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Research ArticleIdentifying Antioxidant and Antimicrobial Activities of the Phenolic Extracts and Mineral Contents of Virgin OliveOils (Olea europaea L cv Edincik Su) from DifferentRegions in Turkey

Ayhan Da L delen

Department of Food Engineering Faculty of Engineering and Architecture Balikesir University 983089983088983089983092983093 Balikesir urkey

Correspondence should be addressed to Ayhan Dagdelen dagdelenbalikesiredutr

Received 983096 February 983090983088983089983094 Revised 983089 April 983090983088983089983094 Accepted 983089983090 April 983090983088983089983094

Academic Editor Lorenzo Cerretani

Copyright copy 983090983088983089983094 Ayhan Dagdelen Tis is an open access article distributed under the Creative Commons Attribution Licensewhich permits unrestricted use distribution and reproduction in any medium provided the original work is properly cited

Te objective o this study was to identiy the antioxidant and antimicrobial activities o the phenolic extracts and mineral contentso virgin olive oils (Olea europaea L cv Edincik Su) obtained rom three different locations Edincik Gomec and Izmir inurkey Antioxidant activity was analysed spectrometrically antimicrobial effect was evaluated by disc diffusion method andmineral contents weredeterminedby usingInductively Coupled Plasma-OpticalEmission Spectrometry (ICP-OES) otalphenolic

contents and ree radical scavenging activities o Edincik Su olive cultivar were ound between 983089983093983097983097983097 and 983089983096983097983094983092 mg gallic acidequivalentkgand 983090983089983095983094 and983091983089983095983097 inhibitiono DPPH∙ radical values respectively Phenolic compositionwas also varied accordingto location and hydroxytyrosol and tyrosol were determined as major phenolic compounds Fourteen pathogenic bacteria and twoungal strains were used to determine the antimicrobial activity Phenolic extracts showed antimicrobial effect against a wide rangeo microorganisms and the descending rank o the antimicrobial activities was Gomec Izmir and Edincik samples Te highestantimicrobial activities were determined against Clostridium perfringens ACC 983089983091983089983090983092 and Campylobacter jejuni ACC 983091983091983090983097983089 in allsamples Sixteen elements were used as standards (eleven o them were heavy metals) to identiy mineral contents Fe Mg Sn KandCa were determined in Gomec samples andMg andK were detected in Edincik samples while no mineral content was detectedin Izmir sample

1 Introduction

Virgin olive oil (VOO) which is obtained rom olive ruit

(Olea europaea L) by mechanical processing method is wellknown and accepted as a main component o the Mediter-ranean diet all over the world with its unique taste and 1047298avorhigh contents o natural antioxidants and balanced ratio o saturated and unsaturated atty acids including high amountso oleic acid [983089]

Olive oil prevents the ormation o various cancer typesas intestine prostate and breast neurological disorders andcardiovascular and thrombotic diseases via its phenolic con-tents [983090] VOOs have various phenolics including phenolicacids phenolic alcohols glycosides lignans 1047298avonoids andsecoiridoids Phenolic content and pro1047297le can be affected by

various actors such as geographical origin olive cultivar

olive maturity stage and extraction methods [983091] Phenoliccompounds play a signi1047297cant role in the taste 1047298avor andantioxidant property o olive oil and these effects werereported previously [983092] Tey also contribute to the oxidativestability and shel lie o olive oil [983091] Oxidative damage may occur due to the excess o ree radicals and this may causeincreasing o the risk o various chronic diseases includingatherosclerosis chronic in1047298ammation and stroke Howeverphenolics have bene1047297cial effecton oxidative stress and protectcell membranes rom reactive ree radicals and decrease LDLlevel [983093]

Phenolic compounds in the olive ruits such as oleuro-pein tyrosol hydroxytyrosol caffeic acid gallic acid syringicacid p-coumaric acid p-hydroxybenzoic acid protocate-chuic acidquercetinand luteolin show antimicrobial activity against viruses bacteria yeasts and ungi [983092 983094] In literature

Hindawi Publishing CorporationJournal of Chemistry Volume 2016 Article ID 9589763 11 pageshttpdxdoiorg10115520169589763



983090 Journal o Chemistry

antibacterial activities against Helicobacter pylori Escherichiacoli Clostridium perfringens Bacteroides sp Streptococ-cus mutans Staphylococcus aureus Listeria monocytogenesYersinia sp Salmonella enterica Enterococcus faecium Ente-rococcus faecalis Shigella sonnei and Candida albicans havebeen reported [983093] In particular oleuropein shows antimi-

crobial effect on most o these microorganisms as well as onKlebsiella pneumoniae Moraxella catarrhalis and Salmonellatyphi [983095] Karaosmanoglu et al (983090983088983089983088) reported that the use o extra virgin olive oil can help to prevent oodborne diseases[983092]

Mineral composition o ood serves bene1047297cial aspects orhuman providing positive health effects Heavy metal contento any ood is important or ood hygiene ood quality andnutrition Olive oil includes various minerals according to theaccumulation o these elements in soil with respect to naturalmine sources environmental pollution and ertilization o trees Olive ripeness processing equipment and storagesupplies may also affect the composition o minerals [983096]It is known that trace metals can cause the reduction o oxidative stability o olive oil [983097] Recently researchers aimedto evaluate i mineral composition canbe used to differentiate

virgin olive oils with respect to geographical origin [983089983088]Olive tree growing has been made in the Aegean region

o urkey or over 983096983088983088983088 years [983089983089] urkey is the 1047297fh majorproducero olive oil just afer Spain Greece Italy and unisiaaccording to the 983090983088983089983092983090983088983089983093 season when 983090983092983092983092983088983088983088 tons o olive oil was produced in the world and 983089983095983088983088983088983088 tons o this amount was produced in urkey [983089983090] According to983090983088983089983092 data urkey has 983089983094983096983097983097983095983088983088983088 olive trees in total while983089983092983088983095983089983090 o them were bearing trees 983092983091983096983088983088983088 tons o oliveruits was used or table olive production and 983089983091983091983088983088983088983088 tonso olive ruits was used or olive oil production [983089983091] Olivegrowing areas are distributed to 1047297ve main regions and 983090983096olive varieties are cultivated commercially in urkey TeAegean region is the major producer and supplies 983096983088 o thetotal olive oil production o urkey Balikesir is one o themajor olive grower regions in urkey with the ratio o 983096983095983093approximately in urkey [983089983092]

Edincik Su olive cultivar is originally grown in EdincikErdek and Bandirma in Balikesir and has a large ruit with983092983097983088 g average weight round shape 983096983097 pulp ratio 983089983095 oilcontent and small seeds Tis cultivar is mostly used in tableolive production because o its size shape 1047298avor and highpulp ratio [983089983093] However using it in olive oil production hasbeen started in recent years because o its high quality oil by

the olive oil producersOlive cultivar location maturity and extraction proce-

dure affect the olive oil quality due to its chemical com-position Besides geographical classi1047297cation o a ood hasa signi1047297cant role in its quality and allows or the originauthentication and traceability [983089983094] Based on the availableliterature reviewed there is no report on the antioxidantand antimicrobial activities and mineral contents o Edincik Su olive oils obtained rom different geographical areasproduced in urkey Tus this study was aimed at present-ing determination o total phenolic contents ree radicalscavenging activities phenolic compositions antimicrobialeffects against ourteen pathogenic bacteria and two ungal

983137983138983148983141 983089 Climatic conditions o the growing areas

Annualmeans o

Precipitation(mm)

emperature(∘C)

Humidity ()

Edincik 983095983093983089983096 983089983094983096983092 983095983095983094983092

Gomec 983095983095983090983095 983089983093983089983096 983094983088983097983092

Izmir 983094983094983093983091 983089983096983094983091 983093983096983090983093

strains andmineral contents o olive oils obtained rom Edin-cik Su cultivar in accordance to characterize these propertiesdepending on location

2 Materials and Methods

983090983089 Materials In this study Edincik Su olive cultivars (Oleaeuropaea L cv Edincik Su) rom three different growingregions (Edincik Gomec and Izmir) were used Edincik sample was obtained rom a private orchard in Edincik inMarmara region which is the origin o Edincik Su olive cul-tivar Gomec sample was obtained rom the orchard o Edremit Olive Generating-raining and Gene Center Direc-torate in Gomec in the North Aegean region Izmir samplewas obtained rom orchard o the Olive Research Institutein Izmir in the middle Aegean region Harvesting locationso Olea europaea L cv Edincik Su are shown in Figure 983089Climatic conditions (temperature precipitation and humid-ity) obtained rom the General Directorate o Meteorology installed within the institute are given in able 983089 Teolive ruits at approximately the same ripening degree werecollected in December in the 983090983088983089983090-983090983088983089983091 season Te samplingwas carried out according to a randomized complete block design experiment includingthree replicates while three olivetrees were accepted as one replicate to represent the growingareas Approximately two kilograms o olive ruits rom eachside and part o the trees was handpicked

983090983090 Methods

983090983090983089 Maturity (Ripeness Index) Te ripeness index (RI) wasevaluated on 983089983088983088 randomly selected olive ruits which isdescribed previously [983089983095] Te data o the olive skin and pulpcolors were obtained by using the ollowing ormula whileRI values range rom 983088 (983089983088983088 intense green skin) to 983095 (983089983088983088purple 1047298esh and black skin)

RI = 10486679830800xn1983081 + 9830801xn2983081 + sdot sdot sdot + 9830807xn79830811048669100 (983089)

983090983090983090 Extraction of Virgin Olive Oil Te olive ruits whichhave physical damage were separated and the leaves andimpurities were removed Afer washing step ruits wereprocessed mechanically by using laboratory type two-phasebatch equipment (Hakki Usta Machinery Aydin urkey)For this aim 1047297rstly the leaves and impurities were removedrom the ruits Secondly the ruits were milled to obtain olivepaste by using a disc miller and then the resultant paste waskneaded or 983092983093 minutes at 983090983095∘C by using a malaxator (Hakki



