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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.isoengen_US
dc.publisherAmerican Chemical Societyen_US
dc.relation.isversionof10.1021/jf1012105en_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.contributor.authorIDTR114400en_US
dc.contributor.authorIDTR44768en_US
dc.contributor.authorIDTR26995en_US
dc.contributor.iztechauthorKaraosmanoğlu, Hande
dc.contributor.iztechauthorSoyer, Ferda
dc.contributor.iztechauthorÖzen, Banu
dc.contributor.iztechauthorTokatlı, Figen
dc.relation.journalJournal of Agricultural and Food Chemistryen_US
dc.contributor.departmentİYTE, Fen Fakültesi, Moleküler Biyoloji ve Genetik Bölümüen_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


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