Antioxidant and anti-Salmonella activities of eggplant peel compounds obtained by solvent-free calcium-based extraction | Actividad antioxidante y anti-Salmonella de compuestos de cáscara de berenjena obtenidos por una extracción a base de calcio y libre de solventes
2019
Rochín-Medina, Jesús J. | Sotelo-Castro, Jesús A. | Salazar-Salas, Nancy Y. | López-Valenzuela, José A. | Ramírez, Karina
Fresh products demand natural preservatives without solvent traces. Calcium-based extraction of bioactive compounds from eggplant peels (EP), could be used as an alternative solvent-free natural antimicrobial food preservative agent. In this study, we extracted bioactive compounds from EP using different calcium salts (CaSO₄, CaCO₃, and CaCl₂) and evaluated the total phenolic and flavonoid contents, antioxidant activity, and bactericidal activity against Salmonella Typhimurium. The EP extracts obtained using 1% CaCO₃ exhibited the highest total phenolic content and pronounced antioxidant activity. All EP extracts decreased Salmonella concentration after 10 and 12 h. In infected-lettuce leaves, the 1% CaCO₃ EP extract inhibited bacterial growth at similar levels as a commercial disinfectant. The main compound identified in this EP extract was the chlorogenic acid. The extracts from EP obtained using calcium salts, represent a natural novel alternative preservative agent for the food industry, with antioxidant properties and potentially positive effects on human health.
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