Journal o Chemistry 983091

A

B

C

F983145983143983157983154983141 983089 Harvesting locations o Olea europaea L Edincik Su cv ruits in urkey A Edincik B Gomec and C Izmir

Usta Machinery Aydin urkey) Lastly two-phase verticaldecanter was used or the centriugation o paste (HakkiUsta Machinery Aydin urkey) Te anhydrous orm o magnesium sulate was added to the separated oil to removethe residual water Finally the oil was 1047297ltered through thecottonand rough 1047297lter paper by using a vacuumpump Virginolive oil samples were stored in a reezer at minus983090983088∘C until theiranalysis

983090983090983091 Antioxidant Activity

Determination of otalPhenolic Content (PC) hephenolicso the olive oil samples were extracted by liquidliquidextraction method using methanolwater solution (983092983088 983094983088

volvol) PC o the extracts was identi1047297ed by Folin-Ciocalteuspectrophotometric (983095983088 + UVVIS spectrophotometer PGInstruments England) method at 983095983094983093 nm [983089983096] Te resultswere described as milligrams o gallic acid equivalent (GAE)per kilogram o oil while gallic acid calibration curve was

evaluated (2 = 0999) he spectrophotometric analysis was

perormed in triplicate

Free Radical Scavenging Activity (FRSA) Antioxidant activ-ities o phenolic extracts were identi1047297ed with the methodo 983090983090-diphenyl-983089-picrylhydrazyl (DPPH∙) radical scavengingactivity described by Dorman et al (983090983088983088983091) [983089983097] Te resultswere given as inhibition value () o DPPH∙ radical ris-HCl buffer (983093983088 mM pH 983095983092) including phenolic extract o

virgin olive oil (983093983088 1038389L) was mixed with buffer solution o tris-HCl (9830929830939830881038389L 983093983088 mM) and DPPH∙ radical in methanol(983089983088 mL 983088983089 mM) Tis mixture was stored or incubation inthe dark and at ambient temperature conditions during 983091983088minutes Te absorbance o the resultant was recorded at

983093983089983095 nm Te results were given as percentage inhibition whichwas calculated using the ollowing equation

inhibition ()= 983131983080absorbance o control minus absorbance o sample983081

absorbance o control 983133

times 100

(983090)

Estimated inhibition o DPPH∙ radical () values is given asthe average o quadruplicate analyses

Analysis of Phenolic Compounds Te phenolic pro1047297les o VOO samples were identi1047297ed according to the methoddescribed by Caponio et al (983089983097983097983097) [983090983088] with some modi1047297ca-tions A liquidliquid extraction method by methanolwater(983092983088 983094983088 volvol) mixture was perormed or the extraction o the individual phenolic compounds Rotary evaporator wasused at 983091983093∘C under vacuum to evaporate the solvent phaseAfer dissolving residue in methanol this raction was 1047297lteredby a 983088983092983093

1038389m pore size membrane 1047297lter (Vivascience AG

Hannover Germany) Te analysis was carried out with aSCL-983089983088Avp system controller a SIL-983089983088AD vp autosamplera CO-983089983088Avp column heater a DGU-983089983092a degasser an LC-983089983088AD vp pump and a diode array detector with wavelengthsat983090983095983096nm9830931038389m column 1047297lled with 983093 1038389 Luna Prodigy with 983090983093983088times 983092983094 mm id was used 983089 mLmin 1047298ow rate 9830899830881038389L injection

volume and 983091983088∘C column temperature were perormedAcetic acid water (983090 983097983096 vv) and methanol were used asgradient elution Te gradient program is given in able 983090Shimadzu Class-VP Chromatography Laboratory AutomatedSofware system was used to evaluate the data Externalcalibration curves were used to identiy phenolic component

contents in the extracts as mg kgminus1 oil All determinations




983137983138983148983141 983090 Solvent gradient conditions with linear gradientlowast

Final time (min) 983091 983090983088 983090983096 983091983093 983092983093 983094983088 983094983090 983095983088 983095983093 983096983088

A 983097983093 983095983093 983095983090 983095983088 983094983093 983094983091 983093983093 983093983088 983090983088 983088

B 983093 983090983093 983090983096 983091983088 983091983093 983091983095 983092983093 983093983088 983096983088 983089983088983088lowastA (solvent) = acetic acid water (983090 983097983096 vv) B (solvent) = methanol

were perormed in triplicate and the average results weregiven

983090983090983092 Antimicrobial Activity

est Microorganisms Fourteen pathogenic bacteria and twoungal strains were used as test microorganisms as ollows

Acinetobacter baumannii ACC 983089983097983094983088983094 Bacillus cereus ACC983089983089983095983095983096 Campylobacter jejuni ACC 983091983091983090983097983089 Candida albicansACC 983089983088983090983091983089 Clostridium perfringens ACC 983089983091983089983090983092 Enter-obacter sakazakii ACC 983093983089983091983090983097 Enterococcus faecalis ACC983090983097983090983089983090 Escherichia coli ACC 983090983093983097983090983090 Klebsiella pneumoniaeACC 983091983089983092983096983096 Proteus vulgaris ACC 983092983097983089983091983090 Pseudomonasaeruginosa ACC 983090983095983096983093983091 Saccharomyces cerevisiae ACC983092983088983097983096 Salmonella typhimurium ACC 983089983092983088983090983096 Shigella son-nei ACC 983090983093983097983091983089 Staphylococcus aureus ACC 983090983093983097983090983091 andYersinia enterocolitica ACC 983090983091983095983089983093

Analysis of Antimicrobial Activity Te antimicrobial activity o phenolic extracts was determined by using the discdiffusion method applied by Obied et al (983090983088983088983095) [983090983089] Mueller-Hinton (MH) agar (Oxoid) was used or bacteria and MHagar with 983090 glucose plus 9830889830931038389gmL methylene blue wasused or ungi MH agar was only enriched with 983093 (vv)de1047297brinated sheepblood or C jejuni Allthe microorganisms

were cultured overnight in trypticase soy broth (Oxoid) at983090983093∘C plusmn 983089 and 983091983095∘C plusmn 983089 or ungi and bacteria respectivelyTe turbidity o the culture suspensions was adjusted to theMcFarland 983088983093 turbidity standard and was used as inoculumTe phenolic extracts were prepared with absolute ethanoland absorbed (983091983088 1038389L) onto the blank sensitivity discs 983094 mm(Oxoid) then lef to dry in a sterile Petri dish or 983097983088 min Tesame volume (983091983088 1038389L) o absolute ethanol was used as a con-trol Gentamicin (983091983088 1038389g Oxoid) was employed as a positivecontrol Te suspensions o microorganisms were inoculated(983089983088983088 1038389L) on platescontaining MH agar andthe inoculum wasimmediately and evenly distributed with a Drigalski spatulaTe discs containing the extracts were perormed on the

surace o the plates containing each inoculate Te platesincubated at 983090983093∘C plusmn 983089 or 983090983092 h under aerobic conditions orungi and 983091983095∘C plusmn 983089 or 983090983092 h under aerobic conditions orbacteria except C jejuni and C perfringens For C jejuniand C perfringens plates incubated under microaerophilic(Oxoid BR983094983088) and anaerobic (Oxoid AN983090983093) conditionsrespectively Afer this period they were inspected or thepresence o inhibition zones and these when present weremeasured with a ruler (in mm) Te analysis was repeated atleast three times or each sample against all microorganisms

Determination of Mineral Contents Decomposition o oilsamples was achieved using microwave assisted digestion

983137983138983148983141 983091 Microwave digestion procedure

Stage Ramp time

(min)

Maximumpressure

(psi)

emperature(∘C)

Holdtime

(min)

983089 983089983088 983089983092983088 983089983091983088 983089983088

983090 983089983088 983090983088983088 983089983093983088 983089983088

Cooling for 983089983088minutes

983091 983090983088 983090983088983088 983089983094983088 983090983088

system Accordingly 983088983093 g o oil sample was weighed in poly-tetra1047298uoroethylene vessel and 983089983088 mL o concentrated HNO3

wasadded Digestiono thesamples wascompleted accordingto the procedure given in able 983091 [983090983090] Afer the vessels hadcooled the solutions were transerred to a volumetric 1047298ask and diluted up to 983090983093983088 mL prior to ICP-OES analysis

983090983091 Statistical Analysis All parameters were identi1047297ed intriplicate or each sample Statistical analyses were processedby SPSS statistical package (IBM SPSS Statistics 983090983089) Resultswere determined by one-way analysis o variance (ANOVA)using Duncanrsquos multiple range tests A signi1047297cant differenceamong data was evaluated at 983097983093 983097983097 and 983097983097983097 o con-1047297dences (1103925 le 005 1103925 le 001 and 1103925 le 0001)

3 Results and Discussion

Te ripeness indexes o the olive ruits were close to eachother to evaluate them at the same maturation degree Teresults were 983093983095983089 983093983093983095 and 983093983091983088 or Edincik Gomec and

Izmir samples respectively Te maturity o the olive ruit wasattributed by qualitative assessment o the pigmentation o the olive skin and pulp and used by the olive oil industry as acommon marker or the degree o ripeness [983090983091] While theoilcontent increases in the olive anthocyanins accumulate whilephotosynthetic activity decreases and causes the decrease o pigments such as chlorophylls and carotenoids [983090983092] Ripenessindex total phenolic contents and ree radical scavengingactivities o the samples are shown in Figure 983090

983091983089 otal Phenolic Contents and Antioxidant Activities otalphenolic contents o the samples were ound to be 983089983096983097983094983092983095983089983097983097 and 983089983096983093983093983088 mg GAEkg olive oil o Edincik Gomec

and Izmir samples respectively otal phenolic content o theolive ruit and olive oil is affected by some agronomic andprocessing actors In particular maturity o the ruits andwater availability o the trees as agronomic actors have signi-icant effects on the PC which were also reported previously [983090983093] In particular less precipitation affects the plant tissues tobe in stressand thus polyphenol production increases [983090983094] Inthe present study the least annual precipitation was recordedin Izmir (983094983094983093983091 mm) PC o this sample was ound to bethe second highest amount and antiradical activity was oundto be the highest PC result o this sample may be affectedby some agricultural cultivation practices [983089983094] Consideringthe data o both climatic conditions and PC it is clearly




