The present study deals with the evaluation of the in vitro antioxidant and antimicrobial potential of four different extracts of two varieties (Azendjar and Taamriout) of dried figs (Ficus carica L.) by using the 2,2-diphenyl-2-picrylhydrazyl radical and agar diffusion methods and minimum inhibitory concentration (MIC)-determination. Moreover, the extracts were investigated for their polyphenolic, flavonoidal and tannin content by using the Folin-Ciocalteu assay, the aluminium trichloride method and precipitation with casein, respectively. The results showed that the highest antioxidant capacity was exhibited by the methanol extract of Azendjar variety with IC50 of 0.080 mg/mL. All extracts possessed more or less antimicrobial activity against the tested Gram-positive and Gram-negative bacteria. Candida albicans was the most susceptible microorganism to all extracts. Pronounced antimicrobial activity was observed by the methanolic extract of Taamriout variety (MIC values 32-128 mg/mL). Moreover, the results showed that the phenolic compounds and flavonoids were abundant in acetone and aqueous extracts.

This study aimed to investigate the possible hepatoprotective effect of the Ficus carica dried fruits, extra virgin olive oil and their phenolic fractions on CCl 4 -induced oxidative stress and hepatotoxicity in rats. Administration of extra virgin olive oil (EVOO) (3.0 g/kg/day) per oral (p.o.) and their methanol extract (MEEVOO) (2

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Abstract. In last decade, there is an increasing interest in researches for production of biologically active compounds from natural sources. Olea europaea L. is used in traditional medicine in the Mediterranean areas. The aim of the current study was to investigate the content of phenol compounds and flavonoids extracted from "Chemlali" olive leaf collected from Mascara region (west of Algeria) followed by the assessment of in vitro antioxidant and antimicrobial activities of the phenolic extracts against a wide spectrum of resistant human pathogens. Extraction was conducted at room temperature using four solvents: deionised water (ddH 2 O), 80% methanol (MeOH), and petroleum ether. Total phenols and total flavonoids were measured using the FolinCiocalteau and aluminium chloride colorimetric methods, respectively. The antioxidant properties have been determined by DPPH test. Results showed that the total phenol and flavonoid contents of the olive leaf extracts ranged from 3.64 in petroleum ether extract to 21.47 ± 0,05 mg gallic acid equivalents (GAE)/ g dried matter and from 3.33mg ± 0.07 to 17.64mg ± 0.07mg catechin equivalents (CE)/ g dried matter, respectively. Furthermore, our results revealed that extracting solvents have a significant influence on the antioxidant and antimicrobial properties. The three extracts possessed antibacterial activity against tested Gram-positive and Gram-negative bacteria particularly petroleum ether extract. The extract antimicrobial activity may be due to the presence of secoiridoid class. In conclusion, the data obtained in this study confirming the traditional use of this plant in treatment of infectious diseases. Phenolic compounds in olive leaves are major contributors to the antioxidant and antimicrobial effects of olive leaves. However, further detailed studies are required to determine the active ingredients responsible for these effects and to determine the mechanism of action of these compounds in the anti-microbial activity.