TY  - JOUR
T1  - Characterization of Defatted Cake Prepared from Egyptian Olive's Fruit (Wateeken Cultivar) and Its Biological Activity
A1  - Fatma Abdel Wahed Singar
JF  - World Journal of Environmental Biosciences
JO  - World J Environ Biosci
SN  - 2277-8047
Y1  - 2024
VL  - 13
IS  - 2
DO  - 10.51847/R7K4g1FOdt
SP  - 31
EP  - 35
N2  - In the current study, we characterized the components of a defatted cake prepared from Egyptian olive fruit (Wateeken cultivar) (DCEOF), its phenolic and squalene content, and evaluated its biological activities as radical scavenger capacity, anti-inflammatory, antitumor, and mechanism of action via apoptotic effect.  Data obtained showed that methanolic extract showed a high content of phenolic, short-chain fatty acids, and retinol; a derivative of vitamin A. The mean level of squalene was (490±45) while the mean total phenolic level was (5.76 ±1.5). The extract showed anti-inflammatory activity as measured by inhibition of Albumin denaturation (44.4%) and antiproteinase Activity (92.6%). In addition, the  defatted olive cake extract exhibited antiproliferation against  HepG2 cells following treatment with different concentrations of extracts  (0-200 µg/ml) for 24, 48, and 72 hours. It demonstrated that, after 24 hours, the inhibition percent was increased with dose-dependent ( IC50 was 100 mg /ml ). The inhibition rate reached maximum after 48 hours and decreased after 72 hours.   The apoptotic markers caspase 3 and 9 were increased 2-4 times in response to defatted olive cake extract. It was concluded that the defatted olie cake of Wateeken cultivar is promising as anti-inflammatory, antitumor activity, and apoptotic activity with high nutritional value with low side effects.
UR  - https://environmentaljournals.org/article/characterization-of-defatted-cake-prepared-from-egyptian-olive39s-fruit-wateeken-cultivar-and-i-exhffmtnlooixsv
ER  -