Edincik Gomec Izmir

RI

450

500

550

600 TPC

000

5000

10000

15000

20000

Edincik Gomec Izmir

FRSA

000

1000

2000

3000

4000

Edincik Gomec Izmir

F983145983143983157983154983141 983090 RI ripeness index o olive ruits PC total phenolic content (mg gallic acid equivalentkg oil) o virgin olive oils and FRSA ree

radical scavenging activity ( inhibition o DPPH∙

radical) o virgin olive oils

observed that higher precipitation and less temperaturecaused the least PC and FRSA Dag et al (983090983088983089983089) observeda reduction o polyphenol concentration due to the highirrigation [983090983092] In addition to this Zarrouk et al (983090983088983088983096) havereported that phenolics were increased due to the low rainall(983089983093983088mmyear) [983090983094] while Vekiari et al (983090983088983089983088) ound high phe-nolic content with respect to limited water obtainment [983090983093]Out results were in agreement with these literature 1047297ndingsIssaoui et al (983090983088983088983095) reported the total phenolic content as 983095983093983093and 983091983097983093983088 mgkg GAE or Sahli Gtar and Chetoui 983090 cultivars

respectively [983090983095] Ugurlu Asık and Ozkan (983090983088983089983089) reported thePC o Memecik cultivar rom urkey which was obtainedat 983094983097983089 ripeness index as 983089983094983097983090983093 mgkg GAE [983090983096] Ilyasogluand Ozcelik (983090983088983089983089) also studied PC o Memecik cultivarand ound between 983089983088983094983091983097 and 983090983090983094983091983089 mgkg caffeic acid [983090983097]Andjelkovic et al (983090983088983088983097) determined chemical compositionoAyvalık olive cv whichis one o the mostgrown cultivars inurkey andreported PC between 983096983097983090 and983089983090983096983095 mg GAEkg[983089983089] PC o 1047297ve urkish olive cultivars was detected between983090983090983093 and 983097983095983089 mgkg GAE [983091983088] In another study olive sampleswere characterized by PC according to the growing region[983091983089] Te authors reported PC values between 983090983097983088 and 983089983088983091983088983092983097983088 and 983095983088983088 983094983088983088 and 983089983093983090983088 and 983094983095983088 and 983089983091983092983088 mgkg GAE

or Lavagnina cv aggiasca cv Leccino cv and Cerasuolacv respectively Similar study was carried out by Issaoui etal (983090983088983089983088) and it was reported that PC was 983089983095983090983093 mgkg 983091983092-dihydroxyphenylethanol or the Southern sample o Chemlaliwhile it was 983093983095983090983093 mgkg 983091983092-dihydroxyphenylethanol or theNorthern sample Te researchers reported a clear effecto growing area on the polyphenolic content o olive oil[983091983090] Similarly the PC o Chetoui cv was reported between983090983095983092 mgkg 983091983092-dihydroxyphenylethanol and 983093983093983089983089 mgkg 983091983092-dihydroxyphenylethanol or the Southern and Northern

locations Te results were in good agreement with most o the literature 1047297ndings

Free radical scavenging activities o the samples weredetermined as 983090983097983093983090 983090983089983095983094 and 983091983089983095983097 inhibition o DPPH∙

radical values o olive oils o Edincik Gomec and Izmirsamples respectively It is observed that the highest antiox-idant capacity was ound in the region which had the leastprecipitation and humidity and the highest temperature In astudy carried out with urkish olive cultivars the correlationbetween antioxidant activity (DPPH method) and PC wasreported as 983088983094983093983095 [983091983091] FRSA o the Halhali olive cultivarobtained rom different regions in urkey was reportedbetween 983096983094983094983093 and983097983094983095983090 [983091983092] Bayram et al (983090983088983089983090) indicated




983137983138983148983141 983092 Phenolic compounds o virgin olive oil samples (mgkg)

Phenolic compounds Samples

Edincik Gomec Izmir

Hydroxytyrosol 3638 plusmn 030alowast983090983093983097983094 plusmn 983088983092983094b 983093983097983088983088 plusmn 983088983092983088c

yrosol 983092983091983094983094 plusmn 983088983090983094a 983091983091983095983091 plusmn 983088983089983091c 983089983096983089983094 plusmn 983088983089983094b

Vanillic acid 983089983089983092 plusmn 983088983089983092b

983090983090983092 plusmn 983088983089983090a

983088983095983088 plusmn 983088983089983088c

Vanillin 983088983091983091 plusmn 983088983088983090a 983088983090983095 plusmn 983088983088983090a 983088983090983094 plusmn 983088983088983094a

p-Coumaric acid 983088983092983088 plusmn 983088983088983091b 983089983090983092 plusmn 983088983088983090a 983088983089983090 plusmn 983088983088983089c

Ferulic acid 983088983089983090 plusmn 983088983088983095b 983088983090983095 plusmn 983088983088983089a 983088983088983092 plusmn 983088983088983089b

Cinnamic acid 983088983089983088 plusmn 983088983088983088b 983088983090983088 plusmn 983088983088983090a 983088983089983089 plusmn 983088983088983089b

Quercetin 983089983088983097 plusmn 983088983088983093a 983089983088983093 plusmn 983088983088983093a 983089983088983092 plusmn 983088983088983092a

Luteolin 983089983093983090 plusmn 983088983089983089b 983090983092983096 plusmn 983088983088983095a 983088983096983095 plusmn 983088983095983088c

lowastDifferences between means indicatedby the sameletters arenot statistically signi1047297cant ( le 005)

that the antioxidant capacities o olive oil extracts o theAyvalık olive cultivar varied according to the geographical

origin [983091983093] Ogutcu and Yılmaz (983090983088983088983097) also reported thatantioxidant capacities o olive oils changed (983088983094983088ndash983093983091983092 mmolrolox equivalents) with respect to the regions [983091983094] DelMonaco et al (983090983088983089983093) reported FRSA o different olive cultivars(Lavagnina cv aggiasca cv Leccino cv and Cerasuola cv)according to the locations between 983095983088 and 983095983094 983095983092 and 983095983094983095983090 and 983095983097 and 983095983091 and 983096983090 inhibition o DPPH∙ radical

values respectively [983091983089] Te unripe and ripe ruits romChemlali and Neb Jmel were studied to determine FRSAwhich was ound to be 983097983091983097983092ndash983097983094983094983096 and 983093983095983097983093ndash983097983091983097983092respectively [983091983095] Ugurlu Asık and Ozkan (983090983088983089983089) ound FRSAo Memecik cultivar to be 983097983093983093 FRSA ( inhibition o DPPH∙

radical) in urkey [983090983096] Karaosmanoglu et al (983090983088983089983088) carried

out the research in urkey by using nine olive cultivars[983092] Tey determined FRSA between 983093983091983092 and 983090983089983097983095Issaoui et al (983090983088983089983088) determined lower antioxidant activities(EC50 (mgkg) and ABS (mM)) while PC o the samesamples were higher [983091983090] Ourresults were in accordance withthese results According to Brahmi et al (983090983088983089983091) antioxidativeproperty o olive and olive oil depends on the location andolive maturity [983091983095] Besides Yildiz and Uylaser (983090983088983089983093) statedthat antioxidant capacity o olives is not related to theirphenolics content but it is more related to the olive type [983091983096]

983091983090 Phenolic Pro1047297les of Virgin Olive Oils Te individual phe-nolic compounds o the olive oil samples are given in able 983092

Nine different phenolic compounds were detected and quan-ti1047297ed while hydroxytyrosol and tyrosol were determined asabundant compoundsSimilar results werereported or urk-ish olive cultivars previously [983091983097] Hydroxytyrosol contento the samples was ound between 983090983093983097983094 and 983093983097983088983088 mgkgand tyrosol was detected between 983089983096983089983094 and 983092983091983094983094 mgkgLuteolin quercetin and vanillic acid were close to each otherwith the concentration ranged between 983088983096983095 and 983090983092983096 983089983088983092and 983089983088983097 and 983088983095983088 and 983090983090983092 mgkg respectively Te leastamount was observed or cinnamic acid with the range o 983088983089983088 and 983088983090983088 mgkg ANOVA results o the samples due tothe phenolic composition o the samples are presented inable 983094 As can be seen rom the table statistically signi1047297cant

differences were evaluated at 983088983089 con1047297dence (1103925 le 0001) orhydroxytyrosol tyrosol vanillic acid p-coumaric acid erulicacid cinnamic acid and luteolin while there was no statisticaldifference or vanillin and quercetin Phenolic composi-tions o VOOs can be used as classi1047297er according to thegeographical origin [983092983088] Kelebek et al (983090983088983089983090) reported 983089983091

phenolic compounds in Gemlik olive cv rom urkey whilehydroxytyrosol tyrosol and luteolin contents were detectedas 983091983090983089 mgkg 983097983096983093 mgkg and 983089983090983096 mgkg respectively [983091983091]Our results were higher with respect to hydroxytyrosol andtyrosol contents o Ayvalık olive cv while 983088983093ndash983092983097 and 983089983088ndash983092983090 mgkg were reported by the researchers respectively [983089983089]SimilarlyAlkan et al (983090983088983089983090) ound hydroxytyrosol andtyrosolcontents were less than our results Tey carried out thestudy in two different crop seasons and reported hydrox-ytyrosol and tyrosol contents between 983091983089983094 and 983092983090983095 and 983089983095983088and 983094983097983094 mgkg or the 983090983088983088983093 year and 983091983096983097 and 983095983091983094 and983092983097983090 and 983089983088983094983095 mgkg or the 983090983088983088983094 year respectively [983092983089]Bayram et al (983090983088983089983090) indicated that the phenolic compositionso olive oil samples o the Ayvalık olive cultivar variedaccording to the geographical origin Te results were givenor hydroxytyrosol and tyrosol contents between 983090983096 and983091983096 mgkg and 983091983089 and 983094983095 mgkg respectively [983092983090] In anotherstudy in which Ayvalık cv was studied hydroxytyrosol andtyrosol contents were varied and quanti1047297ed between 983088983090983094 and983089983089 and 983088983092983093 and 983088983094983095 Phenolic pro1047297les o Gemlik cv were also

varied according to the growing localities [983092983091] Te variability o phenolic compositions o Ayvalık and Memecik cultivarsaccording to the growing provinces was reported in the study carried out by Ilyasoglu et al (983090983088983089983088) [983092983092]

