Antibacterial Effects of Roselle Calyx Extracts and Protocatechuic Acid in Ground Beef and Apple Juice
Antibacterial Effects of Roselle Calyx Extracts and Protocatechuic Acid in Ground Beef and Apple Juice
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DOI：
10.1089/fpd.2008.0187
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发表时间：
2009-03-01
影响因子：
2.8
通讯作者：
Yin, Mei-Chin
中科院分区：
文献类型：
--
作者：
Chao, Che-Yi;Yin, Mei-Chin
研究了玫瑰茄花萼水提物、乙醇提取物和原儿茶酸对食品腐败菌鼠伤寒沙门氏菌DT 104、大肠杆菌O 157：H7、单核细胞增生李斯特菌、金黄色葡萄球菌和蜡样芽孢杆菌的抗菌作用。玫瑰茄花萼水提取物和乙醇提取物以及原儿茶酸对这些细菌的最小抑制浓度分别在112-144、72-96和24-44 μ g/mL的范围内。玫瑰茄花萼水提物和乙醇提取物中原儿茶酸含量分别为2.8 ± 0.7和11.9 ± 1.2 mg/g。玫瑰茄花萼乙醇提取物和原儿茶酸的抗菌活性分别不受25 ° C至75 ° C和25 ° C至100 ° C热处理的影响。在25 ℃下储存3天后，玫瑰茄花萼提取物和原儿茶酸的添加对测试细菌表现出剂量依赖性的抑制作用。碎牛肉和苹果汁，其中玫瑰茄花萼乙醇提取物显示出比水提取物更大的抗菌效果。这些数据表明，玫瑰茄花萼乙醇提取物和原儿茶酸可能是有效的代理商作为食品添加剂，以防止这些细菌的污染。
The antibacterial effects of roselle calyx aqueous and ethanol extracts and protocatechuic acid against food spoilage bacteria Salmonella typhimurium DT104, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus were examined. Minimal inhibitory concentrations of roselle calyx aqueous and ethanol extracts and protocatechuic acid against these bacteria were in the range of 112-144, 72-96, and 24-44 mu g/mL, respectively. Protocatechuic acid content in roselle calyx aqueous and ethanol extracts was 2.8 +/- 0.7 and 11.9 +/- 1.2 mg/g, respectively. Antibacterial activity of roselle calyx ethanol extract and protocatechuic acid was not affected by heat treatments from 25 degrees to 75 degrees C and 25 degrees to 100 degrees C, respectively. After 3 days storage at 25 degrees C, the addition of roselle calyx extracts and protocatechuic acid exhibited dose-dependent inhibitory effects against test bacteria in. ground beef and apple juice, in which the roselle calyx ethanol extract showed greater antibacterial effects than the aqueous extract. These data suggest that roselle calyx ethanol extract and protocatechuic acid might be potent agents as food additives to prevent contamination from these bacteria.