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EnglishOlive 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.
| Titolo: | Olive leaf extract as natural preservative | |
| Autori: | ||
| Data di pubblicazione: | 2019 | |
| Rivista: | ||
| 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. | |
| Handle: | http://hdl.handle.net/11587/441456 | |
| Appare nelle tipologie: | Articolo pubblicato su Rivista |
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