Investigation on the biotechnological potential of some Olea europaea (olive) varieties obtained from Izmir province

Olive (Olea europaea L.) and its by-products are widely consumed in the world and in our country and are of great importance in terms of nutrition. In our study, antimicrobial activities of water extracts obtained from Ayvalık Yaglık (AY) and Manzanilla (M) olive fruit and leaves obtained from Bornova/İzmir Olive Research Institute in September, October and November on food-clinical and fish pathogens were investigated. Disc diffusion method, micro-dilution and macro-dilution experiments were used. Olive fruit and leaf extracts of AY and M cultivars of September, October and November were determined to have high antimicrobial activity on all tested pathogens. In addition, the effects of different concentrations (5 µl-10 µl and 20 µl) on lactic acid bacteria (LAB) isolated from breast milk were investigated. Antifungal activity of fruit and leaf juice extracts (20 mg/ul and 50 mg/ul) on Candida glabrata ATCC 04019 was determined by macro-dilution method. According to the results obtained, there was a decrease in the number of C. glabrata ATCC 04019 viable cells at the end of 0., 24 and 48. hours, and even no growth was observed at 50 mg/ul concentration (24. h and 48. h) compared to the control group. Ultraviolet (UV) rays emitted from the sun to the world cause skin cancer and skin aging. The sun protection factor (SPF) of olive fruit and leaf water extracts was investigated as an alternative to chemical additives in sunscreens used to minimize the harmful effects of UV rays. It was determined that the SPF value had a higher impact factor than the control group. As a result, according to the data obtained, it is predicted that olive fruit and leaf water extracts are both non-toxic and economical and have the potential to be used as an alternative natural additive in the food, feed, cosmetics and medicine industries.