Comparison of antibacterial activity of four cultivars of olive (Olea europaea) leaf extract on Bacillus cereus
Subject Areas :
Food Science and Technology
مریم Abbasvali
1
,
محمود Esmaeili Koutamehr
2
,
حمدالله Moshtaghi
3
,
M.H Eskandari
4
1 - - Assistant Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
2 - MSc Graduated of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
3 - Associate Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
4 - Associate Professor, Department of Food Science and Technology, College of Agriculture, Shiraz University,
Shiraz, Iran
Received: 2015-08-10
Accepted : 2015-09-29
Published : 2015-08-23
Keywords:
Minimum inhibitory concentration,
antimicrobial effect,
Bacillus cereus,
Olive leaf,
Abstract :
In recent years, plant extracts have been used as antimicrobial agents. One of these extracts is olive leaf extract, which has antimicrobial properties due to its phenolic compounds. In current study the leaf extract of four olive (Olea europaea) cultivars (Shiraz, Zard, Roghani and Dezfool) was extracted by different solvents (acetone, methanol and ethanol) using microwave-assisted extraction method. Then the antibacterial activity of the extracts was assessed on Bacillus cereus. The antibacterial activity of the extracts was determined using the standard and micro broth-dilution methods. All experiments were carried out in triplicate. Minimum inhibitory concentration (MIC) of eleven extracts was estimated as 20 mg/ml, and only MIC of the methanolic extract of Roghani cultivar was 10 mg/ml. Bacterial growth curve of B. cereus in the presence of olive leaf extracts was drawn after 24 h incubation at 37 °C and the mean percentage of growth inhibition of each extract was measured after 24 hours. The results showed that in comparison with the other cultivars, the methanolic extract of Roghani cultivar with the percentage of growth inhibition of 91.3% and 87.8% (in the concentrations of 10 and 20 mg/ml, respectively), demonstrated stronger antibacterial effect on B. cereus. This study indicated that olive leaf extract from inexpensive agricultural waste might be a valuable bioactive source with antibacterial activity, and seem to be applicable as a safe food additive.
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Aytul, K.K. (2010). Antibacterial and antioxidant activities of olive leaf extract and its food applications. Turkey, MSc. Thesis, Graduate School of Engineering and Sciences of Izmir Institute of Technology.
Azizollahi Aliabadi, M., Kazemi Darsanaki, R., Laleh Rokhi, M., Nourbakhsh, M. and Raeisi, G. (2012). Antimicrobial activity of olive leaf aqueous extract Annals of Biological Research, 3(8): 4189-4191.
Brahmi, F., Mechri, B., Dabbou, S., Dhibi, M. and Hammami, M. (2012). The efficacy of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations. Industrial Crops and Products, 38: 146-152.
Casey, J., O'Cleirigh, C., Walsh, P. and O'Shea, D. (2004). Development of a robust microtiter plate-based assay method for assessment of bioactivity. Journal of microbiological methods, 58: 327-334.
ClinicalandLaboratory Standards Institute(CLSI) (2006). Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically; approved standard. 7thed. Clinical and Laboratory Standards Institute.
Fares, R., Bazzi, S., Baydoun, S.E. and Abdel-Massih, R.M. (2011). The antioxidant and anti-proliferative activity of the lebanese olea europaea extract. Plant Foods for Human Nutrition, 66: 58-63.
Kiritsakis, K., Kontominas, M.G., Kontogiorgis, C., Hadjipavlou-Litina, D., Moustakas, A. and Kiritsakis, A. (2010). Composition and antioxidant activity of olive leaf extracts from Greek olive cultivars. Journal of the American Oil Chemists' Society, 87: 369-376.
Korukluoglu, M., Sahan, Y., Yigit. A., Ozer, E.T. and Gucer, S. (2010). Antibacterial activity and chemical constitutions of olea europaea L. leaf extracts. Journal of Food Processing and Preservation, 34 (3): 383–396.
Lee, O.H., Lee, B.Y., Lee, J., Lee, H.B., Son, J.Y., Park, C.S., et al. (2009). Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities. Journal of Bioresource Technology, 100(23): 6107–6113.
Markin, D., Duek, L. and Berdicevsky, I. (2003). In vitro antimicrobial activity of olive leaves: Blackwell Publishing Ltd. Mycoses, 46: 132–136.
Mehdizadeh, T. and Razavi-Rohani, S.M. (2008). Antibacterial activity of essential oil extracts of various onions (Allium cepa L.) on Escherichia coli and Staphylococcus aureus, Journal of Agricultural Sciences Natural Resource, Vol. 15(2): 154-147. [in Persian]
Niaounakis, M. and Halvadakis, C.P. (2006). Olive processing waste management: literature review and patent survey. 2nd Edition, Elsevier, London, pp.54-61.
Noormohammadi, Z., Trujillob, I., Belaj, A., Ataeid, S. and Hosseini-Mazinand, M. (2014). Genetic structure of Iranian olive cultivars and their relationship with Mediterranean’s cultivars revealed by SSR markers. Scientia Horticulturae, 178: 175–183.
Oonmetta-aree, J., Suzuki, T., Gasalucka, P. and Eumkebc, G. (2006). Antimicrobial properties and action of galangal (Alpinia galanga Linn.) on Staphylococcus aureus. LWT- Food Science and Technology, 39: 1214–1220.
Owen, R.W., Haubner, R., Mier, W., Giacosa, A., Hull, W.E., Spiegelhalder, B., et al. (2003). Isolation, structure elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes. Food and Chemical Taxicology, 41: 703-717.
Pan, X., Niu, G. and Liu, H. (2003). Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. Chemical Engineering and Processing, 42: 129-133.
Pereira, A.P., Ferreira, I.C.F.R., Marcelino, F., Valentão, P., Andrade, P.B., Seabra, R., et al. (2007). Phenolic compounds and antimicrobial activity of Olive (Olea europaea L. Cv. Cobrançosa) leaves. Journal of Molecules, 12: 1153-1162.
Rafiei, Z., Jafari, S.M., Alami, M. and Khomeiri, M. (2012). Evaluation of antimicrobial activity of olive leaf extracts by ELISA method, Iranian Journal of Medicinal and Aromatic Plants, 28(2): 292-280. [in Persian]
Rafiei, Z., Jafari, S.M., Khomeiri, M. and Alami, M. (2010). Effect of Variety and Method of Extraction on Antioxidant and Antimicrobial Activity of Olive Leaf Extracts, Iranian Food Science and Technology Research Journal, 6(4); winter 2011: 297-307. [in Persian]
Rahmanian, N., Jafari, S.M. and Wani. T.A. (2015). Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves. Trends in Food Science & Technology, 42(2): 150–172.
Stenfors Arnesen, L.P., Fagerlund, A. and Granum, P.E. (2008). From soil to gut: Bacillus cereus and its food poisoning toxins. Journal of Federation of European Microbiological Societies, 32: 579-606.
Sudjana, A.N., D’Orazio, C., Ryan, V., Rasool, N., Ng, J., Islam, N., et al. (2009). Antibacterial activity of commercial Olea europaea (olive) leaf extract. International Journal of Antimicrobial Agents, 33: 461-463.
Zafar, E. and Filiz, I. (2010). The importance and potential uses of olive leaves. Food Reviews International, 26: 319-334.
