Antioxidant activity and inhibitory effect of cultivars of Olive (Olea europaea) against lipid peroxidation in mice liver (Fare karaciğeri lipid peroksidayonuna karşi kültür zeytin'in Olive (Olea europaea) antioksidant ve inhibisyon etkileri)

Objective: The aim of this study is to investigate the in vitro antioxidant activity, the total phenolic and flavonoid contents and the possible protective effects of seven cultivars of olive on lipid peroxidation induced by iron in mice liver. Methods: Antioxidant activity was evaluated by using different assays, including thiobarbituric acid reactive species (TBARS), total antioxidant, 2,2-diphenlyl-1-picrylhydrazyl (DPPH) radical and metal ion-chelating activities. Results: The aqueous extracts of fruit showed inhibition against thiobarbituric acid reactive species (TBARS) induced by pro-oxidant (10 µM FeSO4) in mice liver. The order of the antioxidant activity among different cultivars on lipid peroxidation assay is Maurino>Mission> Picholine>Ascolano>Carolea>Itrana>Pedolina. Moreover, the free radical scavenging activities of the extracts was evaluated by the scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (IC50, 85.9 µg/ml (Ascolano), 82.1 µg/ml (Mission), Pedolino and Carolea >200 µg/ml, 85.1 µg/ml (Picholine), 143.6 µg/ml (Maurino) and 150 µg/ml (Itrana). Principal component analysis showed that phenolics and flavonoids contributed to the antioxidant activity of olives. Conclusion: The oxidative stress in liver can be potentially managed/prevented by the dietary intake of olive fruit.