Phenolics and antimicrobial activity of traditional stoned table olives alcaparra

• Main Author: Sousa, Anabela
• Publication Date: 2006
• Other Authors: Ferreira, Isabel C.F.R., Calhelha, Ricardo C., Andrade, Paula B., Valentão, Patrícia, Seabra, Rosa M., Estevinho, Leticia M., Bento, Albino, Pereira, J.A.
• Format: Article
• Language: eng
• Source: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Download full: http://hdl.handle.net/10198/746
• topic: Luteolin; Luteolin 7-O glucoside; Apigenin 7-O glucoside; Alcaparras; Table olives; Antimicrobial activity

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.