983091983091 Antimicrobial Activities of Phenolic Extracts Antimi-

crobial activities o the phenolic extracts o olive oils arepresented in able 983093 Te inhibition zones ormed by thephenolic extracts against the tested microorganisms werealtered between 983095983088983088 mm and 983089983093983094983095 mm Te highest antimi-crobial activity was observed against Clostridium perfringensACC 983089983091983089983090983092 including 983089983093983094983095 mm inhibition zones or Edincik and Gomec samples and 983089983093983091983091 mm inhibition zones or Izmirsample Te second highest values were evaluated or Campy-lobacter jejuniACC983091983091983090983097983089 with 983089983089983091983091 mm inhibition zonesorall samples Te third one can be said to be Candida albicansACC 983089983088983090983091983089 and the values were as the ollowing 983089983088983091983091 mminhibition zone or Edincik sample 983089983089983088983088 mm inhibition zoneor Gomec sample and 983096983091983091 mm inhibition zone or Izmir

sample Te same inhibition zones were evaluated or Kleb-siella pneumoniae ACC 983091983089983092983096983096 with 983095983094983095 mm or all samplesProteus vulgaris ACC 983090983097983097983088983093 Staphylococcus aureus ACC983094983093983091983096 and Saccharomyces cerevisiae ACC 983097983095983094983091 were the leastsusceptible microorganisms to the phenolic extracts o allsamples as can be seen in able 983093

I the data is considered separately it can be concludedthat Edincik sample showed the highest antimicrobial activ-ity against Clostridium perfringens ACC 983089983091983089983090983092 Salmonellatyphimurium ACC 983089983092983088983090983096 Campylobacter jejuni ACC983091983091983090983097983089 Shigella sonnei ACC 983090983093983097983091983089 and Candida albicansACC 983089983088983090983091983089 while no antimicrobial effect was detected onEnterococcus faecalis ACC 983089983097983092983091983091 and Escherichia coli ACC




983137983138983148983141 983093 Antimicrobial activities o the phenolic extracts o virgin olive oils

Microorganisms

Inhibition zones (mm)

Edincik Gomec Izmir Antibiotic

(Gentamicin)

Enterococcus faecalis ACC 983089983097983092983091983091(Gram-positive)

000 plusmn 000blowast

983095983094983095

plusmn 983088983093983096a 983096983091983091

plusmn 983088983093983096a 983090983089983088983088

plusmn 983089983088983088lowastlowast

Salmonella typhimurium ACC 983089983092983088983090983096(Gram-negative)

983089983089983094983095 plusmn 983088983093983096a 983095983091983091 plusmn 983088983093983096b 983096983091983091 plusmn 983088983093983096b 983089983097983088983088 plusmn 983089983088983088

Enterobacter sakazakii ACC 983093983089983091983090983097(Gram-negative)

983095983091983091 plusmn 983088983093983096b 983096983091983091 plusmn 983088983093983096a 983096983088983088 plusmn 983088983088983088ab 983090983091983094983095 plusmn 983091983093983089

Proteus vulgaris ACC 983090983097983097983088983093 (Gram-negative) 983095983088983088 plusmn 983088983088983088b 983095983091983091 plusmn 983088983093983096b 983097983091983091 plusmn 983088983093983096a 983089983095983088983088 plusmn 983089983088983088

Pseudomonas aeruginosa ACC 983090983095983096983093983091(Gram-negative)

983095983091983091 plusmn 983088983093983096c 983089983089983091983091 plusmn 983088983093983096a 983089983088983088983088 plusmn 983088983088983088b 983090983092983088983088 plusmn 983090983088983088

Bacillus cereus ACC 983089983089983095983095983096 (Gram-positive) 983097983091983091 plusmn 983088983093983096b 983089983089983094983095 plusmn 983088983093983096a 983096983094983095 plusmn 983088983093983096b 983089983097983088983088 plusmn 983089983088983088

Staphylococcus aureus ACC 983094983093983091983096(Gram-positive)

983095983094983095 plusmn 983088983093983096a 983095983091983091 plusmn 983088983093983096a 983095983091983091 plusmn 983088983093983096a 983090983091983088983088 plusmn 983090983094983093

Klebsiella pneumoniae ACC 983091983089983092983096983096(Gram-negative)


Escherichia coli ACC 983090983093983090983097983090 (Gram-negative) 983088983088983088 plusmn 983088983088983088c

983089983089983091983091 plusmn 983088983093983096a

983089983088983091983091 plusmn 983088983093983096b

983089983097983094983095 plusmn 983088983093983096Shigella sonnei ACC 983090983093983097983091983089 (Gram-negative) 983089983088983094983095 plusmn 983088983093983096a 983096983094983095 plusmn 983088983093983096b 983096983094983095 plusmn 983088983093983096b 983090983090983091983091 plusmn 983088983093983096

Yersinia enterocolitica ACC 983090983091983095983089983093(Gram-negative)

983095983091983091 plusmn 983088983093983096b 983095983094983095 plusmn 983088983093983096ab 983096983094983095 plusmn 983088983093983096a 983090983094983094983095 plusmn 983088983093983096

Clostridium perfringens ACC 983089983091983089983090983092(Gram-positive)


Campylobacter jejuni ACC 983091983091983090983097983089(Gram-negative)


Acinetobacter baumannii ACC 983089983097983094983088983094(Gram-negative)

983096983094983095 plusmn 983088983093983096b 983089983088983091983091 plusmn 983088983093983096a 983097983088983088 plusmn 983088983088983088b 983090983090983088983088 plusmn 983088983088983088

Candida albicans ACC 983089983088983090983091983089 (mdash) 983089983088983091983091 plusmn 983088983093983096a 983089983089983088983088 plusmn 983089983088983088a 983096983091983091 plusmn 983088983093983096b 983090983092983091983091 plusmn 983088983093983096

Saccharomyces cerevisiae ACC 983097983095983094983091 (mdash) 983095983091983091 plusmn 983088983093983096a 983095983088983088 plusmn 983088983088983088a 983095983088983088 plusmn 983088983088983088a 983088983088983088 plusmn 983088983088983088lowastDifferences between means indicated by the same letters are not statistically signi1047297cant ( le 005) lowastlowast Antibiotic was used as a positive control and was not

evaluated statistically

extractSample

Gentamicin

F983145983143983157983154983141 983091 Inhibition zones o phenolic extracts and antibiotic (Gentamicin) against Pseudomonas aeruginosa ACC 983090983095983096983093983091

983090983093983090983097983090 as shown in able 983093 Gomec sample had the highestantimicrobial activity against Clostridium perfringens ACC983089983091983089983090983092 Bacillus cereus ACC 983089983089983095983095983096 Campylobacter jejuniACC 983091983091983090983097983089 Escherichia coli ACC 983090983093983090983097983090 and Pseudomonasaeruginosa ACC 983090983095983096983093983091 (inhibition zones o phenolic extractand antibiotic are shown in Figure 983091) and Candida albicansACC 983089983088983090983091983089 Lastly Izmir sample had the highest activity against Clostridium perfringens ACC 983089983091983089983090983092 Campylobacter

jejuni ACC 983091983091983090983097983089 and Escherichia coli ACC 983090983093983090983097983090 Gen-tamicin as a reerence antibiotic had the highest effect onYersinia enterocolitica ACC 983090983091983095983089983093 and Campylobacter jejuniACC 983091983091983090983097983089 while it had no effect on Saccharomyces cere-visiae ACC 983097983095983094983091 ANOVA results o the phenolic extractswith respect to the antimicrobial activity are presented inable 983094 Statistically signi1047297cant differences were evaluated at983088983089 con1047297dence (

1103925 le 0001) against Enterococcus faecalis




983137983138983148983141 983094 ANOVA results o antimicrobial activity o phenolic extracts o virgin olive oils and phenolic compounds

Sum o squares d Mean square F

Microorganisms

Enterococcus faecalis ACC 983089983097983092983091983091 983089983090983096983094983094983095 983090 983094983092983091983091983091 983090983096983097983093983088983088lowastlowastlowast

Salmonella typhimurium ACC 983089983092983088983090983096 983091983088983096983096983097 983090 983089983093983092983092983092 983092983094983091983091983091lowastlowastlowast

Enterobacter sakazakii ACC 983093983089983091983090983097 983089983093983093983094 983090 983088983095983095983096 983091983093Proteus vulgaris ACC 983090983097983097983088983093 983097983093983093983094 983090 983092983095983095983096 983090983089983093983088983088lowastlowast

Pseudomonas aeruginosa ACC 983090983095983096983093983091 983090983092983096983096983097 983090 983089983090983092983092983092 983093983094983088983088983088lowastlowastlowast

Bacillus cereus ACC 983089983089983095983095983096 983089983092983096983096983097 983090 983095983092983092983092 983090983090983091983091983091lowastlowast

Staphylococcus aureus ACC 983094983093983091983096 983088983090983090983090 983090 983088983089983089983089 983088983091983091983091

Klebsiella pneumoniae ACC 983091983089983092983096983096 983088983088983088983088 983090 983088983088983088983088 983088983088983088983088

Escherichia coli ACC 983090983093983090983097983090 983090983091983094983090983090983090 983090 983089983089983096983089983089983089 983093983091983089983093983088983088lowastlowastlowast

Shigella sonnei ACC 983090983093983097983091983089 983096983088983088983088 983090 983092983088983088983088 983089983090983088983088983088lowastlowast

