1. Açık Erişim@BUU
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Bu öğeden alıntı yapmak, öğeye bağlanmak için bu tanımlayıcıyı kullanınız: http://hdl.handle.net/11452/23385
Başlık: Antibacterial activity and chemical constitutions of olea europaea l. leaf extracts
Yazarlar: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.
0000-0003-0610-2019
Korukluoğlu, Mihriban
Şahan, Yasemin Bengü
Yiğit, Aycan
Özer, Elif Tumay
Güçer, Şeref
J-5125-2018
ABE-6748-2020
AAI-3137-2021
8213196200
25629856600
8213196000
37047586000
36849130600
Anahtar kelimeler: Phenolic-compounds
Antimicrobial activity
Green olives
Staphylococcus-aureus
Oleuropein
Oils
Growth
Identification
Chromatography
Inhibition
Food science & technology
Bacillus cereus
Enterococcus faecalis
Escherichia coli
Klebsiella pneumoniae
Lactobacillus
Lactobacillus delbrueckii subsp. bulgaricus
Olea europaea
Salmonella enteritidis
Streptococcus thermophilus
Yayın Tarihi: Haz-2010
Yayıncı: Wiley
Atıf: Korukluoğlu, M. vd. (2010). "Antibacterial activity and chemical constitutions of olea europaea l. leaf extracts". Journal of Food Processing and Preservation, 34(3), 383-396.
Özet: The 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.
URI: https://doi.org/10.1111/j.1745-4549.2008.00318.x
https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1745-4549.2008.00318.x
http://hdl.handle.net/11452/23385
ISSN: 0145-8892
Koleksiyonlarda Görünür:Scopus
Web of Science

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