Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves

Pereira, Ana Paula; Ferreira, Isabel C.F.R.; Marcelino, Filipa; Valentão, Patrı́cia; Andrade, Paula B.; Seabra, Rosa M.; Estevinho, Letí­cia M.; Bento, Albino; Pereira, José Alberto

doi:10.3390/12051153

Cited by 439 publications

(351 citation statements)

References 26 publications

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“…There is growing interest in using natural antimicrobial compounds because of consumer's pressure on the food industry to avoid chemical preservatives and of the increasing resistance to antibiotics. With this regard the antimicrobial capacity of phenolic compounds has also been reported (Rauha et al, 2000;Puupponen-Pimiä et al, 2001;Proestos et al, 2005;Sousa et al, 2006;Pereira et al, 2006Pereira et al, , 2007. In fact, there are recent reports about the antioxidant and antiradical activities in extracts of Turkish hazelnut kernel, hazelnut green leafy cover (Alasalvar et al, 2006b), and other hazelnut byproducts such as hazelnut tree leaf (Oliveira et al, 2007;Shahidi et al, 2007).…”

Section: Introductionmentioning

confidence: 98%

Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Oliveira

Sousa

Morais

et al. 2008

Food and Chemical Toxicology

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131

101

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Hazelnut (Corylus avellana L.) is a very popular dry fruit in the world being consumed in different form and presentations. In the present work, three hazelnut cultivars (cv. Daviana, Fertille de Coutard and M. Bollwiller) produced in Portugal, were characterized in respect to their chemical composition, antioxidant potential and antimicrobial activity. The samples were analysed for proximate constituents (moisture, fat, crude protein, ash), nutritional value and fatty acids profile by GC/FID. Antioxidant potential was accessed by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and b-carotene linoleate model system. Their antimicrobial capacity was also checked against Gram positive (Bacillus cereus, B. subtilis, Staphylococcus aureus) and Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans). Results showed that the main constituent of fruits was fat ranging from 56% to 61%, being the nutritional value around 650 kcal per 100 g of fruits. Oleic was the major fatty acid varying between 80.67% in cv. F. Coutard and 82.63% in cv. Daviana, followed by linoleic, palmitic, and stearic acids. Aqueous hazelnut extract presented antioxidant activity in a concentration-dependent way, in general with similar behaviour for all cultivars. Hazelnut extracts revealed a high antimicrobial activity against Gram positive bacteria (MIC 0.1 mg/ mL) showing a good bioactivity of these fruits.

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Section: Introductionmentioning

confidence: 98%

Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Oliveira

Sousa

Morais

et al. 2008

Food and Chemical Toxicology

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131

101

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“…Com 12 dias, a diferença entre T3 e T1 foi de 1,1 log 10 UFC/g, demonstrando efeito inibitório da oliveira em relação ao controle. O efeito positivo das folhas de oliveira para Staphylococcus aureus também foi relatado por Bisignano et al (1999), Pereira et al (2007), Botsoglou et al (2010) A Listeria monocytogenes é um patógeno psicrotrófico que pode causar doenças (SCHWAB; EDELWEISS, 2003;FARBER;PETERKIN, 1991;RYSER;MARTH, 1991), pode crescer em temperatura mínima de 1 °C, e desenvolver-se em carne refrigerada (PELISSER et al, 2001;MURIANA, 1996). As coxas e sobrecoxas de frango dos três tratamentos analisados apresentaram ausência de Listeria monocytogenes durante os 12 dias, atestando segurança do produto quanto à listeriose.…”

Section: Marangoni C Et Alunclassified

“…As coxas e sobrecoxas de frango dos três tratamentos analisados apresentaram ausência de Listeria monocytogenes durante os 12 dias, atestando segurança do produto quanto à listeriose. Gökmen et al (2014) O efeito antimicrobiano das folhas de oliveira em diversas bactérias, conforme relatado em estudos realizados LEE, 2010;PEREIRA et al, 2007;CARDOSO et al, 2005;OWEN et al, 2003;BENAVENTE-GARCIA et al, 2000) com relação à atividade antimicrobiana das folhas de oliveira, o que, conforme mencionado por e verificados nesta pesquisa, pode ser atribuído à presença de compostos fenólicos como a oleuropeína, que apresenta-se em grande concentração nas folhas de oliveira (TAN et al, 2003). Savournin et al (2001), relataram que folhas de oliveira podem conter até 10% de polifenóis, principalmente oleuropeina e hidroxitirosol.…”

Section: Marangoni C Et Alunclassified

“…A oliveira (Olea europaea L.), planta frutífera da família botânica Oleaceae, que começou a ser cultivada no Brasil em 1800, possui propriedades antimicrobianas atribuídas aos seus compostos fenólicos, particularmente o hidroxitirosol e a oleuropeína (PEREIRA et al, 2007). Sudjana et al (2009) (BOCK et al, 2013;KONTOGIANNI;GEROTHANASSIS, 2012;KOMAKI et al, 2003;LEE-HUANG et al, 2003), propriedades atribuídas à composição rica em compostos fenólicos.…”

Section: Introductionunclassified

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Efeito da incorporação de folhas de oliveira (Olea europaea L.) no desenvolvimento e qualidade da carne de frangos

Marangoni

Cichoski

Barin

et al. 2015

Braz. J. Food Technol.

