Chemical compounds, antioxidant properties and antimicrobial activity of olive leaves derived volatile oil in West Anatolia

Abstract

In this article, the chemical compounds, antimicrobial and antioxidant activity of the volatile oil from leaves of Olea europaea L. cultivar from Turkey (Ayvalık) has been studied. The essential oil was provided with a Clevenger apparatus and analyzed by GC-MS/FID. This analysis leads to the detection of 42 compounds representing 99.59±1.15% of the total oil. The major constituents were a-pinene (9.82±0.33%), benzylalcohol (8.83±0.27%), phenethylalcohol (8.52±0.25%), 2-monopalmitin (8.13±0.28%), palmitic acid (5.53±0.41%), octadecanoic acid 2,3-dihydroxypropylester (5.84±0.42%), phytol (4.22±0.17%), and benzaldehyde (4.21±0.38%). The antimicrobial activities of the dried leaves essential oils were assessed against seven bacterial and four fungal strains. Significantly, the essential oil has an efficient antibacterial activity toward to the bacterial strains such as Bacillus cereus ATCC 14579, Candida albicans ATCC 10231, Enterococcus faecalis ATCC 29212 and Klebsiella pneumoniae ATCC 13883. The olive a leaf essential oils showed significant antimicrobial and antioxidant effects. This study gives more knowledge for the development of this crucial therapeutic plant.

Chemical Composition and antimicrobial activity of essential oils of two wild olive subspecies Olea europaea subsp. europaea var. Sylvestris and the endemic Olive Olea europaea subsp. lapperinie

“…On the ip side, K. pneumonia has no signi cant effect to the two essential oils; the antimicrobial activity olive leaves were also analyzed. Aremarkable antibacterial activity of olive essential oil towards E. faecalis, E. coli, P.aeruginosa, S. aureusas (Vural and Akay 2021;Brahmi et al 2012), while our results are more important than those found by (Boukhebti at al .2015) for P. aeruginosa, S. aureus ATCC 25923, B. subtilis and Escherichia coli ATCC 25922 which reported that E. coli and B. subtilis are the most resistant to the essential oil.…”

“…laperrinei, an endemic subspecies from the central Sahara of Algeria. To the best of our knowledge, the present paper is the rst to evaluate the chemical composition and the antimicrobial potential of essential oils from these two wild species in Algeria, only reports on cultivated olive have been found, they focus on Italian cultivars (Campeol et al 2001), Tunisian (Haloui et al 2010), Turkish (Vural and Akay 2021), Indian (Upadhyay, 2014) and Algerian (Tlili et al 2022;Boukhebti et al 2015). In this respect, the present study aims to investigate and compare the chemical composition and antimicrobial potential between the two wild subspecies, in different environmental conditions.…”

Antioxidant Capacity of Free Volatile Compounds from Olea europaea L. cv. Oblica Leaves Depending on the Vegetation Stage

“…In this study DPPH radical-scavenging activity of EO compounds was investigated [ 26 ]. Also, α-pinene was the main compound in olive leaves of Turkish variety [ 27 ]. Brazilian olive leaves contain a significant amount of polyunsaturated fatty acids [ 28 ].…”