1. Açık Erişim@BUU
  2. İndeksli Yayınlar
  3. Web of Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/23385
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dc.date.accessioned2021-12-20T07:02:17Z-
dc.date.available2021-12-20T07:02:17Z-
dc.date.issued2010-06-
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.en_US
dc.identifier.issn0145-8892-
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.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.en_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPhenolic-compoundsen_US
dc.subjectAntimicrobial activityen_US
dc.subjectGreen olivesen_US
dc.subjectStaphylococcus-aureusen_US
dc.subjectOleuropeinen_US
dc.subjectOilsen_US
dc.subjectGrowthen_US
dc.subjectIdentificationen_US
dc.subjectChromatographyen_US
dc.subjectInhibitionen_US
dc.subjectFood science & technologyen_US
dc.subjectBacillus cereusen_US
dc.subjectEnterococcus faecalisen_US
dc.subjectEscherichia colien_US
dc.subjectKlebsiella pneumoniaeen_US
dc.subjectLactobacillusen_US
dc.subjectLactobacillus delbrueckii subsp. bulgaricusen_US
dc.subjectOlea europaeaen_US
dc.subjectSalmonella enteritidisen_US
dc.subjectStreptococcus thermophilusen_US
dc.titleAntibacterial activity and chemical constitutions of olea europaea l. leaf extractsen_US
dc.typeArticleen_US
dc.identifier.wos000278512600003tr_TR
dc.identifier.scopus2-s2.0-77954647163tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.tr_TR
dc.relation.bap1997/32tr_TR
dc.relation.bap2002/17tr_TR
dc.relation.bap2003/7tr_TR
dc.contributor.orcid0000-0003-0610-2019tr_TR
dc.identifier.startpage383tr_TR
dc.identifier.endpage396tr_TR
dc.identifier.volume34tr_TR
dc.identifier.issue3tr_TR
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.contributor.buuauthorKorukluoğlu, Mihriban-
dc.contributor.buuauthorŞahan, Yasemin Bengü-
dc.contributor.buuauthorYiğit, Aycan-
dc.contributor.buuauthorÖzer, Elif Tumay-
dc.contributor.buuauthorGüçer, Şeref-
dc.contributor.researcheridJ-5125-2018tr_TR
dc.contributor.researcheridABE-6748-2020tr_TR
dc.contributor.researcheridAAI-3137-2021tr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.contributor.scopusid8213196200tr_TR
dc.contributor.scopusid25629856600tr_TR
dc.contributor.scopusid8213196000tr_TR
dc.contributor.scopusid37047586000tr_TR
dc.contributor.scopusid36849130600tr_TR
dc.subject.scopusVirgin Olive Oil; Oleuropein; Elenolic Aciden_US
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