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石榴（L.）皮提取物作为苜蓿芽中使用的抗菌和抗氧化添加剂

Pomegranate ( L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts.

作者信息

Cruz-Valenzuela Manuel Reynaldo, Ayala-Soto Rosa E, Ayala-Zavala Jesus Fernando, Espinoza-Silva Brenda A, González-Aguilar Gustavo A, Martín-Belloso Olga, Soliva-Fortuny Robert, Nazzaro Filomena, Fratianni Florinda, Tapia-Rodríguez Melvin R, Bernal-Mercado Ariadna Thalia

机构信息

Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Mexico.

Department of Food Technology, Agrotecnio Center, University of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain.

出版信息

Foods. 2022 Aug 26;11(17):2588. doi: 10.3390/foods11172588.

DOI:10.3390/foods11172588
PMID:36076774
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9455905/
Abstract

Aqueous and ethanolic pomegranate peel extracts (PPE) were studied as a source of phenolic compounds with antimicrobial, anti-quorum sensing, and antioxidant properties. The aqueous extract showed higher total phenolic and flavonoid content (153.43 mg GAE/g and 45.74, respectively) and antioxidant capacity (DPPH radical inhibition: 86.12%, ABTS radical scavenging capacity: 958.21 mg TE/dw) compared to the ethanolic extract. The main phenolic compounds identified by UPLC-DAD were chlorogenic and gallic acids. The aqueous PPE extract showed antimicrobial activity against , Typhimurium, (MICs 19-30 mg/mL), and anti-quorum sensing activity expressed as inhibition of violacein production (%). The aqueous PPE extracts at 25 mg/mL applied on alfalfa sprouts reduced psychrophilic bacteria (1.12 Log CFU/100 g) and total coliforms (1.23 Log CFU/100 g) and increased the antioxidant capacity of the treated sprouts (55.13 µmol TE/100 g (DPPH) and 126.56 µmol TE/100 g (ABTS)) compared to untreated alfalfa. This study emphasizes PPE's antioxidant and antimicrobial activities in alfalfa sprouts preservation.

摘要

对石榴皮水提取物和乙醇提取物（PPE）作为具有抗菌、群体感应抑制和抗氧化特性的酚类化合物来源进行了研究。与乙醇提取物相比，水提取物显示出更高的总酚和黄酮含量（分别为153.43 mg GAE/g和45.74）以及抗氧化能力（DPPH自由基抑制率：86.12%，ABTS自由基清除能力：958.21 mg TE/dw）。通过超高效液相色谱-二极管阵列检测器（UPLC-DAD）鉴定出的主要酚类化合物为绿原酸和没食子酸。石榴皮水提取物对鼠伤寒沙门氏菌、肠炎沙门氏菌（最小抑菌浓度为19 - 30 mg/mL）具有抗菌活性，并表现出群体感应抑制活性，以抑制紫色杆菌素产生（%）表示。25 mg/mL的石榴皮水提取物应用于苜蓿芽后，与未处理的苜蓿相比，减少了嗜冷菌（1.12 Log CFU/100 g）和总大肠菌群（1.23 Log CFU/100 g），并提高了处理后苜蓿芽的抗氧化能力（55.13 µmol TE/100 g（DPPH）和126.56 µmol TE/100 g（ABTS））。本研究强调了石榴皮提取物在苜蓿芽保鲜中的抗氧化和抗菌活性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4933/9455905/424395d09ac8/foods-11-02588-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4933/9455905/424384d5dde9/foods-11-02588-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4933/9455905/2dc84e5c9c57/foods-11-02588-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4933/9455905/424395d09ac8/foods-11-02588-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4933/9455905/424384d5dde9/foods-11-02588-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4933/9455905/2dc84e5c9c57/foods-11-02588-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4933/9455905/424395d09ac8/foods-11-02588-g003.jpg

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