Publication:
Antibacterial activity and chemical constitutions of olea europaea l. leaf extracts

dc.contributor.buuauthorKorukluoğlu, Mihriban
dc.contributor.buuauthorŞahan, Yasemin Bengü
dc.contributor.buuauthorYiğit, Aycan
dc.contributor.buuauthorÖzer, Elif Tumay
dc.contributor.buuauthorGüçer, Şeref
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentFen Edebiyat Fakültesi
dc.contributor.departmentKimya Bölümü
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.orcid0000-0003-0610-2019
dc.contributor.researcheridJ-5125-2018
dc.contributor.researcheridABE-6748-2020
dc.contributor.researcheridAAI-3137-2021
dc.contributor.scopusid8213196200
dc.contributor.scopusid25629856600
dc.contributor.scopusid8213196000
dc.contributor.scopusid37047586000
dc.contributor.scopusid36849130600
dc.date.accessioned2021-12-20T07:02:17Z
dc.date.available2021-12-20T07:02:17Z
dc.date.issued2010-06
dc.description.abstractThe in vitro antimicrobial activity of aqueous, acetone, diethyl ether and ethyl alcohol extracts of olive leaves (Olea europaea L.) was studied. The aqueous extract of olive leaves had no antibacterial effect against the test microorganisms, whereas acetone extract showed inhibitory effect on Salmonella enteritidis, Bacillus cereus, Klebsiella pneumoniae, Escherichia coli, Enterococcus faecalis, Streptococcus thermophilus and Lactobacillus bulgaricus. Furthermore, the antimicrobial activities of some phenolic compounds against microorganisms were tested. The most effective compound was found to be oleuropein while syringic acid was found ineffective. The characterization of phenolic compounds in different extracts determined by high performance liquid chromatography-air pressure chemical ionization-mass spectrometry detector (HPLC-APCI-MSD GC-MS) gas chromatography-mass spectrometry (GC-MS). The acetone and the ethyl alcohol extracts had the most and the least oleuropein content, respectively.
dc.identifier.citationKorukluoğlu, M. vd. (2010). "Antibacterial activity and chemical constitutions of olea europaea l. leaf extracts". Journal of Food Processing and Preservation, 34(3), 383-396.
dc.identifier.endpage396
dc.identifier.issn0145-8892
dc.identifier.issue3
dc.identifier.scopus2-s2.0-77954647163
dc.identifier.startpage383
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00318.x
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1745-4549.2008.00318.x
dc.identifier.urihttp://hdl.handle.net/11452/23385
dc.identifier.volume34
dc.identifier.wos000278512600003
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherWiley
dc.relation.bap1997/32
dc.relation.bap2002/17
dc.relation.bap2003/7
dc.relation.journalJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPhenolic-compounds
dc.subjectAntimicrobial activity
dc.subjectGreen olives
dc.subjectStaphylococcus-aureus
dc.subjectOleuropein
dc.subjectOils
dc.subjectGrowth
dc.subjectIdentification
dc.subjectChromatography
dc.subjectInhibition
dc.subjectFood science & technology
dc.subjectBacillus cereus
dc.subjectEnterococcus faecalis
dc.subjectEscherichia coli
dc.subjectKlebsiella pneumoniae
dc.subjectLactobacillus
dc.subjectLactobacillus delbrueckii subsp. bulgaricus
dc.subjectOlea europaea
dc.subjectSalmonella enteritidis
dc.subjectStreptococcus thermophilus
dc.subject.scopusVirgin Olive Oil; Oleuropein; Elenolic Acid
dc.subject.wosFood science & technology
dc.titleAntibacterial activity and chemical constitutions of olea europaea l. leaf extracts
dc.typeArticle
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.contributor.departmentFen Edebiyat Fakültesi/Kimya Bölümü
local.indexed.atScopus
local.indexed.atWOS

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