Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/23236
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dc.date.accessioned2021-12-14T08:11:14Z-
dc.date.available2021-12-14T08:11:14Z-
dc.date.issued2008-02-
dc.identifier.citationKorukluoğlu, M. vd. (2008) ''Antifungal properties of olive leaf extracts and their phenolic compounds''. Journal of Food Safety, 28(1), 76-87.en_US
dc.identifier.issn0149-6085-
dc.identifier.issn1745-4565-
dc.identifier.urihttps://doi.org/10.1111/j.1745-4565.2007.00096.x-
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-4565.2007.00096.x-
dc.identifier.urihttp://hdl.handle.net/11452/23236-
dc.description.abstractOlive (Olea europaea L.) leaf extracts were obtained using water or different organic solvents such as acetone, methanol and ethyl acetate. Antimicrobial activities of the extracts and some phenolic components were investigated to screen against 30 fungal strains (Alternaria alternata, Aspergillus chevalieri, A. chrysogenum, A. elegans, A. flavus [three strains], A. fumigatus, A. nidulans, A. niger [two strains], A. oryzae, A. parasiticus[four strains], A. tamari, P. verrucosum, A. versicolor, A. wentii, Fusarium oxysporum, F. semitectum, Mucor racemosus, Neurospora crassa, Penicillium citrinum, P. echinulatum, P. griseofulvum, P. italicum, P. roqueforti and Rhizopus oligosporus) using the disc diffusion method. In this study, in terms of inhibition activity, it was determined that aqueous extract was the best as it completely inhibited the growth of 10 molds, followed by acetone and methanol extracts, which were effective against eight molds, and diethyl ether extract, which was effective against 7 out of 30 test fungi. The inhibition zones ranged from 7 to 21 mm. Comparing the sensitivity of the fungi with all crude olive leaf extracts and pure phenolic compounds, we found that A. parasiticus((4)) was the most resistant strain while A. wentii was the most sensitive.en_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlternaria alternataen_US
dc.subjectAspergillusen_US
dc.subjectAspergillus chevalierien_US
dc.subjectAspergillus elegansen_US
dc.subjectAspergillus flavusen_US
dc.subjectAspergillus fumigatusen_US
dc.subjectAspergillus parasiticusen_US
dc.subjectAspergillus versicoloren_US
dc.subjectAspergillus wentiien_US
dc.subjectFungien_US
dc.subjectFusarium oxysporumen_US
dc.subjectMucoren_US
dc.subjectMucor racemosusen_US
dc.subjectNeurospora crassaen_US
dc.subjectOlea europaeaen_US
dc.subjectPenicillium citrinumen_US
dc.subjectRhizopusen_US
dc.subjectRhizopus microsporus var. oligosporusen_US
dc.subjectVitro antimicrobial activityen_US
dc.subjectMedicinal-plantsen_US
dc.subjectOleuropeinen_US
dc.subjectAntibacterialen_US
dc.subjectInhibitionen_US
dc.subjectBacteriaen_US
dc.subjectGrowthen_US
dc.subjectL.en_US
dc.titleAntifungal properties of olive leaf extracts and their phenolic compoundsen_US
dc.typeArticleen_US
dc.identifier.wos000252899500006tr_TR
dc.identifier.scopus2-s2.0-38849198605tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.identifier.startpage76tr_TR
dc.identifier.endpage87tr_TR
dc.identifier.volume28tr_TR
dc.identifier.issue1tr_TR
dc.relation.journalJournal of Food Safetyen_US
dc.contributor.buuauthorKorukluoğlu, Mihriban-
dc.contributor.buuauthorŞahan, Yasemin-
dc.contributor.buuauthorYiğit, Aycan-
dc.contributor.researcheridJ-5125-2018tr_TR
dc.contributor.researcheridABE-6748-2020tr_TR
dc.subject.wosBiotechnology & applied microbiologyen_US
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ4 (Biotechnology & applied microbiology)en_US
dc.wos.quartileQ3 (Food science & technology)en_US
dc.contributor.scopusid8213196000tr_TR
dc.contributor.scopusid25629856600tr_TR
dc.contributor.scopusid8213196200tr_TR
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