篇名 | Antibacterial Activity and Antioxidant Properties of Water Extract from The Residue of Jelly Fig (Ficus awkeotsang Makino) Achenes |
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卷期 | 16:3 |
並列篇名 | 愛玉子瘦果殘渣水淬取物之抑菌及抗氧化性質之研究 |
作者 | 賴盈璋 、 陳建男 、 吳瑞碧 |
頁次 | 31-38 |
關鍵字 | Jelly fig 、 Antibacterial 、 Antioxidant 、 Water extract 、 愛玉子 、 抑菌 、 抗氧化 、 水萃物 、 MEDLINE 、 Scopus 、 SCIE |
出刊日期 | 200806 |
The water extract from the residue of jelly fig (Ficus awkeotsang Makino) achenes (WERJFA) was found to inhibit the growth of Bacillus cereus and Escherichia coli O157:H7 effectively. The antioxidant activity of WERJFA was evaluated in radical scavenging activity, reducing capacity, ferrous ions chelating activity, total antioxidant activity, and hydrogen peroxide scavenging activity. The reducing capacity of WERJFA at 150 μg/mL and higher was found to be better than those of α-tocopherol and BHA at the same concentration. The ferrous ion chelating activity of WERJFA was higher than that of citric acid. The antioxidant activity, the superoxide anions radical scavenging activity and the hydrogen peroxide scavenging activity of WERJFA at 200 μg/mL were equivalent to those of BHA at 50 μg/mL. The experiment results suggest the possibility of using WERJFA as an additive from natural source to extend the shelf-life and to improve the safety of food.