Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition
1
Istituto di Scienze dell’Alimentazione-Consiglio Nazionale delle Ricerche (CNR-ISA), Via Roma 64, 83100 Avellino, Italy
2
Dipartimento di Farmacia, Università di Salerno, Via Giovanni Paolo II, 132, Fisciano, 84084 Salerno, Italy
3
Instituto Federal de Educação, Ciência e Tecnologia di Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
*
Author to whom correspondence should be addressed.
Microorganisms 2019, 7(9), 321; https://doi.org/10.3390/microorganisms7090321
Received: 22 July 2019 / Revised: 3 September 2019 / Accepted: 4 September 2019 / Published: 5 September 2019
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
Production of extra virgin olive oil (EVOO) represents an important element for the economy of Southern Italy. Therefore, EVOO is recognized as a food with noticeable biological effects. Our study aimed to evaluate the antimicrobial activity exhibited by the polyphenolic extracts of EVOOs, obtained from three varieties of Olea europea L. (Ruvea antica, Ravece, and Ogliarola) cultivated in the village of Montella, Avellino, Southern Italy. The study evaluated the inhibiting effect of the extracts against some Gram-positive and Gram-negative bacteria. Statistical analysis, used to relate values of antimicrobial activity to total polyphenols and phenolic composition, revealed a different behavior among the three EVOO polyphenol extracts. The method applied could be useful to predict the influence of singular metabolites on the antimicrobial activity.
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Keywords:
extra virgin olive oil; polyphenols; antimicrobial activity
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MDPI and ACS Style
Nazzaro, F.; Fratianni, F.; Cozzolino, R.; Martignetti, A.; Malorni, L.; De Feo, V.; Cruz, A.G.; d’Acierno, A. Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition. Microorganisms 2019, 7, 321.
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