Antimicrobial effect of some olive phenols in a laboratory medium

Tunçel, Günnur; Nergíz, Cevdet

doi:10.1111/j.1472-765x.1993.tb01472.x

Cited by 63 publications

(34 citation statements)

References 12 publications

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“…reported that only the dialdehydic form of decarboxymethyl oleuropein aglycon and the dialdehydic form of decarboxymethyl ligstroside among the tested compounds showed antimicrobial activity against Helicobacter pylori (21). Moreover, antimicrobial activities of phenolic compounds found in olives (22) and wine (23,24) have been investigated in different studies, but phenolic concentrations were much higher than the levels determined in olive oil. Antimicrobial and antioxidant activities of olive oil have been studied, and these activities were correlated with the phenolic profiles of the oils (12,13,25).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils

Karaosmanoğlu

Soyer²,

Özen³

et al. 2010

J. Agric. Food Chem.

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Turkish extra virgin olive oils (EVOO) from different varieties/geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils. Antimicrobial activity was tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis. Although all EVOOs showed a bactericidal effect, the individual phenolic compounds demonstrated only slight antimicrobial activity. Moreover, refined oil samples did not show any antimicrobial activity. Among the phenolic compounds, cinnamic acid (2 mg/kg of oil) had the highest percent inhibition value with 0.25 log reduction against L. monocytogenes. The synergistic interactions of tyrosol, vanillin, vanillic, and cinnamic acids were also observed against Salmonella Enteritidis. The antioxidant activities of oils were tested by β-carotene-linoleate model system and ABTS method. In both methods, EVOOs showed higher antioxidant activities, whereas refined oils had lower activity. The ABTS method provided a higher correlation (0.89) with total phenol content.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils

Karaosmanoğlu

Soyer²,

Özen³

et al. 2010

J. Agric. Food Chem.

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“…Minimum inhibitory concentrations (MICs) were also investigated for the bacterial strains which were determined as sensitive to the compounds in the disc diffusion assay; the minimum inhibitory concentration (MIC) for each extract tested was determined using the agar dilution technique (Tunçel and Nergiz, 1993). Appropriate amounts of each extract were aseptically added to the super-cooled sterile Mueller-Hinton to give final concentrations of 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.2, 1.4, 1.6, 1.8 and 2 mg·mL -1 .…”

Section: Antibacterial Activity Assaymentioning

confidence: 99%

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Laincer¹,

Laribi²,

Tamendjari³

et al. 2014

Grasas y Aceites

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SUMMARY:The phenolic compositions, antioxidant and antimicrobial activities against six bacteria of phenolic extracts of olive oil varieties from eleven Algerian varieties were investigated. The antioxidant activity was assessed by determining the scavenging effect on the DPPH and ABTS .+ radicals. The antimicrobial activity was measured as a zone of inhibition and minimum inhibitory concentration (MIC) on human harmful and foodborne pathogens. The results show that total phenols was significantly (p< 0.05) correlated with DPPH (r = 0.72) and ABTS .+ radicals (r = 0.76). Among the bacteria tested, S. aureus and to a lesser extent B. subtilis showed the highest sensitivity; the MIC varied from 0.6 to 1.6 mg·mL -1 and 1.2 to 1.8 mg·mL -1 , respectively. The results reveal that Algerian olive oils may constitute a good source of antioxidant and antimicrobial agents.

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“…The main hydrolyzed metabolite is caffeic acid (CA), a natural product also, possessing several biological and physiological activities [27]. These activities include antioxidant [27,15], bactericidal [28,29], anti-tumor [30,31] and anti-obesity effects [32]. In light of the activities of CA, the major metabolite of CAPE in vivo, it is necessary to analyze the bioactivities of CA when studying CAPE.…”

Section: Introductionmentioning

confidence: 99%