Antioxidant, Antibacterial and Antifungal Effects of Phenolic Extracts of Extra Virgin Olive Oil from Two Western Regions of Algeria: A Comparative Study

2019 ◽  
Author(s):  
Y. Aissaoui ◽  
Y. Boukhari
Keyword(s):  
Antioxidant Activity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Traditional Methods ◽  
Antifungal Activities ◽  
Antibacterial And Antifungal Activities ◽  
Phenolic Extract ◽  
Antibacterial And Antifungal ◽  
Phenolic Extracts

The aim of the study was to evaluate the antioxidant, antibacterial and antifungal activities of phenolic extracts of extra virgin olive oil obtained from two distinct regions in Northwest Algeria. The first extra virgin oil (CHIALI) was produced industrially according to the international standards, whereas the second (TRAD) was produced by traditional methods. Antioxidant activity was evaluated using the DPPH (diphenylpicrylhydrazine) method. The antimicrobial activity of the two phenolic extracts was assessed against Escherichia coli (ATCC25922), Pseudomonas aeruginosa (ATCC27853), Staphylococcus aureus (ATCC25923), Alternaria sp., Candida albicans by using microdilution and disk diffusion methods. The extraction yield was found to be 26.7% and 20.5% for the industrial (CHIALI) and traditional methods (TRAD), respectively. The phenolic extract of the industrial extra virgin oil exhibited better antioxidant activity (IC50 = 1.56 μg/ml) when compared to those of the traditional oil (IC50 = 6.27 μg/ml). Both phenolic extracts exerted bactericidal and antifungal activities. These activities were more important with the phenolic extract of the industrial oil. Taken together, our results showed that the phenolic extract of the industrial extra virgin oil had better antioxidant, antibacterial and antifungal activities, owing to the extraction methods used.

scholarly journals Synthesis of Biogenic Silver Nanoparticles (AgCl-NPs) Using a Pulicaria vulgaris Gaertn. Aerial Part Extract and Their Application as Antibacterial, Antifungal and Antioxidant Agents

Nanomaterials ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 638 ◽  
Author(s):  
Majid Sharifi-Rad ◽  
Pawel Pohl
Keyword(s):  
Antioxidant Activity ◽  
Candida Albicans ◽  
Aerial Part ◽  
Silver Chloride ◽  
Radical Scavenging ◽  
Antifungal Activities ◽  
Antibacterial And Antifungal Activities ◽  
Antioxidant Agents ◽  
Vis Spectroscopy ◽  
Antibacterial And Antifungal

In this study, very simple and fast one-step synthesis of biogenic silver chloride nanoparticles (AgCl-NPs) using a Pulicaria vulgaris Gaertn. aerial part extract from an aqueous solution of silver nitrate at room temperature is proposed. The proceedings of the reaction were investigated by UV–Vis spectroscopy. AgCl-NPs were characterized using X-ray diffraction spectroscopy (XRD), Fourier-transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM). Antibacterial and antifungal activities of these nanoparticles were evaluated by disk diffusion and microdilution methods against Staphylococcus aureus, Escherichia coli, Candida albicans, and C. glabrata. In addition, the antioxidant activity of the synthesized AgCl-NPs was determined by the DPPH radical scavenging assay. The antimicrobial test confirmed the bactericidal activity of biosynthesized AgCl-NPs against Gram-positive and Gram-negative bacteria. They also exhibited good antifungal activities with minimum inhibitory concentration (MIC) values ranging from 40 to 60 µg/mL against Candida glabrata and Candida albicans, respectively. In addition, biosynthesized AgCl-NPs were established to have remarkable antioxidant activity. All this pointed out that the proposed new biosynthesis approach resulted in production of AgCl-NPs with convenient biomedical applications.

Phenolic Compounds and Antioxidant Activity of Italian Extra Virgin Olive Oil Monti Iblei

2007 ◽  
Vol 10 (4) ◽  
pp. 650-656 ◽  
Author(s):  
Fabio Galvano ◽  
Luca La Fauci ◽  
Giulia Graziani ◽  
Rosalia Ferracane ◽  
Roberta Masella ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Olive Leaf Addition Increases Olive Oil Nutraceutical Properties

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 545 ◽  
Author(s):  
Imen Tarchoune ◽  
Cristina Sgherri ◽  
Jamel Eddouzi ◽  
Angela Zinnai ◽  
Mike Quartacci ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Olive Oil ◽  
Peroxide Value ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Free Acidity ◽  
Olive Leaf ◽  
Bioactive Constituents ◽  
Antioxidant Power ◽  
Significant Increment

