Comparison of biochemical and antioxidant activities of ultrasonic-assisted extraction with different solvents in olive leaf

Olive leaves are considered to have great potential as natural sources of antioxidants and phenolic compounds. In this study, dried olive were extracted using four different solvents (water, methanol, ethanol, 80:20(v/v) methanol-water) with ultrasonic-assisted extraction. The biochemical (total phenolics flavonoids, total protein, free amino acids, soluble, reducing sugars) antioxidant activities (CUPRAC, DPPH, FRAP, FIC) these extracts evaluated. Total content was significantly affected by the highest obtained in methanol-water (234 mg g-1) flavonoid (47 protein (5.1 methanol Yield acids lowest ethanol (1.5 g-1), while it water (2.3 (2.2 extractions. soluble sugars from (70.4 (65.4 extractions, sugar contents (112.2 (111.6 g-1). While extraction showed capacity 0.63 mmol TR g-1 CUPRAC value, also strongest radical scavenging activity 1.09 DPPH radicals value 0.065 FRAP value. FIC higher than other solvent methods. Methanol most effective for measuring leaves.