Antimicrobial activity of commercial olea europaea (olive) leaf extract

Authors

Aurelia N. Sudjana
Carla D'Orazio, University of Notre Dame Australia
Vanessa Ryan
Nooshin Rasool
Justin Ng
Nabilah Islam
Thomas V. Riley
Katherine A. Hammer

Publication Details

Sudjana, A. N., D'Orazio, C., Ryan, V., Rasool, N., Ng, J., Islam, N., Riley, T. V., & Hammer, K. A. (2009). Antimicrobial activity of commercial olea europaea (olive) leaf extract. International Journal of Antimicrobial Agents, 33 (5), 461-463.
https://doi.org/10.1016/j.ijantimicag.2008.10.026

Abstract

The aim of this research was to investigate the activity of a commercial extract derived from the leaves of Olea europaea (olive) against a wide range of microorganisms (n = 122). Using agar dilution and broth microdilution techniques, olive leaf extract was found to be most active against Campylobacter jejuni, Helicobacter pylori and Staphylococcus aureus [including meticillin-resistant S. aureus (MRSA)], with minimum inhibitory concentrations (MICs) as low as 0.31–0.78% (v/v). In contrast, the extract showed little activity against all other test organisms (n = 79), with MICs for most ranging from 6.25% to 50% (v/v). In conclusion, olive leaf extract was not broad-spectrum in action, showing appreciable activity only against H. pylori, C. jejuni, S. aureus and MRSA. Given this specific activity, olive leaf extract may have a role in regulating the composition of the gastric flora by selectively reducing levels of H. pylori and C. jejuni.

Keywords

Peer-reviewed, Olive biophenols, Oleuropein, Helicobacter, MRSA