COMPARATIVE BIOCHEMICAL ANALYSIS AND ANTI-OXIDANT PROPERTIES OF LEAVES OF DIFFERENT OLIVE VARIETIES CULTIVATED AT NTHRI SHINKIARI

Abstract

Olive leaves, a byproduct of olive oil and fruit production, are rich in antioxidants, particularly phenolic compounds. This study investigated the biochemical composition and antioxidant activity of three olive cultivars (Koroneki, Arbequina, and Manzanilla) grown in Pakistan. Koroneki had the highest moisture content (7%), while Arbequina and Manzanilla had similar lower levels (3%). While Arbequina and Manzanilla had higher ash, content (0.65%) compared to Koroneki (0.3%). Koroneki had the highest amino acid content (0.1058%), followed by Arbequina (0.0994%) and Manzanilla (0. 08588%).In Phytochemical Analysis Methanol extracts of all three cultivars contained tannins, Saponin, flavonoids, alkaloids, phenols, glycosides, steroids, and Terpenoids. N-hexane extracts showed minor variations. Arbequina exhibited the highest total polyphenol content (0.082598 mgGAE/g) as well as amino acid (0.0994% per gram) as compared to other varieties (koroneki and Manzanilla). Caffeine levels ranged from 0.461% to 0.596% among all three cultivars. Var.Arbequina shows the highest antioxidant activity (4.000036).

The study highlights the potential of olive leaves as a valuable resource. Their rich phytochemical profile, including antioxidants, suggests various applications in the pharmaceutical, food, and cosmetic industries. By utilizing olive leaves, we can reduce waste and promote sustainable practices in the olive industry.