Table 2 Evaluation of the antimicrobial activity of the 42 olive variety extracts against four reference bacterial strains using agar diffusion assay
Sample origin | Sample code | Bacterial strains | |||
|---|---|---|---|---|---|
P. aeruginosa ATCC – 15,442 | E. coli ATCC – 35,218 | S. aureus (MRSA) ATCC –43,300 | S. aureus ATCC -25,923 | ||
Diameter of inhibition zone (mm ± SD) | |||||
Egyptian green olive plain | O1 | R | R | R | N. D |
Egyptian natural olive red | O2 | 12 ± 1.0 | R | R | R |
Egyptian olive Kalamata | O3 | 14 ± 1.0 | 15 ± 1.0 | R | R |
Greek olive nafplion green | O4 | R | N. D | N. D | N. D |
Greek olive Cretan green | O5 | R | 12 ± 1.0 | R | R |
Greek olive jumbo green | O6 | R | R | R | 13 ± 1.0 |
Greek olive Kalamata jumbo black | O7 | R | R | R | R |
Greek olive Kalamata medium black | O8 | 17 ± 1.1 | 12 ± 1.0 | R | 11 ± 1.0 |
Greek stuffed olive with pepper | O9 | R | N.D | R | N. D |
Spanish olive whole black | O10 | R | R | R | R |
Spanish olive whole green | O11 | R | R | R | R |
Spanish stuffed olive pine green | O12 | R | R | R | R |
Spain black olive | O13 | 11 ± 1.0 | R | R | R |
Turkish green large olive | O14 | R | R | R | R |
Turkish grilled olive | O15 | R | N. D | R | N. D |
Turkish cracked green olive | O16 | 11 ± 1.0 | N. D | R | R |
Jordan black olive in oil | O17 | R | N. D | R | N. D |
Jordan green olive in oil | O18 | R | R | R | R |
Jordan green olive with zaatar | O19 | R | R | R | N.D |
Jordan apple green olive | O20 | R | 11 ± 1.0 | R | R |
Jordan green olive with lemon | O21 | R | R | R | R |
Jordan black olive in brine | O22 | 12 ± 1.0 | R | R | R |
Jordan green olive in brine | O23 | 12 ± 1.0 | R | R | 11 ± 1.0 |
Jordan green olive | O24 | 13 ± 1.0 | R | R | N. D |
Jordan green balad olive | O25 | 11 ± 1.0 | R | R | R |
Jordan green nusi olive | O26 | R | N.D | R | N.D |
Moroccan green olive andalas | O27 | R | N. D | R | N. D |
Moroccan green black olive | O28 | 12 ± 1.0 | R | R | N. D |
Moroccan green olive with lemon | O29 | 12 ± 1.0 | N. D | R | N. D |
Moroccan dried olive black | O30 | R | N.D | R | R |
Moroccan green olive with herbs | O31 | 12 ± 1.0 | 12 ± 1.0 | R | N.D |
Moroccan green olive with red peppers | O32 | 13 ± 1.0 | R | R | N.D |
Moroccan cocktail olive | O33 | R | R | R | 11 ± 1.0 |
Moroccan purple olive | O34 | R | N. D | R | N. D |
Syrian black olive salqin | O35 | R | 12 ± 1.0 | R | R |
Syrian green olive nybaly | O36 | R | N. D | R | N. D |
Syrian black olive with garlic | O37 | 13 ± 1.0 | R | R | N. D |
Syrian black large olive | O38 | R | R | R | R |
Syrian black selptin olive | O39 | 13 ± 1.0 | 15 ± 1.1 | R | 12 ± 1.1 |
Syrian black Kalamata olive | O40 | 11 ± 1.0 | R | R | 13 ± 1.0 |
Syrian green olive | O41 | R | 12 ± 1.0 | 12 ± 1.0 | R |
Palestine green olive | O42 | 14 ± 1.0 | R | 12 ± 1.1 | 13 ± 1.0 |
Standards | Amikacin | 21 ± 0.00 | 23 ± 0.00 | − | − |
Vancomycin | − | − | 18 ± 0.00 | 16 ± 0.00 | |
Vehicle | DMSO | R | R | R | R |