Phenolics and antimicrobial activity of traditional stoned table olives alcaparra

Sousa, Anabela; Ferreira, Isabel C.F.R.; Calhelha, Ricardo C.; Andrade, Paula B.; Valentão, Patrícia; Seabra, Rosa M.; Estevinho, Leticia M.; Bento, Albino; Pereira, J.A.

http://hdl.handle.net/10198/746

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Authors

Sousa, Anabela

Ferreira, Isabel C.F.R.

Estevinho, Leticia M.

Bento, Albino

Pereira, J.A.

Abstract(s)

In the present work, we report the determination of phenolic compounds in ‘alcaparra’ table olives by reversed-phase HPLC/DAD, and the evaluation of their extract in vitro activity against several microorganisms that may be causal agents of human intestinal and respiratory tract infections, namely Gram positive (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus), Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, and Klebsiella pneumoniae) and fungi (Candida albicans and Cryptococcus neoformans). Three flavonoidic compounds were identified and quantified: luteolin 7-O-glucoside, apigenin 7-O-glucoside, and luteolin. At low concentrations (0.05 mg/mL) ‘alcaparra’ extract revealed significant inhibition of both Gram positive and Gram negative bacteria growth, with exception of P. aeruginosa. Nevertheless, no antifungal activity was observed at the tested concentrations.

Keywords

Luteolin Luteolin 7-O glucoside Apigenin 7-O glucoside Alcaparras Table olives Antimicrobial activity

URI

http://hdl.handle.net/10198/746

Citation

Sousa, A.; Ferreira, Isabel C.F.R.; Calhelha, Ricardo C.; Andrade, P.B.; Valentão, P.; Seabra, R.M.; Estevinho, Leticia M.; Bento, Albino; Pereira, J.A. (2006). Phenolics and antimicrobial activity of traditional stoned table olives alcaparra. Bioorganic & Medicinal Chemistry. ISSN 0968-0896. 14:24, p. 8533-8538