Food and Health
Araştırma Makalesi
PDF Mendeley EndNote BibTex Kaynak Göster

Yıl 2021, Cilt 7, Sayı 1, 21 - 30, 07.11.2020

Barış KARSLI

https://doi.org/10.3153/FH21003

Öz

Kaynakça

  • Aires, A. (2017). Phenolics in foods: extraction, analysis and measurements. In: M. Soto-Hernandez, M. Palma-Tenango & R. Garcia-Mateos, (Eds), Phenolic compounds-natural sources, importance and applications (p. 61-88), London, UK: InTech. ISBN 978-953-51-2958-5, https://doi.org/10.5772/66889
  • Amarante, C.V.T., Souza, A.G., Benincá, T.D.T., Steffens, C.A. (2017). Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa. Pesquisa Agropecuária Brasileira, 52, 1223-1230. https://doi.org/10.1590/s0100-204x2017001200011
  • Baba, S.A., Malik, S.A. (2014). Evaluation of antioxidant and antibacterial activity of methanolic extracts of Gentiana kurroo royle. Saudi Journal of Biological Sciences, 21, 493-498. https://doi.org/10.1016/j.sjbs.2014.06.004
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 25, 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  • Basile, A., Vuotto, M.L., Violante, U., Sorbo, S., Martone, G., Castaldo-Cobianchi, R. (1997). Antibacterial activity in Actinidia chinensis, Feijoa sellowiana and Aberia caffra. International Journal of Antimicrobial Agents, 8(3), 199-203. https://doi.org/10.1016/S0924-8579(97)00376-2
  • Beyhan, Ö., Elmastaş, M., Gedikli, F. (2010). Total phenolic compounds and antioxidant capacity of leaf, dry fruit and fresh fruit of feijoa (Acca sellowiana, Myrtaceae). Journal of Medicinal Plants Research, 4, 1065-1072. https://doi.org/10.5897/JMPR10.008
  • Bontempo, P., Mita, L., Miceli, M., Doto, A., Nebbioso, A., De Bellis, F., Conte, M., Minichiello, A., Manzo, F., Carafa, V., Basile, A., Rigano, D., Sorbo, S., Castaldo Cobianchi, R., Schiavone, E.M., Ferrara, F., De Simone, M., Vietri, M., Cioffi, M., Sica, V., Bresciani, F., de Lera, A.R., Altucci, L., Molinari, A. M. (2007). Feijoa sellowiana derived natural flavone exerts anti-cancer action displaying HDAC inhibitory activities. International Journal of Biochemistry and Cell Biology, 39(10), 1902-1914. https://doi.org/10.1016/j.biocel.2007.05.010
  • Cai, Y.Z., Sun, M., Xing, J., Luo, Q., Corke, H. (2006). Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants. Life Sciences, 78, 2872-2888. https://doi.org/10.1016/j.lfs.2005.11.004
  • Cecilia, S.A., Dennise, O., Mercedes, R., Fernanda, Z. (2016). Postharvest quality evaluation of feijoa fruits (Acca sellowiana (Berg) Burret). Agrociencia Uruguay, 20, 14-21.
  • Chew, A.L., Jessica, J.J.A., Sasidharan, S. (2012). Antioxidant and antibacterial activity of different parts of Leucas aspera. Asian Pacific Journal of Tropical Biomedicine, 2(3), 176-180. https://doi.org/10.1016/S2221-1691(12)60037-9
  • Elfarnini, M., Abdel-hamid, A.A., Achir, M., Jamaleddine, J., Blaghen, M. (2018). Antibacterial and antifungal activities of hexane and acetone extracts of sheets and fruits of Feijoa sellowiana O. GSC Biological and Pharmaceutical Sciences, 3, 35-44. https://doi.org/10.30574/gscbps.2018.3.1.0024
  • FAO (2015). Food and Agriculture Organization of the United Nations. Global initiative on food loss and waste reduction. Rome, Italy. http://www.fao.org/3/a-i4068e.pdf (accessed May 15, 2020).
  • Karsli, B., Caglak, E., Li, D., Rubio, N.K., Janes, M., Prinyawiwatkul, W. (2019) Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating. International Journal of Food Science and Technology, 54, 25-33. https://doi.org/10.1111/ijfs.13897
  • Lapcik, O., Klejdus, B., Kokoska, L., Davidova, M., Afandi, K., Kuban, V., Hampl, R. (2005). Identification of isoflavones in Acca sellowiana and two Psidium species (Myrtaceae). Biochemical Systematics and Ecology, 33(10), 983-992. https://doi.org/10.1016/j.bse.2005.03.007
  • Mosbah, H., Louati, H., Boujbiha, M.A., Chahdoura, H., Snoussi, M., Flamini, G., Ascrizzi, R., Bouslema, A., Achour, L., Selmi, B. (2018). Phytochemical characterization, antioxidant, antimicrobial and pharmacological activities of Feijoa sellowiana leaves growing in Tunisia. Industrial Crops and Products, 112, 521–531. https://doi.org/10.1016/j.indcrop.2017.12.051
  • Mosbah, H., Chahdoura, H., Adouni, K., Kamoun, J., Boujbiha, M.A., Gonzalez‐Paramas, A.M., Santos‐Buelga, C., Ciudad‐Mulero, M., Morales, P., Fernández‐Ruiz, V., Achour, L., Selmi, B. (2019). Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves. Journal of Food Biochemistry, 43, e13012. https://doi.org/10.1111/jfbc.13012
