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Journals / Türk Biyokimya Dergisi / 2015 / Cilt: 40 - Sayı: 2

[Fare karaciğeri lipid peroksidayonuna karşı kültür zeytin'in Olive (Olea europaea) antioksidant ve inhibisyon etkileri]

Antioxidant activity and inhibitory effect of cultivars of Olive (Olea europaea) against lipid peroxidation in mice liver

Syed Mubashar SABİR
Abdul KHALİQ
Syed Dilnawaz AHMAD
Asmatullah KHAN
Pages
188–196
Publication Date
2022-11-05
DOI
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

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Objective & Hypothesis: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.
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Key Findings & Data: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).
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

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.

Özet

Amaç: Bu çalışmanın amacı, fare karaciğerinde demir ile indüklenen lipit peroksidayonu üzerine, yedi farklı kültür zeytininin total fenolik ve flavanoidlerinin in vitro antioksidant aktivitelerini incelemektir.Metod: Antioksidant aktiviteler, tiyobarbitürik asit reaktif türler (TBARS), total antioksidant, 2,2-diphenlyl-1-picrylhydrazyl (DPPH) radikali ve metal iyon şelatlama aktiviteleri gibi farklı metotlarla incelenmiştir.Bulgular: Meyve ekstraktları fare karaciğerinde, pro-oksiidant (10 µM FeSO4) ile indüklenen TBARS üzerine inhibiyon etkisi göstermiştir. Lipit peroksidayonu üzerine farklı kültürlerin antioksidant aktiviteleri sırasıyla Maurino>Mission>Picholine>Ascolano>Carolea>Itrana> Pedolina'dır. Bunlardan başka, ekstraktların serbest radikal yakalama aktiviteleri 2,2-diphenyl1-picrylhydrazyl (DPPH) radikali ile ölçülmüştür. Buna gore türe gore IC50'ler 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) olarak bulunmuştur. Zeytindeki fenoliklerin ve flavanoidlerin antioksidant aktivitesi gösterdiği bulunmuştur. Sonuç: Diyetsel zeytin alımıyla karaciğer oksidatif stressi potensiyal olarak önlendi.

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Cite This Article

SABİR, S. M., KHALİQ, A., AHMAD, S. D., KHAN, A. (2022). [Fare karaciğeri lipid peroksidayonuna karşı kültür zeytin'in Olive (Olea europaea) antioksidant ve inhibisyon etkileri]. Türk Biyokimya Dergisi, Cilt: 40 - Sayı: 2, 188–196. https://ajindex.com/articles/621156

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