Antioxidant and antimicrobial activity of olive trees cultivated in the Campanha Gaúcha region / Atividade antioxidante e antimicrobiana de folhas de oliveira cultivadas na Região da Campanha Gaúcha

Bruna da Fonseca Antunes, Deborah Murowaniecki Otero, Fernanda Moreira Oliveira, Andressa Carolina Jacques, Eliezer Avila Gandra, Rui Carlos Zambiazi

Abstract


The aim of this study was to evaluate the antioxidant and antimicrobial potential of leaves from different olive cultivars in the Campanha Gaúcha region. The antioxidant activity was evaluated by the methods of FRAP (Ferric Reducing Antioxidant Power), ABTS (2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl The antimicrobial effect of the extracts of olive leaves was evaluated by means of three phenotypic methodologies: disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration, against the bacterial species Escherichia coli and Staphylococcus aureus. The three evaluated methods were efficient for the determination of antioxidant activity; however, the olive leaves showed activities that varied according to the method used, and no pattern of activity was seen among methods and cultivars. The results of the present study indicated that extracts of olive leaves presented antibacterial potential against E. coli and S. aureus. The leaves have the potential to be used in the development of new food products, and they can be an alternative to minimize the disposal of residues in the environment and to have antimicrobial activity against the pathogenic bacteria.


Keywords


Olea europaea L., by-product, biological activity.

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DOI: https://doi.org/10.34117/bjdv6n4-374

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