Identifying Antioxidant and Antimicrobial Activities of the Phenolic Extracts and Mineral Contents of Virgin Olive Oils (Olea europaea L. cv. Edincik Su) from Different Regions in Turkey
Table 6
ANOVA results of antimicrobial activity of phenolic extracts of virgin olive oils and phenolic compounds.
Sum of squares
df
Mean square
F
Microorganisms
Enterococcus faecalis ATCC 19433
128.667
2
64,333
289.500
Salmonella typhimurium ATCC 14028
30.889
2
15.444
46.333
Enterobacter sakazakii ATCC 51329
1.556
2
0.778
3.5
Proteus vulgaris ATCC 29905
9.556
2
4.778
21.500
Pseudomonas aeruginosa ATCC 27853
24.889
2
12.444
56.000
Bacillus cereus ATCC 11778
14.889
2
7.444
22.333
Staphylococcus aureus ATCC 6538
0.222
2
0.111
0.333
Klebsiella pneumoniae ATCC 31488
0.000
2
0.000
0.000
Escherichia coli ATCC 25292
236.222
2
118.111
531.500
Shigella sonnei ATCC 25931
8.000
2
4.000
12.000
Yersinia enterocolitica ATCC 23715
2.889
2
1.444
4.333
Clostridium perfringens ATCC 13124
0.222
2
0.111
0.333
Campylobacter jejuni ATCC 33291
0.000
2
0.000
0.000
Acinetobacter baumannii ATCC 19606
4.667
2
2.333
10.500
Candida albicans ATCC 10231
11.556
2
5.778
10.400
Saccharomyces cerevisiae ATCC 9763
0.222
2
0.111
1.000
Phenolic compounds
Hydroxytyrosol
1711.88
2
855.941
5562.876
Tyrosol
991.280
2
495.640
13505.174
Vanillic acid
3.775
2
1.888
128.700
Vanillin
0.009
2
0.004
2.932
p-Coumaric acid
2.038
2
1.019
2184.000
Ferulic acid
0.041
2
0.021
228.333
Cinnamic acid
0.018
2
0.009
54.600
Quercetin
0.04
2
0.002
0.955
Luteolin
3.936
2
1.968
252.321
Statistically significant , statistically significant (), and statistically significant .
