Subscribe

Subscribe to our Newsletter and get informed about new publication regulary and special discounts for subscribers!

IJPPE > Volume 6 > Phenolic Content, Antioxidant and Antimicrobial...
< Back to Volume

Phenolic Content, Antioxidant and Antimicrobial Activities of “Chemlali” Olive Leaf (Olea europaea L.) Extracts

Full Text PDF

Abstract:

In last decade, there is an increasing interest in researches for production of biologically active compounds from natural sources. Olea europaea L. is used in traditional medicine in the Mediterranean areas. The aim of the current study was to investigate the content of phenol compounds and flavonoids extracted from "Chemlali" olive leaf collected from Mascara region (west of Algeria) followed by the assessment of in vitro antioxidant and antimicrobial activities of the phenolic extracts against a wide spectrum of resistant human pathogens. Extraction was conducted at room temperature using four solvents: deionised water (ddH2O), 80% methanol (MeOH), and petroleum ether. Total phenols and total flavonoids were measured using the Folin-Ciocalteau and aluminium chloride colorimetric methods, respectively. The antioxidant properties have been determined by DPPH test. Results showed that the total phenol and flavonoid contents of the olive leaf extracts ranged from 3.64 in petroleum ether extract to 21.47 ± 0,05 mg gallic acid equivalents (GAE)/ g dried matter and from 3.33mg ± 0.07 to 17.64mg ± 0.07mg catechin equivalents (CE)/ g dried matter, respectively. Furthermore, our results revealed that extracting solvents have a significant influence on the antioxidant and antimicrobial properties. The three extracts possessed antibacterial activity against tested Gram-positive and Gram-negative bacteria particularly petroleum ether extract. The extract antimicrobial activity may be due to the presence of secoiridoid class. In conclusion, the data obtained in this study confirming the traditional use of this plant in treatment of infectious diseases. Phenolic compounds in olive leaves are major contributors to the antioxidant and antimicrobial effects of olive leaves. However, further detailed studies are required to determine the active ingredients responsible for these effects and to determine the mechanism of action of these compounds in the anti-microbial activity.

Info:

Periodical:
International Journal of Pharmacology, Phytochemistry and Ethnomedicine (Volume 6)
Pages:
38-46
Citation:
A. Debib and M. N. Boukhatem, "Phenolic Content, Antioxidant and Antimicrobial Activities of “Chemlali” Olive Leaf (Olea europaea L.) Extracts", International Journal of Pharmacology, Phytochemistry and Ethnomedicine, Vol. 6, pp. 38-46, 2017
Online since:
January 2017
Export:
Distribution:
References:

[1] D. Arora, J. Kaur, Antimicrobial activity of spices, Inter. J. Antimicrob. Agen. 12 (1999) 257-62.

[2] M. Bellahcene et al., Importance et distribution de Verticillium dahliae, agent de la verticilliose de l'olivier en Algérie, institut national de protection des vegétaux, publications et ressources, 1999. Information on: www. inpv. edu. dz.

[3] L.I. Samova et al., Antihypertensive, anti-atherosclerotic and antioxidant activity of triterpenoids isolated from Olea europaea, subspecies Africana leaves, J. Ethnopharmacol. 84 (2003) 299–305.

[4] S. Karakaya, Olive tree (Olea europaea) leaves: potential beneficial effects on human health, Nutr. Rev. 67 (2009) 632–638.

[5] A. Chiou et al., Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract, J. Food. Sci. 72 (2007) 574–584.

[6] C. Soler-Rivas, J.C. Espin, H.J. Wichers, Oleuropein and related compounds, J. Sci. Food. Agric. 80 (2000) 1013–1023.

[7] G. Corona et al., The fate of olive oil polyphenols in the gastrointestinal tract: implications of gastric and colonic microflora-dependent biotransformation, Free. Radic. Res. 40 (2006) 647–658.

[8] C. Manna et al., Oleuropein prevents oxidative myocardial injury induced by ischemia and reperfusion, J. Nutr. Biochem. 15 (2004) 461–666.

[9] I. Fki et al., Hypocholesterolemic effects of phenolic-rich extracts of Chemlali olive cultivar in rats fed a cholesterol-rich diet, Bioorg. Med. Chem. 13 (2005) 5362–5370.

[10] H. Jemai et al., Hypolipidimic and antioxidant activities of oleuropein and its hydrolysis derivative-rich extracts from Chemlali olive leaves, Chem. Biol. Interact. 176 (2008) 88–98.

