Chemical compounds, antioxidant properties, and antimicrobial activity of olive leaves derived volatile oil in West Anatolia

OpenAlex · İngilizce

In this article, the chemical compounds, antimicrobial and antioxidant activity of the volatile oil from leaves of Olea europaea L. cultivar from Turkey (Ayvalık) has been studied. The essential oil was provided with a Clevenger apparatus and analyzed by GC-MS/FID. This analysis leads to the detection of 42 compounds representing 99.59±1.15% of the total oil. The major constituents were a-pinene (9.82±0.33%), benzylalcohol (8.83±0.27%), phenethylalcohol (8.52±0.25%), 2-monopalmitin (8.13±0.28%), palmitic acid (5.53±0.41%), octadecanoic acid 2,3-dihydroxypropylester (5.84±0.42%), phytol (4.22±0.17%), and benzaldehyde (4.21±0.38%). The antimicrobial activities of the dried leaves essential oils were assessed against seven bacterial and four fungal strains. Significantly, the essential oil has an efficient antibacterial activity toward to the bacterial strains such as Bacillus cereus ATCC 14579, Candida albicans ATCC 10231, Enterococcus faecalis ATCC 29212 and Klebsiella pneumoniae ATCC 13883. The olive a leaf essential oils showed significant antimicrobial and antioxidant effects. This study gives more knowledge for the development of this crucial therapeutic plant.