Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity
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, qualitati...
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doaj-432b9222b9c04684a65b8381ceb925082020-11-25T02:03:08ZengElsevierBiotechnology Reports2215-017X2019-09-0123Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activityOumaima Ghomari0Fatiha Sounni1Yousra Massaoudi2Jamal Ghanam3Leila Batsoule Drissi Kaitouni4Mohammed Merzouki5Mohammed Benlemlih6Corresponding author.; Biotechnology Laboratory, Faculty of Sciences Dhar El Mahraz, University Sidi Mohammed Ben Abdellah, Fez, MoroccoBiotechnology Laboratory, Faculty of Sciences Dhar El Mahraz, University Sidi Mohammed Ben Abdellah, Fez, MoroccoBiotechnology Laboratory, Faculty of Sciences Dhar El Mahraz, University Sidi Mohammed Ben Abdellah, Fez, MoroccoBiotechnology Laboratory, Faculty of Sciences Dhar El Mahraz, University Sidi Mohammed Ben Abdellah, Fez, MoroccoBiotechnology Laboratory, Faculty of Sciences Dhar El Mahraz, University Sidi Mohammed Ben Abdellah, Fez, MoroccoBiotechnology Laboratory, Faculty of Sciences Dhar El Mahraz, University Sidi Mohammed Ben Abdellah, Fez, MoroccoBiotechnology Laboratory, Faculty of Sciences Dhar El Mahraz, University Sidi Mohammed Ben Abdellah, Fez, MoroccoThe 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. Keywords: Olea europaea, Antibacterial activity, Extraction methods, HPLC, Olive leaves, Phenolic compoundshttp://www.sciencedirect.com/science/article/pii/S2215017X19301341 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Oumaima Ghomari Fatiha Sounni Yousra Massaoudi Jamal Ghanam Leila Batsoule Drissi Kaitouni Mohammed Merzouki Mohammed Benlemlih |
spellingShingle |
Oumaima Ghomari Fatiha Sounni Yousra Massaoudi Jamal Ghanam Leila Batsoule Drissi Kaitouni Mohammed Merzouki Mohammed Benlemlih Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity Biotechnology Reports |
author_facet |
Oumaima Ghomari Fatiha Sounni Yousra Massaoudi Jamal Ghanam Leila Batsoule Drissi Kaitouni Mohammed Merzouki Mohammed Benlemlih |
author_sort |
Oumaima Ghomari |
title |
Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity |
title_short |
Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity |
title_full |
Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity |
title_fullStr |
Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity |
title_full_unstemmed |
Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity |
title_sort |
phenolic profile (hplc-uv) of olive leaves according to extraction procedure and assessment of antibacterial activity |
publisher |
Elsevier |
series |
Biotechnology Reports |
issn |
2215-017X |
publishDate |
2019-09-01 |
description |
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. Keywords: Olea europaea, Antibacterial activity, Extraction methods, HPLC, Olive leaves, Phenolic compounds |
url |
http://www.sciencedirect.com/science/article/pii/S2215017X19301341 |
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