Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimicrobial and Antioxidative Activities of Solvent Fractions of Quercus mongolica Leaf

신갈나무 잎의 용매분획별 항균 및 항산화 효과

  • 오덕환 (강원대학교 식품생명공학부) ;
  • 공영준 (강원도 농업기술원) ;
  • 강태수 (충북대학교 식품생명과학과) ;
  • 이명기 (강원대학교 식품생명공학부) ;
  • 박부길 (강원대학교 식품생명공학부)
  • Published : 2001.04.01
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Abstract

The ethanol extract of Quercus mongolica leaf was fractionated by various organic solvents, and their antimicrobial and antioxidative activities were investigated against several microorganisms. The ethanol extract of Quercus mongolica leaf at two thousand $\mu\textrm{g}$ per disc showed 17~21mm inhibition zone against Gram postive and Gram negative bacteria. Among the various solvent fractions from ethanol extract of Quercus mongolica leaf, the hexane fraction showed the strongest antimicrobial activity. Minimal inhibitory concentration (MIC) of hexane fraction was 250$\mu\textrm{g}$/mL against Bacillus cereus, 250~500$\mu\textrm{g}$/mL against Listeria monocytogenes, 500$\mu\textrm{g}$/mL against Staphylococcus aureus, Salmonella typhimurium, Escherichia coli O157, and Pseudomonas aeruginosa. Also, the hexane and chloroform fraction had the similar antioxidative activity compared to that of butylated hydroxy toluene(BHT).

Keywords

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