1. Study on feeding value evaluation of by-products of sea buckthorn andantibacterial effect of its extracts.
- Author
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NING Ke, HUANG Jian-zhi, REN Zhi-li, LIU Shi-zhe, WANG Qian-long, and SHENG Yue-yun
- Subjects
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SEA buckthorn , *FILTER paper , *SODIUM nitrate , *NUTRITIONAL value , *ESCHERICHIA coli - Abstract
The study aimed to explore the nutritional value of sea buckthorn by-products and the antibacterial effects of their extracts on Escherichia coli. The experiment employed the sodium nitrite-aluminum nitrate method to determine flavonoid content, while alcohol extraction and water extraction methods were used to extract active substances from sea buckthorn by-products. The antibacterial effects of sea buckthorn by-product extracts on Escherichia coli were investigated by the filter paper method, perforation method, and broth dilution method. The results showed that the dry matter (DM) content of sea buckthorn by-products was 97.98%, ash content was 3.41%, crude protein (CP) content was 12.87%, and crude fat (EE) content was 22.48%. With the increase of sea buckthorn by-product addition, gas production showed a decreasing trend. Among alcohol extraction and water extraction methods, the constant broth dilution method exhibited the best antibacterial effect. In the alcohol extraction method, the filter paper method showed good antibacterial effect with an inhibition zone of 14.6 mm. In the water extraction method, the filter paper method did not exhibit a significant inhibition zone, and the perforation method was not significant in both alcohol extraction and water extraction methods. The study suggests that sea buckthorn by-products have rich nutritional value, and alcohol extraction is more effective in inhibiting Escherichia coli compared to water extraction. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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