[11] M.T. Khayyal et al., Blood pressure lowering effect of an olive leaf extract (Olea europaea) in L-NAME induced hypertension in rats, Arzneimittelforschung. 52 (2002) 797–802.

[12] B. Lasserre, R. Kaiser, P. Huu Chanh, Effects on rats of aqueous extracts of plants used in folk medicine as antihypertensive agents, Naturwissenschaften. 70 (1983) 95–96.

[13] A. Eidi, M. Eidi, R. Darzi, Antidiabetic effect of Olea europaea L. in normal and diabetic rats, Phytother. Res. 23 (2009) 347–350.

[14] W.C. Evans, Trease and Evans Pharmacognosy, 14th Ed., Sauders company ltd, London, UK, (1996).

[15] J.B. Harborne, Phytochemical methods: A guide to modern techniques of plant analysis, 3rd Ed., Chapman & Hall, London, UK, (1998).

[16] V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventos, Analysis of total phenols and other oxidation substrates and antioxidant by means of Folin-Ciocalteu reagent, Method. Enzymol. 299 (1998) 152–178.

[17] J.L.C. Lamaison, A. Carnet, Teneurs en principaux flavonoids des fleurs de Crataegeus monogyna et de Crataegeus laevigata en fonction de la vegetation, Pharm. Acta. Helv. 65 (1990) 315–320.

[18] D.J. Huang et al., Antioxydant and antiproliferative activities of sweet potato (Ipomoea batatas [L. ] Lam Tainong 57, ) constituents, Bot. Bull. Acad. Sin. 45 (2004) 179–186.

[19] A. Mansouri et al., Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera), Food Chem. 89 (2005) 411–420.

[20] NCCLS, National Committee for clinical laboratory standards for antimicrobial disk susceptibility tests: Approved standards. NCCLS, Wayne, Pennsylvania, USA, (2005).

[21] N. Boudhioua et al., Etude du séchage par infrarouge de feuilles d'olivier d'origine tunisienne, Rev. Ener. Renouv. (2008) 111–116.

[22] M. Ozturk et al., Antioxidant activity of stem and root extracts of Rhubarb (Rheum ribes): An edible medicinal plant, Food. Chem. 103 (2007) 623–630.

[23] F. Chinnici et al., Radical scavenging activities of peels and pulps from cv. Golden Delicious apples as related to their phenolic composition, J. Agric. Food. Chem. 52 (2004) 4684–4689.

[24] O. Benavente-Garcia et al., Antioxidant activity of phenolics extracted from Olea europaea L. leaves, Food. Chem. 68 (2000) 457-462.

[25] W. Bors, M. Saran, Radical scavenging by flavonoid antioxidants, Free. Rad. Res. Comm. 2 (1987) 289–294.

[26] F. Visioli, G. Bellomo, C. Galli, Free-radical-scavenging properties of olive oil polyphenols, Biochem. Biophys. Res. Comm. 247 (1998) 60–64.

[27] J.A. Pereira et al., Table olives from Portugal: phenolic compounds, antioxidant potential and antimicrobial activity, J. Agric. Food. Chem. 54 (2006) 8425-8431.

[28] R. Puupponen-Pimiä et al., Antimicrobial properties of phenolic compounds from berries, J. Appl. Microbiol. 90 (2001) 494-507.

[29] R.H. Liu, Health benefits of fruits and vegetables are from additive and synergistic combination of phytochemicals, Am. J. Clin. Nutr. 78 (2003) 517-520.

[30] G. Bisignano et al., The in vitro antimicrobial activity of oleuropein and hydroxytyrosol, J. Pharm. Pharmacol. 51 (1999) 971–974.

[31] G.J.E. Nychas, S.C. Tassou, R.G. Board, Phenolic extract from olives: inhibition of Staphylococcus aureus, Lett. Appl. Microbiol. 10 (1999) 217-220.

[32] F.M. Verduyn-Lunel, J.F. Meis, A. Voss, Nosocomial fungal infections: candidaemia, Diagn. Microbiol. Infect. Dis. 34 (1999) 213–220.

[33] A. Debib et al., Phenolic content, antioxidant and antimicrobial activities of two fruit varieties of Algerian Ficus carica L, J. Food. Biochem. 38 (2004) 207-215.

[34] A. Debib et al., Synergetic hepatoprotective effect of phenolic fractions obtained from Ficus Carica dried fruit and extra virgin Olive oil on ccl4‐induced oxidative stress and hepatotoxicity in rats, J. Food. Biochem. 40 (2015) 507-516.

Show More Hide
Cited By:
This article has no citations.