Evaluation of antimicrobial and antioxidant activities of oily macerates of Algerian dried figs (Ficus carica L.)
2018
Hamaidi-Chergui, F. | Tir-Touil, M. A. | Menadi, S. | Debib, A. | Meddah, B. | Alsayadi, M. S.
Phenolic compounds of virgin olive oils and dried figs have been broadly investigated over the past 30 years. Consumption of extra virgin olive oil along with dried fig is a common practice in the Algerian diet, but no data is available regarding their combined biological activities. Recently, we used different Algerian dried fig varieties to obtain virgin olive oily macerates and assess their antioxidant and antimicrobial potential. This article states the estimation of phenolic content of various extra virgin olive oils and their oily macerates prepared from different Algerian varieties of several geographical areas using Folin-Ciocalteu. The process was followed by the evaluation of antioxidant and in vitro antimicrobial potential of the methanolic extracts of oils and macerates against specific resistant human pathogens. The results showed that, the extract of Chemlali Bejaïa virgin olive oil (CBOO) variety had notably higher total phenolics (700± 56mg of gallic acid/kg) in opposition to Chemlali Oran virgin olive oil (COOO)(202.96 ± 26 mg of gallic acid/kg).The extracts of macerates proved to have higher antioxidant and antimicrobial activity against tested Gram-positive and Gram-negative bacteria in comparison with the virgin olive oil extract. Their broad extensive antimicrobial potential may be due to the synergetic effect of polyphenols of both extra virgin olive oils and dried figs. Candida albicans showed resistant to pure extra virgin olive oil extracts but didn’t to the macerate extracts.
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