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

Table 4

α-Glucosidase and α-amylase inhibition activities of Olea europaea fruit extracts, standard compounds versus acarbose (positive control).

Sample	IC50  µg/mL
	α-Glucosidase	α-Amylase
Chemlal	2531.06 ± 238.15	337.30 ± 5.25
Coratina	1119.30 ± 25.59	190.40 ± 8.70
Frantoio	360.43 ± 15.53	144.20 ± 5.94
Leccino	5.31 ± 0.03	54.70 ± 1.14
Maiatica	297.32 ± 12.41	254.59 ± 1.14
Ogliarola	398.43 ± 15.63	154.26 ± 4.28
Sigoise	1473.00 ± 16.04	352.28 ± 29.52
Hydroxytyrosol	14.85 ± 0.91	81.63 ± 7.17
Luteolin	14.12 ± 0.85	36.09 ± 1.99
Oleuropein	177.14 ± 11.53	181.08 ± 12.75
Tyrosol	391.82 ± 23.15	185.71 ± 18.00
Verbascoside	948.41 ± 30.09	121.33 ± 10.21
Acarbose	340.03 ± 25.12	6.75 ± 0.15

Results are expressed as mean value of triplicate ± standard deviation. Superscripts represent statistical differences between cultivars at using ANOVA with Scheffe post hoc analysis.