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Efeito da incorporação de folhas de oliveira (Olea europaeaL Recebido: Abr. 10, 2015 Aprovado: Nov. 11, 2015 Resumo Foi realizada suplementação de folhas de oliveira na ração de frangos na quantidade de 5 e 10 g de folhas/kg de ração e acompanhou-se o desempenho dos animais durante seu crescimento. Depois do abate, as coxas e sobrecoxas foram coletadas e armazenadas a 4 °C (± 1 °C) por 12 dias. Os resultados mostraram melhor conversão alimentar dos frangos que receberam dieta suplementada com 5g/kg. As coxas e sobrecoxas dos frangos que receberam folhas de oliveira apresentaram melhor estabilidade microbiológica que o controle, em que 5 g/kg inibiu o crescimento de Staphylococcus aureus, aeróbios psicrotróficos e mesófilos e 10 g/kg inibiu o crescimento de Enterococcus spp., bactérias ácido láticas, coliformes termotolerantes e totais, Pseudomonas, Clostridium perfringens e Escherichia coli (p < 0,05). Os resultados indicam a possibilidade de uso de folhas de oliveira, como suplemento alimentar, com vistas à melhoria da qualidade microbiológica da carne de frango. Palavras-chave: Folhas de oliveira; Frangos; Bactérias. SummarySupplementation of broiler feed with olive leaves was carried out at the rate of 5 and 10 g of leaves/kg feed and the performance of the animals monitored during their growth. After slaughter, the thighs and drumsticks were stored at 4 °C (± 1 °C) for 12 days. The results showed better feed conversion by the chickens fed the feed supplemented with 5 g/kg. The thighs and drumsticks of chickens that received the feed supplemented with olive leaves showed better microbiological stability than the control treatment, 5 g/kg inhibiting the growth of Staphylococcus aureus, psychrotrophic and mesophilic aerobes and 10 g/kg inhibiting the growth of Enterococcus spp, lactic acid bacteria, coliforms, Pseudomonas, Clostridium perfringens and Escherichia coli (p < 0.05). The results indicated the possibility of using olive leaves as a food supplement aimed at improving the microbiological quality of chicken meat.

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“…The antifungal activity tests also had shown the fewer an tifun gal activity of Mokusaku-eki in all concentrations. Antifungal and antimicrobial activities of plant phenols were studied well (Pereira et al, 2007;Prats et al, 2003;Markin et al, 2002). The exact mode of action of antifungal and antimicrobial activities of wood phenols yet not studied well.…”

Section: Antifungal Activity Of Chikusaku-eki (Ce-ii) and Mokusaku-ekmentioning

confidence: 99%

Characterization of chikusaku-eki and mokusaku-eki and its inhibitory effect on sapstaining fungal growth in laboratory scale

Velmurugan

Chun

Han

et al. 2008

Int. J. Environ. Sci. Technol.

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Chikusaku-eki and Mokusaku-eki are natural resources and acidic liquid by-products of bamboo and broad leaved trees charcoal burner. These products contain more than 200 ingredients, including phenols, poly phenols and acetic acids. These by-products were tested for their fungicidal activity against sapstaining fungi. There are no studies about the antifungal activity of Chikusaku-eki and Mokusaku-eki against wood staining fungi in the literature. According to the recent findings, this is the first report about the antifungal activity of Chikusaku-eki and Mokusaku-eki against wood staining fungi. These extracts were more effective against sapstaining fungi at minimum concentrations (0.10-1.0 %) used in 2 % (malt extract agar) medium. Three Chikusaku-eki (Chikusakueki-I, Chikusaku-eki-II and Chikusaku-eki-III) and 2 Mokusaku-eki (Mokusaku-eki-I, Mokusaku-eki-II) extracts were tested against 4 sapstaining fungal samples to evaluate the inhibition range on sapstaining fungal growth. Ophiostoma flexuosum, Ophiostoma tetropii, Ophiostoma polonicum and Ophiostoma ips were the sapstaining fungi used in this study against bamboo and wood extracts. The initial calibration of extracts was done by calculating the specific gravity, tar calculation and total organic content. The chloroform fractions of these extracts were analyzed by gas chromatographymass spectrometry and both the extracts contained 2,6 dimethoxy phenol, dehydroacetic acid and 2,3,5 trimethoxytoluene. Results revealed that compounds of Chikusaku-eki and Mokusaku-eki markedly inhibited fungal growth at lower concentration. The Chikusaku-eki and Mokusaku-eki have both antifungal, antioxidant properties and a potential to be used as natural preservative in wood industries. Wood slice tests displayed the effective role of both extracts in laboratory level.

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Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves

Cited by 439 publications

References 26 publications

Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Efeito da incorporação de folhas de oliveira (Olea europaea L.) no desenvolvimento e qualidade da carne de frangos

Characterization of chikusaku-eki and mokusaku-eki and its inhibitory effect on sapstaining fungal growth in laboratory scale

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