Antioxidant and free radical-scavenging activities of phenolic extracts of olive fruits

The antioxidant ability of phenolic extracts of olive fruits during maturity in Chondrolia and Amfissis cultivars grown at 10 m and 300 m altitude showed that altitude affected phenol content, antioxidant and Fe2+/Fe3+ reduction/binding ability. The hydroxyl radical, peroxyl radical and peroxynitrite-induced DNA nicking assays have been used to evaluate the anti-radical activity of the extracts. Results showed that the ability of olive extracts to prevent radical-mediated DNA damage arises from the triple synergistic action of the genotype, the altitude and the maturation stage.