garagurt:传统山茱萸果酱的抗菌和抗氧化性能

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-04-22 DOI:10.15586/qas.v12i2.627

E. Savaş, H. Tavşanlı, G. Catalkaya, E. Çapanoğlu, C. Tamer

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引用次数: 11

摘要

传统的Cornelian樱桃果酱被称为“Garagurt”，通常用于营养和健康益处。本研究的目的是测定角膜樱桃果酱的抗菌和抗氧化活性。通过ABTS、铜离子还原抗氧化能力（CURAC）和1，1-二苯基-2-苦基-肼（DPPH）测定样品的抗氧化活性分别为8428±1206 mg TE/100 g、1599±41.4 mg TE/100g和773±206 mg TE/100 g。采用纸片扩散法测定样品对单核细胞增生李斯特菌、蜡样芽孢杆菌、金黄色葡萄球菌、大肠杆菌、O157:H7大肠杆菌、鼠伤寒沙门氏菌、荧光假单胞菌和小肠结肠炎耶尔森菌的最小抑菌浓度（MIC）。当庆大霉素（10μg）作为阳性对照时，garagurt（0.66mg酚类化合物/g）对单核细胞增多性李斯特菌、金黄色葡萄球菌、小肠结肠炎杆菌、大肠杆菌和荧光假单胞菌的MIC值≥256mg/mL。garagurt甲醇水提取物中提供抗菌和抗氧化活性的总酚含量（TPC）测定为195±6.35 mg GAE/100 g。这种不同形式的产品可以用于提高不同食品的保质期。

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The antimicrobial and antioxidant properties of garagurt: traditional Cornelian cherry (Cornus mas) marmalade

The traditional Cornelian cherry marmalade, named as ‘Garagurt’, is usually consumed for nutritional purposes and health benefits. The objective of this study was to determine the antimicrobial and antioxidant activities of Cornelian cherry marmalade. Antioxidant activities of the sample as determined by ABTS, cupric ion-reducing antioxidant capacity (CUPRAC) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assays were 8,428 ± 1,206 mg TE/100 g, 1,599 ± 41.4 mg TE/100 g and 773 ± 206 mg TE/100 g respectively. The antimicrobial activity of the sample was determined by the disc diffusion method in minimum inhibitory concentration (MIC) against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7, Salmonella typhimurium, Pseudomonas fluorescens and Yersinia enterocolitica. The MIC value of garagurt (0.66 mg phenol compound/g) was ≥256 mg/mL for L. monocytogenes, S. aureus, Y. enterocolitica, E. coli and P. fluorescens when gentamicin (10 μg) was used as positive control. Total phenolic content (TPC), which provides antimicrobial and antioxidant activities, was determined as 195 ± 6.35 mg GAE/100 g in aqueous methanolic extract of garagurt. This product in different forms could be used for its antimicrobial effect to increase the shelf life of different foods.

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.