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. 2007 May 26;12(5):1153-62.
doi: 10.3390/12051153.

Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves

Ana Paula Pereira  1 , Isabel C F R Ferreira, Filipa Marcelino, Patricia Valentão, Paula B Andrade, Rosa Seabra, Leticia Estevinho, Albino Bento, José Alberto Pereira
Affiliations

Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves

Ana Paula Pereira et al. Molecules. .

Abstract

We report the determination of phenolic compounds in olive leaves by reversed-phase HPLC/DAD, and the evaluation of their in vitro activity against several microorganisms that may be causal agents of human intestinal and respiratory tract infections, namely gram positive (Bacillus cereus, B. subtilis and Staphylococcus aureus), gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae) and fungi (Candida albicans and Cryptococcus neoformans). Seven phenolic compounds were identified and quantified: caffeic acid, verbascoside, oleuropein, luteolin 7-O-glucoside, rutin, apigenin 7-O-glucoside and luteolin 4'-O-glucoside. At low concentrations olive leaves extracts showed an unusual combined antibacterial and antifungal action, which suggest their great potential as nutraceuticals, particularly as a source of phenolic compounds.

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Figures

Figure 1
Figure 1
HPLC phenolic profile of olive leaf lyophilized extract. Detection at (A) 280 and (B) 350 nm. (1) caffeic acid; (2) verbascoside; (3) oleuropein; (4) luteolin 7-O-glucoside; (5) rutin; (6) apigenin 7-O-glucoside; (7) luteolin 4’-O-glucoside.
Figure 2
Figure 2
Chemical structures of identified phenolic compounds. (1) caffeic acid; (2) verbascoside; (3) oleuropein; (4) luteolin 7-O-glucoside; (5) rutin; (6) apigenin 7-O-glucoside; (7) luteolin 4’-O-glucoside.
Figure 3
Figure 3
Bacterial growth in the presence of olive leaves extract (5 mg/mL) and in the absence of extract (0 mg/mL) along the incubation period (24 h).
Figure 4
Figure 4
Fungal growth in the presence of olive leaves extract (5 mg/mL) and in the absence of extract (0 mg/mL) along the incubation period (48 h).
See this image and copyright information in PMC

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