Inhibitory effects of red cabbage and sour cherry pomace anthocyanin extracts on food borne pathogens and their antioxidant properties
Yazarlar (4)
Prof. Dr. Aslıhan DEMİRDÖVEN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Kader TOKATLI
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-Food Science and Technology |
| Dergi ISSN | 0023-6438 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 04-2015 |
| 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 3 log CFU/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 … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 64 |