Antimicrobial activity of commercial Olea europaea (olive) leaf extract

Sudjana, Aurelia N.; D’Orazio, C.; Ryan, Vanessa; Rasool, Nooshin; Ng, Justin; Islam, Nabilah; Riley, Thomas V.; Hammer, Katherine A.

doi:10.1016/j.ijantimicag.2008.10.026

Cited by 271 publications

(206 citation statements)

References 8 publications

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“…The antimicrobial activity of oleuropein, hydroxytyrosol and tyrosol in virgin olive oil stems from their ability to interact with phosphatidylglycerol at the surface of the bacterial cell wall (Casas-Sanchez et al, 2007;Medina et al, 2006;Soler-Rivas et al, 2000). Several studies have found that virgin olive oil, olive fruit, olive oil mill waste water, and olive leaves possessed antimicrobial activity against a broad spectrum of microorganisms including Gram-negative and Gram-positive bacteria, fungi, viruses, and parasitic protozoan (Medina et al, 2006;Pereira et al, 2007;Ramos-Cormenzana et al, 1996;Soler-Rivas et al, 2000;Sudjana et al, 2009). However, no studies have examined the antimicrobial activity of amurca.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Janakat¹,

Al‐Nabulsi²,

Allehdan³

et al. 2015

Food Sci. Technol (Campinas)

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The antimicrobial activity of a methanolic extract of amurca (olive oil lees) was determined against both Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli D157:H7 and S. enteritidis) foodborne pathogens at 10 °C or 37 °C using microdilution and disk diffusion methods, and its relative activity was compared to selected antibiotics. Minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations of amurca extract ranged from 60 to 80 µl/ml at 37 °C after 24 h against all tested strains. At 10 °C, amurca was more inhibitory with MIC and MBC values of 40 and 60 µl/ml, respectively, after 7 d against tested strains. Amurca at 40 µl/ml reduced numbers of tested pathogens by 2.5 to 3.2 log 10 CFU/ml at 10 °C after 7 d, but was not inhibitory at 37 °C after 24 h. Protein prepared from amurca was not antimicrobial. The relative antimicrobial activity (inhibition zone ratio) of 80 µl/ml amurca methanolic extract compared to chloramphenicol, erythromycin, gentamycin and tetracycline ranged from 0.36 to 1.0 against Gram-negative and from 0.45 to 2.0 against Gram-positive bacteria. In addition, amurca extract inhibited E. coli D157:H7 02-0628 and S. aureus 26127 which were resistant to tetracycline and chloramphenicol, respectively.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Janakat¹,

Al‐Nabulsi²,

Allehdan³

et al. 2015

Food Sci. Technol (Campinas)

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“…Plant polyphenols (PP) have also exhibited antimicrobial activity against bacteria that cause food-borne diseases (Taguri et al, 2004;Percival et al, 2006;Kim et al, 2009). Previous reports have shown that polyphenols from olive leaves exert great antimicrobial activity (Sudjana et al, 2009), tea polyphenols improve the balance of gut microflora in calves (Ishihara et al, 2001) and inhibit the proliferation of Chlamydia (Yamazaki et al, 2003), apple polyphenol extracts prevent damage to human gastric epithelial cells (Graziani et al, 2005), and polyphenols from grape seeds could prevent oxidative damage to cellular DNA in vitro (Fan and Lou, 2004). Thus, antioxidant and antimicrobial activity, as well as gut modulating effects of PP, have been suggested (Windisch et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Modulation of Plasma Antioxidant Activity in Weaned Piglets by Plant Polyphenols

Zhang

Jiang

Mantovani

et al. 2014

Italian Journal of Animal Science

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This study was conducted to evaluate the effect of plant polyphenols (PP) on antioxidant activity in weaned piglets. First, a uniform design, one optimising an experimental technique that can rationally arrange the concentrations of mixture components, was used to obtain the best PP mixture of apple, grape seed, green tea and olive leaf polyphenols based on in vitro antioxidant capacity and inhibitory action on bacterial growth. Second, the optimised PP mixture was tested in vivo with an efficacy trial on piglets. The optimal effects of the mix were observed in vitro when apple, grape seed, green tea, olive leaf polyphenols and a carrier (silicon dioxide) accounted for 16.5, 27.5, 30, 2.5 and 23.5%, respectively, of the mixture. Forty-eight weaned piglets were randomly allocated to two dietary treatments (6 replicates of 4 piglets each per treatment) and fed a control diet (CTR) or CTR supplemented with 0.1% of the optimised PP mixture. Dietary PP did not affect growth performance compared to the CTR group. Plasma total protein, urea nitrogen and lysozyme content were not affected by dietary treatment. No differences of E. coli or Clostridia counts in the faeces and caecum content between the CTR and PP groups were observed. A reduced malondialdehyde concentration in the PP group was observed on day 21 compared to the CTR group (P=0.02). In conclusion, the prepared PP mixture has the potential to improve plasma antioxidant activity.

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“…Despite these potential health benefits, oleuropein is removed from olives due to its bitter taste [14,15]. Oleuropein and its derivatives are inhibitors of lactic acid bacteria growth which has important role in table olive fermentation [16].…”

Section: Characteristics Of Oleuropeinmentioning

confidence: 99%

Understanding the Characteristics of Oleuropein for Table Olive Processing

Öztürk¹

2014

J Food Process Technol

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Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because olive fruits can only be consumed after de-bittering procedures. Oleuropein accumulates during fruit growth and is slowly converted to elenolic acid glucoside and demethyloleuropein as the fruit ripens. Harvest maturation affects the table olive processing factors, according to change on oleuropein content of olive fruits. More severe applications are required for processing of olive which has high oleuropein content. Also oleuropein and its hydrolysis end products (elenolic acid and aglycone) inhibit the activity of a number of microorganisms involved in the lactic fermentation of olives. Oleuropein was significantly affected by both acid and base treatment, resulted in the liberation of hydroxytyrosol. Bitter taste of olive fruit can be eliminated by removing the oleuropein out of the olive or chemical or enzymatic hydrolysis of oleuropein in table olive processes. Understanding the characteristics of oleuropein for table olive processing helps manufacturer to produce high quality table olives and researchers to develop innovative methods for table olive production. So that this research was aimed to explore the characteristics of oleuropein and its effects on table olive processes.

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Antimicrobial activity of commercial Olea europaea (olive) leaf extract

Cited by 271 publications

References 8 publications

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Modulation of Plasma Antioxidant Activity in Weaned Piglets by Plant Polyphenols

Understanding the Characteristics of Oleuropein for Table Olive Processing

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