ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF POMEGRANATE (PUNICA GRANATUM L.) SOUR SAUCE EXTRACTS

被引：0

作者：

Yildiz, Hilal ^{[1
]}

Sengul, Memnune ^{[2
]}

Cetin, Bulent ^{[2
]}

Karatas, Neva ^{[2
]}

Ercisli, Sezai ^{[3
]}

Okcu, Zuhal ^{[1
]}

Dzubur, Ahmed ^{[4
]}

Hadziabulic, Semina ^{[4
]}

机构：

[1] Gumushane Univ, Fac Engn & Nat Sci, Dept Food Engn, Gumushane, Turkey

[2] Ataturk Univ, Fac Agr, Dept Food Engn, Erzurum, Turkey

[3] Ataturk Univ, Fac Agr, Dept Hort, Erzurum, Turkey

[4] Dzemal Bijedic Univ, Agromediterranean Fac, Mostar 88104, Bosnia & Herceg

来源：

COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES | 2014年 / 67卷 / 01期

关键词：

pomegranate; Punica granatum L; total phenolic content; antioxidant activity; antimicrobial activity; JUICE; ACID; OIL;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

In this study, nine-pomegranate sour sauce (PSS) obtained from market in Turkey was tested for their total phenolic content (TPC), antioxidant and antimicrobial activity and selected physico-chemical properties. Methanol-water extracts of PSS were found more effective than water extracts against microorganisms. In particular, Pseudomonas pseudoalkaligenes BC 3445 and Staphylococcus aureus ATCC 29213 showed the greatest sensitivity to the extracts. Total soluble solids, total sugar, reducing sugar, sucrose, ash, pH, titratable acidity, colour (L, a, b) of PSS were determined between 69.5-73.3 degrees Brix, 21.89-53.44 g/100 g, 20.97-50.62 g/100 g, 0.75-2.81 g/100 g, 0.05-0.58 g/100 g, 2.64-2.91, 4.30-7.97, 16.58-55.38, (+3.94)-(+38.54), (-6.98)-(-38.36). beta-carotene bleaching assay indicated that PSS possessed considerable antioxidant activities. The higher antioxidant capacities of PSS implied that they might be potential resources for the development of functional food.

引用

页码：145 / 156

页数：12

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