Yersinia enterocolitica ACC 983090983091983095983089983093 983090983096983096983097 983090 983089983092983092983092 983092983091983091983091

Clostridium perfringens ACC 983089983091983089983090983092 983088983090983090983090 983090 983088983089983089983089 983088983091983091983091

Campylobacter jejuni ACC 983091983091983090983097983089 983088983088983088983088 983090 983088983088983088983088 983088983088983088983088

Acinetobacter baumannii ACC 983089983097983094983088983094 983092983094983094983095 983090 983090983091983091983091 983089983088983093983088983088lowast

Candida albicans ACC 983089983088983090983091983089 983089983089983093983093983094 983090 983093983095983095983096 983089983088983092983088983088

lowast

Saccharomyces cerevisiae ACC 983097983095983094983091 983088983090983090983090 983090 983088983089983089983089 983089983088983088983088

Phenolic compounds

Hydroxytyrosol 983089983095983089983089983096983096 983090 983096983093983093983097983092983089 983093983093983094983090983096983095983094lowastlowastlowast

yrosol 983097983097983089983090983096983088 983090 983092983097983093983094983092983088 983089983091983093983088983093983089983095983092lowastlowastlowast

Vanillic acid 983091983095983095983093 983090 983089983096983096983096 983089983090983096983095983088983088lowastlowastlowast

Vanillin 983088983088983088983097 983090 983088983088983088983092 983090983097983091983090

p-Coumaric acid 983090983088983091983096 983090 983089983088983089983097 983090983089983096983092983088983088983088lowastlowastlowast

Ferulic acid 983088983088983092983089 983090 983088983088983090983089 983090983090983096983091983091983091lowastlowastlowast

Cinnamic acid 983088983088983089983096 983090 983088983088983088983097 983093983092983094983088983088lowastlowastlowast

Quercetin 983088983088983092 983090 983088983088983088983090 983088983097983093983093

Luteolin 983091983097983091983094 983090 983089983097983094983096 983090983093983090983091983090983089lowastlowastlowast

lowastlowastlowast

Statistically signi1047297cant ( le 0001)

lowastlowast

statistically signi1047297cant ( le 001) and

lowast

statistically signi1047297cant ( le 005)

ACC 983089983097983092983091983091 Salmonella typhimurium ACC 983089983092983088983090983096 Pseu-domonas aeruginosa ACC 983090983095983096983093983091 and Escherichia coli ACC983090983093983090983097983090 at 983089 con1047297dence (1103925 le 001) against Proteus vulgarisACC 983090983097983097983088983093 Bacillus cereus ACC 983089983089983095983095983096 and Shigella sonneiACC 983090983093983097983091983089 at 983093 con1047297dence (1103925 le 005) against Acineto-bacter baumannii ACC 983089983097983094983088983094 and Candida albicans ACC983089983088983090983091983089 among different location samples Te descending rank o the antimicrobial activities was Gomec Izmir and Edincik samples Tereore it canbe said that location has a signi1047297cant

effect on the antimicrobial activities o the phenolic extractso olive oils It is reported that phenolic components havemore antimicrobial effects against Gram-positive bacteriathan Gram-negative bacteria [983092983093] Karaosmanoglu et al(983090983088983089983088) reported that the antimicrobial activities o olive oilsobtained rom different regions (Burhaniye Dalaman andNizip) were different as 983088983090983090 983093983088983091 and 983093983097983097 values o initialbacterial concentration in test tube (983093 times 9830899830886 cumL) againstEscherichia coli [983092] In another study caffeic acid as a phenoliccompound was determined to be an antimicrobial agentagainst Bacillus cereus KCCM 983092983088983097983091983093 and Escherichia coliKCCM 983089983089983090983091983092 with 983097983096 mm and 983089983088983089 mm inhibition zones val-ues respectively [983092983094] In addition to these it is observed that

thereare morestudies investigating antimicrobial activities o olive leaves than olive oils

983091983092 Mineral Contents of Virgin Olive Oils It can be possibleto determine reshness toxicological qualities and oxidativestabilities o olive oils by identi1047297cation o mineral contents[983096] Some trace metal contents present at low concentrationratios in oils and this act causes difficulty o determination[983092983095] In this study we used 983089983094 different minerals while eleven

o them were heavy metals Te mineral contents o virginolive oils are given in able 983095 Edincik sample had 983090983089983094 1038389ggMg and 983089983088983096983092 1038389gg K and Gomec sample had 983088983091983091 1038389gg Fe9830949830899830921038389gg Mg 983089983092983095 1038389gg Sn 983091983092983093983097 1038389gg K and 983090983090983090 1038389gg Cawhile no mineral content was detected in Izmir sample Only Fe and Sn were ound as heavy metals in Gomec sample inlow concentrations Tese differences may be due to affectedsoil types regarding natural mine sources environmentalpollution and ertilization o trees [983096]

Cindric et al (983090983088983088983095) characterized trace elements in edi-ble oils by ICPndashAES and ound 983089983092983090ndash983089983094983094 1038389gg o Fe content983091983090ndash9830919830961038389gg o Mg content 983089983096ndash983090983090 1038389gg o Ca content and

lt983088983091

1038389gg K content [983092983096] Arslan and Ozcan (983090983088983089983089) reported




983137983138983148983141 983095 Mineral contents o virgin olive oils by ICP-OES (1038389gg)

Minerals Edincik Gomec Izmir

Mean SDc Mean SD Mean SD

Fea ltDLb mdash 983088983091983091 983088983088983089 ltDL mdash

Mg 983090983089983094 983088983088983089 983094983089983092 983088983088983090 ltDL mdash

Sn ltDL mdash 983089983092983095 983088983088983095 ltDL mdashK 983089983088983096983092 983088983094983094 983091983092983093983097 983088983089983088 ltDL mdash

Ca ltDL mdash 983090983090983090 983090983092983096 ltDL mdashaLOD or Pb 983088983088983088983093983095 1038389gg Al and Hg 983088983088983088983095983093 1038389gg Cu 983088983088983088983090983095 1038389gg Mn983088983088983088983093 1038389ggFe Coand Ni983088983088983088983089983090 1038389ggMg 983088983088983088983090983089 1038389ggZn 983088983088983088983097983094 1038389gg Crand Cd 983088983088983088983088983097 1038389gg Sn 983088983088983088983091 1038389gg Na 983088983091983096983093983096 1038389gg Ca 983088983088983093983097983095 1038389gg and

K 983088983088983089983094983090 1038389gg bltDL under detection limits cSD Standard Deviation

that location affects the mineral contents especially Cr AlCa Cu Fe K and Na o olive oils Fe and Mg are known asincreasing agents o lipid oxidation with their trace amounts[983096] Sahan (983090983088983089983088) determined Fe in green olives as 983095983088983096 mgkgand in black olives as 983089983090983094983093 mgkg [983092983097] and Fernandez-Hernandez et al (983090983088983089983088) reported Fe as 983088983093983089983091 mgkg in oliveoil samples [983093983088] In a study that was aimed at identiyinggeographical origin o the olive oil samples according to themineral contentsFe wasoundbetween 9830939830971038389gg and 9830899830959830971038389ggin Ayvalık olive cultivar collected rom three differentregionsand ound between 9830929830971038389gg and 983090983097983096 1038389gg in Gemlik cultivarcollected rom 1047297ve different regions [983096] Camin et al (983090983088983089983088)reported Mg content between 983088983088983089983094 and 9830889830889830899830951038389gg or Cal-abria olive cultivar or Alto Crotonese Bruzio and Larnetiaregions and 983088983088983089983094 and 983088983092983097983093 1038389gg or Sicily olive cultivar orsix different regions [983089983088] Arslan and Ozcan (983090983088983089983089) reportedMg content between 983089983095 and 983095983089 1038389gg or Ayvalık samplesrom three locations and between 983090983091 and 983093983092

1038389gg or Gemlik

samples rom 1047297ve locations [983096] K was reported between983088983088983096 and 983088983091983090 1038389gg or Calabria cultivar in three differentlocations and 983088983089983090 and 983097983097983092 1038389gg or Sicily olive cultivar insix different regions [983089983088] Te same researchers reported Cacontent between 983088983089983091983092 and 983088983093983097983096 1038389gg or a particular olivecultivar in six different locations Arslan and Ozcan (983090983088983089983089)reported higher amounts o Ca between 983094983092 and 9830939830959830971038389gg(Ayvalık cv) and 983094983088 and 983091983096983091 1038389gg (Gemlik cv) in differentgrowing regions K was indicated in higher amounts than theother elements with the content o 983090983089983097983090983089ndash9830909830969830899830961038389gg (Ayvalık cv) and 983089983094983093983096ndash9830899830939830959830939830961038389gg (Gemlik cv) in different growingregions [983096] I we compare our 1047297ndings with literature Fe Kand Ca contents o the samples were both higher and lower

according to other results and Mg was higher partially

4 Conclusions

In conclusion the data obtained in this research show thatEdincik Su olive cultivar has high antioxidant capacity includ-ing high amounts o total phenolic content and ree radicalscavenging activity Tere was no linear correlation betweenPC and FRSA while Edincik sample which is the origin o Edincik Su sample had the highestPC andIzmir sample hadthe highest FRSA Te highest antimicrobial activities weredetermined against Clostridium perfringens ACC 983089983091983089983090983092 andCampylobacter jejuni ACC 983091983091983090983097983089 Finally Edincik Su olive

oils had high antioxidant activity and had antimicrobial effectagainst a wide range o microorganisms Tis cultivar haslimited mineral contents Tus it can be said that locationhas a signi1047297cant effect on the antioxidant activity phenoliccompounds antimicrobial activities o the phenolic extractsandmineral contents o olive oils Te results o the study may

present new and useul inormation or establishment o new plantations and or the international literature or this uniqueolive cultivar

Competing Interests

Te author certi1047297es that there are no actual or potentialcompeting interests in relation to this paper

References

[983089] G Cioffi M S Pesca P De Caprariis A Braca L SeverinoandN De ommasi ldquoPhenolic compounds in olive oil and olive

pomace rom Cilento (Campania Italy) and their antioxidantactivityrdquo Food Chemistry vol 983089983090983089 no 983089 pp 983089983088983093ndash983089983089983089 983090983088983089983088