The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and leaves of the two Tunisian varieties were harvested during the 2016/2017 crop season. Both leaves and oils were characterised for their concentrations in phenolics, tocopherols and antioxidant power. Other parameters such as free acidity, peroxide value, chlorophyll and carotenoid concentrations were also taken into consideration. Compared to Oueslati, the Neb Jmel oil showed a lower free acidity (50%) and peroxide value (5.6-fold), and higher chlorophyll (1.6-fold), total phenolics (1.3-fold), flavonoid (3-fold) and oleuropein derivative (1.5-fold) concentrations, in addition to an increased antioxidant activity (1.6-fold). Leaf addition promoted a significant increment in total chlorophyll, α-tocopherol and phenolics in both varieties, above all in Oueslati oil, due to a higher abundance of bioactive constituents in the corresponding leaves. In particular, chlorophyll and carotenoid concentrations reached values twice higher than in Neb Jmel leaves, and flavonoids and oleouperin derivatives were three-fold higher. This prevented the oxidation and the formation of peroxides, reducing the peroxide value of the fortified oil to the half. The results provide evidence on the performance of the Tunisian Neb Jmel and Oueslati varieties, showing that their oils present a chemical profile corresponding to the extra virgin olive oil category and that, after leaf addition, their nutritional value was improved.

scholarly journals Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus Under Normal Conditions and After Thermal Treatment

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 470 ◽  
Author(s):  
Abril ◽  
Mirabal-Gallardo ◽  
González ◽  
Marican ◽  
Durán-Lara ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Radical Scavenging ◽  
Extra Virgin Olive Oil ◽  
Gravimetric Analysis ◽  
Cynara Cardunculus

We investigated the potential of two oil extracts from seeds of Colliguaya integerrima (CIO) and Cynara cardunculus (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, acid value, iodine value, saponification number, phenolic contents, and oxidative stability during thermally induced oxidation of CIO and CO oils and compared to those of extra-virgin olive oil (EVOO). The chemical composition results demonstrated that both oils could be nutritional sources of essential unsaturated fatty acids. Moreover, according to the gravimetric analysis, the main decomposition step occurred in the temperature range of 200–420 °C, showing a similar thermal behavior of EVOO oil. However, CO and EVOO oils showed a higher phenolic content at degradation onset temperature (T0) in contrast with CIO oil. The antioxidant activity of the different studied oils showed a direct correlation with the phenol contents, up to temperatures around 180 °C, where the percentage of free radical scavenging assay for EVOO was higher than CO in contrast with the TPC values. Finally, we analyzed the minor components before and after heating CIO and CO at 180 °C by gas chromatography–mass spectrometry (GC–MS) using library search programs.

Extra virgin olive oil polyphenols: biological properties and antioxidant activity

Pathology ◽  
2020 ◽  
pp. 225-233
Author(s):  
Annalisa Silenzi ◽  
Claudio Giovannini ◽  
Beatrice Scazzocchio ◽  
Rosaria Varì ◽  
Massimo D’Archivio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Biological Properties

scholarly journals Total phenolic content, antioxidant, antibacterial and antifungal activities, FT-IR analyses of Brassica oleracea L. var. acephala and Ornithogalum umbellatum L.

Genetika ◽  
2020 ◽  
Vol 52 (1) ◽  
pp. 229-244 ◽  
Author(s):  
Sinem Aydin
Keyword(s):  
Antioxidant Activity ◽  
Brassica Oleracea ◽  
Soxhlet Extraction ◽  
Ethanol Extract ◽  
Total Phenolic ◽  
Antifungal Activities ◽  
Antibacterial And Antifungal Activities ◽  
Ft Ir ◽  
Ethanol Extracts ◽  
Antibacterial And Antifungal

Brassica oleracea var. acephala and Ornithogalum umbellatum are two plant species which belong Brassicaceae and Liliaceae, respectively. Both of them are used as food and medicinally. O. umbellatum is used as anticancer, diuretic anti anti emetic. B. oleracea var. acephala is used for gastritis, gastric and duodenal ulcers and preventing some cancer forms such as stomach cancer, breast cancer and lung cancer. The aim of this research was to search antioxidant, antibacterial and antifungal activities and FT-IR analyses of ethanol extracts of stem and flower parts of B. oleracea var. acephala and O. umbellatum. Extracts were obtained by Soxhlet extraction. Ethanol extracts of B. oleracea var. acephala showed higher antibacterial activity than ethanol extracts of O. umbellatum. The most effective antifungal extract was ethanol extract of flower part of O. umbellatum against the fungi Candida. tropicalis and Candida. parapsilosis. Antioxidant activity of the extracts were also studied. The highest total phenolic and flavonoid contents were found in flower part of B. oleracea var. acephala as 50.7?0.007 ?g GAE/mL and stem part of O. umbellatum as 81.37?0.006 ?g CE/mL, respectively. BHT which used as standard antioxidant had higher total antioxidant activity than tested ethanol extracts. DPPH activity of the extracts increased in the following order: Flower part of B. oleracea var. acephala> Stem part of O. umbellatum> Flower part of O. umbellatum> Stem part of B. oleracea var. acephala. These results which obtained from this study demonstrate that B. oleracea var. acephala and O. umbellatum species might be utilized as an alternative to synthetic antioxidans and antimicrobials.

Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cells

2016 ◽  
Vol 90 ◽  
pp. 171-180 ◽  
Author(s):  
Alessandra Incani ◽  
Gessica Serra ◽  
Angela Atzeri ◽  
Maria Paola Melis ◽  
Gabriele Serreli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oxidized Lipids ◽  
Intestinal Cells ◽  
Oxidant Effect ◽  
Human Intestinal Cells ◽  
Phenolic Extracts
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