ANTIOXIDANT, ANTIMICROBIAL AND ANTI-INFLAMMATORY POTENTIALOF OLIVE LEAVES

Olive tree is one of the most important fruit trees because its content many potentially bioactive compounds and represent waste products from olive harvest pruning trees. However, these can differ between cultivars. The aim current study was to evaluate antioxidant, antimicrobial anti-inflammatory properties three leaves cultivars (Picual, Shemlali Tofahy) commonly cultivated in Egypt. Furthermore, determine their cytotoxicity for safety use food applications. Three were extracted with water yield extract determined each cultivar, antioxidant activities, anti-inflammatory, cytotoxic activity 7 pathogenic bacteria, 1 yeast 2 fungi species determined. Of all extracts tested, Picual had highest phenolic (TPC) flavonoid (114.79±4.19 µg GAE/mg,118.69±2.07 CE/g extract, respectively) exhibited strong potential scavenging DPPH. Antibacterial method against Escherichia coli ATCC25922, BA12296,Klebsiella pneumonia ATCC12296, Salmonella spp., Staphylococcusaureus EMCC1351, Streptococcus mutans EMCC1815, Bacilluscereus EMCC1006, ClostridiumperfringensEMCC1574. Antifungal activities of: Aspergillusniger EMCC72, AspergillusparasiticusEMCC886T Candidaalbicans EMCC15, evaluated minimum inhibitory concentration (MIC) values bacteria ranged 12.5 100 mg/ml. Picual, Tofahy 5µg/ml effect. Cytotoxicity results indicated high Theresults confirmed convenient safe as natural antioxidant.