Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves

Molecules

Ana Paula Pereira²  Isabel C.F.R. Ferreira²  Filipa Marcelino²  Patricia Valentão¹  Paula B. Andrade¹  Rosa Seabra¹  Leticia Estevinho²  Albino Bento² 

[1] REQUIMTE / Serviço de Farmacognosia, Faculdade de Farmácia da Universidade do Porto, Rua Aníbal Cunha, 164, 4050-047 Porto, Portugal;CIMO / Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia, Apt. 1172, 5301-855 Bragança, Portugal

关键词: Olive leaves;    Phenolic compounds;    Antibacterial activity;    Antifungal activity;   

DOI  :  10.3390/12051153

来源: mdpi

【 摘 要 】

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 leafs extracts showed an unusual combined antibacterial and antifungal action, which suggest their great potential as nutraceuticals, particulalry as a source of phenolic compounds.

【 授权许可】

Unknown   
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