Olive leaves, a waste from olive oil production, represent a good source of bioactive compounds, exploitable as natural preservatives in foods for their antioxidant and antimicrobial activities. In this frame, olive leaf extract (OLE) was added in non-thermally stabilized olive-based-paste at two different concentrations (0.5 and 1 g kg-1), and the samples were stored for 90 days. Antioxidant and antimicrobial activity were evaluated by means of ABTS-TEAC assay and microbiological analyses. The samples added with OLE showed the highest value of antioxidant activity. The main microbial groups registered a significant loss (of about 0.5-1 logarithmic cycles) when OLE was added.
Olive leaf extract as natural preservative
G. DIFONZO;G. SQUEO;M. CALASSO;A. PASQUALONE;C. SUMMO;V. M. PARADISO;G. GAMBACORTA;M. FACCIA;F. CAPONIO
2019-01-01
Abstract
Olive leaves, a waste from olive oil production, represent a good source of bioactive compounds, exploitable as natural preservatives in foods for their antioxidant and antimicrobial activities. In this frame, olive leaf extract (OLE) was added in non-thermally stabilized olive-based-paste at two different concentrations (0.5 and 1 g kg-1), and the samples were stored for 90 days. Antioxidant and antimicrobial activity were evaluated by means of ABTS-TEAC assay and microbiological analyses. The samples added with OLE showed the highest value of antioxidant activity. The main microbial groups registered a significant loss (of about 0.5-1 logarithmic cycles) when OLE was added.| File | Dimensione | Formato | |
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