In Vitro Antioxidant and Antibacterial Activity of Olive Leave Extract | ||
| Journal of Pharmaceutical and Applied Chemistry | ||
| Volume 7, Issue 2, May 2021, Pages 1-7 PDF (1.43 M) | ||
| Document Type: Original Article | ||
| DOI: 10.18576/jpac/070201 | ||
| Authors | ||
| Fatma Alzaroug Alsulaymani1; Maraia Farag Elmhdwi1; Salem Gaber1; Naema M El Aali1; Mohammed Idris Mohammed2 | ||
| 1Department of Chemistry (biochemistry), Faculty of Science, Benghazi University, Libya | ||
| 2Department of Chemistry (biochemistry), Faculty of Science, Ajdabiya University, Libya | ||
| Abstract | ||
| Antioxidants present in herbs and spices could be an effective tool to prevent the non-communicable diseases like cancer, diabetes and myocardial infarction as they have the capacity to stabilize the free radicals which are one of the causative factors of these diseases. 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 "Olea europaea" olive leaf followed by the assessment of in vitro antioxidant and antimicrobial activities, crude extracts from olive leaves were screened for its in vitro antibacterial activity by using well diffusion method against Gram-negative organisms Escherichia coli bacteria, neomycin (30) was used as a standard for the study of antibacterial activity. Phytochemical screening revealed the presence of some active substances phenolic and flavonoids, to express the desired activities. Total phenols and total flavonoids were measured using the Folin- Ciocalteu and aluminum chloride colorimetric methods, respectively. The antioxidant properties have been determined by Reducing power ability where tested by FeCl3, in this procedure the Fe3+ reduced to Fe2+ by donating an electron. The ethanolic and water extract of green leaves showed good antibacterial activity with zone of inhibition (15mm, 13mm), respectively. These results suggest that leaves of olive have interesting antibacterial activities due to Polyphenol-rich extracts. | ||
| Keywords | ||
| Olea europaea; antioxidant activity and antibacterial activity | ||
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