The antioxidant and antimicrobial properties of the methanolic extract from Cocos nucifera mesocarp

被引：52

作者：

Chakraborty, Mountita ^{[1
]}

Mitra, Adinpunya ^{[1
]}

机构：

[1] Indian Inst Technol, Dept Nat Prod, Biotechnol Grp, Kharagpur 721302, W Bengal, India

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 03期

关键词：

mesocarp; ESI/MS spectroscopy; dicaffeoylquinic acid; HPLC; chlorogenic acid;

D O I：

10.1016/j.foodchem.2007.08.083

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant activity of the methanolic extract prepared from different stages of Cocos nucifera L. mesocarp was demonstrated, by DPPH, FRAP and deoxyribose assays, and suggests the potential of the mesocarp extract to be used for therapeutic purposes. Antimicrobial activity of the crude mesocarp extract was tested against Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 441, Escherichia coli ATCC 25922 and Pseudomonas aeruginosa MTCC 7925. The extract exhibits a potent anti-staphylococcal activity. Probable compounds responsible for the bioactivity were identified by means of HPLC and UV/ESI-MS spectroscopic analyses. Their structures were deduced as 5-O-caffeoylquinic acid (chlorogenic acid), dicaffeoylquinic acid and three tentative isomers of caffeoylshikimic acid. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：994 / 999

页数：6

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