Phenolic Compounds fromOlea europaeaL. Possess Antioxidant Activity and Inhibit Carbohydrate Metabolizing EnzymesIn Vitro
Phenolic composition and biological activities of fruit extracts from Italian and AlgerianOlea europaeaL. 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 thatChemlal, between Algerian cultivars, andCoratina, 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 inhibitα-amylase andα-glucosidase enzymes.Leccino, among all analysed cultivars, and luteolin, among identified phenolic compounds, were found to be the best inhibitors ofα-amylase andα-glucosidase enzymes. Results demonstrated thatOlea europaeafruit extracts can represent an important natural source with high antioxidant potential and significantα-amylase andα-glucosidase inhibitory effects.