Olive Mill Waste Extracts: Polyphenols Content, Antioxidant, and Antimicrobial Activities

Abstract

Natural polyphenols extracts have been usually associated with great bioactive properties. In this work, we investigatedin vitroantioxidant and antimicrobial potential of the phenolic olive mill wastewater extracts (OWWE) and the olive cake extracts (OCE). Using the Folin Ciocalteux method, OWWE contained higher total phenol content compared to OCE (8.90±0.728 g/L versus0.95±0.017 mg/g). The phenolic compounds identification was carried out with a performance liquid chromatograph coupled to tandem mass spectrometry equipment (HPLC-ESI-MS). With this method, a list of polyphenols from OWWE and OCE was obtained. The antioxidant activity was measured in aqueous (DPPH) and emulsion (BCBT) systems. Using the DPPH assay, the results show that OWWE was more active than OCE and interestingly the extracts originating from mountainous areas were more active than those produced from plain areas (EC50=12.1±5.6 μg/mL;EC50=157.7±34.9 μg/mL, resp.). However, when the antioxidant activity was reversed in the BCBT, OCE produced from plain area was more potent than mountainous OCE. Testing by the gel diffusion assay, all the tested extracts have showed significant spectrum antibacterial activity againstStaphylococcus aureus, whereas the biophenols extracts showed more limited activity againstEscherichia coliandStreptococcus faecalis.