Anti-quorum sensing activity of olive leaf microwave-assisted extract

Basit Öğe Kaydı
dc.contributor.authorKaramazakcadik, Deniz
dc.contributor.authorKilincli, Betuel
dc.contributor.authorIlgaz, Ceren
dc.contributor.authorKadiroglu, Pinar
dc.date.accessioned2026-02-27T07:32:53Z
dc.date.available2026-02-27T07:32:53Z
dc.date.issued2025
dc.description.abstractQuorum sensing (QS) controls the production of virulence factors in many pathogenic bacterial species, making QS inhibition a potential strategy for preventing antibiotic resistance. This study aimed to investigate the effect of different extraction methods including conventional solvent (CS), microwave-assisted (MA), and ultrasound-assisted (UA) extraction of olive leaf on QS inhibition. Olive leaf was extracted using methanol:water (MW) (50/50, v/v), ethanol:water (EW) (50/50, v/v), and water (W). The extracts were also analyzed for their total phenolic content, with the microwave-assisted water extract (MAW) showing the highest amount (113.33 +/- 0.94 mg GAE/g), while the classical solvent water extract (CSW) had the lowest content (24.46 +/- 0.97 mg GAE/g). The MAW demonstrated better antioxidant capacity with a values of 316.62 +/- 7.82 mu mol Trolox/g (DPPH method) and 314.45 +/- 1.12 TEAC/mg (ABTS method). Moreover, CSEW, CSMW, UAEW, MAW, and MAEW extracts exhibited antibacterial activity against all test bacteria except Escherichia coli by agar well diffusion method. The extracts were also evaluated for their QS inhibition effects on model bacteria, including Chromobacterium violaceum (C. violaceum) CV026, C. violaceum CECT 494, and Pseudomonas aeruginosa PA01. The microwave-assisted water extract exhibited QS inhibition without affecting bacterial growth, as confirmed by qRT-PCR analysis at minimum inhibition concentration (MIC)/2 (1.875 mg/mL), MIC/4 (0.938 mg/mL), and MIC/8 (0.469 mg/mL). Additionally, the SEM images provided evidence of extract homogeneity. The present study demonstrates the potential of a microwave-assisted water extract of olive leaf, obtained through green technology and using a non-toxic solvent, as a natural antibacterial agent.
dc.description.sponsorshipAdana Alparslan Trkescedil; Bilim ve Teknoloji niversitesi [21103016]; Adana Alparslan Turkes Science and Technology University Scientific Research Projects Coordination Unit
dc.description.sponsorshipThis study was funded by Adana Alparslan Turkes Science and Technology University Scientific Research Projects Coordination Unit (Grant No. 21103016).
dc.identifier.doi10.1007/s44187-025-00397-4
dc.identifier.issn2731-4286
dc.identifier.issue1
dc.identifier.urihttp://dx.doi.org/10.1007/s44187-025-00397-4
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4367
dc.identifier.volume5
dc.identifier.wosWOS:001475369200002
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherSpringer Nature
dc.relation.ispartofDiscover Food
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectMicrowave-assisted extraction
dc.subjectOlive leaf
dc.subjectQuorum sensing inhibition
dc.subjectUltrasound-assisted extraction
dc.titleAnti-quorum sensing activity of olive leaf microwave-assisted extract
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu