In vitro assays of the antibacterial and antioxidant activity of aqueous leaf extracts from different Prunus salicina Lindl. cultivars

被引：27

作者：

Delgado-Adamez, Jonathan ^{[1
]}

Fernanda Fernandez-Leon, Maria ^{[1
]}

Velardo-Micharet, Belen ^{[1
]}

Gonzalez-Gomez, David ^{[1
]}

机构：

[1] Inst Tecnol Agroalimentario INTAEX, Hortofruenol Res Grp, Badajoz 06071, Spain

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2012年 / 50卷 / 07期

关键词：

Plum-leaf; Antimicrobial; Polyphenols; Antioxidant capacity; PHENOLIC-COMPOUNDS; BUTYLATED HYDROXYANISOLE; ANTIMICROBIAL ACTIVITY; CHLOROGENIC ACID; L; LEAVES; RICH;

D O I：

10.1016/j.fct.2012.02.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The growing interest in the substitution of synthetic food antioxidants and antimicrobial additives by natural ones has fostered research on vegetable sources and on the screening of raw materials, for identifying new antioxidants and antimicrobial natural agents. The aim of the present study was to assess total phenolic contents and determine polyphenolic composition, related antioxidative and antimicrobial properties of plum leaves extracts from six cultivars. It was observed that the content of total phenolic compounds was cultivar dependent. High antioxidant capacity has been observed and related to the relative amounts of polyphenolic compounds with good antioxidant properties. The antimicrobial activity was confirmed against Listeria innocua and Escherichia coli, and it has found to be related with the high phenolic contents. Our results suggest that the use of plum leaf extracts is a feasible alternative as antibacterial and antioxidant agents to prevent the deterioration of stored foods by bacteria and oxidation. (C) 2012 Published by Elsevier Ltd.

引用

页码：2481 / 2486

页数：6

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