OLIVE LEAF EXTRACT AS NATURAL PRESERVATIVE

被引：0
|
作者：
Difonzo, G. [1 ]
Squeo, G. [1 ]
Calasso, M. [1 ]
Pasqualone, A. [1 ]
Summo, C. [1 ]
Paradiso, V. M. [1 ]
Silletti, R. [1 ]
Gambacorta, G. [1 ]
Faccia, M. [1 ]
Caponio, F. [1 ]
机构：
[1] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci DISSPA, Via Amendola 165-a, I-70126 Bari, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2019年 / 31卷 / 05期
关键词：
olive leaves; antioxidant; polyphenols; shelf-life; LIPID OXIDATION; SHELF-LIFE; ACID;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：187 / 191
页数：5
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