Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity.

@article{Medina2006ComparisonOT,
  title={Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity.},
  author={Eduardo Medina and Antonio de Castro and Concepci{\'o}n Romero and Manuel Brenes},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 14},
  pages={
          4954-61
        }
}
The antimicrobial activity of different edible vegetable oils was studied. In vitro results revealed that the oils from olive fruits had a strong bactericidal action against a broad spectrum of microorganisms, this effect being higher in general against Gram-positive than Gram-negative bacteria. Thus, olive oils showed bactericidal activity not only against harmful bacteria of the intestinal microbiota (Clostridium perfringens and Escherichia coli) also against beneficial microorganisms such as… 
Antimicrobial and antioxidant activities of Turkish extra virgin olive oils.
TLDR
Turkish extra virgin olive oils from different varieties/geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils, and EVOOs showed higher antioxidant activities, whereas refined oils had lower activity.
Effect of antimicrobial compounds from olive products on microorganisms related to health, food and agriculture
TLDR
It has been found that some salt-free solutions from table olive and olive oil production processes are rich in these antimicrobial compounds, and they can exert bactericidal and antifungal activity against phytopathogenic microorganisms.
Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi
TLDR
The storage solutions of black ripe olives showed noticeable bactericidal activity against species of Erwinia, Clavibacter, Agrobacterium and Pseudomonas, although the washing waters from Spanish-style green olives were less effective.
Olives and Olive Oil Compounds Active Against Pathogenic Microorganisms
TLDR
It has been demonstrated that the main phenolic compound in olive brines is hydroxytyrosol, a component of the oleuropein moiety, which inhibited the growth of Lactobacillus plantarum in a model system, but its presence in the brines of both olives non-treated and treated with NaOH did not lead to an explanation for the lack of lactic acid fermentation in the former olive brine.
Antioxidant, Antibacterial and Antifungal Effects of Phenolic Extracts of Extra Virgin Olive Oil from Two Western Regions of Algeria: A Comparative Study
TLDR
The results showed that the phenolic extract of the industrial extra virgin oil had better antioxidant, antibacterial and antifungal activities, owing to the extraction methods used.
Main antimicrobial compounds in table olives.
TLDR
It was found that the dialdehydic form of decarboxymethyl elenolic acid, identified for the first time in table olives, and an isomer of oleoside 11-methyl ester were also effective against Lactobacillus pentosus and can, therefore, contribute to the antimicrobial activity of olive brines.
Screening of Antibacterial Activity of Six Plant Essential Oils Against Pathogenic Bacterial Strains
TLDR
Almond and neem oils were found to be highly bactericidal, as it has shown lowest MIC and MBC values and high growth inhibition zone diameter in comparison to antibiotics.
Olive tree leaf extract; in vitro tests on Staphylococcus aureus, Salmonella enteritidis and Pseudomonas aeruginosa; application in turkey meat
In this study, an aqueous crude extract and oleuropein were obtained from the leaves of the “azerradj” variety of olive tree. The antimicrobial effect of these compounds has been determined via the
Study the Effect of Some Methanolic and Aqueous Traditional Plants Extracts on Probiotic Bacteria
TLDR
Evidence gathered in the present study indicates that methanolic extract gave high significant effect on bacteria compared with aquatic extracts which may be due to the highly acidity of aquatic extracts.
ANTIBACTERIAL ACTIVITY AND CHEMICAL CONSTITUTIONS OF OLEA EUROPAEA L. LEAF EXTRACTS
The 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
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 37 REFERENCES
Essential oils: their antibacterial properties and potential applications in foods--a review.
  • S. Burt
  • Biology, Medicine
    International journal of food microbiology
  • 2004
In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus
Antimicrobial properties of oleuropein and products of its hydrolysis from green olives.
TLDR
Results of a brining experiment indicated that oleuropein is degraded to antibacterial compounds when unheated olives are brined, a possible explanation for the previously reported observation that heating olives prior to brining renders them more fermentable by lactic acid bacteria.
Antimicrobial activity of phenolic extracts from virgin olive oil
The antimicrobial activity of phenolic fraction of extra virgin olive oil was tested on the cell growth of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Kluyveromyces
Antibacterial activities of phenolic benzaldehydes and benzoic acids against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica.
TLDR
Ten compounds were found to be active against all four pathogens and are candidates for studies of activity in foods or for disinfections, and gallic acid was 20 times as active against S. enterica at pH 7.0 as it was at pH 3.7, suggesting that the ionization of its OH groups may enhance bactericidal activity.
Antibacterial polyphenols from olive oil mill waste waters.
TLDR
Olive oil vegetation waters were highly toxic to both phytopathogenic Pseudomonas syringae and Corynebacterium michiganense and showed bactericidal activity in their original concentration (in raw form), and methylcatechol proved to be the most toxic to Ps.
Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil
Polyphenols of olive oil show autoprotective, sensory, and nutritional-therapeutic effects. Two new phenolic compounds have been isolated from virgin olive oils by preparative high-performance liquid
Selective growth-inhibiting effects of compounds identified in Tabebuia impetiginosa inner bark on human intestinal bacteria.
TLDR
Structural-activity relationships indicate that a methyl group in the C-2 position of 1,4-naphthoquinone derivatives might play an important role in antibacterial activity.
In vitro antimicrobial activity of olive leaves. Antimikrobielle Wirksamkeit von Olivenblättern in vitro
TLDR
Findings suggest an antimicrobial potential for olive leaves, as shown in fractions obtained by dialysis that showed antimicrobial activity consisted of particles smaller than 1000 molecular rate cutoffs.
Phenolic content of commercial olive oils
The phenolic composition of commercial virgin olive oils (Picual, Hojiblanca, Arbequina and Cornicabra varieties) was studied by high performance liquid chromatography, sampling oils over 1 year.
The effect of the olive phenolic compound, oleuropein, on growth and enterotoxin B production by Staphylococcus aureus.
The presence of low concentrations (0.1% w/v) of oleuropein, a phenolic compound extracted from olives, delayed the growth of Staphylococcus aureus in NZ amine A and brain heart infusion media
...
1
2
3
4
...