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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(6): 622-629

Published online June 30, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Antioxidant and Antibacterial Activity of Premature Mandarin

Mi-Hyun Choi, Kyoung-Hee Kim, and Hong-Sun Yook

Department of Food and Nutrition, Chungnam National University

Abstract

This study compared the antioxidant and antibacterial activity of premature mandarin juice (PMJ), premature mandarin peel (PMP), and premature mandarin fruit (PMF). The total phenol contents were 12.36∼12.70 gallic acid equivalents mg/g. The IC50 values of the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity were in the order of PMF (2.37 mg/mL), PMJ (2.58 mg/mL), and PMP (3.06 mg/mL). The IC50 values of the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity were in the order of PMF (5.91 mg/mL), PMJ (6.58 mg/mL), and PMP (9.74 mg/mL). The ferric reducing antioxidant power value (1 mg/mL) was highest in the PMJ (0.66 mM/g) without significant differences in the other samples. As a result of the antimicrobial activity measurement, PMJ exhibited antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterobacter cloacae, Escherichia coli, Salmonella enterica, and Pseudomonas aeruginosa but not Bacillus subtilis at a concentration of 5 mg/disc, and showed the highest antimicrobial activity with 16 mm for B. cereus and 15 mm for P. aeruginosa at a concentration of 10 mg/disc. The tyrosinase inhibition activity values (1 mg/mL) of PMJ, PMP, and PMF were 59.15%, 60.92%, and 65.58%, respectively. At the same concentration, the elastase inhibition activity values of PMJ, PMP, and PMF were 72.79%, 60.24%, 66.16%, respectively. Therefore, premature mandarin is a potential industrial raw material for health functional foods and cosmetics.

Keywords: premature mandarin, antioxidant activity, antibacterial activity

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2019; 48(6): 622-629

Published online June 30, 2019

Copyright © The Korean Society of Food Science and Nutrition.

청귤의 항산화 및 항균 활성

Antioxidant and Antibacterial Activity of Premature Mandarin

Mi-Hyun Choi, Kyoung-Hee Kim, and Hong-Sun Yook

Department of Food and Nutrition, Chungnam National University

Abstract

This study compared the antioxidant and antibacterial activity of premature mandarin juice (PMJ), premature mandarin peel (PMP), and premature mandarin fruit (PMF). The total phenol contents were 12.36∼12.70 gallic acid equivalents mg/g. The IC50 values of the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity were in the order of PMF (2.37 mg/mL), PMJ (2.58 mg/mL), and PMP (3.06 mg/mL). The IC50 values of the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity were in the order of PMF (5.91 mg/mL), PMJ (6.58 mg/mL), and PMP (9.74 mg/mL). The ferric reducing antioxidant power value (1 mg/mL) was highest in the PMJ (0.66 mM/g) without significant differences in the other samples. As a result of the antimicrobial activity measurement, PMJ exhibited antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterobacter cloacae, Escherichia coli, Salmonella enterica, and Pseudomonas aeruginosa but not Bacillus subtilis at a concentration of 5 mg/disc, and showed the highest antimicrobial activity with 16 mm for B. cereus and 15 mm for P. aeruginosa at a concentration of 10 mg/disc. The tyrosinase inhibition activity values (1 mg/mL) of PMJ, PMP, and PMF were 59.15%, 60.92%, and 65.58%, respectively. At the same concentration, the elastase inhibition activity values of PMJ, PMP, and PMF were 72.79%, 60.24%, 66.16%, respectively. Therefore, premature mandarin is a potential industrial raw material for health functional foods and cosmetics.

Keywords: premature mandarin, antioxidant activity, antibacterial activity