[983090] A E Binkoski P M Kris-Etherton A Wilson M L Moun-tain and R J Nicolosi ldquoBalance o unsaturated atty acids isimportant to a cholesterol-lowering diet comparison o mid-oleic sun1047298ower oil and olive oil on cardiovascular disease risk actorsrdquo Journal of the American Dietetic Association vol 983089983088983093no 983095 pp 983089983088983096983088ndash983089983088983096983094 983090983088983088983093

[983091] M Douzane A amendjari A K Abdi M-S Daas F Mehdidand M M Bellal ldquoPhenolic compounds in mono-cultivar extra virgin olive oils rom Algeriardquo Grasas y Aceites vol 983094983092 no 983091pp 983090983096983093ndash983090983097983092 983090983088983089983091

[983092] H Karaosmanoglu F Soyer B Ozen and F okatli ldquoAntimi-crobial and antioxidant activities o urkish extra virgin olive

oilsrdquo Journal of Agricultural and Food Chemistry vol 983093983096 no 983089983092pp 983096983090983091983096ndash983096983090983092983093 983090983088983089983088

[983093] S Cicerale L J Lucas and R S J Keast ldquoAntimicrobial anti-oxidant and anti-in1047298ammatory phenolic activities in extra vir-gin olive oilrdquo Current Opinion in Biotechnology vol 983090983091 no 983090pp 983089983090983097ndash983089983091983093 983090983088983089983090

[983094] E Medina C Romero M Brenes and A De Castro ldquoAntimi-crobial activity o olive oil vinegar and various beveragesagainst oodborne pathogensrdquo Journal of Food Protection vol983095983088 no 983093 pp 983089983089983097983092ndash983089983089983097983097 983090983088983088983095

[983095] G Yildiz and V Uylaser ldquoDogal bir antimikrobiyel oleuropeinrdquoUluda˘ g Universitesi Ziraat Fakultesi Dergisi vol 983090983093 no 983089 pp983089983091983089ndash983089983092983090 983090983088983089983089

[983096] D Arslan and M M umlOzcan ldquoGuney Anadolursquodan FarklıCesitlere Ait Zeytin Yaglarının Mineral Madde Icerigi Uzerine

Lokasyon ve Hasat Doneminin Etkisirdquo Uluda˘ g UniversitesiZiraat Fakultesi Dergisi vol 983090983093 no 983089 pp 983089983089ndash983090983094 983090983088983089983089

[983097] S B Yasar K Baran and M Alkan ldquoMetal determinations inolive oilrdquo in Olive OilmdashConstituents Quality Health Propertiesand Bioconversions B Dimitrios Ed chapter 983093 pp 983096983097ndash983089983088983096Inech Rijeka Croatia 983090983088983089983090

[983089983088] F Camin R Larcher M Perini et al ldquoCharacterisation o authentic Italian extra-virgin olive oils by stable isotope ratioso C O and H and mineral compositionrdquo Food Chemistry vol983089983089983096 no 983092 pp 983097983088983089ndash983097983088983097 983090983088983089983088

[983089983089] M Andjelkovic S Acun V Van Hoed R Verhe and J VanCamp ldquoChemical composition o urkish olive oilmdashAyvalikrdquo




Journal of the American Oil Chemistsrsquo Society vol 983096983094 no 983090 pp983089983091983093ndash983089983092983088 983090983088983088983097

[983089983090] IOOC ldquoWorld olive oil 1047297guresrdquo 983090983088983089983094 httpwwwinternation-aloliveoilorgestaticosview983089983091983089-world-olive-oil-1047297gures

[983089983091] UIK ldquoZeytin uretimirdquo 983090983088983089983094 983089983097983096983096ndash983090983088983089983092 httpwwwtuikgov trPreablodoalt id=983089983088983088983089

[983089983092] UZZK ldquourkiye zeytin ve zeytinyagı rekolte tahminirdquo 983090983088983089983090httpuzzkorg

[983089983093] N Ozilbey Zeytin Cesitlerimiz Sidas Medya Ltd Sti Izmirurkey 983090983088983089983089

[983089983094] F Longobardi A Ventrella G Casiello et al ldquoCharacterisationo the geographical origin o Western Greek virgin olive oilsbased on instrumental and multivariate statistical analysisrdquoFood Chemistry vol 983089983091983091 no 983089 pp 983089983094983097ndash983089983095983093 983090983088983089983090

[983089983095] M Uceda and M Hermoso ldquoLa calidad del aceite de olivardquo inEl Cultivo del Olivo D Barranco R Fernandez-Escobar and LRallo Eds pp 983093983092983095ndash983093983095983090 Junta de Andalucia Ediciones Mundi-Prensa Madrid Spain 983089983097983097983096

[983089983096] V L Singleton and J R Rossi ldquoColorimetry o total phenolicswith phosphomolibdic-phosphothungstic acidrdquo American Jour-

nal of Enology and Viticulture vol 983089983094 pp 983089983092983092ndash983089983093983096 983089983097983094983093[983089983097] H J D Dorman A Peltoketo R Hiltunen and M J ikkanen

ldquoCharacterisation o the antioxidant properties o de-odourisedaqueous extracts rom selected Lamiaceae herbsrdquo Food Chem-istry vol 983096983091 no 983090 pp 983090983093983093ndash983090983094983090 983090983088983088983091

[983090983088] F Caponio V Alloggio and Gomes ldquoPhenoliccompounds o virgin olive oil in1047298uence o paste preparation techniquesrdquo Food Chemistry vol 983094983092 no 983090 pp 983090983088983091ndash983090983088983097 983089983097983097983097

[983090983089] H K Obied D R Bedgood Jr P D Prenzler and K RobardsldquoBioscreening o Australian olive mill waste extracts biophenolcontent antioxidant antimicrobial and molluscicidal activi-tiesrdquo Food and Chemical oxicology vol 983092983093no 983095 pp 983089983090983091983096ndash983089983090983092983096983090983088983088983095

[983090983090] S B Yasar and S Gucer ldquoFractionation analysis o magnesiumin olive products by atomic absorption spectrometryrdquo AnalyticaChimica Acta vol 983093983088983093 no 983089 pp 983092983091ndash983092983097 983090983088983088983092

[983090983091] S Dabbou I Rjiba A Nakbi N Gazzah M Issaoui and MHammami ldquoCompositional quality o virgin olive oils romcultivars introduced in unisian arid zones in comparison toChemlali cultivarsrdquo Scientia Horticulturae vol 983089983090983092 no 983089 pp983089983090983090ndash983089983090983095 983090983088983089983088

[983090983092] A Dag Z Kerem N Yogev I Zipori S Lavee and E Ben-David ldquoIn1047298uence o time o harvestand maturityindexon oliveoil yield and qualityrdquo Scientia Horticulturae vol 983089983090983095 no 983091 pp983091983093983096ndash983091983094983094 983090983088983089983089

[983090983093] S A Vekiari V Oreopoulou Y Kourkoutas et al ldquoCharac-terization and seasonal variation o the quality o virgin olive

oil o the Troumbolia and Koroneiki varieties rom SouthernGreecerdquo Grasas y Aceites vol 983094983089 no 983091 pp 983090983090983089ndash983090983091983089 983090983088983089983088

[983090983094] W Zarrouk F M HaddadaB Baccouri et al ldquoCharacterizationo virgin olive oil rom Southern unisiardquo European Journal of Lipid Science and echnology vol 983089983089983088 no 983089 pp 983096983089ndash983096983096 983090983088983088983096

[983090983095] M IssaouiS Dabbou A Echbili et al ldquoBiochemical characteri-sation o some unisian virgin olive oils obtained rom differentcultivars growing in Sax National Collectionrdquo Journal of Food Agriculture and Environment vol 983093 no 983089 pp 983089983095ndash983090983089 983090983088983088983095

[983090983096] H Ugurlu Asık and G Ozkan ldquoPhysical chemical and antiox-idant properties o olive oil extracted rom memecik cultivarrdquo Akademik Gıda vol 983097 no 983090 pp 983089983091ndash983089983096 983090983088983089983089

[983090983097] H Ilyasoglu and B Ozcelik ldquoMemecik zeytinyaglarının biy-okimyasal karakterizasyonurdquo Gıda vol983091983094 no 983089pp983091983091ndash983092983089 983090983088983089983089

[983091983088] K anılgan M M Ozcanand A Unver ldquoPhysical and chemicalcharacteristics o 1047297ve urkish olive (Olea europea L) varietiesand their oilsrdquo Grasas y Aceites vol 983093983096 no 983090 pp 983089983092983090ndash983089983092983095 983090983088983088983095

[983091983089] G Del Monaco A Officioso S DrsquoAngelo et al ldquoCharacteri-zation o extra virgin olive oils produced with typical Italian varieties by their phenolic pro1047297lerdquo Food Chemistry vol 983089983096983092 pp983090983090983088ndash983090983090983096 983090983088983089983093

[983091983090] M Issaoui G Flamini F Brahmi et al ldquoEffect o the grow-ing area conditions on differentiation between Chemlali andChetoui olive oilsrdquo Food Chemistry vol 983089983089983097 no 983089 pp 983090983090983088ndash983090983090983093983090983088983089983088

[983091983091] H Kelebek S Kesen C Sabbag and S Selli ldquoGemlik zeytincesidinden eldeedilen naturelzeytinyagındaenol bilesiklerinin ve antioksidan kapasitenin belirlenmesirdquo Gıda vol 983091983095 no 983091 pp983089983091983091ndash983089983092983088 983090983088983089983090

[983091983092] M Kiralan A Bayrak and M Ozkaya ldquoOxidation stability o virgin olive oils rom some important cultivars in east med-iterranean area in turkeyrdquo Journal of the American Oil Chemistsrsquo Society vol 983096983094 no 983091 pp 983090983092983095ndash983090983093983090 983090983088983088983097

