Fatty acid composition and biological activities of volatiles from fruits of two Tunisian olive cultivars

This study investigates volatile compounds, fatty acid composition and antioxidant, antibacterial and antifungal activities of fruits from two olive cultivars (Chemlali and Neb Jmel). Fatty acid profiles varied significantly between cultivars (cvs) where Neb Jmel seem to have higher contents of palmitic and oleic acids (16.4% and 66.4%, respectively) and lower of linoleic acid (9.4%). The volatile profile indicated the apparent difference between cvs. In fact, the main components detected in Chemlali cv. were (E,E)-2,4-decadienal (23.0%), (E,Z)-2,4-decadienal (14.9%) and nonanal (6.7%), while 3-ethenylpyridine (15.5%), (E)-2-decenal (14.4%) and (E)-2-undecenal (7.0%) were the major components in Neb Jmel cv. Furthermore, these volatiles were subjected to screening for their possible antioxidant activities where volatiles from Neb Jmel fruits were found to be better. Results presented here may suggest that the volatiles fraction of two cultivars possess antimicrobial and antifungal activities

Investigation on the genotoxicity of extracts from **Cleome amblyocarpa** Barr. and Murb, an important Tunisian medicinal plant

AbstractWe conducted an investigation of the in vitro toxic and genotoxic properties of Cleome amblyocarpa Barr. and Murb, which is an important medicinal plant in Tunisia where it is widely used against colic and diabetes. In this study we investigated methanol extracts of the whole plant with the neutral red uptake test for assessing its in vitro toxicity and the alkaline comet assay for genotoxicity. It appeared that the extract was not genotoxic in subtoxic concentrations. However, the neutral red uptake test revealed that it was highly toxic and therefore some caution, especially regarding dosage and frequency of use, is warranted

Phytochemical analysis, antioxidant, anticoagulant and in vitro toxicity and genotoxicity testing of methanolic and juice extracts of Beta vulgaris L.

Beet root (Beta vulgaris L.) is well known in cuisine and is also used in traditional medicine to prevent many diseases. We investigated the methanolic extract and juice with respect to the phenolic and flavonoid contents and evaluated their antioxidant, anticoagulant and genotoxic activities. Genotoxicity was studied with the bacterial Vitotox test and the alkaline comet assay involving human C3A liver cells. The methanolic extract had the highest phenolic and flavonoid contents with values of 39.75 mg GAE/g and 20.73 mg CE/g extract, respectively. Methanolic extract and juice showed surprising anticoagulant and antioxidant activities. They were devoid of any genotoxicity or cytotoxic effects. The results show the potential of the plant, especially the juice, as a new source of bioactive molecules for therapeutic purposes, possibly in the treatment of cardiovascular&nbsp;diseases.</p

A comparative study on chemical composition, antibiofilm and biological activities of leaves extracts of four Tunisian olive cultivars

Olea europaea L. is one of the most important fruit trees in Tunisia because of its content of many potentially bioactive compounds. The aim of this study was to evaluate the chemical composition, antibiofilm, antiradical and acethylcholinesterase inhibitory activities from four Tunisian cultivars of Olea europaea L., i.e. ‘Chetoui’, ‘Meski’, ‘Oueslati’ and ‘Jarboui’. By means of standardized methods, total phenols were determined and some of them characterized by HPLC. The total phenols and flavonoids contents were found to be the highest in the leaves of Chetoui cultivar. The Chetoui cultivar exhibited an important antioxidant and anticholinesterasic activity and an important anti-biofilm activity against Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, Candida albicans, Enterococcus faecalis and Escherichia coli, with percentages of inhibition comprised between 83 and 93% at 2xMIC values. Olive leaves extracts could be used in the control of bacterial biofilms in food and food-related environments

In vitro evaluation of antimicrobial and antioxidant activities of some Tunesian vegetables

&lt;p&gt;The aim of the present study was the investigation of antimicrobial and antioxidant activities of aqueous and methanolic extracts obtained fromsome Tunisian vegetables. The antimicrobial activity was evaluated by the microdilution method. Total phenolic contents were determined by theFolin-Ciocalteu colorimetric method. The antioxidant activity was evaluated using the DPPH assay.Among tested extracts, the methanolic extract of Apium graveolens had the best antifungal activity against Candida albicans, Candida kreusseiand Candida parapsilosis with MIC values ranging between 0.08 and 0.31 mg/ml. Concerning the antioxidant activity we conclude that aqueousextracts of A. graveolens, Solanum melongena and Anethum graveolens showed the best antioxidant activity with IC50 of 20 &amp;igrave;g/ml. These resultsmay suggest that methanolic extracts of Solanum tuberosum and A. graveolens possess good antimicrobial activity, and therefore, they can be usedin biotechnological fields as natural preservative ingredients in food and/or pharmaceutical industry.&lt;/p&gt;</p

A comparative study on chemical composition, antibiofilm and biological activities of leaves extracts of four Tunisian olive cultivars

Olea europaea L. is one of the most important fruit trees in Tunisia because of its content of many potentially bioactive compounds. The aim of this study was to evaluate the chemical composition, antibiofilm, antiradical and acethylcholinesterase inhibitory activities from four Tunisian cultivars of Olea europaea L., i.e. ‘Chetoui’, ‘Meski’, ‘Oueslati’ and ‘Jarboui’. By means of standardized methods, total phenols were determined and some of them characterized by HPLC. The total phenols and flavonoids contents were found to be the highest in the leaves of Chetoui cultivar. The Chetoui cultivar exhibited an important antioxidant and anticholinesterasic activity and an important anti-biofilm activity against Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, Candida albicans, Enterococcus faecalis and Escherichia coli, with percentages of inhibition comprised between 83 and 93% at 2xMIC values. Olive leaves extracts could be used in the control of bacterial biofilms in food and food-related&nbsp;environments.</p