Chemical composition and antibacterial activity of organic extra virgin olive oil from Iran
作者： Samane Hatami , Ali Mohamadi Sani , Masoud Yavarmanesh
关键词:
摘要: Purpose The aim of this study was to investigate the antibacterial activity original extra virgin olive oil in Iran on some food borne pathogens. Design/methodology/approach Microbial analysis tests including disk diffusion and detections minimum inhibitory concentration (MIC) bactericidal (MBC) were used. Also chemical composition determined by GC-MS. Results test confirmed antimicrobial for which S.aureus E. coli more resistant than L. innocua. Findings The MIC MBC organic studied pathogens range 12.5-25 100 per cent v/v, respectively. The GC-MS showed Z-9-Octadecenal (32.75 cent), Oleic acid (15.78 Squalene (11.856 Phenol (8.392 Palmitic (1.884 cent) as main compounds (>0.7 oil, have functional role biological activities. Originality/value This is first from Iran. According results, has foodborne pathogens.
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