Exploring the synergistic potential of wild nettle and olive oil: bioactive compounds, antioxidant capacity, and antibacterial properties

ABSTRACT

This study delved into the incorporation of wild nettle (Urtica dioica L.) leaves powder with virgin olive oil, exploring its potential to enhance nutritional value and health benefits. The antioxidant, antibacterial, and mineral-enrichment attributes of the resultant nettle-infused olive oil were investigated. Phenolic composition analysis revealed that an optimal maceration time of 30–40 minutes leads to maximal phenolic and flavonoid contents (57.66 mg GAE/100 g and 67.18 mg QE/100 g, respectively). The infused oil demonstrated superior radical scavenging activity (DPPH and ABTS assays) compared to virgin olive oil. Notably, nettle infusion significantly elevates zinc (10.12 mg/kg) and iron (13.85 mg/kg) contents. Antibacterial assays exhibited enhanced inhibition diameters and lower MIC and MBC values for nettle-infused oil against various bacterial strains. The study’s findings underscore the potential of nettle infusion to enhance the nutritional and functional attributes of olive oil, holding promise for novel culinary and health applications.

KEYWORDS:

• Synergistic potential
• phenolic content
• radical scavenging
• zinc and iron enrichment

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

The data that support the findings of this study are available from the corresponding author, upon reasonable request.

Additional information

Funding

This work was not supported by any funding.