期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 48, 期 5, 页码 947-953出版社
WILEY
DOI: 10.1111/ijfs.12046
关键词
Antibacterial activity; ginseng stemsleaves; phenolics; subcritical water extraction
资金
- Technology Development Program for Agricultural and Forestry Ministry for Food, Agriculture and Fisheries, Korea [109117-03-1-HD120, 610002-03-02-SB220]
- Priority Research Centers Program through the National Research Foundation (NRF)
- Ministry of Education, Science and Technology in Korea [2012-0006686]
- National Research Foundation of Korea [2009-0093824] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Antibacterial activities of ginseng extracts produced from ginseng by-products, stems and leaves, using subcritical water extraction (SWE) at 110, 165 and 190 degrees C, were evaluated and compared with those of ginseng extracts prepared by hot water and ethanol extraction. The ginseng stemsleaves extract produced by SWE at 190 degrees C contained the greatest concentration of phenolics (98.4mgGAEg1 of extract). All ginseng extracts inhibited the growth of Bacillus cereus, Salmonella enteritidis, Escherichia coli O157:H7 and Listeria monocytogenes. Among four strains, B. cereus was more sensitive to the ginseng extract by SWE at 190 degrees C than other bacteria. Cell membranes of bacteria were disrupted by the addition of SWE ginseng extract, observed by transmission electron microscopy (TEM), with the release of cellular contents. These findings provided evidence about the potential utilisation of ginseng stems and leaves by using an environmental friendly extraction process, SWE, to produce ginseng extract for the inhibition of bacteria growth.
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