Characterization of antimicrobial activities of olive phenolics on yeasts using conventional methods and mid-infrared spectroscopy

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dc.authorid0000-0002-2979-2676en_US
dc.authorwosidAGQ-1329-2022en_US
dc.contributor.authorCanal, Canan
dc.contributor.authorOzen, Banu
dc.contributor.authorBaysal, A. Handan
dc.date.accessioned2023-12-15T11:41:51Z
dc.date.available2023-12-15T11:41:51Z
dc.date.issued2018en_US
dc.departmentMAÜ, Meslek Yüksekokulları, Mardin Meslek Yüksekokulu, Otel Lokanta ve İkram Hizmetleri Bölümüen_US
dc.description.abstractOlive fruit is very rich in terms of phenolic compounds. Antimicrobial activities of various phenolic compounds against bacteria and fungi are well established; however, their effects on yeasts have not been examined. Aim of this study was to investigate the antimicrobial effects induced by olive phenolic compounds, including tyrosol, hydroxytyrosol, oleuropein, luteolin and apigenin against two yeast species, Aureobasidium pullulans and Saccharomyces cerevisiae. For this purpose, yeasts were treated with various concentrations (12.5-1000 ppm) of phenolic compounds and reduction in yeast population was followed with optical density measurements with microplate reader, yeast colony forming units and mid-infrared spectroscopy. All phenolic compounds were effective on both yeasts, especially 200 ppm and higher concentrations have significant antimicrobial activity; however, effects of lower levels depend on the type of phenolic compound. According to mid-infrared spectral data, significant changes were observed in 1200-900 cm-1 range corresponding to carbohydrates of yeast structure as a result of exposure to all phenolic compounds except tyrosol. Spectra of tyrosol and luteolin treated yeasts also showed changes in 1750-1500 cm-1 related to amide section and 3600-3000 cm-1 fatty acid region. Since phenolic compounds from olives were effective against yeasts, they could be used in food applications where yeast growth showed problem. In addition, FTIR spectroscopy could be successfully used to monitor and characterize antimicrobial activity of phenolic compounds on yeasts as complementary to conventional microbiological methods.en_US
dc.identifier.endpage158en_US
dc.identifier.startpage149en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12514/4795
dc.institutionauthorCanal, Canan
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntimicrobial activityen_US
dc.subjectMid-infrared spectroscopyen_US
dc.subjectOliveen_US
dc.subjectPhenolic compoundsen_US
dc.subjectYeasten_US
dc.titleCharacterization of antimicrobial activities of olive phenolics on yeasts using conventional methods and mid-infrared spectroscopyen_US
dc.typeArticleen_US

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