ANTIBACTERIAL ACTIVITIES OF OLIVE LEAVES (OLEA EUROPAEA L.)EXTRACT AGAINST SOME SELECTED GRAM POSITIVE AND GRAM NEGATIVE BACTERIAL
Abstract
The increasing emergence of antibiotic-resistant bacteria necessitates the discovery of novel antibacterial agents. This study investigated the Antibacterial activities of olive leaf extract against Gram-positive (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli, klebseilla and Pseudomonas aeruginosa). The extract exhibited significant antibacterial activity, with inhibition zones ranging from 15-23 mm and minimum inhibitory concentrations (MIC) values of 20-50 mg/mL. The results demonstrated bacteriostatic activity against S. aureus, P. aeruginosa, and E. coli, while basilus subtillis showed no detection at all concentrations. These findings align with previous studies reporting olive leaf extract’s antibacterial properties, attributed to phenolic compounds like oleuropein. This study confirms the potential of olive leaf extract as a natural antibacterial agent, warranting further investigation into its mechanisms, optimal dosages, and applications in food preservation and pharmaceutical industries.
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