  • Neilsen, P.V., Rios, R. (2000). Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. International Journal of Food Microbiology, 60, 219-229. https://doi.org/10.1016/S0168-1605(00)00343-3
  • Pasquariello, M.S., Mastrobuoni, F., Di Patre, D., Zampella, L., Capuano, L.R., Scortichini, M., Petriccione, M. (2015). Agronomic, nutraceutical and molecular variability of feijoa (Acca sellowiana (O. Berg) Burret) germplasm. Scientia Horticulturae, 191, 1-9. https://doi.org/10.1016/j.scienta.2015.04.036
  • Peng, Y., Bishop, K.S., Quek, S.Y. (2019). Extraction optimization, antioxidant capacity and phenolic profiling of extracts from flesh, peel and whole fruit of New Zealand grown feijoa cultivars. Antioxidants, 8(5), 141. https://doi.org/10.3390/antiox8050141
  • Phan, A.D.T., Chaliha, M., Sultanbawa, Y., Netzel, M.E. (2019). Nutritional characteristics and antimicrobial activity of Australian grown feijoa (Acca sellowiana). Foods, 8, 376. https://doi.org/10.3390/foods8090376
  • Poodi, Y., Bimakr, M., Ganjloo, A., Zarringhalami, S. (2018). Intensification of bioactive compounds extraction from Feijoa (Feijoa sellowiana Berg.) leaves using ultrasonic waves. Food Bioproducts Processing, 108, 37-50. https://doi.org/10.1016/j.fbp.2017.12.004
  • Rossi, A., Rigano, D., Pergola, C., Formisano, C., Basile, A., Bramanti, P., Senatore, F., Sautebin, L. (2007). Inhibition of inducible nitric oxide synthase expression by an acetonic extract from Feijoa sellowiana Berg. fruits. Journal of Agricultural and Food Chemistry, 55, 5053-5061. https://doi.org/10.1021/jf070510d
  • Safari, M., Ahmady-Asbchin, S. (2019). Evaluation of antioxidant and antibacterial activities of methanolic extract of medlar (Mespilus germanica L.) leaves. Biotechnology and Biotechnological Equipment, 33, 372-378. https://doi.org/10.1080/13102818.2019.1577701
  • Santos, P.H., Ribeiro, D.H.B., Micke, G.A., Vitali, L., Hense, H. (2019). Extraction of bioactive compounds from feijoa (Acca sellowiana (O. Berg) Burret) peel by low and high-pressure techniques. The Journal of Supercritical Fluids. 145, 219-227. https://doi.org/10.1016/j.supflu.2018.12.016
  • Scalbert, A. (1991). Antimicrobial properties of tannins. Phytochemistry, 30, 3875-3883. https://doi.org/10.1016/0031-9422(91)83426-L
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
  • Souza, A.G., Amarante, C.V.T., Steffens, C.A., Beninca, T.D.T., Padilha, M. (2016). Postharvest quality of feijoa flowers treated with different preservative solutions and 1-methylcyclopropene. Revista Brasileira de Fruticultura, 38, e–759. https://doi.org/10.1590/0100-29452016759
  • Sun-Waterhouse, D. (2011). The development of fruit-based functional foods targeting the health and wellness market: a review. International Journal of Food Science and Technology, 46, 899-920. https://doi.org/10.1111/j.1365-2621.2010.02499.x
  • Tanko, H., Carrier, D.J., Duan, L., Clausen, E. (2005). Pre- and post-harvest processing of medicinal plants. Plant Genetic Resources, 3, 304-313. https://doi.org/10.1079/PGR200569
  • Tuncel, N.B., Yılmaz, N. (2015). Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae). Journal of Food Science and Technology, 52, 141-150. https://doi.org/10.1007/s13197-013-0968-0
  • Turkmen, N., Sari, F., Velioglu, S. (2006). Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteau methods. Food Chemistry, 99, 835-841. https://doi.org/10.1016/j.foodchem.2005.08.034
  • Viganó, J., Machado A.P.F., Martínez, J. (2015). Sub- and supercritical fluid technology applied to food waste processing. The Journal of Supercritical Fluids, 96, 272-286. https://doi.org/10.1016/j.supflu.2014.09.026
  • Vuotto, M.L., Basile, A., Moscatiello, V., De Sole, P., Castaldo-Cobianchi, R., Laghi, E., Ielpo, M.T.L. (2000). Antimicrobial and antioxidant activities of Feijoa sellowiana fruit. International Journal of Antimicrobial Agents, 13(3), 197-201. https://doi.org/10.1016/S0924-8579(99)00122-3
  • Weston, R.J. (2010). Bioactive products from fruit of the feijoa (Feijoa sellowiana, Myrtaceae): a review. Food Chemistry, 121, 923-926. https://doi.org/10.1016/j.foodchem.2010.01.047
  • Yakoub, A.R.B., Abdehedi, O., Jridi, M., Elfalleh, W., Nasri, M., Ferchichi, A. (2018). Flavonoids, phenols, antioxidant, and antimicrobial activities in various extracts from Tossa jute leave (Corchorus olitorus L.). Industrial Crops and Products, 118, 206-213. https://doi.org/10.1016/j.indcrop.2018.03.047
  • Zhu, F. (2018). Chemical and biological properties of feijoa (Acca sellowiana). Trends in Food Science and Technology, 81, 121-131. https://doi.org/10.1016/j.tifs.2018.09.008

Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration

Yıl 2021, Cilt 7, Sayı 1, 21 - 30, 07.11.2020

Barış KARSLI

https://doi.org/10.3153/FH21003

Öz

The present study evaluated the effect of extraction techniques (ultrasound-assisted extraction (U) and shaking water bath extraction (WB)), solvents (ethanol, acetone and distilled water) and concentration (2.5% and 5%) on total phenolic content (TPC), antibacterial and antioxidant activities of extracts obtained from feijoa leaves, peel and pulp. The antibacterial activity of feijoa extracts were tested in vitro against 6 pathogens bacteria by the disc diffusion method and the antioxidant activity was evaluated by 2,2 diphenyl-1-picrylhydrazyl radical assay. The results indicated that leaves and peel extracts exhibited stronger antibacterial activity than that of pulp. In generally, WB-A5%, WB-W5%, U-A5% and U-W 5% extracted with acetone (A) and water (W) at 5% concentration from feijoa leaves, peel and pulp showed more antibacterial activity against all tested pathogen bacteria. The leaves, peel, and pulp extracts had high antioxidant activity with 85.78-90.82%, 89.86-91.60%, and 81.49-91.31%, respectively. Peel extracts had slightly higher antioxidant activity than leaves and pulp extracts. TPC of leaves, peel, and pulp extracts were in the range of 488.99-554.00, 349.17-517, and 115.64-345.46 mg gallic acid equivalents (GAE)/100 g of extract. The overall findings suggested that different part of feijoa (especially leaves and peel) could be used as a natural antibacterial and antioxidant for functional foods.

