ArticleJournal of food science and technology2021
Determination of theoretical calculations by DFT method and investigation of antioxidant, antimicrobial properties of olive leaf extracts from different regions.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 18 citations in OpenAlex.
- Article
- Thermal power plant proximity alters Olive composition and induces cytotoxicity in human cells.Scientific reports · 2025Article
- The Role of LC-MS in Profiling Bioactive Compounds from Plant Waste for Cosmetic Applications: A General Overview.Plants (Basel, Switzerland) · 2025Review
- Recent Advances in Synthesis of Graphite from Agricultural Bio-Waste Material: A Review.Materials (Basel, Switzerland) · 2023Review
- The Contribution of Theoretical Prediction Studies to the Antioxidant Activity Assessment of the Bioactive Secoiridoids Encountered in Olive Tree Products and By-Products.Molecules (Basel, Switzerland) · 2023Review
- Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars.Antioxidants (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
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Abstract
In this study, we studied samples of mature olive leaves from the districts of Incirli Ova within the province of Aydın and the district of Fethiye in Mugla/Turkey. Several processes were carried out on the olive leaves to use them in this study, including drying under different conditions, determination of moisture, extract output, overall determination of phenols, antioxidant activity determination and anti-microbial assays. The chemicals that were used in the study were Folin's reagent and gallic acid for total phenolic assays, DPPH (1,1-diphenyl-2-picrylhydrazyl) and Trolox for antioxidant activity assays and nutrient broth and nutrient agar for antimicrobial testing. In the theoretical part of the study, the structures of oleuropein and Trolox molecules were examined, and their oxidation properties were aimed to be determined and compared to experimental results. According to the results of total phenolic assays, the phenol contents in the olive leaves from Aydın and Mugla were observed to be very close to each other. In the anti-microbial assay, it was observed that the samples of olive leaves from Mugla were more antioxidant than those from Aydın.
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