Differential Effects of Processing Methods on Total Phenolic Content, Antioxidant and Antimicrobial Activities of Three Species of Solanum

加工處理對三種Solanum總酚含量、抗氧化和抗菌活性的影響

Srinivasan Nithiyanantham ； Subramanian Varadharajan ； Perumal Siddhuraju

《藥物食品分析》 20卷4期 (2012/12) Pp. 844-854+983

https://doi.org/10.6227/jfda.2012200414

摘要

The present study evaluated the antioxidant and antimicrobial activities of raw and processed fruit extracts from Solanum torvum, S. xanthocarpum and S. violaceum and assessed the relationship with their total phenolic content. Total phenolic and tannin contents of raw and processed fruit sample extracts ranged from 5.0-7.6 g/100g and 4.5-7.0 g/100g, respectively. As compared to raw samples, processed samples had significant decrease in total phenolic and tannin content, FRAP, linoleic acid emulsion system, antihaemolytic and superoxide anion radical scavenging activity. However, processing the samples caused significant (p＜0.05) increases in DPPH^‧, ABTS^‧+, ‧OH radical scavenging capacities, metal chelating ability and phosphomolybdenum assay. After processing, the total antioxidant activity increased or remained unchanged depending on the type of samples. All the fruit samples showed optimal antimicrobial activity against Gram negative bacteria. Interestingly, the extracts from raw and processed S. torvum showed no inhibitory effect on the growth of E. coli.

關鍵字

Solanaceous ； 抗氧化活性 ； 多酚 ； 單寧 ； 抗自由基能力 ； 抗菌活性

並列摘要

The present study evaluated the antioxidant and antimicrobial activities of raw and processed fruit extracts from Solanum torvum, S. xanthocarpum and S. violaceum and assessed the relationship with their total phenolic content. Total phenolic and tannin contents of raw and processed fruit sample extracts ranged from 5.0-7.6 g/100g and 4.5-7.0 g/100g, respectively. As compared to raw samples, processed samples had significant decrease in total phenolic and tannin content, FRAP, linoleic acid emulsion system, antihaemolytic and superoxide anion radical scavenging activity. However, processing the samples caused significant (p＜0.05) increases in DPPH^‧, ABTS^‧+, ‧OH radical scavenging capacities, metal chelating ability and phosphomolybdenum assay. After processing, the total antioxidant activity increased or remained unchanged depending on the type of samples. All the fruit samples showed optimal antimicrobial activity against Gram negative bacteria. Interestingly, the extracts from raw and processed S. torvum showed no inhibitory effect on the growth of E. coli.

並列關鍵字

Solanaceous vegetable ； antioxidant activity ； phenolics ； tannins ； free radical scavenging capacity and antimicrobial activity

參考文獻

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