Antioxidant and antimicrobial activity of olive trees cultivated in the Campanha Gaúcha region

Antunes, Bruna da Fonseca; Otero, Deborah Murowaniecki; Oliveira, Fernanda Moreira; Jacques, Andressa Carolina; Gandra, Eliézer Ávila; Zambiazi, Rui Carlos

doi:10.34117/bjdv6n4-374

Cited by 9 publications

(9 citation statements)

References 23 publications

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“…Several factors, such as olive cultivar, season and leaf drying process, influence the phenolic compound content in olive leaves (Nicolì et al ., 2019; Antunes et al ., 2020; Medfai et al ., 2020). Here, we studied the Rosignola cultivar and hypothesised that the composition of this cultivar might have a strong antioxidant and antimicrobial activity due to its phenolic composition but in a different amount.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food

Giacometti

Milovanović

̌ilović

et al. 2021

Int J of Food Sci Tech

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The aim of the present study was to evaluate and compare the phenolic content and antioxidant and antimicrobial properties of olive leaf extracts obtained by ultrasound-assisted extraction (UAE) and conventional extraction (CSE). UAE of olive leaf extracts yielded a higher total phenolic content (TPC) and total flavonoid content (TFC) of 14.31% and 19.50%, respectively. Higher antioxidant activities were found from the extracts prepared with UAE (for 18.5%, 12.5%, 10.9% and 17.6% higher determined by DPPH, ABTS, FRAP and CUPRAC methods, respectively). Good antibacterial inhibitory activity (as MIC and MBC) was observed against both Y. enterocolitica and S. aureus (1.40 AE 0.40 mg mL À1 and 4.00 AE 1.60 mg mL À1 , respectively) with the extract prepared with UAE. In conclusion, olive leaf extracts prepared with UAE exhibited higher antioxidant and antimicrobial activities against common food-borne pathogens than CSE extracts and thus could be beneficial in ensuring food quality and food safety.

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Section: Resultsmentioning

confidence: 99%

“…Moreover, olive varieties affect microbial inhibition against E. coli and S . aureus (Antunes et al ., 2020). Thus, a difference in the MIC of extracts of olive leaves of the Frantoio variety was found against two mentioned bacteria (MIC of E. coli is 24 mg mL −1 , and S .…”

Section: Resultsmentioning

confidence: 99%

Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food

Giacometti

Milovanović

̌ilović

et al. 2021

Int J of Food Sci Tech

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“…Previous studies showed that the olive leaf is the main source of several phenolic compounds, such as oleuropein, apigenin 7-O-glucoside, luteolin 7-O-glucoside, luteolin 4′-O-glucoside, and verbascoside [ 2 , 3 ]. Olive leaves are increasingly attractive for health benefits [ 4 ], due to their high natural biological activity, such as antioxidant, antimicrobial [ 5 ], anti-inflammatory [ 6 ], antidiabetic [ 7 ], and antiviral effects. Additionally, they may have favorable effects in protecting against chronic diseases, including cancer [ 3 , 4 , 5 , 6 , 7 , 8 ], cardiovascular, and neurodegenerative pathologies [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Biological Characterization of Encapsulated Olive Leaf Extracts for Food Preservation

et al. 2023

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Phenolic compounds in olive leaves have an excellent antioxidant activity and good antimicrobial properties. These bioactive molecules have beneficial properties for health, arousing great scientific and commercial interest. This study reports lyophilized olive leaf extracts (OLE) encapsulated by spray-drying using maltodextrins, maltodextrins–pectin and maltodextrins–gum Arabic as encapsulating agents. Lyophilized OLE were collected from two varieties cultivated in a harsh pedo-climatic conditions of the arid region of Tunisia. The effects of the genetic factor and the different encapsulating agents on the physicochemical properties of microcapsules and their behavior during storage, as well as their antimicrobial activities, were studied. Microcapsules successfully passed heat treatment and storage conditions and their antimicrobial activities were preserved. The encapsulating agent combination improved the encapsulation efficiency and the product yield in Zarrazi variety compared to Dhokar one. In addition, Dhokar variety microparticles showed the best heat stability at 4 and 25 °C after 90 days of storage and the higher inhibition percent against bacteria. The results of the present study evidenced that the best conditions for OLE encapsulation were obtained when the maltodextrins–pectin and maltodextrins–gum Arabic were combined to form a hybrid coating material.

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“…The antimicrobial activity of olive leaf extracts depends on many factors, such as the olive cultivar, extraction method (Soxhlet and microwaveassisted extraction, MAE), extraction time, and type of solvent. All these factors affect the total phenolic content, antioxidant activity, phenolic pro le of the extracts, and content of oleuropein, which is the predominant compound in all extracts [31,32]. OLE at a concentration of 62.5 mg/mL completely inhibited Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enteritidis [33].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Antibacterial and Antifungal Properties of Natural Leaf Extracts from Medicinal Plants

Al-Rimawi,

Amayreh,

Rahhal

et al. 2024

Preprint

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Background: Although synthetic preservatives and antioxidants may have high antimicrobial and antioxidant activity, they are usually associated with adverse effects on human health. Currently, there is a growing interest in natural antimicrobial and antioxidant agents. This study aimed to evaluate the antimicrobial activity of different medicinal plant extracts. Olive leaf extracts (0.2, 0.3, and 0.4% w/v), oleuropein (0.2, 0.4, and 0.6% w/v), thyme oil (0.1%), and oleuropein in combination with thyme oil (0.4% w/v and 0.1% v/v) were used against three bacterial strains (Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus) and two fungal strains (Candida albicans and Aspergillus niger). Results The use of oleuropein resulted in complete antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. In this context, a reduction of 7 logs was achieved during the storage period (4 weeks). Oleuropein showed no fungal activity at low concentrations (0.2%), but Aspergillus niger was reduced by 2.35 logs at higher concentrations (0.6% w/v). Similar antibacterial and antifungal properties were observed for the olive leaf extracts. Oleuropein at a concentration of 0.4 w/v and a mixture of oleuropein and thyme at concentrations of 0.4 and 0.1 (v/v) showed strong antimicrobial activity against the studied microorganisms. Conclusion Olive leaf extract, thyme oil, and oleuropein have strong antibacterial and weak antifungal properties. There was a good synergistic effect between oleuropein and thymol.

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Antioxidant and antimicrobial activity of olive trees cultivated in the Campanha Gaúcha region

Abstract: Antioxidant and antimicrobial activity of olive trees cultivated in the Campanha Gaúcha region Atividade antioxidante e antimicrobiana de folhas de oliveira cultivadas na Região da Campanha Gaúcha

Cited by 9 publications

References 23 publications

Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food

Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food

Physicochemical and Biological Characterization of Encapsulated Olive Leaf Extracts for Food Preservation

Evaluation of the Antibacterial and Antifungal Properties of Natural Leaf Extracts from Medicinal Plants

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