Anahtar Kelimeler

Antioxidant activity, Antibacterial activity, Plant extract, Total phenolic content, Feijoa selloviana

Kaynakça

  • Aires, A. (2017). Phenolics in foods: extraction, analysis and measurements. In: M. Soto-Hernandez, M. Palma-Tenango & R. Garcia-Mateos, (Eds), Phenolic compounds-natural sources, importance and applications (p. 61-88), London, UK: InTech. ISBN 978-953-51-2958-5, https://doi.org/10.5772/66889
  • Amarante, C.V.T., Souza, A.G., Benincá, T.D.T., Steffens, C.A. (2017). Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa. Pesquisa Agropecuária Brasileira, 52, 1223-1230. https://doi.org/10.1590/s0100-204x2017001200011
  • Baba, S.A., Malik, S.A. (2014). Evaluation of antioxidant and antibacterial activity of methanolic extracts of Gentiana kurroo royle. Saudi Journal of Biological Sciences, 21, 493-498. https://doi.org/10.1016/j.sjbs.2014.06.004
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 25, 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  • Basile, A., Vuotto, M.L., Violante, U., Sorbo, S., Martone, G., Castaldo-Cobianchi, R. (1997). Antibacterial activity in Actinidia chinensis, Feijoa sellowiana and Aberia caffra. International Journal of Antimicrobial Agents, 8(3), 199-203. https://doi.org/10.1016/S0924-8579(97)00376-2
  • Beyhan, Ö., Elmastaş, M., Gedikli, F. (2010). Total phenolic compounds and antioxidant capacity of leaf, dry fruit and fresh fruit of feijoa (Acca sellowiana, Myrtaceae). Journal of Medicinal Plants Research, 4, 1065-1072. https://doi.org/10.5897/JMPR10.008
  • Bontempo, P., Mita, L., Miceli, M., Doto, A., Nebbioso, A., De Bellis, F., Conte, M., Minichiello, A., Manzo, F., Carafa, V., Basile, A., Rigano, D., Sorbo, S., Castaldo Cobianchi, R., Schiavone, E.M., Ferrara, F., De Simone, M., Vietri, M., Cioffi, M., Sica, V., Bresciani, F., de Lera, A.R., Altucci, L., Molinari, A. M. (2007). Feijoa sellowiana derived natural flavone exerts anti-cancer action displaying HDAC inhibitory activities. International Journal of Biochemistry and Cell Biology, 39(10), 1902-1914. https://doi.org/10.1016/j.biocel.2007.05.010
  • Cai, Y.Z., Sun, M., Xing, J., Luo, Q., Corke, H. (2006). Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants. Life Sciences, 78, 2872-2888. https://doi.org/10.1016/j.lfs.2005.11.004
  • Cecilia, S.A., Dennise, O., Mercedes, R., Fernanda, Z. (2016). Postharvest quality evaluation of feijoa fruits (Acca sellowiana (Berg) Burret). Agrociencia Uruguay, 20, 14-21.
  • Chew, A.L., Jessica, J.J.A., Sasidharan, S. (2012). Antioxidant and antibacterial activity of different parts of Leucas aspera. Asian Pacific Journal of Tropical Biomedicine, 2(3), 176-180. https://doi.org/10.1016/S2221-1691(12)60037-9
  • Elfarnini, M., Abdel-hamid, A.A., Achir, M., Jamaleddine, J., Blaghen, M. (2018). Antibacterial and antifungal activities of hexane and acetone extracts of sheets and fruits of Feijoa sellowiana O. GSC Biological and Pharmaceutical Sciences, 3, 35-44. https://doi.org/10.30574/gscbps.2018.3.1.0024
  • FAO (2015). Food and Agriculture Organization of the United Nations. Global initiative on food loss and waste reduction. Rome, Italy. http://www.fao.org/3/a-i4068e.pdf (accessed May 15, 2020).
  • Karsli, B., Caglak, E., Li, D., Rubio, N.K., Janes, M., Prinyawiwatkul, W. (2019) Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating. International Journal of Food Science and Technology, 54, 25-33. https://doi.org/10.1111/ijfs.13897
  • Lapcik, O., Klejdus, B., Kokoska, L., Davidova, M., Afandi, K., Kuban, V., Hampl, R. (2005). Identification of isoflavones in Acca sellowiana and two Psidium species (Myrtaceae). Biochemical Systematics and Ecology, 33(10), 983-992. https://doi.org/10.1016/j.bse.2005.03.007
  • Mosbah, H., Louati, H., Boujbiha, M.A., Chahdoura, H., Snoussi, M., Flamini, G., Ascrizzi, R., Bouslema, A., Achour, L., Selmi, B. (2018). Phytochemical characterization, antioxidant, antimicrobial and pharmacological activities of Feijoa sellowiana leaves growing in Tunisia. Industrial Crops and Products, 112, 521–531. https://doi.org/10.1016/j.indcrop.2017.12.051
  • Mosbah, H., Chahdoura, H., Adouni, K., Kamoun, J., Boujbiha, M.A., Gonzalez‐Paramas, A.M., Santos‐Buelga, C., Ciudad‐Mulero, M., Morales, P., Fernández‐Ruiz, V., Achour, L., Selmi, B. (2019). Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves. Journal of Food Biochemistry, 43, e13012. https://doi.org/10.1111/jfbc.13012
