매실 품종별 항균 및 항산화성 비교
Comparison of Antimicrobial and Antioxidant Activities of Prunus mume Fruit in Different Cultivars
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참고문헌
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초록
This study examined the general components and biological activities of fruit from different cultivars of Prunus mume. The average moisture content of fruit ranged from 89.94-90.62% . The levels of crude protein, crude fat and crude fiber were not significantly different in the different cultivars. In an antimicrobial activity test, methanol extracts showed the highest activity and extracts from the Chunmae and Baekgaha cultivars had higherantimicrobial activity than other cultivars. The extract of fruit . However, there was no antimicrobial activity against the lactic acid- producing bacteria and yeasts, even at a concentration of 1.5 mg/mL or higher. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at 100℃ for 30 minutes and were also unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol > ethylacetate > water > ether > hexane. Antioxidant activity was not significantly different at different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.
Abstract
This study examined the general components and biological activities of fruit from different cultivars of Prunus mume. The average moisture content of fruit ranged from 89.94-90.62% . The levels of crude protein, crude fat and crude fiber were not significantly different in the different cultivars. In an antimicrobial activity test, methanol extracts showed the highest activity and extracts from the Chunmae and Baekgaha cultivars had higherantimicrobial activity than other cultivars. The extract of fruit . However, there was no antimicrobial activity against the lactic acid- producing bacteria and yeasts, even at a concentration of 1.5 mg/mL or higher. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at 100℃ for 30 minutes and were also unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol > ethylacetate > water > ether > hexane. Antioxidant activity was not significantly different at different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.
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