Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche ''Togo Rosati''

Authors  Roila R, Primavilla S, Ranucci D, Galarini R, Codini M, Giusepponi D, Altissimi C, Valiani A, Casagrande-Proietti P, Branciari R

Abstract  Food products are prone to microbial contamination able to affect their safety and quality attributes and their nutritional value. The interest in the potential use of bioactive compounds deriving from natural matrices, especially agro-industrial wastes, as alternatives to classical food preservatives has rapidly increased. In the present study a food grade olive mill wastewater polyphenolic extract and a commercial mix were characterised and their antioxidant and antimicrobial capacity were assessed. The antimicrobial activity was preliminary assessed in vitro by agar well diffusion, subsequently by microdilution method to define the minimum inhibitory and bactericidal concentration. The olive mill wastewater polyphenolic extract registered a higher antioxidant capacity [(13.3 ± 1.0) 102 µgTE/(100 g)] and antimicrobial efficacy (max MBC value 0.2500 g/mL) compared to commercial mix with wide potential application in food industry.

Publish Date 2024

Volume 13 (2)

ISSN 2221-870X

DOI doi.org/10.21014/actaimeko.v13i2.1669

URL  https://acta.imeko.org/index.php/acta-imeko/article/view/1669

Journal  Acta IMEKO

Pages 1-5