Assessment of Phenol and Antioxidant Content of Olive Varieties and Their Potential Health Benefits for Colon Health

Abstract

In this study, four different olive fruit and leaf varieties collected in Jordan were assessed for quality using both chemical and biological methods. To quantify the phenol and antioxidant content in the olive fruit and leaf extracts, a validated UV method was employed. The antioxidant activity and total phenolic content of fruit and leaf extracts of the olive varieties were measured using the DPPH radical scavenging assay and Folin–Ciocalteu colorimetric method, respectively. The researchers also conducted a biological assay against colon cells to examine the potential health benefits of the olive extracts. The results showed that the phenol content of the samples varied depending on the region they were collected from and that they contained a significant amount of antioxidants. Additionally, it was observed that the samples with higher antioxidant content had lower cell viability against colon cells. Overall, this study suggests that olive extracts may have potential health benefits for colon health and that the phenol and antioxidant content of the extracts can vary depending on the source of the olives.