1. Food and Health
  2. Arşiv
  3. Cilt 7, Sayı 1
Yıl 2021, Cilt 7 , Sayı 1, Sayfalar 21 - 30 2020-11-07

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

Barış KARSLI [1]

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

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Ayrıntılar

Birincil Dil en
Konular Mühendislik, Ziraat
Bölüm Research Articles
Yazarlar

Orcid: 0000-0002-3944-6988
Yazar: Barış KARSLI (Sorumlu Yazar)
Kurum: Recep Tayyip Erdoğan Üniversitesi, Su Ürünleri Fakültesi
Ülke: Turkey
Tarihler

Başvuru Tarihi : 13 Ağustos 2020
Kabul Tarihi : 14 Eylül 2020
Yayımlanma Tarihi : 7 Kasım 2020

Kaynak Göster

Bibtex @araştırma makalesi { jfhs779811, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {7}, 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
Makalenin Yazarları
Barış KARSLI [1]
Makale Gönder
Arşiv
Editör Kurulu
İletişim
TR Dizin
TR Dizin

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