M.A. Thesis:

Evaluation of antioxidant and antibacterial properties of extracts from olive leaf using subcritical water method.

Study of antioxidant and antibacterial properties of olive leaf extracts are extracted by subcritical fluid water In recent years, extensive research has been carried out on the properties of different plant extracts and extraction methods of these extracts simultaneously. In this research, in addition to achieving the antioxidant and antimicrobial properties of plant extracts, optimal methods for extraction have been used to replace the previous methods. Based on the results of the research, one of the rich sources of bioactive compounds that has been extracted so far in various ways is the olive leaf extract, which has significant antioxidant and antimicrobial effects due to the presence of phenolic compounds. In this experimental study, the antioxidant and antimicrobial properties of phenolic compounds extracted from olive leaves were investigated using the method of extraction of subcritical fluid water. The extraction process was carried out at 120-180 ° C under the pressure corresponding to the extraction temperature and the mixing ratio of 1:20, and physicochemical properties (efficacy, turbidity and brix), antioxidant properties (total phenolic compounds by Folin-Ciocalteu method and free radical inhibitory by DPPH) and antimicrobial properties ((by Minimal inhibitory concentration (MIC) and Minimal bactericidal concentration (MBC)) on Staphylococcus aureus and Escherichia coli bacteria and the agar disc diffusion in the extract were investigated The results showed that the highest amount of phenolic compounds was from the resulting extract extractive of subcritical fluid at 180 ° C, 8.08 mg / per 100 g of dry matter according to the gallic acid. The free radical inhibitory power increased from 120 ° C to 180 ° C. And the results showed that the radical activity of the receptor was also higher in extract extracts at 180 ° C. The results of mean comparisons showed that the efficiencies, brix, phenolic compounds, and free radical inhibitory activity of extracts extracted by the subcritical fluid method were higher than the extract obtained by the soaking method (P>0/05). In the following, the antimicrobial properties (MIC and MBC) of extracts extracted by each and every one (soaking and subcriticalfluid) were tested in Staphylococcus aureus and Escherichia coli in concentrations of 25-5130 ppm with three replications and Elisa detector device was read, the results showed that the effect of high concentrations of extracts produced by the subcritical fluid method on Staphylococcus aureus (P>0/05). The antimicrobial effect of the extracts was also studied by disc diffusion method in five concentrations (100, 250, 500, 1000, 5000 and 10000 ppm), only in the concentration of 10000 ppm, the non-growth rate in Staphylococcus aureus seen.

Keywords: Olive leaf, Subcritical fluid water, Phenolic compounds, Minimal inhibitory concentration, Minimal b