Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi

Brenes, Manuel; García, Aránzazu; Santos, Berta de los; Medina, Eduardo; Romero, Concepción; Castro, Antonio de; Romero, Fernando

doi:10.1016/j.foodchem.2010.10.055

Cited by 35 publications

(29 citation statements)

References 28 publications

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“…In contrast, these compounds are not detected in any of the brines from olives treated with NaOH, as has already been reported (Medina et al, 2008). EDA and HyEDA, together with oleoside-11-methyl ester, are the substances in olive brines that showed the greatest antimicrobial activity (Brenes et al, 2011;Medina et al, 2009), as it was also confirmed in the present study. The curve fitting approach used in this work give us more detailed information on the pathogen responses in the olive brines (maximum death rate, residual populations, time for 4 log 10 reduction, etc.)…”

Section: Discussionsupporting

confidence: 90%

“…However, the relation between the behaviour of these microorganisms in the olive environment with the presence of phenolic compounds provided by fruits has been scarcely studied. These antimicrobial compounds could limit the growth of microorganisms, mainly in non-alkali-treated olives (Medina et al, 2008(Medina et al, , 2009(Medina et al, , 2013Brenes et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Survival of foodborne pathogens in natural cracked olive brines

2016

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This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a loglinear model with tail implemented in GInaFIT excel software. The olive brine had a considerable inhibitory effect on the pathogens. The residual (final) populations (Fp) after 24 h was below detection limit (<1.30 log 10 cfu/mL) for all species assayed. The maximum death rate (k max ) was 9.98, 51.37, 38.35 and 53.01 h

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Survival of foodborne pathogens in natural cracked olive brines

2016

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“…This compound has been demonstrated as a powerful antimicrobial polyphenol, found in products derived from olives such as oil or table olives. 48 Medina et al 49 reported a minimal bactericidal concentration (MBC) of 0.048 g kg −1 of HyEDA against S. aureus, while oleuropein did not show any bactericidal activity at a concentration as high as 10.80 g kg −1 . In addition, the presence of oleoside 11-methyl ester in the extract at a concentration of 218 mg kg −1 (Table S2 †) can contribute to the antimicrobial activity exerted.…”

Section: Resultsmentioning

confidence: 99%

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

et al. 2019

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A large spectrum of beneficial health properties has been attributed to olive leaves. This study was undertaken to characterize the bioactive compounds of commercial olive leaf extracts and olive leaves and their infusions. High variability of bioactive compounds was found among commercial samples. Polyphenol was detected in a range of 44-108 g kg −1 and 7.5-250 g kg −1 for olive leaves and olive leaf extracts, respectively. The main phenol was oleuropein, representing 74-94% of total phenols. However, only 17-26% of polyphenols were diffused to the aqueous phases when olive leaf infusions were prepared. Triterpenic acids were found in a range of 26-37 g kg −1 in olive leaves, but not detected in the infusions.Hence, the absence of the latter substances and the low oleuropein diffusion in olive leaf infusions make new studies necessary to maximize the presence of these bioactive compounds in the final product. † Electronic supplementary information (ESI) available. See

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“…and can reach chemical oxygen demand (COD) and biochemical oxygen demand (BOD) values as high as 40 and 20 g L −1 , respectively . Furthermore, polyphenol compounds, with concentration up to 6 g L −1 , render TOPW toxic to plants and/or soil and water microbial communities, hindering their biological assimilation . TOPW may also contain, depending on the treatment stage, high concentrations of NaOH (up to 30 g L −1 ) and NaCl (up to 80 g L −1 ), whereas the pH value may fluctuate between 4.0 and 12.5 .…”

Section: Introductionmentioning

confidence: 99%

Long-term performance of a membrane bioreactor treating table olive processing wastewater

Patsios

Papaioannou

Karabelas

2015

J. Chem. Technol. Biotechnol.

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BACKGROUND Table olive processing wastewater (TOPW) is a seriously polluting and difficult to treat effluent, characterized by widely fluctuating pH and salinity, as well as high concentrations of organic matter and polyphenols. This systematic long‐term study in a laboratory‐scale pilot demonstrates that membrane bioreactor (MBR) technology is effective in substantially bio‐degrading TOPW. RESULTS After implementation of an appropriate protocol of active biomass acclimatization/proliferation, the MBR pilot was operated for 6 months with real TOPW effluent, under various operating conditions. Total organic carbon (TOC) and total polyphenol (TPh) compounds removal efficiencies were very high with mean values 91.5 and 82.8%, respectively; nutrient (N and P) removal was also satisfactory. The membrane exhibited stable performance at moderate biomass concentration, with a tendency to deteriorate at higher biomass concentration. Fouled membrane permeability could be fully restored by implementing the usual chemical cleaning protocols. CONCLUSIONS Despite the high percentage TOC and TPh removal, the MBR effluent requires final post‐treatment to remove a yellowish tint and further reduce its organic content, depending on local discharge standards. The MBR can serve as the basic treatment process in an integrated scheme for TOPW management, which needs additional R&D to further develop and optimize. © 2015 Society of Chemical Industry

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Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi

Cited by 35 publications

References 28 publications

Survival of foodborne pathogens in natural cracked olive brines

Survival of foodborne pathogens in natural cracked olive brines

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

Long-term performance of a membrane bioreactor treating table olive processing wastewater

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