Volume 22, Issue 162 (2025)                   FSCT 2025, 22(162): 1-15 | Back to browse issues page

‎ 10.22034/FSCT.22.162.1

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namadipour A, Mirzaei H A, Sahari M A, hooshiyar M. Investigating the extraction conditions of olive Seed extract using a Ultrasonic Homogenizer and evaluating their antimicrobial properties. FSCT 2025; 22 (162) :1-15
URL: http://fsct.modares.ac.ir/article-7-65169-en.html
Investigating the extraction conditions of olive Seed extract using a Ultrasonic Homogenizer and evaluating their antimicrobial properties
Abbas Namadipour1 , Habib Allah Mirzaei * 2, Mohammad Ali Sahari3 , Mansooreh Hooshiyar4
1- Gorgan
2- Gorgan University of Agricultural Sciences & Natural Resources , mirzaeihabib1@gmail.com
3- Tarbiat Modares University
4- Shahid Beheshti University
Abstract:   (104 Views)
The aim of the present study was to investigate the extraction conditions of olive kernel extract using an ultrasonic homogenizer and to investigate the antimicrobial properties of the extract with the highest amount of phenolic compounds. According to the results, the ethanolic sample which was extracted in 3 minutes has the highest amount of phenolic compounds. The kinds of solvent and extraction time have significant effects (P<0.05) on the amount of the sample phenolic compounds. The treatments extracted with solvent (water 0: 100 ethanol) in all three times (1, 2 and 3 minutes) and then the treatments extracted with solvent ethanol 80: water 20 in 2 and 3 minutes had the highest amount of phenolic compounds thus as the treatment for performing microbial tests were selected. In relation to antimicrobial properties, according to the results obtained from the well diffusion test, all three ethanolic extracts had antimicrobial properties. Also, the optical density measurement test (OD or OD600) was done to choose the optimal treatment. The results showed that the ethanolic extract in 3 minutes has the highest antimicrobial properties, thus this extract was selected as the best treatment and its phenolic compounds were measured by GC-MS. The results showed that the highest percentage of phenolic compounds in this extract is related to hydroxytyrosol and tyrosol.
 
Keywords: Olive kernel extract, Phenolic compound, antimicrobial properties, GC-MS
Full-Text [PDF 697 kb]   (45 Downloads)    
Article Type: Original Research | Subject: Food Chemistry
Received: 2022/11/1 | Accepted: 2024/12/11 | Published: 2025/07/23
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