Promising antimicrobial and antioxidant extracts of Murta leaves (Ugni molinae Turcz): Shelf-life extension and food safety
作者： C. Hauser , A. Peñaloza , F. Rodríguez , A. Guarda , M.J. Galotto
DOI: 10.1016/J.FPSL.2014.01.003
关键词: Ugni molinae 、 Antioxidant capacity 、 Listeria 、 Food science 、 Food safety 、 Botany 、 Chemistry 、 Antimicrobial 、 Polyphenol 、 Antioxidant 、 Shelf life
摘要: Abstract Murta leaves are known for their beneficial effects since long time. Therefore, the aim of present study was to determine antimicrobial and antioxidant activity different extracts from (Ugni molinae Turcz) leaves. Three were obtained using water or ethanol (50%, v/v) as solvents with solid-to-solvent-ratios. The characterized in terms activity, capacity total polyphenol content. An extract 1.5 g 20 mL 50% showed highest content 309.4 mg gallic acid/g growth reduction Listeria innocua (ATCC 33090), inhibiting 4.9 4.8 log cycles after 2 24 h contact, respectively. ethanolic provides a natural potential antibacterial additive food production.
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