In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols

被引：113
|
作者：
Singh, Jatinder Pal [1 ]
Kaur, Amritpal [1 ]
Singh, Narpinder [1 ]
Nim, Lovedeep [2 ]
Shevkani, Khetan [1 ]
Kaur, Harpreet [2 ]
Arora, Daljit Singh [2 ]
机构：
[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India
[2] Guru Nanak Dev Univ, Dept Microbiol, Amritsar 143005, Punjab, India
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 65卷
关键词：
Antioxidants; Antimicrobial; Jambolan fruit; Pathogens; Polyphenols; PHENOLIC-COMPOUNDS; STAPHYLOCOCCUS-AUREUS; ANTIBACTERIAL; EXTRACTS; MYRTACEAE; CAPACITY; POMACE; GROWTH; POWER; FRAP;
D O I：
10.1016/j.lwt.2015.09.038
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study was undertaken to examine antioxidant and antimicrobial activities of jambolan fruit polyphenols against reference pathogenic strains (Staphylococcus aureus, methicillin-resistant S. aureus [MRSA], Escherichia coil, Klebsiella pneumoniae and Candida albicans) and were compared to that of polyphenol standards (gallic acid, quercetin, caffeic acid, sinapic acid and delphinidin chloride). DPPH, ABTS and FRAP assays showed that antioxidant activity for different polyphenols varied significantly (P < 0.05). Gallic acid and quercetin showed higher antioxidant activities (DPPH and ABTS) than the other standards. Jambolan fruit polyphenol extract exhibited a broad spectrum antimicrobial activity against reference pathogenic strains with a zone of inhibition and minimum inhibitory concentration in the range from 14.3 to 23.0 mm and 0.5-2.5 mg/ml, respectively. Moreover, most of the polyphenol standards inhibited the growth of pathogens used in this study. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1025 / 1030
页数：6
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