Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Autor: Sabika Allehdan, Richard A. Holley, Anas A. Al-Nabulsi, Amin N. Olaimat, Sana Janakat

Publikováno v: Food Science and Technology, Volume: 35, Issue: 2, Pages: 259-265, Published: APR 2015
Food Science and Technology v.35 n.2 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 35, Iss 2, Pp 259-265 (2015)

The antimicrobial activity of a methanolic extract of amurca (olive oil lees) was determined against both Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli O157:H7 and S. enteritidis) foodborne pathogens at 10 °C or 37 °C us

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ff9f6fcbc278f978b67e28cb8a92a8f
https://doi.org/10.1590/1678-457x.6508

Chemical Composition of Amurca Generated from Jordanian Olive Oil

Autor: Fwzieh Hammad, Sana Janakat

Publikováno v: Journal of Nutrition & Food Sciences.

Amurca (olive oil lees) is one of olive oil byproducts which is a watery bitter tasting and dark colored sediment that settles at the bottom of crude olive oil containers over time. In this study, gross composition, total phenolic compounds, antioxid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::565f8c15198402f2cde4f7a05aad1067
https://doi.org/10.4172/2155-9600.1000186

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