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<p>The increasing interest in sustainable natural antioxidants has highlighted olive by-products as valuable bioresources. This study aimed to assess and compare the phenolic composition, antioxidant potential, and protective effects of phenolic extracts obtained from the pulp and leaves of <i>Olea europaea</i> L. (Sigoise variety) against oxidative hemolysis in human erythrocytes. Phenolic compounds were extracted by hydroalcoholic maceration and characterized using HPLC–PDA-ESI/MS analysis. The olive leaf extract contained markedly higher total phenolic (77.7 ± 0.55 mg GAE/g dw) and flavonoid (39.72 ± 0.12 mg QE/g dw) levels than the olive pulp extract (43.22 ± 0.10 mg GAE/g dw and 27.69 ± 0.68 mg QE/g dw, respectively). Chromatographic profiling revealed hydroxytyrosol, oleuropein, tyrosol, caffeic acid, and luteolin derivatives as predominant constituents. Antioxidant assays demonstrated strong ferric reducing (FRAP), DPPH radical scavenging, and hydrogen peroxide neutralizing activities, showing a strong correlation (r &gt; 0.98) with total phenolic content. The leaf extract exhibited higher antioxidant efficiency (DPPH IC₅₀ = 98.94 µg/mL) than the pulp extract (IC₅₀ = 174.11 µg/mL). In vitro experiments on erythrocytes confirmed the extracts’ capacity to inhibit oxidative hemolysis, preserve catalase and glutathione levels, reduce lipid peroxidation, and maintain oxyhemoglobin stability. Microscopic observations further supported their membrane-protective properties. Overall, these results demonstrate that both olive pulp and olive leaves possess strong antioxidant and cytoprotective potentials, underscoring their value as natural sources of bioactive compounds for use in functional foods, nutraceuticals, and pharmaceuticals, while contributing to the sustainable valorization of olive processing by-products.</p> Graphical Abstract <p></p>

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Comparative Antioxidant and Antihemolytic Activities of Phenolic Extracts from Olive Pulp and Olive Leaves (Olea europaea L.)

  • 期刊论文

  • 发表日期：

    2026年3月5日

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  • Fatiha Abdellah,
  • Nabil Touzout,
  • Tayeb Silarbi,
  • Khaled Hamden,
  • Noura Ayad,
  • Mohamed Kouider Amar,
  • Hossam S. El-Beltagi,
  • Othman Al-Dossary,
  • Bader Alsubaie,
  • Adel A. Rezk,
  • Ahmed Mahmoud Ismail,
  • Wael Elmenofy

摘要

The increasing interest in sustainable natural antioxidants has highlighted olive by-products as valuable bioresources. This study aimed to assess and compare the phenolic composition, antioxidant potential, and protective effects of phenolic extracts obtained from the pulp and leaves of Olea europaea L. (Sigoise variety) against oxidative hemolysis in human erythrocytes. Phenolic compounds were extracted by hydroalcoholic maceration and characterized using HPLC–PDA-ESI/MS analysis. The olive leaf extract contained markedly higher total phenolic (77.7 ± 0.55 mg GAE/g dw) and flavonoid (39.72 ± 0.12 mg QE/g dw) levels than the olive pulp extract (43.22 ± 0.10 mg GAE/g dw and 27.69 ± 0.68 mg QE/g dw, respectively). Chromatographic profiling revealed hydroxytyrosol, oleuropein, tyrosol, caffeic acid, and luteolin derivatives as predominant constituents. Antioxidant assays demonstrated strong ferric reducing (FRAP), DPPH radical scavenging, and hydrogen peroxide neutralizing activities, showing a strong correlation (r > 0.98) with total phenolic content. The leaf extract exhibited higher antioxidant efficiency (DPPH IC₅₀ = 98.94 µg/mL) than the pulp extract (IC₅₀ = 174.11 µg/mL). In vitro experiments on erythrocytes confirmed the extracts’ capacity to inhibit oxidative hemolysis, preserve catalase and glutathione levels, reduce lipid peroxidation, and maintain oxyhemoglobin stability. Microscopic observations further supported their membrane-protective properties. Overall, these results demonstrate that both olive pulp and olive leaves possess strong antioxidant and cytoprotective potentials, underscoring their value as natural sources of bioactive compounds for use in functional foods, nutraceuticals, and pharmaceuticals, while contributing to the sustainable valorization of olive processing by-products.

Graphical Abstract