Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity.
Antibacterial activity
Extraction methods
HPLC
Olea europaea
Olive leaves
Phenolic compounds
Journal
Biotechnology reports (Amsterdam, Netherlands)
ISSN: 2215-017X
Titre abrégé: Biotechnol Rep (Amst)
Pays: Netherlands
ID NLM: 101637426
Informations de publication
Date de publication:
Sep 2019
Sep 2019
Historique:
received:
14
03
2019
revised:
06
05
2019
accepted:
20
05
2019
entrez:
14
6
2019
pubmed:
14
6
2019
medline:
14
6
2019
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 31193889
doi: 10.1016/j.btre.2019.e00347
pii: S2215-017X(19)30134-1
pii: e00347
pmc: PMC6545334
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e00347Références
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