Extraction and Characterization of Natural Antioxidants from Olive Leaves Powder

Extraction and Characterization of Natural Antioxidants


  • Muhammad Khalid Saeed Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan
  • Iram Shehzadi Department of Chemistry, Riphah International University, Faisalabad, Pakistan
  • Naseem Zahra Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan
  • Shaheena Anjum Department of Chemistry, Riphah International University, Faisalabad, Pakistan
  • Zille Huma Department of Chemistry, Riphah International University, Faisalabad, Pakistan
  • Khalil Ur Rehman Department of Chemistry, Riphah International University, Faisalabad, Pakistan




Olea europaea, Antioxidants, Polyphenols, Flavonoids


Olive (Olea europaea L.) leaves, which contain large amounts of phenols, are a common byproduct in the production of olive oil. When improperly processed, the by-products produced by the olive diligence can impairment the environment. Its leaves, which are made when olive trees are pruned and harvested and it is expected that foliage make up twenty five percent of pruning remains overall. These byproducts cost manufacturers money and have serious environmental implications. So, like other agronomical production wastes, partial reuse is something that should be pursued. These leftovers have a high concentration of beneficial chemicals, if isolated, may be used in food, cosmetics and nutraceutical sectors. Objectives: To extract the bioactive compounds polyphenols and flavonoids in 70% ethanol extract and its antioxidant activity was done. Methods: The polyphenols were quantified by Folin reagent and flavonoids by aluminum chloride methods respectively and the natural antioxidants were estimated by using free radical scavenging DPPH assay. Results: It was discovered that the 70% ethanol extract's total polyphenolic content was 65.50 ± 1.42 (mg GAE/g) and its total flavonoids were 11.85 ± 0.60 (mg QE/g). In 70% ethanol extract the % inhibition (DPPH) was 42.82±3.20-88.40±5.18 while BHT has the % inhibition (DPPH) 30.4 ± 2.50-80.50 ± 4.68 at concentration 0.1-0.5 mg/ml. Conclusions: The results indicating a noteworthy antioxidant activity in terms of radical scavenging activity. These results also wrapped up that the olive industry waste may be reutilized as a natural source of antioxidants in various sectors. 


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DOI: 10.54393/df.v5i01.127
Published: 2024-03-31

How to Cite

Saeed, M. K., Shehzadi, I., Zahra, N., Anjum, S., Huma, Z., & Ur Rehman, K. (2024). Extraction and Characterization of Natural Antioxidants from Olive Leaves Powder : Extraction and Characterization of Natural Antioxidants . DIET FACTOR (Journal of Nutritional and Food Sciences), 5(01), 40–44. https://doi.org/10.54393/df.v5i01.127