Oleuropein and Antibacterial Activities of Olea europaea L. Leaf Extract

In this study, we reported the determination of phenolic compounds in olive leaves by reversed phase HPLC/DAD and the evaluation of their in vitro activity against several microorganisms. These organisms might however, be causal agents of human intestinal and respiratory tract infections. Extract of the leaves of two varieties of Olea europaea L. (Chemlel and Dathier) was investigated for antibacterial activity against four pathogenic bacteria. Leaves extract was prepared using water and methanol (20/80) in a cold extraction process. The tested bacteria were Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa and Staphylococcus aureus .The extracts were found to be effective against all isolates tests. Ethanolic extract at a concentration of 100 % presented the highest potential of inhibiting variety of Dathier against S.aureus .This is with an inhibition zone of 17.49 mm and 15.66 mm for the variety Chemlel against S.aureus. The high Oleuropein content and the important antibacterial activities of olive leaves extract could be useful sources for industrial extraction and pharmacological application

Anticoagulant Activity of Some Ficus carica Varieties Extracts Grown in Algeria

The hemostatic system is a complex balanced system that triggers clot formation to prevent blood loss after trauma. To block abnormal bleeding and maintain intravascular blood in a liquid state, in this study we investigated the possible anticoagulant effect of leaves and fruits extracts from some fig varieties grown in Algeria by determining the quick time (QT). The blood samples of the healthy individuals were used. For in vitro coagulation assays, the clotting times obtained in the presence of polyphenols in different extracts of F.carica samples indicate that they exert a high anticoagulant activity on the exogenous pathway of coagulation. Moreover, the polyphenolic extract of ‘Roudane’ variety presented a substantial increase in coagulation. Based on these preliminary results, it can be suggested that the fig polyphenolic extracts (FPE) of this varieties have anticoagulant activity that could be useful in preventing blood clots