Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity
| Autor: | Yousra Massaoudi, Jamal Ghanam, Mohammed Merzouki, Leila Batsoule Drissi Kaitouni, Oumaima Ghomari, Fatiha Sounni, Mohammed Benlemlih |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Sonication lcsh:Biotechnology Flavonoid 01 natural sciences Applied Microbiology and Biotechnology High-performance liquid chromatography Article 03 medical and health sciences chemistry.chemical_compound Oleuropein 010608 biotechnology lcsh:TP248.13-248.65 Maceration (wine) Olive leaves Olea europaea 030304 developmental biology chemistry.chemical_classification 0303 health sciences Chromatography Ethanol food and beverages Phenolic compounds chemistry Distilled water Extraction methods Antibacterial activity HPLC Biotechnology |
| Zdroj: | Biotechnology Reports, Vol 23, Iss, Pp-(2019) Biotechnology Reports |
| ISSN: | 2215-017X |
| Popis: | Highlights • High recovery of olive leaves phenolics via maceration in ethanol-distilled water. • Oleuropein is the major compound of extraction with ethanol-distilled water. • Phenolics and flavonoids were better recovered from dried than fresh leaves. • Caffeic and ferulic acids weren’t detected in fresh leaves compared to dried ones. • Ethanol-distilled water extract has antibacterial effect against bacteria tested. The aim of the present study is to firstly study the effect of the extraction solvents (ethanol, acetonitrile, distilled water), pH, temperature, and the extraction method (maceration, sonication, maceration in two steps) on the flavonoid and phenolic contents of olive leaves. Furthermore, qualitative and quantitative analyzes of phenolic compounds by (HPLC) were performed. Results showed that the extract macerated in two steps by ethanol followed by distilled water of dried leaves showed high contents of phenolic compounds and flavonoids compared to the extracts obtained by the other studied techniques and solvents. On the other hand, the macerated extracts were studied for their antibacterial activity against five pathogenic bacteria (Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Listeria monocytogenes). The results showed a strong antibacterial activity of the same macerated extract in two steps for dried leaves, which could be attributed to its richness in bioactive compounds such as oleuropein. |
| Databáze: | OpenAIRE |
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