Antibacterial Activity and Antioxidant Properties of Water Extract from the Residue of Jelly Fig (Ficus awkeotsang Makino) Achenes
| 發布日期：2008-06-06 | 維護日期：2023-03-08
發布單位：
Antibacterial Activity and Antioxidant Properties of Water Extract from the Residue of Jelly Fig (Ficus awkeotsang Makino) Achenes
Ying-Jang Lai, Jian-Nan Chen and James Swi-Bea Wu
Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan (R.O.C.)
(Received: April 23, 2007; Accepted: September 7, 2007)
ABSTRACT
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.
Key words: jelly fig, antibacterial, antioxidant, water extract