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Anna Ratz-Łyko,Anna Herman,Jacek Arct,Katarzyna Pytkowska 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.4
The antioxidant and antimicrobial activities ofOenothera biennis, Borago officinalis, and Nigella sativaseedcake extracts were determined. Seedcakes weresubjected to extraction using 50% ethanol (v/v) during 48 hat a solvent temperature of 50oC. The total polyphenol andflavonoid contents were assayed using UV spectrophotometryand the antioxidant activities were determinedusing DPPH and ABTS testing methods. Extracts werealso analyzed for polyphenol content using HPLC. In vitroantimicrobial activities were evaluated using the discdiffusion method and resazurin testing. The ranking of thepolyphenol contents and the antioxidant activities ofexamined seedcake extracts was O. bienis>B.officinalis>N. sativa. The highest antimicrobial activity in both testswas for N. sativa seedcake extracts against Pseudomonasaeruginosa (MIC=300 mg/mL), Escherichia coli (MIC=300 mg/mL), and Staphylococcus aureus (MIC=700 mg/mL).
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Anna Ratz-Łyko,Jacek Arct 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5
The antioxidant and antimicrobial activities of ethanolic extracts of Cucurbita pepo and Linum usitatissimum seedcakes before and after enzymatic hydrolysis by glycosidases: alpha-amylase from Aspergillus oryzae, beta-glucosidase and beta-glucanase from Aspergillus niger and enzymes combination in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid, reducing sugar content and antioxidant activity according to DPPH and ABTS tests were measured in non-hydrolysed extracts and compared with the results obtained for the extracts after the application of immobilised enzymes. In vitro antimicrobial activity was evaluated using the disc diffusion method. The extracts from hydrolysed seedcakes had a higher phenolic, flavonoid and reducing sugar content as well as higher antioxidant and antimicrobial activities in comparison with those of non-hydrolysed one. The highest antimicrobial activity showed L. usitatissimum seedcake extracts after hydrolysis by an enzyme combination. The enzymatic hydrolysis of seedcakes improved the extraction of phenolic compounds and therefore improved their antiradical and antimicrobial properties.
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