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Antioxidant and antimicrobial activities of commercial rice wine extracts of Taiwanese Allium fistulosum
- Source :
- Food Chemistry. 190:724-729
- Publication Year :
- 2016
- Publisher :
- Elsevier BV, 2016.
-
Abstract
- The antioxidant and antibacterial activities of commercial rice wine extracts obtained from different plant parts of Allium fistulosum were assayed. The results showed that commercial rice wine extracts of A. fistulosum contained 28.3-95.9 μL/mL allicin and exhibited significant antioxidant and antibacterial activities. The DPPH radical scavenging capacity ranged from 90.2% to 52.1%, and the IC50 value ranged from 14.6 to 26.0 μg/mL. The total phenolic content of wine extracts was 56.4-198.9 mg GAE/g extracts. The TEAC assay of extracts ranged from 6.2 to 15.5 mmol/g extracts. Antibacterial activities were tested against 4 bacteria b y using agar disc diffusion and tube dilution tests. All extracts exhibited antibacterial activities against gram-positive bacteria, such as Bacillus subtilis and Staphylococcus aureus, and gram-negative bacteria, such as Escherichia coli and Pseudomonas aeruginosa. Thus, A. fistulosum wine extracts could be used as natural and functional additives in cooking foods.
- Subjects :
- food.ingredient
DPPH
Taiwan
Wine
Antioxidants
Allium
Analytical Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
food
Anti-Infective Agents
Phenols
Botany
Agar
Disulfides
Food science
biology
Allicin
Plant Extracts
food and beverages
Oryza
04 agricultural and veterinary sciences
General Medicine
Sulfinic Acids
biology.organism_classification
Antimicrobial
040401 food science
food.food
Anti-Bacterial Agents
chemistry
Allium fistulosum
Antibacterial activity
Bacteria
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 190
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....08017c581ea7ba30411751b082e72286