruits. Food Chemistry. 2011;129(2):345–350. https://doi.org/10.1016/j.foodchem.2011.04.079
47. Wang Y, Wang SQ, Cui WH, He JJ, Wang ZF, Yang XL. Olive leaf extract inhibits lead poisoning-induced brain injury. Neural Regeneration Research. 2013;8(22):2021–2029. https://doi.org/10.3969/j.issn.1673-5374.2013.22.001
48. Fabiani R, Rosignoli P, De Bartolomeo A, Fuccelli R, Servili M, Montedoro GF, et al. Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells. Journal of Nutrition. 2008;138(8):1411–1416. https://doi.org/10.1093/jn/138.8.1411
49. Lins PG, Marina Piccoli Pugine S, Scatolini AM, de Melo MP. In vitro antioxidant activity of olive leaf extract (Olea europaea L.) and its protective effect on oxidative damage in human erythrocytes. Heliyon. 2018;4(9). https://doi.org/10.1016/j.heliyon.2018.e00805
50. Pereira AP, Ferreira ICFR, Marcelino F, Valentão P, Andrade PB, Seabra R, et al. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules. 2007;12(5):1153–1162. https://doi.org/10.3390/12051153
51. Dub AM, Dugani AM. Antithrombotic effect of repeated doses of the ethanolic extract of local olive (Olea europaea L.) leaves in rabbits. Libyan Journal of Medicine. 2013;8(1). https://doi.org/10.3402/ljm.v8i0.20947
52. Gorzynik-Debicka M, Przychodzen P, Cappello F, Kuban-Jankowska A, Gammazza AM, Knap N, et al. Potential Health Benefits of Olive Oil and Plant Polyphenols. International Journal of Molecular Sciences. 2018;19(3). https://doi.org/10.3390/ijms19030686
53. Zbidi H, Salido S, Altarejos J, Perez-Bonilla M, Bartegi A, Rosado JA, Salido GM. Olive tree wood phenolic compounds with human platelet antiaggregant properties. Blood Cells, Molecules and Diseases. 2009;42(3):279–285. https://doi.org/10.1016/j.bcmd.2009.01.001
54. Petroni A, Blasevich M, Salami M, Papini N, Montedoro GF, Galli C. Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil. Thrombosis Research. 1995;78(2):151–160. https://doi.org/10.1016/0049-3848(95)00043-7
55. Nuyttens BP, Thijs T, Deckmyn H, Broos K. Platelet adhesion to collagen. Thrombosis Research. 2011;127:S26–S29. https://doi.org/10.1016/s0049-3848(10)70151-1
