Extraction of phenolic compounds from leaves of some Syrian olive varieties and study of their influence on microorganisms


Abstract in English

Phenols were studied in the leaves of Syrian olive varieties collected from (Harasta and Ghouta, Damascus Countryside and Qalamun). Phenolic compounds were extracted from the olive leaf varieties after disposal of plant pigments and fatty compounds, and total phenols separated with solvent (methanol - water).

References used

Aliabadi, M. Darsanaki, R, Rokhi, M. Nourbakhsh, M. Raeisi, G. 2012. Antimicrobial activity of olive leaf aqueous extract Scholars Research Library Annals of Biological Research, 3 (8):4189-4191
Altıok E, Baycin D, Bayraktar O, Ulku S. 2008. Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin. Separation and Purification Technology. 62(2): 342-348
Appendini P, Hotchkiss JH. 2002. Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies; 3(2): 113-126

Download