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Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees

Authors :
Levan Gulua
Tamar Turmanidze
Merab Jgenti
Manana Gurielidze
Source :
Brazilian Journal of Food Technology, Vol 22
Publisher :
Instituto de Tecnologia de Alimentos (ITAL).

Abstract

Abstract Novel sources of nutraceuticals, composites derived from green tea extract, red wine lees and lemon peels extract were produced. The first composite was produced from green tea extract and red wine lees. The second composite was produced from green tea extract, red wine lees and lemon peels. The composites intensively depressed the growth of the gram-positive bacteria Staphylococcus aureus and Rhodococcus sp. The inhibition zones for the first composite were 16.1 and 24.1 mm, respectively and for the second composite – 18.5 and 24.3 mm, respectively. In the case of the gram-negative bacteria Escherichia coli and Pseudomonas aeroginasa, the inhibition zones for the first composite were 18.1 and 6.1 mm, and for the second composite - 6.1 and 10.2 mm, respectively. In the case of the pathogenic fungi Rhizoctonia sp. and Streptomyces glaucus 71MD, the inhibition zones for the first composite were 14.7 and 22.3 mm, and for the second composite - 8.5 and 20.3 mm, respectively. Both composites exhibited approximately 4 times less antioxidant potential than L-ascorbic acid and showed high levels of lipase inhibition, i.e. 12.3% and 10.5% per mg dry matter for the first and second composites, respectively. In comparison with Orlistat® they showed 30% less anti-lipase activity.

Details

Language :
English, Spanish; Castilian, Portuguese
ISSN :
19816723
Database :
Directory of Open Access Journals
Journal :
Brazilian Journal of Food Technology
Publication Type :
Academic Journal
Accession number :
edsdoj.3c8d5a39e1444e22bdb88f356466de34
Document Type :
article
Full Text :
https://doi.org/10.1590/1981-6723.23018