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Olive cake and leaf extracts as valuable sources of antioxidant and antimicrobial compounds: a comparative study

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Abstract

Purpose

Aiming to exploit the remediation of olive cake and leaves, a comparative study between these extracts from the same trees has been carried out to explore them as a source of bioactive compounds with added value.

Methods

Olive cake (OCE) and leaf (OLE) methanolic extracts were chemically characterized by UPLC-QTOF-MS, and tested for their in vitro antimicrobial activity using a broth microdilution method. The antioxidant activity was evaluated using the DPPH scavenging, ferric reducing-antioxidant power and iron chelation assays.

Results

Our results demonstrated that Gram-positive bacteria were more sensitive to the extracts tested than Gram-negative bacteria, with the exception of Yersinia enterocolitica and Campylobacter jejuni. OLE have higher amounts of ash, carbohydrates, total phenolic content and flavonoids than OCE. UPLC-ESI-TOF-MS allowed the putative identification of 48 and 45 compounds in OLE and OCE, respectively, with three newly identified compounds in OLE. OLE had the highest antioxidant activity based on DPPH, ferrozin and FRP.

Conclusion

This study provides novel information on the presence of bioactive compounds, antioxidant and antibacterial capacity of Olea europaea L. leaf and cake extracts, which can lead to the use of these by-products as sources of natural-based bioactive compounds suitable for numerous applications.

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Acknowledgements

We are grateful to the University Abderahman Mira Bejaia, Algérie for providing an internship grant to Messaad Moudache. Filomena Silva acknowledged a post-doctoral fellowship (SFRH/BPD/79250/2011) from Fundação para a Ciência e Tecnologia within the scope of QREN—POPH—Advanced Formation programs co-funded by Fundo Social Europeu and MEC. Additional funding was also provided by the Ministerio de Economía, Industria y Competitividad (AGL-2015-67362-P) and by the Gobierno de Aragón and Fondo Social Europeo for the financial help to GUIA Group (T53_17R).

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Authors and Affiliations

  1. Département Des Sciences Alimentaires, Faculté Des Sciences de La Nature Et de La Vie, Université de Bejaia, Route Targa Ouzemour, 06000, Bejaia, Algeria

    Messaad Moudache & Farid Zaidi

  2. Faculté Des Sciences de La Nature Et de La Vie Et Des Sciences de La Terre, Université de Bouira, 10000, Bouira, Algeria

    Messaad Moudache

  3. ARAID – Agencia Aragonesa para la Investigación y el Desarrollo, Av. de Ranillas 1-D, planta 2ª, oficina B, 50018, Zaragoza, Spain

    Filomena Silva

  4. Faculty of Veterinary Medicine, University of Zaragoza, Calle de Miguel Servet 177, 50013, Zaragoza, Spain

    Filomena Silva

  5. CICS-UBI – Health Sciences Research Centre, University of Beira Interior, Avenida Infante D. Henrique, 6200-506, Covilhã, Portugal

    Filomena Silva

  6. I3A – Aragón Institute of Engineering Research, Calle Mariano Esquillor s/n, 50018, Zaragoza, Spain

    Cristina Nerín

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  1. Messaad Moudache
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Correspondence to Filomena Silva.

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Moudache, M., Silva, F., Nerín, C. et al. Olive cake and leaf extracts as valuable sources of antioxidant and antimicrobial compounds: a comparative study. Waste Biomass Valor 12, 1431–1445 (2021). https://doi.org/10.1007/s12649-020-01080-8

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