Effect of antimicrobial compounds from olive products on microorganisms related to health, food and agriculture

摘要: Antimicrobial activity has recently been demonstrated in olive products. The anti-bacterial effect was correlated with the presence of glutaraldehyde-like compounds such as dialdehydic form decarboxymethyl elenolic acid either free (EDA), linked to tyrosol (TyEDA) or hydroxytyrosol (HyEDA). Hence, bactericidal these substances is due their structure, which similar those commercial antiseptics glutaraldehyde and ophthalaldehyde. studies have carried out several fields: human health, food processing agricultural pest control. antimicrobial oil tested against Helicobacter pylori well foodborne pathogens. It also found that some salt-free solutions from table production processes are rich compounds, they can exert antifungal phytopathogenic microorganisms.