Table 5.

Correlation coefficients between the potential antibacterial activity and polyphenols identified in the extracts of ‘Ogliarola’, ‘Ravece’ and ‘Ruvea antica’ EVOOs, with respect to different pathogens. The analysis was elaborated with respect to the percentage of each molecule present in the extracts, taking into account the amounts (2.5 µg and 4.9 µg) of the extracts used to determine the antibacterial activity of the extracts against different pathogens. BC: Bacillus cereus (strains DSM 4313 and DSM 4384); EC: Escherichia coli; LI: EF: Enterococcus faecalis; Listeria innocua; SA: Staphylococcus aureus; PA: Pseudomonas aeruginosa.

	Microorganisms
Polyphenol	BC 4313	BC 4384	EC	EF	LI	SA	PA
Formononentin	0.97	0.95	0.94	0.91	0.91	−0.16	0.95
Quercetin	0.96	0.93	0.90	0.75	0.77	0.18	0.74
Naringenin	0.47	0.57	0.65	0.26	0.78	0.02	0.55
Oleuropein	0.50	0.53	0.51	−0.09	0.33	0.89	0.00
Luteolin	0.30	0.33	0.39	0.62	0.59	−0.76	0.73
Catechin	0.41	0.38	0.33	−0.04	0.086	0.80	−0.10
p-Coumaric acid	0.25	0.30	0.36	0.52	0.58	−0.69	0.66
Dadzein	0.34	0.33	0.29	−0.19	0.06	0.90	−0.19
Spiraeoside	0.32	0.32	0.27	−0.21	0.05	0.91	−0.21
Apigenin	−0.38	−0.27	−0.21	−0.75	−0.15	0.56	−0.51
3-Hydroxytyrosol	0.51	0.51	0.47	−0.01	0.25	0.84	0.00