کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891011 | 1628506 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phenolic composition and antimicrobial activity of Algerian olive products and by-products
ترجمه فارسی عنوان
ترکیب فنل و فعالیت ضد میکروبی محصولات زیتون و محصولات
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کلمات کلیدی
ارقام زیتون، روغن زیتون، فاضلاب آسیاب زیتون، پلی فنل، ضد میکروبی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This work characterized the phenolic profile of virgin olive oil, pomace, and olive mill wastewater (OMWW) of the three Algerian cultivars Blanquette, Rouguette and Sigoise, which were generated by traditional discontinuous press and 3-phase centrifugal extraction processes. Results revealed the cv. Blanquette as the cultivar with the highest phenolic content and no conclusive differences between the oil extraction processes were found. The antimicrobial activity exerted by OMWW and olive oils was attributed to their phenolic content, especially glutaraldehyde-like compounds. The most bactericidal OMWW, which presented the highest phenolic concentration (10,828â¯mg/L), showed a minimal bactericidal concentration (MBC) of 2.5% for all target microorganisms. In addition, a concentration of 452â¯mg/kg of total polyphenols in the olive oil reduced more than 3 log units from the initial inoculum in 30â¯min. Olive derived products showed a remarkable antimicrobial activity that makes them a good source of natural antimicrobials.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 93, July 2018, Pages 323-328
Journal: LWT - Volume 93, July 2018, Pages 323-328
نویسندگان
Wahiba Yakhlef, Rabah Arhab, Concepción Romero, Manuel Brenes, Antonio de Castro, Eduardo Medina,