Comparison of the Antimicrobial and Antioxidant Activities of Selected Wheat Varieties

被引：5

作者：

Choi, Eun-Ji ^{[1
]}

Ka, Eun-Hye ^{[2
]}

Jo, Cha-Young ^{[2
]}

Jo, Sung-Hoon ^{[2
]}

Apostolidis, Emmanouil ^{[3
]}

Lee, Mee-Sook ^{[2
]}

Jang, Hae-Dong ^{[2
]}

Kwon, Young-In ^{[2
]}

机构：

[1] Bioprogen Co Ltd, Res Inst, Taejon 306230, South Korea

[2] Hannam Univ, Dept Food & Nutr, Taejon 305811, South Korea

[3] Framingham State Univ, Dept Chem & Food Sci, Framingham, MA 01701 USA

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2014年 / 23卷 / 03期

关键词：

antibacterial; antioxidant; benzoquinone; preservatives; wheat seed; RELATIVE IMPORTANCE; 1,4-BENZOQUINONES; PRESERVATIVES; ARYLATION; MECHANISM;

D O I：

10.1007/s10068-014-0107-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antibacterial and antioxidant activities of wheat seed ethyl acetate extracts for Jokyoung (JK), Dark northern spring (DNS), Keumkang (KK), Woori (WR), and Winter wheat (WW) were investigated. Antibacterial activities were evaluated in vitro against the common food and cosmetic industry contaminants Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus using well diffusion assays. WW had the highest inhibitory activity against all tested strains, with S. aureus being the most sensitive strain. The minimum inhibitory concentration (MIC) values of WW and WR against S. aureus were 0.50 and 1.25 mg/mL, respectively. The 2,6-dimethoxy-1,4-benzoquinone (DMBQ) content was measured using HPLC. The antibacterial activities of wheat seed extracts were correlated with the total phenolic contents (Pearson's correlation coefEcient=0.994), with the ABTS radical scavenging activity (0.978), and with the DMBQ content (0.968). WW and WR have potential for use as natural antimicrobials for prevention of food and cosmetics spoilage.

引用

页码：791 / 797

页数：7

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