Chemical composition and antibacterial activity of organic extra virgin olive oil from Iran

Abstract

Purpose

The aim of this study was to investigate the antibacterial activity of original extra virgin olive oil in Iran on some food borne pathogens.

Design/methodology/approach

Microbial analysis tests including disk diffusion and detections of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were used. Also the chemical composition analysis of the oil was determined by GC-MS. Results of disk diffusion test confirmed antimicrobial activity for the oil in which S.aureus and E. coli were more resistant than L. innocua.

Findings

The MIC and MBC of organic extra virgin olive oil on the studied pathogens were in the range of 12.5-25 and 100 per cent v/v, respectively. The GC-MS analysis showed Z-9-Octadecenal (32.75 per cent), Oleic acid (15.78 per cent), Squalene (11.856 per cent), Phenol (8.392 per cent), Palmitic acid (1.884 per cent) as the main compounds (>0.7 per cent) in organic extra virgin olive oil, which have functional role in the biological activities.

Originality/value

This is the first study on organic extra virgin olive oil from Iran. According to the results, extra virgin olive oil has antimicrobial activity on foodborne pathogens.

Citation

Hatami, S., Mohamadi Sani, A. and Yavarmanesh, M. (2016), "Chemical composition and antibacterial activity of organic extra virgin olive oil from Iran", Nutrition & Food Science, Vol. 46 No. 3, pp. 388-395. https://doi.org/10.1108/NFS-01-2016-0010