36B-7 |
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Y.-J. CHO1, S.-S. Chun2, S.-J. Yoon1, and J.-H. Kim1. (1) Food Engineering, Sangju National Univ., 386 Gajangdong, Sangju, Gyeongbuk, 742-711, South Korea, (2) Food Science & Technology, Yeungnam Univ., 214-1 Daedong, Gyeongsan, Gyeongbuk, 712-749, South Korea Many phenolic compounds in plant are good sources of natural antioxidants . Aromatic plans such as herbs and spices have high phenolic contents, some phenolics are also responsible for anti-microbial and antifungal effects. The object of our investigation was to determine the herb extracts related antioxidant activity and evaluate the anti-microbial activity against Helicobacter pylori. Ethanol extracts from 40 kinds of herb plants were prepared. Total phenolics were assayed using the Folin-ciocalteu method. Inhibitory activity H. pylori growth inhibition was performed by the filter paper disk diffusion method and 2-fold dilution method. Antioxidant activities were measured by 1,1-diphenyl-2-picrylhydrazyl-2-radical (DPPH) method, antioxidant protection factor(PF) method using â–carotene, 3-ethyl benzthiazoline-6-sulfonic acid (ABTS+) method and thiobarbituric acid reaction substance (TBARS). Antioxidant activities and anti-microbial activities against H. pylori of ethanol extracts from 40 kinds of herb plants were examined. Total phenol content of sage was considerably higher than others. The antioxidant activities of herb extracts were higher than control. Rosemarinus officinalis L., Salvia officinalis L. and Oreganum vulgare L. had strong anti-microbial activities against H. pylori. The results indicated that phenol contents from herb plants could be used as natural antioxidants and anti-microbial sources against H. pylori.
Session 36B, Biotechnology: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |