Individual and Combined Antimicrobial Activity of Oleuropein and Chemical Sanitizers

Dominciano, Laura C. C.; Oliveira, Carlos Augusto Fernandes de; Lee, S. H.; Corassin, Carlos Humberto

doi:10.17756/jfcn.2016-020

Cited by 4 publications

(11 citation statements)

References 14 publications

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“…Oleuropein, the main component of olive biophenols is a heterosidic ester of β ‐glucosylatedelenolic acid and hydroxytyrosol . Therefore, oleuropein is responsible for the existence of hydroxytyrosol, another valuable natural antioxidant.…”

Section: Bioactive Constituents In Olive Leafmentioning

confidence: 99%

Olive tree (Olea europaea L.) leaf as a waste by‐product of table olive and olive oil industry: a review

2017

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Research into finding new uses for by-products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added-value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry.

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Section: Bioactive Constituents In Olive Leafmentioning

confidence: 99%

Olive tree (Olea europaea L.) leaf as a waste by‐product of table olive and olive oil industry: a review

2017

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“…A number of studies have been carried out with leaf extracts and olive fruit for technological and functional purposes, but few have been developed with pure oleuropein alone. There are reports of the use of this compound in food preservation as a natural antioxidant (Dua et al, 2015;Al-Rimawi et al, 2017), in sanitizing formulations (Dominciano et al, 2016) and as a functional component in dairy products (Zoidou et al, 2017). The effects of the enzyme-linked immunosorbent assay on the treatment of diseases (Esmailidehaj et al, 2016;Shi et al, 2017) have also been investigated.…”

Section: Applications Of Oleuropeinmentioning

confidence: 99%

“…Continuation Table 1 As milk and yogurt are good matrices for the development of various functional foods and popular dairy products with high nutritional value, Dominciano et al (2016) added oleuropein to these foods to increase health benefits upon ingestion. In this study, the researchers reported that oleuropein was stable at all stages of preparation and during the period of validity of both products, without degradation occurring during the heat treatment of the milk and without hydrolysis by the acids produced in the fermentation process of yogurt.…”

Section: Referencesmentioning

confidence: 99%

“…Polystyrene and stainless steel are widely used in food industry equipment and utensils. It is important to study the formation of biofilm on the surface of these materials, since they are difficult to sterilize and failures can lead to contamination in food (Dominciano et al, 2016).…”

Section: Antimicrobial Potentialmentioning

confidence: 99%

“…Oleuropein presented a higher antimicrobial effect for multispecies biofilms formed on surfaces of polystyrene microplates, with greater reduction in the association of Listeria monocytogenes, Escherichia coli and Staphylococcus aureus (91 and 49%, respectively). It increased the efficiency of peracetic acid (APA), a commercial sanitizer, in the inactivation of Listeria monocytogenes biofilms on stainless steel surfaces (Dominciano et al, 2016).…”

Section: Antimicrobial Potentialmentioning

confidence: 99%

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Oleuropein: Methods for extraction, purifying and applying

et al. 2020

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Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antiviral) and that is why it has been gaining prominence in research. Oleuropein can be extracted from different sources using standard and unconventional methods, and can be recovered and purified (mainly by chromatographic techniques), for later use in several areas. The literature presents information about oleuropein alone in scientific research with different objectives, however, it was observed by the authors that studies that compile the existing information on these secoiridoides are very scarce and, therefore, this review was developed with the aim of providing current information to the scientific community, about the different techniques of extraction and purification of oleuropein, as well as the opportunities for applications and uses of this compound.

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Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

et al. 2020

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Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.

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Individual and Combined Antimicrobial Activity of Oleuropein and Chemical Sanitizers

Cited by 4 publications

References 14 publications

Olive tree (Olea europaea L.) leaf as a waste by‐product of table olive and olive oil industry: a review

Olive tree (Olea europaea L.) leaf as a waste by‐product of table olive and olive oil industry: a review

Oleuropein: Methods for extraction, purifying and applying

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

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