Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Antimicrobial Activities and Nitrite-scavenging Ability of Olive Leaf Fractions

올리브 잎 분획물의 항균활성 및 아질산염 소거능

  • 이옥환 (충북대학교 식품공학과 생물건강산업개발연구센터) ;
  • 이희봉 (충북대학교 식품공학과 생물건강산업개발연구센터) ;
  • 손종연 (한경대학교 식품생물공학과 식품생물산업연구소)
  • Published : 2004.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to provide basic physiological activities data to predict the usefulness of olive leaves as a food material. Total flavonoid and total phenol contents of 80% ethanol extract of olive leaf were 5.81% and 14.8%, respectively. Total flavonoid and total phenol contents were markedly higher in butanol and ethyl acetate fractions than in hexane, chloroform, and water fractions (p＜0.05). Oleuropein in olive leaf was the major phenolic compound. The oleuropein contents of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 102.11${\pm}$0.02, 173.35${\pm}$0.03 and 152.71${\pm}$0.03 mg/100g, respectively. The 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf showed a growth inhibitory effect to Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis, whereas antimicrobial activities of hexane and chloroform fractions were not observed. The inhibitory activity to ACE was determined to be very weekly positive in 80% ethanol extract and all fractions of olive leaf. The nitrite-scavenging ability of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 72.8%, 76.0% and 75.4%, respectively. Significant evidence was detected that the butanol and ethyl acetate fractions showed higher activity than that of hexane, chloroform, and water fractions (p＜0.05).

올리브 잎의 식품 가공 시 활용될 수 있는 기초자료를 제공하고자 올리브 잎 80%에탄을 추출물과 용매 분획물의 총 플라보노이드, 총 페놀, 페놀성 화합물, ACE 저해작용, 아질산염 소거능, 항균활성 등을 측정, 비교하였다. 올리브 잎 80% 에탄을 추출물의 총 플라보노이드 함량은 5.81%이었고 총 페놀함량은 14.8%이었다. 부탄올층의 총플라보노이드 함량은 7.49%로 에틸아세테이트 층(7.13%)과 함께 유의적으로 가장 높은 함량을 보였고 헥산층이 1.50%로 가장 낮았다. 총 페놀 함량의 경우에도 부탄올층에서 17.5%로 가장 높았고 헥산층(3.4%)과 클로로포름층 (4.3%)은 유의적으로 낮았다. 올리브 잎의 주요 페놀성 물질은 oleuropein 이었으며 80% 에탄올 추출물, 부탄올층, 에틸아세테이트층의 oleuropein의 함량은 각각 102.11$\pm$0.02, 173.35$\pm$0.03, 152.71$\pm$0.03mg/100g으로 부탄올층에 가장 많이 함유되어 있었다. 항균력은 올리브 잎 80% 에탄올 추출물, 부탄올층, 에틸아세테이트층에서 Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis에 대하여 강한 항균력을 보인 반면 헥산층과 클로로포름층에서는 항균력을 보이지 않았다. 올리브 잎 80% 에탄올 추출물과 각각의 분획물에 대한 ACE 저해효과는 매우 약하게 나타났다. 아질산염 소거능은 80% 에탄올 추출물, 부탄올층과 에틸아세테이트층에서 각각 72.8%, 76.0%와 75.4%이었고 헥산, 클로로포름 및 물층은 각각 45.8, 43.9, 47.8%의 효과를 보여 유의적으로 낮은 효과를 보였다.

Keywords

References

  1. Fernandez-Escobar, R, Moreno, R and Garcia-Creus, M : Sesonal changes of mineral nutrients in olive leaves during the alternate-bearing cycle. Scientia Horticulture, 82(1):25-45, 1999 https://doi.org/10.1016/S0304-4238(99)00045-X
  2. Hertog, MGL, Feskeens, EJM, Hollman, CH, Katan, MB and Kromhout, D : Dietary antioxidant flavonoids and risk of coronary heart disease. Lancet., 342(5):1007-1011, 1993 https://doi.org/10.1016/0140-6736(93)92876-U
  3. Zarzuelo, A : Vasoliator effect of olive leaf. Planta medica, 57(1):417-419, 1991 https://doi.org/10.1055/s-2006-960138
  4. Samuelsson, G : The blood pressure lowering factor in leaves of Olea europaea. Farmacevtisk Revy., 15(1):229-239, 1951
  5. Aziz, NH, Farag, SE, Mousa, LA and Abo-Zaid, MA : Comparative antibacterial and antifungal effects of some phenolic compounds, Microbios., 93(1):43-54, 1998
  6. Ryan, D, Antolovich, M, Prenzler, P, Robards, K and Lavee, S : Biotransformations of phenolic compounds in Olea europaea L. Scientia Horticulture, 92(1):147-176, 2002
  7. Bianco, A and Uccella, N : Biophenolic components of olives. Food Research International, 33(2):475-485, 2000 https://doi.org/10.1016/S0963-9969(00)00072-7
  8. Floch, FL, Tena, MT, Rios, A and Valcarcel, M : Supercritical fluid extraction of phenol compounds from olive leaves. Talanta., 46(5):1123-1130, 1998 https://doi.org/10.1016/S0039-9140(97)00375-5
  9. Lee-Huang, S, Zhang, L, Huang, PL, Chang, YT and Huang, PL : Anti-Hiv activity of olive leaf extract(OLE) and modulation of host cell gene expression by HlV-I infection and OLE treatment. Biochemical and Biophysical Research Communications, 307(5): 1029-1037, 2003
  10. Benavente-Garcia, O, Castillo, J, Lorente, J, Ortuno, A and Del Rio, JA : Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chem., 68(1): 457-462, 2000 https://doi.org/10.1016/S0308-8146(99)00221-6
  11. Delgado-Pertinez, M, Gomez-Cabrera, A and Garrido, A : Predicting the nutritive value of the olive leaf(Olea europaea): digestibility and chemistry composition and in vitro studies. Animal Feed Sci. and Technol., 87(1): 187-201, 2000 https://doi.org/10.1016/S0377-8401(00)00195-4
  12. Kang, YH, Park, YK and Lee, GD : The nitrte scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol., 28(1):232-239, 1996
  13. Teresa-Satue, M, Huang, SW and Frankel, EN : Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized oilve oil. J. Am. Oil Chem. Soc., 72(4):1131-1137, 1995 https://doi.org/10.1007/BF02540978
  14. Kim, MS, Lee, DC, Hong, JE, Chang, KS, Cho, HY, Kwon, YK and Kim, HY : Antimicrobial effects of ethanol extracts from Korean and Indonesian plants.Korean J. Food Sci. Technol., 32(5):949-958, 2000
  15. Cushman, DW and Cheung, HS : Sectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochemical Pharmacology., 20(6):1637-1648, 1971
  16. Gray, JI and Dugan, JLR : Inhibition of N-nitrosamine formation in model food system. J. Food Sci., 40(4):981-985, 1975
  17. SAS : SAS/STAT guide for personal computer. version 6th ed., SAS Institute Inc. cary, North Carolina, p.60, 1987