期刊
FOOD CHEMISTRY
卷 105, 期 3, 页码 1126-1134出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.02.010
关键词
polyphenols; ABTS(center dot+) method; BCB test; antioxidant; antibacterial
The effects of different extracting solvents, used in two extraction methods, on the total polyphenol contents of Quercus coccifera L. and Juniperus phoenicea L. fruits were studied. The antioxidant and antibacterial activities of these extracts were evaluated. Water and organic solvents, used individually, such as acetone and chloroform, or in mixtures: acetone/water/acetic acid (90/9.5/0.5) and ethyl acetate/methanol/water (60/30/10), significantly affected total polyphenol content. The antioxidant activity of these extracts was investigated by the widely used ABTS(center dot+) method and the beta-carotene bleaching test. The results showed that solvents with different polarities had significant effects on antioxidant activity. A few of these extracts are as strong as some common synthetic antioxidants. Extracts were also tested for their antibacterial effects on spoilage and pathogenic bacteria. Results showed that acetone/water/acetic acid extracts exhibited the highest antibacterial activities against all tested germs. It is also noteworthy that the Gram-positive bacteria, Staphylococcus auretts ATCC 25923 and Enterococcus faecalis ATCC 29212, were inhibited more easily than were the Gram-negative ones. Since a strong correlation between polyphenol contents and biological activities was noted (correlation ranging between R, = 0.76 and R 2 = 0.84), we suggest the use of these extracts to prevent the deterioration of stored foods by bacteria, if any resulting organoleptic effects are acceptable. (c) 2007 Elsevier Ltd. All rights reserved.
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