| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 72.77 KB | Adobe PDF |
Orientador(es)
Resumo(s)
We report the determination of phenolic compounds in olive leaves by reversedphase
HPLC/DAD, and the evaluation of their in vitro activity against several
microorganisms that may be causal agents of human intestinal and respiratory tract
infections, namely Gram positive (Bacillus cereus, B. subtilis and Staphylococcus aureus),
Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli and Klebsiella
pneumoniae) and fungi (Candida albicans and Cryptococcus neoformans). Seven phenolic
compounds were identified and quantified: caffeic acid, verbascoside, oleuropein, luteolin
7-O-glucoside, rutin, apigenin 7-O-glucoside and luteolin 4’-O-glucoside. At low
concentrations olive leafs extracts showed an unusual combined antibacterial and
antifungal action, which suggest their great potential as nutraceuticals, particulalry as a
source of phenolic compounds.
Descrição
Palavras-chave
Olive leaves Phenolic compounds Antibacterial activity Antifungal activity
Contexto Educativo
Citação
Pereira, Ana Paula; Ferreira, Isabel C.F.R.; Marcelino, Filipa; Valentão, P.; Andrade, P.B.; Seabra, R.M.; Estevinho, Leticia M.; Bento, Albino; Pereira, J.A. (2007). Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrancosa) leaves. Molecules. ISSN 1420-3049. 12, p. 1153-1162
Editora
MDPI International