engleski

In vitro Activity of Olive Oil Polyphenols Against Listeria spp.

Phenolic compounds from Croatian Ascolana monocultivar extra virgin olive oil were characterized by high performance liquid chromatography (HPLC). The antimicrobial potential of pure phenolics: hydroxytyrosol (HT), tyrosol (T), 4-hydroxyphenylacetic acid (4-HPA), caffeic acid (CA), gallic acid (GA) and 3, 4-dihydroxyphenylacetic acid (3, 4-DPHA) as well as total polyphenols extracted from olive oil was assessed using broth dilution and time-kill curve methods. Pure phenolic compounds and polyphenol extract inhibited the growth of Listeria species. HT exhibited the highest inhibitory capacity of all tested phenolic compounds. The relatively lower MIC values of total polyphenol extract suggest the synergistic antibacterial effect of olive oil polyphenols. There was no difference in MIC values against different clinical isolates of L. monocytogenes. However, laboratory EGD strain of L. monocytogenes was slightly more susceptible to the antibacterial activity of polyphenols in comparison to clinical isolates of bacteria and non-pathogenic L. innocua. Results suggest that olive polyphenols posses potent antilisterial properties, and therefore could be used to protect human or animal health and also as antimicrobial additives in food conservation.

Listeria spp; olive oil; polyphenols; antibacterial activity

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