Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2708
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dc.contributor.authorKaraosmanoğlu, Hande-
dc.contributor.authorSoyer, Ferda-
dc.contributor.authorÖzen, Banu-
dc.contributor.authorTokatlı, Figen-
dc.date.accessioned2017-01-03T13:58:13Z-
dc.date.available2017-01-03T13:58:13Z-
dc.date.issued2010-07-
dc.identifier.citationKaraosmanoğlu, H., Soyer, F., Özen, B., and Tokatlı, F. (2010). Antimicrobial and antioxidant activities of turkish extra virgin olive oils. Journal of Agricultural and Food Chemistry, 58(14), 8238-8245. doi:10.1021/jf1012105en_US
dc.identifier.issn0021-8561-
dc.identifier.urihttp://doi.org/10.1021/jf1012105-
dc.identifier.urihttp://hdl.handle.net/11147/2708-
dc.description.abstractTurkish extra virgin olive oils (EVOO) 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. Antimicrobial activity was tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis. Although all EVOOs showed a bactericidal effect, the individual phenolic compounds demonstrated only slight antimicrobial activity. Moreover, refined oil samples did not show any antimicrobial activity. Among the phenolic compounds, cinnamic acid (2 mg/kg of oil) had the highest percent inhibition value with 0.25 log reduction against L. monocytogenes. The synergistic interactions of tyrosol, vanillin, vanillic, and cinnamic acids were also observed against Salmonella Enteritidis. The antioxidant activities of oils were tested by β-carotene-linoleate model system and ABTS method. In both methods, EVOOs showed higher antioxidant activities, whereas refined oils had lower activity. The ABTS method provided a higher correlation (0.89) with total phenol content. © 2010 American Chemical Society.en_US
dc.description.sponsorshipIzmir Institute of Technology Research Fund (Projects BAP 2009IYTE35 and BAP 2010IYTE20)en_US
dc.language.isoenen_US
dc.publisherAmerican Chemical Societyen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntimicrobial activityen_US
dc.subjectAntioxidant activityen_US
dc.subjectListeria monocytogenesen_US
dc.subjectOlive oilen_US
dc.subjectPhenolic compoundsen_US
dc.subjectSalmonella Enteritidisen_US
dc.titleAntimicrobial and antioxidant activities of turkish extra virgin olive oilsen_US
dc.typeArticleen_US
dc.authoridTR114400en_US
dc.authoridTR44768en_US
dc.authoridTR26995en_US
dc.departmentIzmir Institute of Technology. Molecular Biology and Geneticsen_US
dc.identifier.volume58en_US
dc.identifier.issue14en_US
dc.identifier.startpage8238en_US
dc.identifier.endpage8245en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1021/jf1012105-
dc.relation.doi10.1021/jf1012105en_US
dc.coverage.doi10.1021/jf1012105en_US
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Molecular Biology and Genetics-
crisitem.author.deptDepartment of Food Engineering-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Molecular Biology and Genetics / Moleküler Biyoloji ve Genetik
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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