Oleuropein extraction from leaves of three olive varieties (Olea europaea L.): Antioxidant and antimicrobial properties of purified oleuropein and oleuropein extracts
Yazarlar (2)
Dr. Öğr. Üyesi Semra TOPUZ TÜRKER Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | JOURNAL OF FOOD PROCESSING AND PRESERVATION (Q3) | ||
| Dergi ISSN | 0145-8892 Dergi Bilgileri (2022) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2022 |
| Cilt / Sayı / Sayfa | 46 / 0 / 1–12 | DOI | – |
| Makale Linki | https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.15697 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| In this study, it was aimed to extract, purify oleuropein from leaves of different olive varieties and determine antioxidant and antimicrobial activity. For this purpose, olive leaf crude extract (CE), partially purified oleuropein, and purified oleuropein were obtained from leaves of Domat, Edremit, and Trilye varieties. Oleuropein amount of olive leaf products ranged between 215.26 and 958.22 mg/g. Total phenolic content in terms of gallic acid and oleuropein ranged between 102.36 and 325.02 mg gallic acid equivalent (GAE)/g and 308.06 and 915.33 mg oleuropein equivalent (OE)/g, respectively. Antioxidant activities of olive leaf products ranged between 104.83 and 456.50 mg TE/g (ABTS) and 109.27 and 456.93 mg TE/g (DPPH), respectively. MIC values ranged between 50 and 0.781 mg/ml for tested microorganism cultures. Among the microorganisms, Staphylococcus aureus is the most sensitive to oleuropein … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Yöksis | 32 |
| Google Scholar | 94 |