Abstract
Natural polyphenols extracts have been usually associated with great bioactive properties. In this work, we investigated in vitro antioxidant 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 versus 0.95 ± 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 against Staphylococcus aureus, whereas the biophenols extracts showed more limited activity against Escherichia coli and Streptococcus faecalis.
Highlights
In the recent years, the interest of natural antioxidants, polyphenols, in relation to their therapeutic and health beneficial properties has significantly increased
olive mill wastewater extracts (OWWE) has the higher amounts of total phenols compared to olive cake extracts (OCE), as measured by Folin Ciocalteu assay
Our results show that hydroxytyrosol is the major compound identified in Moroccan olive cake and olive wastewater phenolic extracts
Summary
The interest of natural antioxidants, polyphenols, in relation to their therapeutic and health beneficial properties has significantly increased. Mediterranean olive mill wastes are rich on these active ingredients and antioxidant activity of olive oil mill waste phenolic extracts had already been tested [4, 5]. These in vitro tests have usually shown an inhibitor effect of oxidation reactions and have attracted increasing attention as potential agents for preventing and treating many oxidative stress-related diseases. The current work evaluates the phenolic content of olive byproducts and its bioactivities It may be considered as one of the rarely investigations of antioxidant activity of Moroccan olive mill wastes witch is distinguished from the most Mediterranean olive mill wastes by the nature of the bioclimatic conditions
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