E. Savaş, H. Tavşanlı, G. Catalkaya, E. Çapanoğlu, C. Tamer
{"title":"garagurt:传统山茱萸果酱的抗菌和抗氧化性能","authors":"E. Savaş, H. Tavşanlı, G. Catalkaya, E. Çapanoğlu, C. Tamer","doi":"10.15586/qas.v12i2.627","DOIUrl":null,"url":null,"abstract":"The traditional Cornelian cherry marmalade, named as ‘Garagurt’, is usually consumed for nutritional purposes and health benefits. The objective of this study was to determine the antimicrobial and antioxidant activities of Cornelian cherry marmalade. Antioxidant activities of the sample as determined by ABTS, cupric ion-reducing antioxidant capacity (CUPRAC) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assays were 8,428 ± 1,206 mg TE/100 g, 1,599 ± 41.4 mg TE/100 g and 773 ± 206 mg TE/100 g respectively. The antimicrobial activity of the sample was determined by the disc diffusion method in minimum inhibitory concentration (MIC) against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7, Salmonella typhimurium, Pseudomonas fluorescens and Yersinia enterocolitica. The MIC value of garagurt (0.66 mg phenol compound/g) was ≥256 mg/mL for L. monocytogenes, S. aureus, Y. enterocolitica, E. coli and P. fluorescens when gentamicin (10 μg) was used as positive control. Total phenolic content (TPC), which provides antimicrobial and antioxidant activities, was determined as 195 ± 6.35 mg GAE/100 g in aqueous methanolic extract of garagurt. This product in different forms could be used for its antimicrobial effect to increase the shelf life of different foods.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2020-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"11","resultStr":"{\"title\":\"The antimicrobial and antioxidant properties of garagurt: traditional Cornelian cherry (Cornus mas) marmalade\",\"authors\":\"E. Savaş, H. Tavşanlı, G. Catalkaya, E. Çapanoğlu, C. Tamer\",\"doi\":\"10.15586/qas.v12i2.627\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The traditional Cornelian cherry marmalade, named as ‘Garagurt’, is usually consumed for nutritional purposes and health benefits. The objective of this study was to determine the antimicrobial and antioxidant activities of Cornelian cherry marmalade. Antioxidant activities of the sample as determined by ABTS, cupric ion-reducing antioxidant capacity (CUPRAC) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assays were 8,428 ± 1,206 mg TE/100 g, 1,599 ± 41.4 mg TE/100 g and 773 ± 206 mg TE/100 g respectively. The antimicrobial activity of the sample was determined by the disc diffusion method in minimum inhibitory concentration (MIC) against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7, Salmonella typhimurium, Pseudomonas fluorescens and Yersinia enterocolitica. The MIC value of garagurt (0.66 mg phenol compound/g) was ≥256 mg/mL for L. monocytogenes, S. aureus, Y. enterocolitica, E. coli and P. fluorescens when gentamicin (10 μg) was used as positive control. Total phenolic content (TPC), which provides antimicrobial and antioxidant activities, was determined as 195 ± 6.35 mg GAE/100 g in aqueous methanolic extract of garagurt. This product in different forms could be used for its antimicrobial effect to increase the shelf life of different foods.\",\"PeriodicalId\":20868,\"journal\":{\"name\":\"Quality Assurance and Safety of Crops & Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2020-04-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"11\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quality Assurance and Safety of Crops & Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/qas.v12i2.627\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/qas.v12i2.627","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The antimicrobial and antioxidant properties of garagurt: traditional Cornelian cherry (Cornus mas) marmalade
The traditional Cornelian cherry marmalade, named as ‘Garagurt’, is usually consumed for nutritional purposes and health benefits. The objective of this study was to determine the antimicrobial and antioxidant activities of Cornelian cherry marmalade. Antioxidant activities of the sample as determined by ABTS, cupric ion-reducing antioxidant capacity (CUPRAC) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assays were 8,428 ± 1,206 mg TE/100 g, 1,599 ± 41.4 mg TE/100 g and 773 ± 206 mg TE/100 g respectively. The antimicrobial activity of the sample was determined by the disc diffusion method in minimum inhibitory concentration (MIC) against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7, Salmonella typhimurium, Pseudomonas fluorescens and Yersinia enterocolitica. The MIC value of garagurt (0.66 mg phenol compound/g) was ≥256 mg/mL for L. monocytogenes, S. aureus, Y. enterocolitica, E. coli and P. fluorescens when gentamicin (10 μg) was used as positive control. Total phenolic content (TPC), which provides antimicrobial and antioxidant activities, was determined as 195 ± 6.35 mg GAE/100 g in aqueous methanolic extract of garagurt. This product in different forms could be used for its antimicrobial effect to increase the shelf life of different foods.
期刊介绍：
''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered.
''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.
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