Research Article Open Access

EVALUATION OF ANTIMICROBIAL ACTIVITY IN OLIVE (OLEA EUROPAEA) LEAF EXTRACT

Mukadderat Gökmen1, Recep Kara2, Levent Akkaya1, Emrah Torlak3 and Adem Önen1
  • 1 Balikesir University, Turkey
  • 2 Afyon Kocatepe University, Turkey
  • 3 Necmettin Erbakan University, Turkey

Abstract

In this study the antimicrobial activity of Olive Leaf Extracts (OLE) was screened against five gram-positive and five gram-negative bacteria. The antimicrobial activity was evaluated using disc diffusion and microdilution methods. The diameters of inhibition zones of the olive leaf extract were observed 13.33±2.08 mm against S. typhimurium and 21.67±1.53 mm against B. cereus. There was a similarity between the inhibition zones of olive leaf extract and Gentamicin discs against S. typhimurium, P. vulgaris and P. aeruginosa. While Minimum Inhibitory Concentrations (MIC) of olive leaves extract against, L. monocytogenes, E. coli O157, E. sakazakii and P. aeruginosa was ≥32 mg mL-1, the MIC against the other bacteria (B. cereus, S. aureus, E. faecalis, P. vulgaris, E. coli, S. typhimurium) that used in this study was ≥16 mg mL-1. It's considered that some other works should be conducted about using olive leaf extract in food industry as a natural antimicrobial food additivie as well as medicine and pharmaceutical industry.

Current Research in Microbiology
Volume 5 No. 2, 2014, 37-40

DOI: https://doi.org/10.3844/ajmsp.2014.37.40

Submitted On: 11 October 2014 Published On: 15 January 2015

How to Cite: Gökmen, M., Kara, R., Akkaya, L., Torlak, E. & Önen, A. (2014). EVALUATION OF ANTIMICROBIAL ACTIVITY IN OLIVE (OLEA EUROPAEA) LEAF EXTRACT. Current Research in Microbiology, 5(2), 37-40. https://doi.org/10.3844/ajmsp.2014.37.40

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Keywords

  • Olive Leaf Extract
  • Antimicroabial Activity
  • Minimum Inhibitory Concentration