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Control of foodborne pathagenic and spoilage bacteria by garcinol and garcinia indica extracts, and their antioxidant activity.

Negi, P. S. and Jayaprakasha, G. K. (2004) Control of foodborne pathagenic and spoilage bacteria by garcinol and garcinia indica extracts, and their antioxidant activity. Journal of Food Science, 69 (3). FMS61-FMS65.

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Abstract

Spent rinds of Garcinia indica were extracted with hexane and benzene using a Soxhlet extractor for 4 h. The major compound present in both extracts was found to be garcinol, as confirmed by fractionation and spectroscopic studies. The min. inhibitory concn. of G. indica hexane extract, G. indica benzene extract and garcinol against several Gram-positive and Gram-negative bacteria were 15-1000, 20-1250 and 1.5-500 ppm, respectively. The antioxidative activity of these fractions at 25 ppm was 63.2, 61.7 and 92.4%, respectively, as evaluated by the 1,1-diphenyl-2-picrylhydrazyl method. Hexane extract, benzene extract and garcinol showed 1027, 985.5 and 1195.9 mmol/g of ascorbic acid equivalents, respectively, at 100 ppm concn. using the phosphomolybdenum method. It is proposed that these fractions may be useful as biopreservatives.

Item Type: Article
Uncontrolled Keywords: BACTERIA-; INHIBITION-; OXIDATION-; PLANTS-; ANTIBACTERIAL-ACTIVITY; ANTIOXIDATIVE-ACTIVITY
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 11:33
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3604

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