ANTIBACTERIAL, ANTIFUNGAL AND ANTIOXIDANT ACTIVITIES OF TUNISIAN OLEA EUROPAEA SSP. OLEASTER FRUIT PULP AND ITS ESSENTIAL FATTY ACIDS
Keywords:
Essential fatty acids, Antiradical activity, Antimicrobial activity, Olea europaea ssp Oleaster, Secondary metaboliteAbstract
Objective: This study was conceived to evaluate the essential fatty acids, secondary metabolite, antimicrobial and antioxidant activities of Olea europaea ssp. oleaster fruits pulp methanolic extract.
Methods: Analysis of the lipid content from unexploited Olea europaea ssp. oleaster pulp was carried out using gas chromatography. The antioxidant activity was evaluated by DPPH radical scavenging. The antimicrobial activity was also tested against seven pathogenic bacteria, two fungal species and one yeast strain using two methods.
Results: The obtained results showed that the major components of fatty acids were oleic acid (77.4%) and elaidic acid (17.58%). Moreover, the tested extract was rich in phenol (84.04±0.01 mg GAE/g DW) than in flavonoids (60.41±0.02 mg RE/g DW). In addition, it showed puissant antioxidant (IC50 = 28±0.01 µg/mL), antibacterial and antifungal activities. The inhibition zones diameters and the minimum inhibition concentration values for tested microorganisms were in the range of 13-18 mm and 3.125-25 mg/mL, respectively.
Conclusion: This study shows that Olea europaea ssp. oleaster fruit pulp could be developed into ingredients for use in foods as the natural antioxidant and antimicrobial agent.
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