Antibacterial Activity of Olive (Olea europaea )Leaves and Arugula (Eruca sativa) Seeds Extract

Crude extracts from olive leaves and arugula seeds were screened for its in vitro antibacterial activity. Antibacterial activity was determined by using disc diffusion method against three bacteria (, Staphylococcus aurous and Bacillus cereus). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) have been determined. Gallic acid was used as a standard drug for the study of antibacterial activity. Phytochemical screening revealed the presence of some active substances flavonoids, saponins and steroid, to express the desired activities. Results show that the methanol extract was active against all 5 bacterial strains. The methanol extract of olive leaves and arugula seeds showed good antibacterial activity with the average zone of inhibition 3-8mm. The most sensitive bacteria were bacteria: Staphylococcus aureus. The arugula seeds extract had higher antibacterial activity than olive leaves extract. The minimal inhibitory concentration (MIC) values of the olive leaves and arugula seeds extract on Staphylococcus aureus and Bacillus cereus were 80 and 40 μg/ml, respectively, and the minimal bactericidal concentration (MBC) values of the olive leaves and arugula seeds extract on S. aureus and B. cereus were 60 and 600 μg/ml, respectively. These results suggest that leaves of olive and seeds of arugula have interesting antibacterial activities.