Inhibitory Effects of Red Cabbage and Sourcherry Pomace Anthocyanin Extracts on Food Borne Pathogens and Their Antioxidant Properties
Yazarlar (4)
Prof. Dr. Aslıhan DEMİRDÖVEN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Lwt |
| Dergi ISSN | 0023-6438 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 09-2015 |
| Cilt No | 63 |
| Sayı | 1 |
| Sayfalar | 8 / 13 |
| DOI Numarası | 10.1016/j.lwt.2015.03.101 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0023643815002546 |
| Özet |
| Anthocyanins, known for their antioxidant characteristics, also have antimicrobial effects. Antimicrobial, antioxidant and some physicochemical properties of red cabbage (RC) and sour cherry pomace (SCP) anthocyanin extracts were investigated. Conventional (CE) and ultrasonic extraction (UE) methods were used. The antioxidant activities of samples extracted by UE were higher than those extracted by CE. Antimicrobial effects of the extracts were determined by the detection of minimum inhibitory concentration (MIC) values for Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium and Bacillus cereus. The extracts were inoculated (6 and 3logCFU/mL) with five different pathogens, separately. All the extracts have antimicrobial effects on the tested pathogens and the results ranged depending on the concentration of the extracts and inoculation dose of the pathogen. The extraction method did not affect the inhibitive characteristics of the extract, and it was concluded that the antimicrobial effects of the extracts were mainly dependent on the anthocyanin content of the materials. |
| Anahtar Kelimeler |
| Anthocyanin | Antimicrobial | MIC | Red cabbage | Sour cherry pomace |
Science Direct
Inhibitory Effects of Red Cabbage and Sourcherry Pomace Anthocyanin Extracts on Food Borne Pathogens and Their Antioxidant Properties
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 42 |
| SCOPUS | 48 |
| Google Scholar | 64 |