Evidence-Based Complementary and Alternative Medicine

Research Article

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

Table 2

Antioxidant activity of investigated Olea europaea fruit extracts.
CultivarDPPHFRAPBCB
Chemlal172.41 ± 11.42191.48 ± 8.9623.44 ± 1.78
Coratina202.62 ± 14.85200.29 ± 13.2525.16 ± 2.29
Frantoio163.77 ± 10.32226.44 ± 20.1926.02 ± 2.11
Leccino154.34 ± 16.17140.07 ± 11.6821.95 ± 1.45
Maiatica126.94 ± 5.14210.09 ± 24.9125.00 ± 2.02
Ogliarola155.96 ± 10.36149.05 ± 10.2535.18 ± 2.71
Sigoise27.40 ± 2.3136.34 ± 4.4122.09 ± 1.88
DPPH: 2,2-diphenyl-1-picrylhydrazyl; FRAP: Ferric Reducing Antioxidant Power; BCB: β-carotene bleaching assay; values are the mean of three determinations. Milligrams of Trolox equivalents per g of extract; antioxidant activity at [0.1 mg/mL]. Superscripts represent statistical differences between cultivars at using ANOVA with Scheffe post hoc analysis.