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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.4
- 수록면
- 313 - 318 (6page)
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초록· 키워드
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This study was conducted to evaluate in vitro antioxidative and antimicrobial properties of ethanolic extracts from Allium victoriallis L. var. platyphyllum (AVP) with 6 different parts. The antioxidative activities of these samples were determined using the 4 separate methods that involved reducing power, DPPH, hydrogen radical scavenging, and lipid peroxidation with use of a β-carotene/linoleic acid system. The leaf part ethanolic extracts (1,000 ppm) showed the strongest inhibitory potential for reducing power, DPPH, and hydroxyl radicals to 99.8, 49.4, and 52.8%, respectively. Inhibition values of linoleic oxidation were calculated as 58.0, 39.5, and 38.0% for seed, flower, and leaf ethanolic extracts (1,000 ppm), respectively, from AVP. In addition, the ethanolic extracts of the root part showed the most effective antimicrobial activity. The inhibition zones of the root ethanolic extracts (200 μg/disc) of AVP against Bacillus cereus and Staphylococcus aureus were 17 and 14 mm, respectively. In a micro-dilution assay, B. cereus, S. aureus, and Vibrio parahaemolyticus exhibited sensitivity to root part ethanolic extracts with an minimum inhibition concentration (MIC) value of 20, 28, and 18 mg/mL, respectively. Therefore, the AVP extracts may be suitable as antimicrobial and antioxidative agents in the food industry.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (34)
참고문헌 신청
1. [학술지(정기간행물)] - Essawi T / 2000 / Screening of some Palestinian medicinal plants for antibacterial activity / J. Ethnopharmacol 70 : 343 ~ 349
2. [학술지(정기간행물)] - Zaika LL / 1988 / Spices and herbs: Their antimicrobial activity and its determination / J. Food Safe 9 : 97 ~ 118
3. [학술지(정기간행물)] - Ji-Hyun Bae / 2005 / Antimicrobial Effect of Sophora angustifolia Extracts on Food-Borne Pathogens / Food Science and Biotechnology 14 (3) : 311 ~ 316
4. [학술지(정기간행물)] - Pil-Sung Kang / 2006 / Antimicrobial Effect of Roselle (Hibiscus sabdariffa L.) Petal Extracts onFood-Borne Microorganisms / Food Science and Biotechnology 15 (2) : 260 ~ 263
5. [학술지(정기간행물)] - Block E / 1986 / The chemistry of alkyl thiosulfinate esters. 9. Antithrombotic organosulfur compounds from garlic; structural, mechanistic, and synthetic studies / J. Am. Chem. Soc 108 : 7045 ~ 7055
2. [학술지(정기간행물)] - Zaika LL / 1988 / Spices and herbs: Their antimicrobial activity and its determination / J. Food Safe 9 : 97 ~ 118
3. [학술지(정기간행물)] - Ji-Hyun Bae / 2005 / Antimicrobial Effect of Sophora angustifolia Extracts on Food-Borne Pathogens / Food Science and Biotechnology 14 (3) : 311 ~ 316
4. [학술지(정기간행물)] - Pil-Sung Kang / 2006 / Antimicrobial Effect of Roselle (Hibiscus sabdariffa L.) Petal Extracts onFood-Borne Microorganisms / Food Science and Biotechnology 15 (2) : 260 ~ 263
5. [학술지(정기간행물)] - Block E / 1986 / The chemistry of alkyl thiosulfinate esters. 9. Antithrombotic organosulfur compounds from garlic; structural, mechanistic, and synthetic studies / J. Am. Chem. Soc 108 : 7045 ~ 7055
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UCI(KEPA) : I410-ECN-0101-2013-573-001015411