ATIVIDADE ANTIMICROBIANA DAS FOLHAS DE DUAS VARIEDADES DE OLIVEIRA E A CONTEXTUALIZAÇÃO DESTE COPRODUTO DA PRODUÇÃO PAULISTA E MUNDIAL DE AZEITE DE OLIVA.
Keywords:
Olive leaves, Production, São PauloAbstract
In the state of São Paulo there is a growing number of producers and the olive leaf is considered as a residue in the olive oil extraction plant or even in the field, like other prunings of conduction. The objective of this work was to contextualize the production of olive oil in the State of. And to evaluate the antimicrobial activity of the leaf extract of two olive varieties (Arbosana and Koroneiki) for some fungi and bacteria. Results have shown that in recent years olive production has increased in the State and the evaluation of co-products, are necessary. The ethanolic extract of the Koroneiki variety leaf showed the best results. The minimum inhibitory concentration (MIC) for S. enteritidis was 0.35 mg / mL and for S. cholerasuis of 0.5 mg / mL, in contrast, the Arbosana variety showed no inhibition. For E. coli MIC was 1 mg / mL for the Koroneiki extract and for the Arbosana 2 mg / mL variety. For S. aureus, both varieties presented inhibition at the concentration of 2 mg / mL. For the other microorganisms tested C. albicans, P. aeruginosa, E. hirae and S. epidermides, there was no inhibition.