[983091983093] B Bayram Esatbeyoglu N Schulze B Ozcelik J Frank

and G Rimbach ldquoComprehensive analysis o polyphenols in 983093983093Extra virgin olive oils by HPLC-ECD and their correlation withantioxidant activitiesrdquo Plant Foods for Human Nutrition vol 983094983095no 983092 pp 983091983090983094ndash983091983091983094 983090983088983089983090

[983091983094] M Ogutcu and E Yılmaz ldquoComparison o the virgin olive oilsproduced in different regions o urkeyrdquo Journal of Sensory Studies vol 983090983092 no 983091 pp 983091983091983090ndash983091983093983091 983090983088983088983097

[983091983095] F Brahmi B Mechri M Dhibi and M Hammami ldquoVariationsin phenolic compounds and antiradical scavenging activity o Olea europaea leaves and ruits extracts collected in two di-erent seasonsrdquo Industrial Crops and Products vol 983092983097 pp 983090983093983094ndash983090983094983092 983090983088983089983091

[983091983096] G Yildiz and V Uylaser ldquoPro1047297le and total content o pheno-lics and antioxidant activity o commercial table olives rom

urkeyrdquo Quality Assurance and Safety of Crops and Foods vol983095 no 983093 pp 983094983091983093ndash983094983092983090 983090983088983089983093

[983091983097] A Dagdelen G umen M M Ozcan and E Dundar ldquoPhe-nolics pro1047297les o olive ruits (Olea europaea L) and oils romAyvalik Domat and Gemlik varieties at different ripeningstagesrdquo Food Chemistry vol 983089983091983094 no 983089 pp 983092983089ndash983092983093 983090983088983089983091

[983092983088] M J Lerma-Garcıa C Lantano E Chiavaro L Cerretani JM Herrero-Martınez and E F Simo-Alonso ldquoClassi1047297cationo extra virgin olive oils according to their geographical originusing phenolic compound pro1047297les obtained by capillary elec-trochromatographyrdquoFood ResearchInternational vol983092983090no983089983088pp 983089983092983092983094ndash983089983092983093983090 983090983088983088983097

[983092983089] D Alkan F okatli and B Ozen ldquoPhenolic characterization

and geographical classi1047297cation o commercial extra virgin oliveoils produced in urkeyrdquo Journal of the American Oil Chemistsrsquo Society vol 983096983097 no 983090 pp 983090983094983089ndash983090983094983096 983090983088983089983090

[983092983090] B Bayram Esatbeyoglu N Schulze B Ozcelik J Frankand G Rimbach ldquoComprehensive analysis o polyphenols in 983093983093extra virgin olive oils by HPLC-ECD and their correlation withantioxidant activitiesrdquo Plant Foods for Human Nutrition vol 983094983095no 983092 pp 983091983090983094ndash983091983091983094 983090983088983089983090

[983092983091] D Ocakoglu F okatli B Ozen and F Korel ldquoDistributiono simple phenols phenolic acids and 1047298avonoids in urkishmonovarietal extra virgin olive oils or two harvest yearsrdquo Food Chemistry vol 983089983089983091 no 983090 pp 983092983088983089ndash983092983089983088 983090983088983088983097

[983092983092] H Ilyasoglu B Ozcelik V Van Hoed and R Verhe ldquoCharacter-ization o aegean olive oils by their minor compoundsrdquo Journal




of the American Oil Chemistsrsquo Society vol 983096983095 no 983094 pp 983094983090983095ndash983094983091983094983090983088983089983088

[983092983093] M Korukluoglu Y Sahan A Yigit E Ozer and S GucerldquoAntibacterial activity and chemical constitutions o Oleaeuropaea l lea extractsrdquo Journal of Food Processing and Preser-vation vol 983091983092 no 983091 pp 983091983096983091ndash983091983097983094 983090983088983089983088

[983092983094] O-H Lee and B-Y Lee ldquoAntioxidant and antimicrobial activi-ties o individual and combined phenolics in Olea europaea lea extractrdquo Bioresource echnology vol 983089983088983089 no 983089983088 pp 983091983095983093983089ndash983091983095983093983092983090983088983089983088

[983092983095] C Benincasa M Gharsallaoui E Perri et al ldquoQuality andtrace element pro1047297le o tunisian olive oils obtained rom plantsirrigated with treated wastewaterrdquo Te Scienti1047297c World Journal vol 983090983088983089983090 Article ID 983093983091983093983095983096983089 983089983089 pages 983090983088983089983090

[983092983096] I J Cindric M Zeiner and I Steffan ldquorace elemental charac-terization o edible oils by ICP-AES and GFAASrdquo Microchemical Journal vol 983096983093 no 983089 pp 983089983091983094ndash983089983091983097 983090983088983088983095

[983092983097] Y SahanldquoSomemetals in table olivesrdquo in Olives and Olive Oil inHealth and Disease Prevention V R Preedy and R R WatsonEds chapter 983091983090 pp 983090983097983097ndash983091983088983094 983090983088983089983088

[983093983088] A Fernandez-Hernandez R Mateos J A Garcia-Mesa GBeltran and R Fernandez-Escobar ldquoDetermination o mineralelements in resh olive ruits by 1047298ame atomic spectrometryrdquoSpanish Journal of Agricultural Research vol 983096 no 983092 pp 983089983089983096983091ndash983089983089983097983088 983090983088983089983088



Submit your manuscripts at

httpwwwhindawicom




antibacterial activities against Helicobacter pylori Escherichiacoli Clostridium perfringens Bacteroides sp Streptococ-cus mutans Staphylococcus aureus Listeria monocytogenesYersinia sp Salmonella enterica Enterococcus faecium Ente-rococcus faecalis Shigella sonnei and Candida albicans havebeen reported [983093] In particular oleuropein shows antimi-

crobial effect on most o these microorganisms as well as onKlebsiella pneumoniae Moraxella catarrhalis and Salmonellatyphi [983095] Karaosmanoglu et al (983090983088983089983088) reported that the use o extra virgin olive oil can help to prevent oodborne diseases[983092]

Mineral composition o ood serves bene1047297cial aspects orhuman providing positive health effects Heavy metal contento any ood is important or ood hygiene ood quality andnutrition Olive oil includes various minerals according to theaccumulation o these elements in soil with respect to naturalmine sources environmental pollution and ertilization o trees Olive ripeness processing equipment and storagesupplies may also affect the composition o minerals [983096]It is known that trace metals can cause the reduction o oxidative stability o olive oil [983097] Recently researchers aimedto evaluate i mineral composition canbe used to differentiate

virgin olive oils with respect to geographical origin [983089983088]Olive tree growing has been made in the Aegean region

o urkey or over 983096983088983088983088 years [983089983089] urkey is the 1047297fh majorproducero olive oil just afer Spain Greece Italy and unisiaaccording to the 983090983088983089983092983090983088983089983093 season when 983090983092983092983092983088983088983088 tons o olive oil was produced in the world and 983089983095983088983088983088983088 tons o this amount was produced in urkey [983089983090] According to983090983088983089983092 data urkey has 983089983094983096983097983097983095983088983088983088 olive trees in total while983089983092983088983095983089983090 o them were bearing trees 983092983091983096983088983088983088 tons o oliveruits was used or table olive production and 983089983091983091983088983088983088983088 tonso olive ruits was used or olive oil production [983089983091] Olivegrowing areas are distributed to 1047297ve main regions and 983090983096olive varieties are cultivated commercially in urkey TeAegean region is the major producer and supplies 983096983088 o thetotal olive oil production o urkey Balikesir is one o themajor olive grower regions in urkey with the ratio o 983096983095983093approximately in urkey [983089983092]

Edincik Su olive cultivar is originally grown in EdincikErdek and Bandirma in Balikesir and has a large ruit with983092983097983088 g average weight round shape 983096983097 pulp ratio 983089983095 oilcontent and small seeds Tis cultivar is mostly used in tableolive production because o its size shape 1047298avor and highpulp ratio [983089983093] However using it in olive oil production hasbeen started in recent years because o its high quality oil by

the olive oil producersOlive cultivar location maturity and extraction proce-

dure affect the olive oil quality due to its chemical com-position Besides geographical classi1047297cation o a ood hasa signi1047297cant role in its quality and allows or the originauthentication and traceability [983089983094] Based on the availableliterature reviewed there is no report on the antioxidantand antimicrobial activities and mineral contents o Edincik Su olive oils obtained rom different geographical areasproduced in urkey Tus this study was aimed at present-ing determination o total phenolic contents ree radicalscavenging activities phenolic compositions antimicrobialeffects against ourteen pathogenic bacteria and two ungal

983137983138983148983141 983089 Climatic conditions o the growing areas

Annualmeans o

Precipitation(mm)

emperature(∘C)

Humidity ()

Edincik 983095983093983089983096 983089983094983096983092 983095983095983094983092

Gomec 983095983095983090983095 983089983093983089983096 983094983088983097983092

Izmir 983094983094983093983091 983089983096983094983091 983093983096983090983093

strains andmineral contents o olive oils obtained rom Edin-cik Su cultivar in accordance to characterize these propertiesdepending on location

2 Materials and Methods

983090983089 Materials In this study Edincik Su olive cultivars (Oleaeuropaea L cv Edincik Su) rom three different growingregions (Edincik Gomec and Izmir) were used Edincik sample was obtained rom a private orchard in Edincik inMarmara region which is the origin o Edincik Su olive cul-tivar Gomec sample was obtained rom the orchard o Edremit Olive Generating-raining and Gene Center Direc-torate in Gomec in the North Aegean region Izmir samplewas obtained rom orchard o the Olive Research Institutein Izmir in the middle Aegean region Harvesting locationso Olea europaea L cv Edincik Su are shown in Figure 983089Climatic conditions (temperature precipitation and humid-ity) obtained rom the General Directorate o Meteorology installed within the institute are given in able 983089 Teolive ruits at approximately the same ripening degree werecollected in December in the 983090983088983089983090-983090983088983089983091 season Te samplingwas carried out according to a randomized complete block design experiment includingthree replicates while three olivetrees were accepted as one replicate to represent the growingareas Approximately two kilograms o olive ruits rom eachside and part o the trees was handpicked

