H. CELIK1, H. NADAROGLU2 and M. SENOL3
1 Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Agri Ibrahim Cecen University, 04000 Agri, Turkey
2 Department of Food Technology, Erzurum Vocational Training School, Ataturk University, 25240 Erzurum, Turkey
3 Department of Biotechnology, Agriculture Faculty, Ataturk University, 25240 Erzurum, Turkey
CELIK, H., H. NADAROGLU and M. SENOL, 2014. Evaluation of antioxidant, antiradicalic and antimicrobial activities of olive pits (Olea europaea L.): 1392-1400
The antioxidant and radical scavenging properties of olive pits (Olea europaea L.) were investigated through the following analyses in this study: The total antioxidant activity by the ferric thiocyanate method; 2,2’-azino-bis-(3-ethylbenzothiazole-6-sulphonate) (ABTS) radical scavenging activity; superoxide anion radical (O2-) scavenging activity; the total reduction power by the potassium ferricyanide reduction method; Cupric ions (Cu2+)reduction capacity by the Cuprac method; hydrogen peroxide scavenging activity and chelating activity of ferrous ions (Fe2+). Besides, the total phenolic and flavonoid contents of the olive pits (OP) were determined. In addition, α-tocopherol, butylatedhydroxyanisole (BHA) and quercetin were used as reference antioxidant compounds. OP-aqueous and OP-ethanol extractsboth exhibited the highest phenol (OP-AE:95.3; OP-EE:144.3 μg GAE mg-1 extract) and flavonoid (OP-AE: 183.7; OP-EE:262.4μg QE mg-1 extract) contents, and displayed the highest
antioxidant activity. In addition, OP-AE and OP-EE exhibited higher antibacterial activity against eleven bacteria with Minimum Inhibitory Concentrations (MIC) values, ranging from 12.50 to 250 mu l/mL.