L'olive (Olea europaea. L) , source de molécules bioactives : étude des propriétés antioxydantes et anticoagulantes pour une valorisation nutritionnelle.

Abstract

This study aimed to investigate the phytochemical composition and the antioxidant and anticoagulant activities of three olive (Olea europaea L.) cultivars: AKH, NS and CT. Total phenolic and flavonoid contents were determined using the Folin-Ciocalteu and aluminum chloride methods, respectively. Antioxidant activity was evaluated by DPPH, QUENCHER- DPPH and ferrous ion chelating assays, while anticoagulant activity was assessed using Activated Partial Thromboplastin Time (aPTT), Prothrombin Time (PT) and Whole Blood Clotting Time (WBCT) tests. The results revealed significant differences among the cultivars. AKH olive exhibited the highest total phenolic content (1441.17 mg GAE/100 g) and flavonoid content (328.32 mg RE/100 g), followed by NS olive, whereas CT olive showed the lowest values. AKH olive extracts also displayed the strongest antioxidant activity, with the lowest IC50 values in the DPPH assay and an inhibition percentage of 87.70% in the QUENCHER-DPPH test. All extracts exhibited remarkable ferrous ion chelating activity, exceeding 90% inhibition at 1 mg/ml. Regarding anticoagulant activity, the extracts prolonged both aPTT and PT, with a more pronounced effect on aPTT. Moreover, AKH and NS olives extracts completely inhibited whole blood clot formation for more than 30 minutes, indicating strong anticoagulant properties. These findings demonstrate that olive is a valuable source of bioactive compounds with antioxidant and anticoagulant activities, highlighting their potential role in the prevention of oxidative stress-related disorders and cardiovascular diseases.

Keywords: Olea europaea, phenolic compounds, flavonoids, antioxidant activity, anticoagulant activity, DPPH, aPTT.