983090983090 Methods

983090983090983089 Maturity (Ripeness Index) Te ripeness index (RI) wasevaluated on 983089983088983088 randomly selected olive ruits which isdescribed previously [983089983095] Te data o the olive skin and pulpcolors were obtained by using the ollowing ormula whileRI values range rom 983088 (983089983088983088 intense green skin) to 983095 (983089983088983088purple 1047298esh and black skin)

RI = 10486679830800xn1983081 + 9830801xn2983081 + sdot sdot sdot + 9830807xn79830811048669100 (983089)

983090983090983090 Extraction of Virgin Olive Oil Te olive ruits whichhave physical damage were separated and the leaves andimpurities were removed Afer washing step ruits wereprocessed mechanically by using laboratory type two-phasebatch equipment (Hakki Usta Machinery Aydin urkey)For this aim 1047297rstly the leaves and impurities were removedrom the ruits Secondly the ruits were milled to obtain olivepaste by using a disc miller and then the resultant paste waskneaded or 983092983093 minutes at 983090983095∘C by using a malaxator (Hakki




A

B

C













times 100

(983090)











Final time (min) 983091 983090983088 983090983096 983091983093 983092983093 983094983088 983094983090 983095983088 983095983093 983096983088

A 983097983093 983095983093 983095983090 983095983088 983094983093 983094983091 983093983093 983093983088 983090983088 983088











Stage Ramp time

(min)

Maximumpressure

(psi)

emperature(∘C)

Holdtime

(min)

983089 983089983088 983089983092983088 983089983091983088 983089983088

983090 983089983088 983090983088983088 983089983093983088 983089983088


983091 983090983088 983090983088983088 983089983094983088 983090983088












Edincik Gomec Izmir

RI

450

500

550

600 TPC

000

5000

10000

15000

20000

Edincik Gomec Izmir

FRSA

000

1000

2000

3000

4000

Edincik Gomec Izmir















Edincik Gomec Izmir




983090983090983092 plusmn 983088983089983090a

983088983095983088 plusmn 983088983089983088c


























Microorganisms



(Gentamicin)



983095983094983095

plusmn 983088983093983096a 983096983091983091

plusmn 983088983093983096a 983090983089983088983088















983089983089983091983091 plusmn 983088983093983096a

983089983088983091983091 plusmn 983088983093983096b













extractSample

Gentamicin










Microorganisms















lowast


Phenolic compounds




Vanillin 983088983088983088983097 983090 983088983088983088983092 983090983097983091983090




Quercetin 983088983088983092 983090 983088983088983088983090 983088983097983093983093


lowastlowastlowast


lowastlowast


lowast








lt983088983091









Mg 983090983089983094 983088983088983089 983094983089983092 983088983088983090 ltDL mdash





1038389gg or Gemlik



4 Conclusions




Competing Interests


References






































































httpwwwhindawicom




A

B

C













times 100

(983090)











Final time (min) 983091 983090983088 983090983096 983091983093 983092983093 983094983088 983094983090 983095983088 983095983093 983096983088

A 983097983093 983095983093 983095983090 983095983088 983094983093 983094983091 983093983093 983093983088 983090983088 983088











Stage Ramp time

(min)

Maximumpressure

(psi)

emperature(∘C)

Holdtime

(min)

983089 983089983088 983089983092983088 983089983091983088 983089983088

983090 983089983088 983090983088983088 983089983093983088 983089983088


983091 983090983088 983090983088983088 983089983094983088 983090983088












Edincik Gomec Izmir

RI

450

500

550

600 TPC

000

5000

10000

15000

20000

Edincik Gomec Izmir

FRSA

000

1000

2000

3000

4000

Edincik Gomec Izmir















Edincik Gomec Izmir




983090983090983092 plusmn 983088983089983090a

983088983095983088 plusmn 983088983089983088c


























Microorganisms



(Gentamicin)



983095983094983095

plusmn 983088983093983096a 983096983091983091

plusmn 983088983093983096a 983090983089983088983088















983089983089983091983091 plusmn 983088983093983096a

983089983088983091983091 plusmn 983088983093983096b













extractSample

Gentamicin










Microorganisms















lowast


Phenolic compounds




Vanillin 983088983088983088983097 983090 983088983088983088983092 983090983097983091983090




Quercetin 983088983088983092 983090 983088983088983088983090 983088983097983093983093


lowastlowastlowast


lowastlowast


lowast








lt983088983091









Mg 983090983089983094 983088983088983089 983094983089983092 983088983088983090 ltDL mdash





1038389gg or Gemlik



4 Conclusions




Competing Interests


References






































































httpwwwhindawicom





Final time (min) 983091 983090983088 983090983096 983091983093 983092983093 983094983088 983094983090 983095983088 983095983093 983096983088

A 983097983093 983095983093 983095983090 983095983088 983094983093 983094983091 983093983093 983093983088 983090983088 983088











Stage Ramp time

(min)

Maximumpressure

(psi)

emperature(∘C)

Holdtime

(min)

983089 983089983088 983089983092983088 983089983091983088 983089983088

983090 983089983088 983090983088983088 983089983093983088 983089983088


983091 983090983088 983090983088983088 983089983094983088 983090983088












Edincik Gomec Izmir

RI

450

500

550

600 TPC

000

5000

10000

15000

20000

Edincik Gomec Izmir

FRSA

000

1000

2000

3000

4000

Edincik Gomec Izmir















Edincik Gomec Izmir




983090983090983092 plusmn 983088983089983090a

983088983095983088 plusmn 983088983089983088c


























Microorganisms



(Gentamicin)



983095983094983095

plusmn 983088983093983096a 983096983091983091

plusmn 983088983093983096a 983090983089983088983088















983089983089983091983091 plusmn 983088983093983096a

983089983088983091983091 plusmn 983088983093983096b













extractSample

Gentamicin










Microorganisms















lowast


Phenolic compounds




Vanillin 983088983088983088983097 983090 983088983088983088983092 983090983097983091983090




Quercetin 983088983088983092 983090 983088983088983088983090 983088983097983093983093


lowastlowastlowast


lowastlowast


lowast








lt983088983091









Mg 983090983089983094 983088983088983089 983094983089983092 983088983088983090 ltDL mdash





1038389gg or Gemlik



4 Conclusions




Competing Interests


References






































































httpwwwhindawicom




Edincik Gomec Izmir

RI

450

500

550

600 TPC

000

5000

10000

15000

20000

Edincik Gomec Izmir

FRSA

000

1000

2000

3000

4000

Edincik Gomec Izmir















Edincik Gomec Izmir




983090983090983092 plusmn 983088983089983090a

983088983095983088 plusmn 983088983089983088c


























Microorganisms



(Gentamicin)



983095983094983095

plusmn 983088983093983096a 983096983091983091

plusmn 983088983093983096a 983090983089983088983088















983089983089983091983091 plusmn 983088983093983096a

983089983088983091983091 plusmn 983088983093983096b













extractSample

Gentamicin










Microorganisms















lowast


Phenolic compounds




Vanillin 983088983088983088983097 983090 983088983088983088983092 983090983097983091983090




Quercetin 983088983088983092 983090 983088983088983088983090 983088983097983093983093


lowastlowastlowast


lowastlowast


lowast








lt983088983091









Mg 983090983089983094 983088983088983089 983094983089983092 983088983088983090 ltDL mdash





1038389gg or Gemlik



4 Conclusions




Competing Interests


References






































































httpwwwhindawicom






Edincik Gomec Izmir




983090983090983092 plusmn 983088983089983090a

983088983095983088 plusmn 983088983089983088c


























Microorganisms



(Gentamicin)



983095983094983095

plusmn 983088983093983096a 983096983091983091

plusmn 983088983093983096a 983090983089983088983088















983089983089983091983091 plusmn 983088983093983096a

983089983088983091983091 plusmn 983088983093983096b













extractSample

Gentamicin










Microorganisms















lowast


Phenolic compounds




Vanillin 983088983088983088983097 983090 983088983088983088983092 983090983097983091983090




Quercetin 983088983088983092 983090 983088983088983088983090 983088983097983093983093


lowastlowastlowast


lowastlowast


lowast








lt983088983091









Mg 983090983089983094 983088983088983089 983094983089983092 983088983088983090 ltDL mdash





1038389gg or Gemlik



4 Conclusions




Competing Interests


References






































































httpwwwhindawicom





Microorganisms



(Gentamicin)



983095983094983095

plusmn 983088983093983096a 983096983091983091

plusmn 983088983093983096a 983090983089983088983088















983089983089983091983091 plusmn 983088983093983096a

983089983088983091983091 plusmn 983088983093983096b













extractSample

Gentamicin










Microorganisms















lowast


Phenolic compounds




Vanillin 983088983088983088983097 983090 983088983088983088983092 983090983097983091983090




Quercetin 983088983088983092 983090 983088983088983088983090 983088983097983093983093


lowastlowastlowast


lowastlowast


lowast








lt983088983091









Mg 983090983089983094 983088983088983089 983094983089983092 983088983088983090 ltDL mdash





1038389gg or Gemlik



4 Conclusions




Competing Interests


References






































































httpwwwhindawicom






Microorganisms















lowast


Phenolic compounds




Vanillin 983088983088983088983097 983090 983088983088983088983092 983090983097983091983090




Quercetin 983088983088983092 983090 983088983088983088983090 983088983097983093983093


lowastlowastlowast


lowastlowast


lowast








lt983088983091









Mg 983090983089983094 983088983088983089 983094983089983092 983088983088983090 ltDL mdash





1038389gg or Gemlik



4 Conclusions




Competing Interests


References






































































httpwwwhindawicom








Mg 983090983089983094 983088983088983089 983094983089983092 983088983088983090 ltDL mdash





1038389gg or Gemlik



4 Conclusions




Competing Interests


References






































































httpwwwhindawicom
























































httpwwwhindawicom

antioxidant ulei masline

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