Extra Virgin Olive Oil's Main Components' Antioxidant Activity and in Silico Effect on AKT1.

ABSTRACT

The research was done on the olive oil's main constituents' antioxidant activity and their ability to inhibit the AKT1 protein, which is implicated in the development of colorectal cancer. The findings revealed that all of the examined oils fall within the category of extra virgin olive oil (EVOO) and have a high oleic acid content, particularly for samples from wild olives. These oils have high levels of ligstroside and oleocanthal, two important phenolic compounds. Wild olive oils stand out from cultivated ones due to their higher bitterness index. In addition, these oils have the highest concentrations of tocopherols and the best oxidative stability. The ability of these olive oil extracts to neutralize DPPH and ABTS radicals and convert ferric ions (Fe3+) to ferrous ions (Fe2+) for the FRAP test demonstrated their antioxidant properties. Molecular docking was applied to assess the interaction between the main compounds identified in the analysed olive oils and the human AKT1 protein, which is involved in the genesis of colorectal cancer. The findings revealed that lutein, oleuropein aglycone, and ligstroside aglycone had the highest binding affinity for the AKT1 protein.