HIGH PERFORMANCE LIQUID CHROMATOGRAPHY ANALYSIS AND ANTI-METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS ACTIVITY OF OLIVE FRUIT ETHANOLIC EXTRACT

Abstract

The current study explores the antibacterial activity and HPLC (high performance liquid chromatography) profiles of olive (Elaeocarpus floribundus) fruits. The ethanolic extract of olive fruit parts: seed (OSE) and mesocarp-epicarp (OME), were prepared, and tested for their antibacterial activity, by agar-well diffusion method using 1.875 – 6.25 mg/well, against the clinical isolates of methicillin resistant Staphylococcus aureus (MRSA; n=3). The HPLC profiles of the extracts were prepared. For the test MRSA isolates, the OSE, at concentrations 1.875, 3.125 and 6.25 mg/well, had ZDI (zone diameter of inhibition) values 8 ± 1.73 mm (range: 6 – 9 mm), 9 ± 1.73 mm (range: 7 – 10 mm) and 11.67 ± 1.53 mm (range: 10 – 13 mm),

respectively, and the ZDIs for OME recorded were 12.33 ± 2.51 mm (range: 10 – 15 mm), 13.66 ± 2.08 mm (range: 12 – 16 mm) and 16.33 ± 1.53 mm (range: 15 – 18 mm), respectively (when the values expressed as mean ± standard deviation). The HPLC chromatograms for both OSE and OME displayed 9 major compounds with retention times 1.54 – 6.14 min and 1.79 – 9.47 min, respectively. Thus, the olive fruit extracts (OME and OSE) possessing various phytochemicals, showed anti-MRSA activity, suggesting the plausible usage of the extracts in the preparation of antibacterial leads in combating various life threatening diseases caused due to S. aureus infection, including MRSA.