Total phenolics, radical scavenging capacity and antimicrobial property of fruit peels | สารประกอบฟีนอลิกทั้งหมด สมบัติการต้านอนุมูลอิสระ และการต้านจุลินทรีย์ของเปลือกผลไม้
2008
Pongsatone Lorsuwan(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected] | Chitsiri Rachtanapun(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Sasitorn Chantanawarangoon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Total phenolics, antioxidant and antimicrobial capacity of eight fruit peels, including mangosteen, mango, banana, durian, longgong, papaya, orange and pineapple were investigated. The results showed that mangosteen and mango peels had highest total phenolic content, 2,2-Diphenly-1-picrylhydrazyl (DPPH) and 2, 2'-azobis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity. Among fruit peels used in this study, mangosteen peels also had high content of flavonoids compounds. The results from the antimicrobial study showed that mangosteen and mango peels also had higher antimicrobial capacity than other fruit peels. Gram-positive microorganism were more sensitive to the studied fruit peel extracts than Gram-negative microorganism. Mangosteen peel extract also had Aspergillus flavus inhibition property. Preparation methods of sample (freeze dried or fiber form) affects total phenolic content, total flavonoid content, DPPH and ABTS radical scavenging and antimicrobial depending on types of fruit peels.
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