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http://dx.doi.org/10.11002/kjfp.2014.21.3.427

Antimicrobial activities of Lindera obtusiloba Blume and Zanthoxylum piperitum DC extracts  

Kim, Se-Hun (Department of Food and Nutrition, Yeungnam University)
Do, Jung-Sun (Department of Food and Nutrition, Yeungnam University)
Chung, Hyun-Jung (Department of Food and Nutrition, Inha University)
Publication Information
Food Science and Preservation / v.21, no.3, 2014 , pp. 427-433 More about this Journal
Abstract
Ethanol and hot water extracts were prepared from Lindera obtusiloba Blume (LO) and Zanthoxylum piperitum DC (ZP) and used to evaluate their antimicrobial activities and thermal stability against six foodborne pathogens (3 gram-positive and 3 gram-negative bacteria). The antimicrobial activities were assessed using the agar diffusion method, and the thermal stabilities of extracts were examined after heat treatment at 60, 70, 80, and $100^{\circ}C$ for 10 min. The zones of inhibition by the LO extract or the ZP extract of the tested microorganisms were in the range of 21-30 mm and 19-25 mm, respectively, at 100 mg/mL concentrations. The 60% ethanol extract and the hot water extracts from LO showed the strongest antimicrobial effects against MRSA and Staphylococcus aurues, respectively. For the extract from ZP, the strongest antimicrobial effect was shown against S. aurues by 60% ethanol, and the weakest antimicrobial effect was shown against E. coli by the hot water extracts. The ZP extracts showed that the gram-positive bacteria were more sensitive than gram-negative bacteria. For the thermal stability of the extracts, the antimicrobial effects stabilized after heat treatment. Overall, the data suggest that the extracts have a potential for application in various food products for which a natural antimicrobial additive is desired.
Keywords
Lindera obtusiloba Blume; Zanthoxylum piperitum DC; antimicrobial; foodborne pathogen; agar diffusion assay;
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Times Cited By KSCI : 19  (Citation Analysis)
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