化学
DPPH
抗氧化剂
渣
食品科学
抗菌剂
羟基自由基
蜡样芽孢杆菌
抗菌活性
生物化学
有机化学
细菌
生物
遗传学
作者
Jasna Čanadanović-Brunet,Sladjana Savatović,Gordana Ćetković,Jelena Vulić,Sonja Djilas,Siniša Markov,Dragoljub Cvetković
标识
DOI:10.17221/210/2010-cjfs
摘要
We described the in vitro antioxidant and antimicrobial activities of ethanol, acetone, and water extracts of beet root pomace. Total contents of phenolics (316.30-564.50 mg GAE/g of dry extract), flavonoids (316.30-564.50 mg RE/g of dry extract), betacyanins (18.78-24.18 mg/g of dry extract), and betaxanthins (11.19-22.90 mg/g of dry extract) after solid-phase extraction were determined spectrophotometrically. The antioxidant activity was determined by measuring the reducing power and DPPH scavenging activity by spectrometric metod, and hydroxyl and superoxide anion radical scavenging activity by ESR spectroscopy. In general, the reducing power of all the beet root pomace extracts increased with increasing concentrations. The DPPH-free radical scavenging activity of the extracts, expressed as EC50, ranged from 0.133 mg/ml to 0.275 mg/ml. Significant correlation was observed between all phytochemical components and scavenging activity. 0.5 mg/ml of ethanol extract completely eliminated hydroxyl radical, which had been generated in Fenton system, while the same concentration of this extract scavenged 75% of superoxide anion radicals. In antibacterial tests, Staphylococcus aureus and Bacillus cereus showed higher susceptibility than Escherichia coli and Pseudomonas aeruginosa.
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