- Tytuł:
- Subcritical water extraction (SWE) of barley (Hordeum vulgare) straw as method of antimicrobial and antioxidant additives production
- Autorzy:
-
Sumińska, Patrycja
Berton, Amandine
Dietz, Wolfram - Powiązania:
- https://bibliotekanauki.pl/articles/1178323.pdf
- Data publikacji:
- 2017
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
Subcritical water extraction
antimicrobial
antioxidant additives
barley straw - Opis:
- The effectiveness of Subcritical Water Extraction (SWE) process for extraction of antioxidants and antimicrobials from barley straw (Hordeum vulgarae) was evaluated; also the impact of SWE parameters on the quality of extracts has been assessed. Several methods have been employed: total phenolic content and HPLC analysis (chemical structure of extracts), FRAP (Ferric ion Reduction Antioxidant Power for antioxidant properties) and MIC (Minimal Inhibition Concentration for antimicrobial properties). The temperature of process, time, solid ratio, flow rates, dynamic/static mode, recirculation and washing of residues have an impact on the antioxidant and antimicrobial activity of extracts. The polyphenols content in extract influences the quality of extracts; at least 20 polyphenolic compounds (including ferrulic acid, protocatechuic acid, chlorogenic acid, syringic acid, coumaric acid, etc.) have been identified in extracts. The antioxidant and antimicrobial efficacy of extracts differs depending on the origin of sample, temperature of extraction, duration of the process; all these factors influences also polyphenols content. For all tested samples high antimicrobial activity against Staphylococcus aureus and Escherichia coli has been observed. The storage of extracts at room conditions decreases the antimicrobial efficacy. The SWE method is the “green” technology that can be used to produce the mixture of active components in the form of extracts that can be applied in food, cosmetics and pharmaceutical industry.
- Źródło:
-
World Scientific News; 2017, 81, 2; 169-183
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł