Version 1
: Received: 6 June 2018 / Approved: 7 June 2018 / Online: 7 June 2018 (12:34:19 CEST)
How to cite:
Hu, J.; Zhang, D.; Nie, S.; Xie, M. Antioxidant and Antimicrobial Activities of Phenolic Components and Organic Acids from Camellia Oleifera Cake. Preprints2018, 2018060122. https://doi.org/10.20944/preprints201806.0122.v1
Hu, J.; Zhang, D.; Nie, S.; Xie, M. Antioxidant and Antimicrobial Activities of Phenolic Components and Organic Acids from Camellia Oleifera Cake. Preprints 2018, 2018060122. https://doi.org/10.20944/preprints201806.0122.v1
Hu, J.; Zhang, D.; Nie, S.; Xie, M. Antioxidant and Antimicrobial Activities of Phenolic Components and Organic Acids from Camellia Oleifera Cake. Preprints2018, 2018060122. https://doi.org/10.20944/preprints201806.0122.v1
APA Style
Hu, J., Zhang, D., Nie, S., & Xie, M. (2018). Antioxidant and Antimicrobial Activities of Phenolic Components and Organic Acids from <em>Camellia Oleifera</em> Cake. Preprints. https://doi.org/10.20944/preprints201806.0122.v1
Chicago/Turabian Style
Hu, J., Shaoping Nie and Mingyong Xie. 2018 "Antioxidant and Antimicrobial Activities of Phenolic Components and Organic Acids from <em>Camellia Oleifera</em> Cake" Preprints. https://doi.org/10.20944/preprints201806.0122.v1
Abstract
There is a great interest in finding antioxidants and products with antimicrobial activities from natural sources. The aim of this study was to obtain and identify the phenolic components and organic acids from Camellia oleifera cake. In addition, their antioxidant and antimicrobial activities were also investigated. The purity of phenolic components and organic acids obtained were 94.1 ± 0.5% w/w and 96.0 ± 0.3% w/w, respectively. There are 15 phenolic components have been detected and identified by HPLC-ESI-MS. Oxalic, citric, acetic, malic, and succinic acids are found to be major organic acids. The phenolic components and organic acids both had good antioxidant capacity, evaluated by 4 antioxidant activity assays (hydroxyl radical scavenging, superoxide radical scavenging, 1,1-diphenyl-2-picryl-hydrazyl radical scavenging and lipid peroxidation inhibition). In addition, the phenolic components and organic acids exhibited significant inhibitory activity against bacteria Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and fungi Mucor racemosus, Aspergillus oryzae, Rhizopus stolonifer. The phenolic components and organic acids from C. oleifera cake both showed good antioxidant capacity and exhibited antimicrobial activities. These results may be useful for the future use of phenolic components and organic acids from C. oleifera cake.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
