Record Details

Control of foodborne pathagenic and spoilage bacteria by garcinol and garcinia indica extracts, and their antioxidant activity.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3604/
JFS-13-04
 
Title Control of foodborne pathagenic and spoilage bacteria by garcinol and garcinia indica extracts, and their antioxidant activity.
 
Creator Negi, P. S.
Jayaprakasha, G. K.
 
Subject 24 Fruits
32 Antioxidants
 
Description Spent rinds of Garcinia indica were extracted with hexane and benzene using a Soxhlet extractor for 4 h. The major compound present in both extracts was found to be garcinol, as confirmed by fractionation and spectroscopic studies. The min. inhibitory concn. of G. indica hexane extract, G. indica benzene extract and garcinol against several Gram-positive and Gram-negative bacteria were 15-1000, 20-1250 and 1.5-500 ppm, respectively. The antioxidative activity of these fractions at 25 ppm was 63.2, 61.7 and 92.4%, respectively, as evaluated by the 1,1-diphenyl-2-picrylhydrazyl method. Hexane extract, benzene extract and garcinol showed 1027, 985.5 and 1195.9 mmol/g of ascorbic acid equivalents, respectively, at 100 ppm concn. using the phosphomolybdenum method. It is proposed that these fractions may be useful as biopreservatives.
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3604/1/Journal_of_Food_Science_69%283%29_FMS61-FMS65_2004.pdf
Negi, P. S. and Jayaprakasha, G. K. (2004) Control of foodborne pathagenic and spoilage bacteria by garcinol and garcinia indica extracts, and their antioxidant activity. Journal of Food Science, 69 (3). FMS61-FMS65.