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Description
Olive wastewater and olive cake extracts are usually assocoiated with great bioactive compounds. In this work, we compared in vitro antioxidant activity, antiglycation activity and the phenolic content of olive mill wastewater extracts (OWWE) and the olive cake extracts (OCE) using two extraction solvent; ethanol 70% and ethyl acetate 100%. OWW ethyl acetate extract contained higher total phenol content compared to OC ethyl acetate extract (123.99 ± 4.12 mg/g versus 12.55± 2.17 mg/g) using the Folin Ciocalteux method,. The antioxidant activity was measured using DPPH and FRAP assays. Using the DPPH assay, the results show that olive cake ethanol 70% extract was more active than olive the ethyl acetate extract (EC50 = 11,87 ± 7,53 μg/mL; EC50 = 197,42 ± 7,52 μg/mL, resp.). in addition to that, the olive mill wastewater ethanol 70% extract also produced a great FRAP activity compared to the ethyl acetate extract and olive cake extract, with an IC50 of 312,5 ± 64,9 μg/mL. Moreover, olive wastewater ethyl acetate extract presented a great antiglycation activity, making it the most performed and active extract among others with an IC50 valued with 8,22 ± 2,51 μg/mL. The performed and active extract were then chemically characterized using HPLC-PDA to identify phenolic compounds.
