SavedAdd your journal

Journals / Eurasian Journal of Food Science and Technology / 2022 / Cilt: 6 - Sayı: 1

The Potential Uses of Olive Leaf Extracts in Various Areas

Songül TACER
Meltem AŞAN ÖZÜSAĞLAM
Pages
8–22
Publication Date
2022-06-30
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In addition, the extracts have shown that they can be used as natural additives in feed and food products as an alternative to chemical preservatives.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Olive leaves have been used in traditional folk remedies for centuries.
📊
Key Findings & Data:The results of the disc diffusion method indicated that extract showed antibacterial activity against the test microorganisms with inhibition zones from 8.52 mm to19.36 mm.
💡
Conclusion & Impact:In addition, the extracts have shown that they can be used as natural additives in feed and food products as an alternative to chemical preservatives.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Antimicrobial · Extract · Natural Preservatives

Abstract

Olive leaves have been used in traditional folk remedies for centuries. In this study, antimicrobial of food and clinical, fish pathogens and breast milk-derived lactic acid bacteria (LAB) and sun protection factors (SPF) of olive leaf extracts of Ayvalık Yaglık and Manzanilla variety were investigated. The results of the disc diffusion method indicated that extract showed antibacterial activity against the test microorganisms with inhibition zones from 8.52 mm to19.36 mm. The potential for use of the different extracts together with some lactic acid bacteria strains LAB was also examined. The SPF values of the extract and the extract+cream mixture were recorded as 0.05 and 16.46. According to these results, leaves extracts can be used as a sunscreen in cosmetics industry. In addition, the extracts have shown that they can be used as natural additives in feed and food products as an alternative to chemical preservatives.

🔖

Cite This Article

TACER, S., ÖZÜSAĞLAM, M. A. (2022). The Potential Uses of Olive Leaf Extracts in Various Areas. Eurasian Journal of Food Science and Technology, Cilt: 6 - Sayı: 1, 8–22. https://ajindex.com/articles/756215

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (6)

  1. Abriouel H., Benomar N., Cobo A., Caballero N., Fernández Fuentes M. Á. Pérez-Pulido & R., et al. 2012. Characterization of lactic acid bacteria from naturally-fermented M Alorena green table olives. Food Microbiol. 32, 308–316. doi: 10.1016/j.fm.2012.07.006. Ahmed A.M. Rabii N.S. Garbaj A.M. & Abolghait S.K. 2014. Antibacterial effect of olive (Olea europaea L.) leaves extract in raw peeled undeveined shrimp (Penaeus semisulcatus). Int. J. Veter. Sci. Med., 2, 53–56. Amund O. D. 2016. Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria. Can. J. Microbiol. 62, 715–725. doi: 10.1139. Ayana B. & Turhan K.N. 2009. Use of antimicrobial methylcellulose films to control Staphylococcus aureus during storage of Kasar cheese. Packag. Technol. Sci. 22, 461–469.
  2. Baker H. C., Tran D. N. & Thomas L. V. 2009. Health benefits of probiotics for the elderly: a review. J. Foodserves 20, 250–252. doi: 10.1111/j.1748-0159.2009.00147. Bambai V., Wyawahare N., Turaskar A. & Mishra M. 2011. Study of sunscreen activity of herbal cream containing flower extract of Nyctanthes Arbortrıstıs L. and Tagetes Erecta L., 11(1);027. Bayçin D., Altiok E., Ülkü S., Bayraktar & O., Baycin, D. 2007. Adsorption of olive leaf (Olea europaea L.) antioxidants on silk fibroin. J. Agric. Food Chem., 55, 1227–1236.
  3. Ben-Othman S., Jõudu I. & Bhat, R. 2020. Bioactives from agri-food wastes: Present insights and future challenges. Molecules, 25, 510. Björn LO 2015.
  4. History ultraviolet-A, B, and C. UV4Plants Bull 1: 17–18.
  5. Boudhrioua N., Bahloul N., Slimen I.B. & Kechaou, N. 2008. Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves. Ind. Crops Prod. 9, 412–419 https://doi. org/10.1016/j.indcrop.2008.08.001. Brahmi F.; Flamini G.; Issaoui M.; Dhibi M.; Dabbou S.; Mastouri M. & Hammami M. 2012. Chemical composition and biological activities of volatile fractions from three Tunisian cultivars of olive leaves. Med. Chem. Res. 21, 2863–2872. Brown P. & Dawson M.J. 2015. A perspective on the next generation of antibacterial agents derived by manipulation of natural products. In Progress in Medicinal Chemistry; Elsevier B.V.: Oxford, UK, Volume 54, pp. 135–184.
  6. Chen X., Sullivan D.A., Sullivan A.G., Kam W.R. & Liu Y. 2018. Toxicity of cosmetic preservatives on human ocular surface and adnexal cells. Experimental Eye Research, 170, 188–197. https://doi.org/10.1016