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Antioxidant and Antimicrobial Activities of Smilax china Leaf Extracts
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.764-772
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.764
 Title & Authors
Antioxidant and Antimicrobial Activities of Smilax china Leaf Extracts
Ko, Myung-Soo; Yang, Jong-Beom;
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 Abstract
Hot-water and 70%-ethanol Smilax china leaf extracts were prepared, and their total polyphenol and flavonoid contents, DPPH-radical-scavenging ability, nitrite-scavenging ability, and antimicrobial activity were determined. The total polyphenol contents of the hot-water and ethanol extract were and , respectively; their flavonoid contents were and ; their DPPH-radical-scavenging abilities, assayed at 1.0 mg/mL, were 33.6 and 92.3%; and their nitrite-scavenging abilities, assayed at 0.1-2.0 mg/mL, were 37.9-61.6 and 38.4-77.8%. The 70%-ethanol extract showed higher antimicrobial activity than the hot-water extract. The antimicrobial activities were high in Bacillus cereus, Vibrio parahaemolyticus, Salmonella typhymurium, and Staphylococcus aureus, in that order. The antimicrobial substances in the two extracts were maintained after heating at for 30 min.
 Keywords
Smilax china leaf;total polyphenol;flavonoid;antioxidant activity;antimicrobial activity;
 Language
Korean
 Cited by
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에탄올 함량변화에 따른 유백피 추출물의 항산화 활성,김동선;임선미;성윤영;천진미;김호경;

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청미래덩굴 잎 및 뿌리 추출물의 항산화, ${\alpha}$-Glucosidase 억제 및 항염증 활성비교,김경곤;강윤환;김대중;김태우;최면;

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발효 청미래덩굴잎 추출물의 혼합에 의한 토복령의 항산화활성 증진효과,이상일;이예경;김순동;심순미;양승환;성금화;서주원;

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토복령 추출물을 첨가한 소스의 항산화 활성 및 저장 중 품질 특성,김현수;황태영;안정좌;

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