|Home | English version | Mappa | Commenti | Sondaggio | Staff | Contattaci||Cerca nel sito|
|Istituto di scienza dell'alimentazione|
Contributo in rivista
Tipo: Articolo in rivista
Titolo: Biochemical Characteristics and Biological Properties of Annurca Apple Cider
Anno di pubblicazione: 2011
Formato: Elettronico Cartaceo
Autori: Fratianni F.; De Giulio A.; Sada A.; Nazzaro F.
Affiliazioni autori: Istituto di Scienza dell'alimentazione
Abstract: Our work aimed to investigate the phenolic composition and antioxidant capacity of the de-alcoholized extract of cider obtained from the Annurca apple (Malus domestica var. Annurca). The antimicrobial effect of the extract against different pathogens, including Chronobacter sakazakii, was also examined.The extract’s potential anti-quorum-sensing (AQS) activity was assessed using the test microorganism Chromobacterium violaceum. Biochemical analysis of the extract using ultra-performance liquid chromatography revealed catechin and caffeic acid as the most abundant polyphenols present,which represented about 35.5% and 36.6% of the total phenolics identified, respectively. An antioxidant capacity was also found (50% effective concentraiton = 10 lL). The extract exhibited clear antimicrobial activity against all strains used in the experiments. Escherichia coli and Bacillus cereus were the most sensitive bacteria to the antimicrobial activity. The extract also inhibited the growth of the emergent pathogen strain C. sakazakii. The AQS activity of apple cider is reported here for the first time. In conclusion, our results demonstrate some biological properties of the apple cider and contribute to reinforcing the potential of the apple and its derivatives as functional components of the diet.
Journal of medicinal food
Mary Ann Liebert,
Numero volume: 14
Referee: Sì: Internazionale
|Home | Il CNR | I servizi | News | Eventi | Istituti | Focus|