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Evidence-Based Complementary and Alternative Medicine
Volume 2015 (2015), Article ID 684925, 9 pages
Research Article

Phenolic Compounds from Olea europaea L. Possess Antioxidant Activity and Inhibit Carbohydrate Metabolizing Enzymes In Vitro

1Facultè des Sciences de la Nature et de la Vie, Universitè des Freres Mentouri Constantine, route de Ain El Bey, 25 000 Constantine, Algeria
2Dipartimento di Farmacia, Università di Salerno, Via Giovanni Paolo II 132, Fisciano, 84084 Salerno, Italy
3Department of Science, Basilicata University, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy
4Department of Veterinary Medicine and Animal Production, Division of Food and Veterinary Toxicology, University of Naples Federico II, Via Delpino 1, 80137 Naples, Italy

Received 20 April 2015; Accepted 13 July 2015

Academic Editor: Gabriel A. Agbor

Copyright © 2015 Nadia Dekdouk et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Phenolic composition and biological activities of fruit extracts from Italian and Algerian Olea europaea L. cultivars were studied. Total phenolic and tannin contents were quantified in the extracts. Moreover 14 different phenolic compounds were identified, and their profiles showed remarkable quantitative differences among analysed extracts. Moreover antioxidant and enzymatic inhibition activities were studied. Three complementary assays were used to measure their antioxidant activities and consequently Relative Antioxidant Capacity Index (RACI) was used to compare and easily describe obtained results. Results showed that Chemlal, between Algerian cultivars, and Coratina, among Italian ones, had the highest RACI values. On the other hand all extracts and the most abundant phenolics were tested for their efficiency to inhibit α-amylase and α-glucosidase enzymes. Leccino, among all analysed cultivars, and luteolin, among identified phenolic compounds, were found to be the best inhibitors of α-amylase and α-glucosidase enzymes. Results demonstrated that Olea europaea fruit extracts can represent an important natural source with high antioxidant potential and significant α-amylase and α-glucosidase inhibitory effects.