ANALYSIS AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS IN OLIVE AND FIG LEAVES JUICE

The phenolic compounds of olive and fig leaves juice were extracted and determination. The total phenolic contents of the juice were estimated and their ability to reduce the oxidation were tested using Rancimat and 1,1-diphenyl-2-picrylhydrozyl (DPPH) free radical scavenging. The phenolic compounds of olive and fig leaves juice were identified by high performance liquid chromatography (HPLC). The results indicated that the displayed potent antioxidant effect against the DPPH radical and high oxidative stability by Rancimat of phenolic compounds of olive and fig leaves juice. Generally, results obtained indicate that olive and fig leaves may become important as a cheap and noticeable natural source of antioxidant, which can be used in fatty foods.