  • Neilsen, P.V., Rios, R. (2000). Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. International Journal of Food Microbiology, 60, 219-229. https://doi.org/10.1016/S0168-1605(00)00343-3
  • Pasquariello, M.S., Mastrobuoni, F., Di Patre, D., Zampella, L., Capuano, L.R., Scortichini, M., Petriccione, M. (2015). Agronomic, nutraceutical and molecular variability of feijoa (Acca sellowiana (O. Berg) Burret) germplasm. Scientia Horticulturae, 191, 1-9. https://doi.org/10.1016/j.scienta.2015.04.036
  • Peng, Y., Bishop, K.S., Quek, S.Y. (2019). Extraction optimization, antioxidant capacity and phenolic profiling of extracts from flesh, peel and whole fruit of New Zealand grown feijoa cultivars. Antioxidants, 8(5), 141. https://doi.org/10.3390/antiox8050141
  • Phan, A.D.T., Chaliha, M., Sultanbawa, Y., Netzel, M.E. (2019). Nutritional characteristics and antimicrobial activity of Australian grown feijoa (Acca sellowiana). Foods, 8, 376. https://doi.org/10.3390/foods8090376
  • Poodi, Y., Bimakr, M., Ganjloo, A., Zarringhalami, S. (2018). Intensification of bioactive compounds extraction from Feijoa (Feijoa sellowiana Berg.) leaves using ultrasonic waves. Food Bioproducts Processing, 108, 37-50. https://doi.org/10.1016/j.fbp.2017.12.004
  • Rossi, A., Rigano, D., Pergola, C., Formisano, C., Basile, A., Bramanti, P., Senatore, F., Sautebin, L. (2007). Inhibition of inducible nitric oxide synthase expression by an acetonic extract from Feijoa sellowiana Berg. fruits. Journal of Agricultural and Food Chemistry, 55, 5053-5061. https://doi.org/10.1021/jf070510d
  • Safari, M., Ahmady-Asbchin, S. (2019). Evaluation of antioxidant and antibacterial activities of methanolic extract of medlar (Mespilus germanica L.) leaves. Biotechnology and Biotechnological Equipment, 33, 372-378. https://doi.org/10.1080/13102818.2019.1577701
  • Santos, P.H., Ribeiro, D.H.B., Micke, G.A., Vitali, L., Hense, H. (2019). Extraction of bioactive compounds from feijoa (Acca sellowiana (O. Berg) Burret) peel by low and high-pressure techniques. The Journal of Supercritical Fluids. 145, 219-227. https://doi.org/10.1016/j.supflu.2018.12.016
  • Scalbert, A. (1991). Antimicrobial properties of tannins. Phytochemistry, 30, 3875-3883. https://doi.org/10.1016/0031-9422(91)83426-L
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
  • Souza, A.G., Amarante, C.V.T., Steffens, C.A., Beninca, T.D.T., Padilha, M. (2016). Postharvest quality of feijoa flowers treated with different preservative solutions and 1-methylcyclopropene. Revista Brasileira de Fruticultura, 38, e–759. https://doi.org/10.1590/0100-29452016759
  • Sun-Waterhouse, D. (2011). The development of fruit-based functional foods targeting the health and wellness market: a review. International Journal of Food Science and Technology, 46, 899-920. https://doi.org/10.1111/j.1365-2621.2010.02499.x
  • Tanko, H., Carrier, D.J., Duan, L., Clausen, E. (2005). Pre- and post-harvest processing of medicinal plants. Plant Genetic Resources, 3, 304-313. https://doi.org/10.1079/PGR200569
  • Tuncel, N.B., Yılmaz, N. (2015). Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae). Journal of Food Science and Technology, 52, 141-150. https://doi.org/10.1007/s13197-013-0968-0
  • Turkmen, N., Sari, F., Velioglu, S. (2006). Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteau methods. Food Chemistry, 99, 835-841. https://doi.org/10.1016/j.foodchem.2005.08.034
  • Viganó, J., Machado A.P.F., Martínez, J. (2015). Sub- and supercritical fluid technology applied to food waste processing. The Journal of Supercritical Fluids, 96, 272-286. https://doi.org/10.1016/j.supflu.2014.09.026
  • Vuotto, M.L., Basile, A., Moscatiello, V., De Sole, P., Castaldo-Cobianchi, R., Laghi, E., Ielpo, M.T.L. (2000). Antimicrobial and antioxidant activities of Feijoa sellowiana fruit. International Journal of Antimicrobial Agents, 13(3), 197-201. https://doi.org/10.1016/S0924-8579(99)00122-3
  • Weston, R.J. (2010). Bioactive products from fruit of the feijoa (Feijoa sellowiana, Myrtaceae): a review. Food Chemistry, 121, 923-926. https://doi.org/10.1016/j.foodchem.2010.01.047
  • Yakoub, A.R.B., Abdehedi, O., Jridi, M., Elfalleh, W., Nasri, M., Ferchichi, A. (2018). Flavonoids, phenols, antioxidant, and antimicrobial activities in various extracts from Tossa jute leave (Corchorus olitorus L.). Industrial Crops and Products, 118, 206-213. https://doi.org/10.1016/j.indcrop.2018.03.047
  • Zhu, F. (2018). Chemical and biological properties of feijoa (Acca sellowiana). Trends in Food Science and Technology, 81, 121-131. https://doi.org/10.1016/j.tifs.2018.09.008

