Biochemical and Biological studies on Oleuropein and its Hypoglycemic Effect

phenolic compounds of three common olea europeae variety leaves, grown indifferent areas of Iraq (Labeeb, Al-Asharsy and Manzanillo) were studied using differentmethods of extraction, isolation and purification by thin layer chromatography (TLC) andhigh pressure liquid chromatography (HPLC). The dried olive leaves were extracted withmethanol: water (1:1 v/v) or ethanol: water (3:1 v/v) until complete extraction of phenoliccompounds had been achieved. The methanolic extract was then conducted to dryness, redissolvedin methanol and analyzed by TLC and RP-HPLC. There was no difference inqualitative phenolic profiles but, different levels of oleuropein were observed in thesedifferent varieties. The polyphenols that detected in olive leaf extract were: hydroxytyrosol, tyrosol, hydroxytyrosol glucoside, caffeic acid, elenolic acid derivatives, verbascoside, rutin, luteolin 7-O glucoside, and apigenin 7-O glucoside.The recovery of oleuropein was compared