Food Science and Preservation (한국식품저장유통학회지)
- Volume 8 Issue 4
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- Pages.475-480
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- 2001
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Functional Properties and Antimicrobial Activity of Bamboo(Phyllostachys sp.) Extracts
대나무 추출물의 기능성 및 항균활성
Abstract
Yields of bamboo extracts were 1.0∼1.5% in stalks and 3.1∼3.2% (w/w) in leaves. Electron donating ability of extracts from stalks was 62% in Maengjongjuk, 55% in Somdae and 52% in Wangdae, while that of leaf extracts showed very low level. On the contrary, nitrite-scavenging activity was higher in leaf extracts than stalk extracts, and the activity was 63, 57 and 55% in leaf extracts of Maengjongjuk, Wangdae and Somdae, respectively. Antimicrobial activity was examined against 7 major strains which cause food poisoning, and extracts of bamboo stalks showed somewhat activity, while leaf extracts showed merely or no activity according to strains. But all extracts showed relatively strong antimicrobial activity against Staphylococcus aureus and Vibrio parahaemolyticus, and extracts of Somdae stalks and Maengjongjuk leaves showed antimicrobial antimicrobial activity against those strains on 100
대나무의 추출물을 3