期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 25, 期 6, 页码 1537-1544出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-016-0238-9
关键词
grape seed extracts; phytochemical contents; GC-MS analysis; antioxidant and antimicrobial activities
资金
- Laboratory of Plant Biotechnology, Faculty of Science of Sfax
The present study revealed that the nutritive value of grape seeds (Vitis vinifera L.) was 383.55 +/- 0.13 Kcal/100 g, with magnesium as the most abundant mineral element (70.44 +/- 0.88 mg/L). The maximum phenolic (392.58 +/- 1.70 mg of GAE/g), flavonoid (256.16 +/- 1.60 mg of QE/g), and tannin (30.95 +/- 0.17 mg of CE/g) contents were also found in the ethanol, dichloromethane, and hexane extracts, respectively. The major phytochemical compounds in the ethyl acetate extract were identified via gas chromatography mass spectrometry (GC MS) analysis. The ethanol extract has the highest antioxidant activity (IC50=140 +/- 1.20 mu g/mL for DPPH, 145.28 +/- 0.45 mg alpha-tocopherol/g for total antioxidant capacity, and EC50=80 +/- 1.41 mu g/mL for ferric-reducing power assays). For beta-carotene test, the highest antioxidant activity was obtained in the hexane extract. A satisfactory antimicrobial activity was found against a panel of microorganisms with the ethyl acetate extract as the best antimicrobial agent. Additionally, it was found that the bactericidal concentration required for the grape seed extract to kill Listeria monocytogenes should be less than 12.50 mg/mL (minimum inhibitory concentration=4).
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据