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik, Ziraat
Bölüm Research Articles
Yazarlar

Barış KARSLI (Sorumlu Yazar)
Recep Tayyip Erdoğan Üniversitesi, Su Ürünleri Fakültesi
0000-0002-3944-6988
Türkiye

Yayımlanma Tarihi 7 Kasım 2020
Başvuru Tarihi 13 Ağustos 2020
Kabul Tarihi 14 Eylül 2020
Yayınlandığı Sayı Yıl 2021, Cilt 7, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { jfhs779811, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {7}, number = {1}, pages = {21 - 30}, doi = {10.3153/FH21003}, title = {Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration}, key = {cite}, author = {Karslı, Barış} }
APA Karslı, B. (2020). Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration . Food and Health , 7 (1) , 21-30 . DOI: 10.3153/FH21003
MLA Karslı, B. "Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration" . Food and Health 7 (2020 ): 21-30 <http://jfhs.scientificwebjournals.com/tr/pub/issue/57280/779811>
Chicago Karslı, B. "Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration". Food and Health 7 (2020 ): 21-30
RIS TY - JOUR T1 - Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration AU - Barış Karslı Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH21003 DO - 10.3153/FH21003 T2 - Food and Health JF - Journal JO - JOR SP - 21 EP - 30 VL - 7 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH21003 UR - https://doi.org/10.3153/FH21003 Y2 - 2020 ER -
EndNote %0 Food and Health Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration %A Barış Karslı %T Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration %D 2020 %J Food and Health %P -2602-2834 %V 7 %N 1 %R doi: 10.3153/FH21003 %U 10.3153/FH21003
ISNAD Karslı, Barış . "Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration". Food and Health 7 / 1 (Kasım 2020): 21-30 . https://doi.org/10.3153/FH21003
AMA Karslı B. Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration. Food Health. 2020; 7(1): 21-30.
Vancouver Karslı B. Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration. Food and Health. 2020; 7(1): 21-30.
IEEE B. Karslı , "Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration", Food and Health, c. 7, sayı. 1, ss. 21-30, Kas. 2020, doi:10.3153/FH21003
 Kapak Resmi İndir

Food and Health" journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627 13310

openaccess.jpgOpen Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.