Antioxidant capacity and antibacterial activity of sea buckthorn (Hippophae Rhamnoides L.)
Consumer behavior changed a lot in the last few years. The chemicals used in food production discourage consumers, but protection against spoilage and pathogenic microorganisms is crucial, because they are important from medical and economic perspectives. Among research topics related to novel, mini...
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| Dokumentumtípus: | Könyv része |
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2018
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
24 |
| Kulcsszavak: | Homoktövis, Növénykémia |
| Online Access: | http://acta.bibl.u-szeged.hu/56337 |
| Tartalmi kivonat: | Consumer behavior changed a lot in the last few years. The chemicals used in food production discourage consumers, but protection against spoilage and pathogenic microorganisms is crucial, because they are important from medical and economic perspectives. Among research topics related to novel, minimally processed techniques using natural components, sea buckthorn is less studied. In spite of its widespread application and beneficial effects the potential of sea buckthorn is not completely explored. Antioxidant capacity and antibacterial activity of commercially available sea buckthorn products (sea buckthorn instant tea, sea buckthorn tea, sea buckthorn powder, berry and juice) were determined. FRAP (Ferric Reducing Ability of Plasma) method, and TPC method with Folin-Ciocalteu reagent (Total Polyphenol Content) were applied for antioxidant capacity measurements. Antibacterial activity was tested against Escherichia coli, Enterococcous faecalis, Listeria innocua, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus by using agar well diffusion method. The obtained results highlighted that not only the active substance content of products but also the preparation techniques (water temperature, time of infusion) significantly influence the antioxidant capacity and antibacterial activity. Higher water temperature in case of tea preparation resulted better antibacterial activity and higher antioxidant capacity. In case of sea buckthorn powder, longer infusion time proved to be more efficient. Products with higher antioxidant capacity showed better antibacterial activity by agar well diffusion method. In case of berry and berry juice, high antioxidant capacity and excellent antibacterial activity were determined. |
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| Terjedelem/Fizikai jellemzők: | 239-243 |
| ISBN: | 978-963-306-623-2 |