ANTIBACTERIAL ACTIVITY AND CHEMICAL CONSTITUTIONS OF OLEA EUROPAEA L. LEAF EXTRACTS


KORUKLUOĞLU M., ŞAHAN Y., Yigit A., Ozer E., Gucer S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.34, no.3, pp.383-396, 2010 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 34 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.1111/j.1745-4549.2008.00318.x
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.383-396

Abstract

The in vitro antimicrobial activity of aqueous, acetone, diethyl ether and ethyl alcohol extracts of olive leaves (Olea europaea L.) was studied. The aqueous extract of olive leaves had no antibacterial effect against the test microorganisms, whereas acetone extract showed inhibitory effect on Salmonella enteritidis, Bacillus cereus, Klebsiella pneumoniae, Escherichia coli, Enterococcus faecalis, Streptococcus thermophilus and Lactobacillus bulgaricus. Furthermore, the antimicrobial activities of some phenolic compounds against microorganisms were tested. The most effective compound was found to be oleuropein while syringic acid was found ineffective. The characterization of phenolic compounds in different extracts determined by high performance liquid chromatography-air pressure chemical ionization-mass spectrometry detector (HPLC-APCI-MSD GC-MS) gas chromatography-mass spectrometry (GC-MS). The acetone and the ethyl alcohol extracts had the most and the least oleuropein content, respectively.