Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents

  • The antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative food preservative agents. Although, the basic knowledge on the antimicrobial potential of certain molecules such as oleuropein, hydroxytyrosol or elenolic acid derivatives is given, there is still little information regarding their applicability for food preservation. This might be primarily due to the lack of information regarding the full antimicrobial spectrum of the compounds, their synergisms in natural or artificial combinations and their interaction with food ingredients. The present review accumulates available literature from the past 40 years, investigating the antimicrobial activity of O. europaea L. derived extracts and compounds in vitro and in food matrices, in order to evaluate their food applicability. In summary, defined extracts from olive fruit or leaves, containing the strongest antimicrobial compounds hydroxytyrosol, oleacein orThe antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative food preservative agents. Although, the basic knowledge on the antimicrobial potential of certain molecules such as oleuropein, hydroxytyrosol or elenolic acid derivatives is given, there is still little information regarding their applicability for food preservation. This might be primarily due to the lack of information regarding the full antimicrobial spectrum of the compounds, their synergisms in natural or artificial combinations and their interaction with food ingredients. The present review accumulates available literature from the past 40 years, investigating the antimicrobial activity of O. europaea L. derived extracts and compounds in vitro and in food matrices, in order to evaluate their food applicability. In summary, defined extracts from olive fruit or leaves, containing the strongest antimicrobial compounds hydroxytyrosol, oleacein or oleacanthal in considerable concentrations, appear to be suitable for food preservation. Nonetheless there is still need for consequent research on the compounds activity in food matrices, their effect on the natural microbiota of certain foods and their influence on the sensorial properties of the targeted products.show moreshow less

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Metadaten
Author:Julian Thielmann, Stephane Kohnen, Carolin Hauser
DOI:https://doi.org/10.1016/j.ijfoodmicro.2017.03.019
ISSN:0168-1605
Parent Title (English):International Journal of Food Microbiology
Publisher:Elsevier BV
Place of publication:Amsterdam
Document Type:Article
Language:English
Reviewed:Begutachtet/Reviewed
Release Date:2025/02/18
Tag:Antimicrobial susceptibility; elenolic acid; food preservation; hydroxytyrosol; olea europaea; oleuropein
Volume:251
Pagenumber:19
First Page:48
Last Page:66
institutes:Institut für Chemie, Material- und Produktentwicklung
Kompetenzzentrum für Nachhaltige Ernährungs- und Ressourcenwirtschaft (K.NER)
Research Themes:Materialien & Produktionstechnik
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