Comparative assessment of antioxidant capacity of domat olive leaf and sari yaprak olive leaf

Oxidative stress plays a role in several degenerative conditions, including inflammation, cardiovascular diseases, and cancer. Organisms have a defensive capacity to defend themselves against oxidative stress, but it is not entirely effective. Besides, fruits and vegetables have excellent antioxidant properties. Olive, which has been planted because of its fruit and oil for ages, has antioxidant property in its leaves. Olive trees grow in a Mediterranean environment. There are many studies on the health benefits of olive leaf and how it is used in traditional treatment. The recognition of the health benefits of olive leaf has been on the rise. Different strains of olives are grown in different parts of Turkey. In this study, the antioxidant capacity of 80% methanolic extraction of different types of olive leaves was compared via DPPH radical scavenging activity, CUPRAC, and TOAC assays. At the same time, phytochemical properties of different olive leaves' strains were examined in vitro as well, with total phenolic content and total flavonoid content assays. The effect of growing region on how the antioxidant capacity of Sarı Yaprak olive leaf changed was investigated. As a result, different olive strains have different antioxidant capacity, and environmental conditions affect the total of phytochemical assays and antioxidant activities for Sarı Yaprak olive leaf.