Phenolics for inhibition of gut microorganisms

Tuesday, 3rd August 2010

Title: Phenolics for inhibition of gut microorganisms

Project Leader: Rider Perez-Maldonado at QDPI&F funded by Poultry CRC (Project 05-03)

Duration of Project:
Now completed (1 November 2005 to 21 September 2007)


Project overview

Extracts from olives and grapes are known to have antibacterial and other health promoting properties. The overall objective of this pilot study is to evaluate small molecular weight phenolic compounds extracted from grape and olive waste, and to determine their efficacy as antimicrobial agents against common poultry pathogens and food spoilage organisms.


Project objectives

  1. Determine the antimicrobial activity of isolated, fractionated and purified compounds from grape marc;
  2. Isolate, fractionate, purify and characterise proanthocyanidins and related phenolics from olive pomace; and
  3. Determine the antimicrobial activity of these fractions from olive pomace.


Project progress

This project has been completed. More information is available from the Poultry CRC.


See also