Investigation of antioxidant properties of olive leave extracts from Hatay by different extraction methods

In this study, it was aimed to compare the antioxidant properties of extracts obtained from extraction olive leaves in Hatay province prepared with different solvents. For purpose, were extracted using pure methyl alcohol soxhlet and also by maceration 60% ethanol, 70% methanol, 90% acetone (v/v) distilled water. Total Flavonoid Content (TFC), Phenolic (TPC), Ferric Antioxidant Reducing Power (FRAP), DPPH radical scavenging avctivity, ABTS Cation Radical Scavenging activity total sulfydryl groups Ellman methods used determine extracts. As a result highest TFC values per g leaf extract for methanol soxhlet-methanol extract, respectively, while TPC observed determined acetone. FRAP method, Ethanol showed extract. Extracts Soxhlet both method. lowest EC50 value that water performance all methods.