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Abstract

IMPROVEMENT EXTRACTION OF CRUDE COMPOUNDS FROM IRAQI OLIVE LEAVES BY APPLING WATER-BASE AND ALCOHOLIC-BASE EXTRACTION AND THEIR BIOLOGICAL APPLICATION

Alaa Kamal Jabbar Alhamd*

ABSTRACT

Simple, green and inexpensive water and alcoholic base procedures were improved to extract the Olive leaves. The aqueous and alcoholic extracts of Olive Leaves are highly nutritious and contain several types of beneficial and curative compounds for humans. The aqueous and alcoholic extracts of Olive Leaves were prepared by taking the fresh of leaves from Iraqi Olive tree and washed under running tap water then chopped by knife to small pieces and dried by air at room temperature (25oC) and dark place to avoid the effectiveness of the high temperature and light, the chopped leaves were collected and ground to fine powder and stored in airtight dark bottles at 4oC. For preparation of aqueous extract, 50 g of dried powder was added to 150 ml distilled water "pH equal to three by using 0.1N HCl" into dark bottle then put it on shaker apparatus for a suitable moving and shaking for about one week, green slurry mixture was obtained then filtered through filter paper ( wattman-5). The filtration process was repeated at least three times. The supernatant was collected to airtight ember color flask and the final volume was 90ml, then the extract was concentrated by heating gently to 40-45 0C using rotary evaporator to reduce the final volume about one-tenth of the original volume. For preparation of alcoholic extract, the same procedure repeated but differ in using of 80% of ethanol solvent against water. Aqueous and alcoholic extracts of Olive leaves were diagnosed the crude compounds contents by applying the "UV- VIS" "Ultra Violet-Visible spectrophotometer and "FTIR" "Fourier Transform Infrared Spectroscopy". Aqueous and alcoholic extracts of Olive leaves were evaluated for antibacterial activity against some types of Gram-positive and Gram-negative bacteria. The in vitro antibacterial activity was performed by agar well diffusion method and the minimum inhibitory concentration (MIC) was determined by micro-titration technique. The results indicated that, the aqueous and alcoholic extracts of Olive leaves inhibited some of Gram-positive bacteria, as well as two Gram-negative bacteria, while the alcoholic extract of Olive leaves generally showed high inhibitory active against different bacteria types, it was Inhibited Gram-positive bacteria and Gram-negative bacteria. The study provide important information for efficient and effective processing and extraction of Olive leaf crud compounds "polyphenols" for research, home and commercial use.

Keywords: Olive tree, Olive leaves extracts, Crude compound, Antibacterial.


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