Record Details

Isolation of oleuropein from olive leaf by effective method and investigation of its antimicrobial properties

Online Publishing @ NISCAIR

View Archive Info
 
 
Field Value
 
Authentication Code dc
 
Title Statement Isolation of oleuropein from olive leaf by effective method and investigation of its antimicrobial properties
 
Added Entry - Uncontrolled Name Bayram, Mustafa
Topuz, Semra
Karabıyıklı, Şeniz
Elmastaş, Mahfuz
Kaya, Cemal
Erenler, Ramazan
Onaran, Abdurrahman
Tokat Gaziosmanpaşa University Scientific Research Projects (TGOÜ-BAP) Unit with the project No: 2016/72
 
Uncontrolled Index Term Antimicrobial, Minimum Inhibitory Concentration (MIC), Oleuropein, Olive leaf
 
Summary, etc. Natural products play an important role in the production and development of food and medicine. In olive tree cultivation and olive processing industry, vast amounts of by-products are yielded. Olive leaves constitute the major by-product of olive industry. Olive leaf is potential source of phenolic compounds. Plant polyphenols have attracted great interest due to their antimicrobial activities. It was aimed to isolate the oleuropein compound from olive leaf and to identify its antimicrobial effects in this research. In the first stage, methanol extract was obtained from the olive leaf. After then, ethyl acetate extract (including oleuropein with 93.5% purity) procured from methanol extract. Ethyl acetate extract was subjected to chromatographic technique to obtain oleuropein in high purity (97.6%). The structure of oleuropein was determined by spectroscopic method including 1H and 13C NMR besides comparing isolated oleuropein with the standard commercially obtained. Antimicrobial activity of methanol extract, ethyl acetate extract and oleuropein was investigated on Bacillus subtilis, Candida tropicalis, Lactobacillus brevis, Lactobacillus plantarum, Proteus vulgaris, Saccharomyces cerevisiae, Salmonella enteritidis microorganisms by 96-well microtiter plate method. It was determined that MIC (Minimum Inhibitory Concentration) values of olive leaf products ranged between 1:1 (50 mg/mL) and 1:8 (6.25 mg/mL) for tested microorganisms.
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2022-02-09 16:35:14
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/IJTK/article/view/31111
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 21, ##issue.no## 1 (2022): Indian Journal of Traditional Knowledge
 
Language Note en