An overview of chemical composition and fungicidal activity of Olive (Olea Europea L.) Leaf Extract.

Document Type : Review Articles


1 Chemistry Department, College of Science, Jouf University, P.O. Box: 2014, Sakaka, Saudi Arabia.

2 Department of Chemistry, Faculty of Science, Helwan University, Ain-Helwan, 11795 Cairo, Egypt.

3 Biology Department, College of Science, Jouf University, P.O. Box: 2014, Sakaka, Saudi Arabia


Human has been dealing with olive tree (Olea europea L.) since the beginning of ages, relying on the oil of its fruits because of its great economic and nutritional importance. Attention began in recent decades for the leaves of the olive tree for its high medicinal importance. Several studies indicated that olive leaves have multiple vital useful components and can be used medically. Also, they were proven important in treating high blood pressure, high cholesterol and diabetes, as well as anti-oxidative food additives, antibacterial and antifungal. The chemical composition of olive leaf extract indicates that it is rich mainly in oleuropein. The present mini-review gives an overview on the different methods of olive leaf extraction, the chemical composition of the extracts and its use as an antifungal agents. All the results collected showed that the extract has an antifungal efficacy against a wide range of fungus. Olive leaf extracts can inhibit the growth of Aspergillus flavus, Aspergillus Ochraceus, Penicillium sp, Fusarium moniliforme, Tricophyton rubrum, Mauginiella scaettae, Magnaporthe grisea, Candida dubliniensis, Penicillium digitatum, Penicillium italicum, Aspergillus niger, Aspergillus ochraceus, Phytophthora sp, Fusarium proliferatum and Candida albicans strains with a good percentage of inhibition providing its fungicidal activity.


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