Naslov
Antibacterial and Antioxidative Effects of Orange Peel (Citrus Sinensis Osbeck cv. Washington Navel) Extracts Obtained Ultrasound Assisted Extraction

Autori
Pavić, Valentina ; Batrnek, Katarina ; Molnar, Maja ; Jakovljević, Martina ; Jokić, Stela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Knjiga sažetaka s 12. međunarodnom znanstveno- stručnom skupu HRANOM DO ZDRAVLJA / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek, ; Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2019, 134-134

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
orange peel ; ultrasound-assisted extraction ; antioxidative activity ; antibacterial activity

Sažetak
Orange peel has been extensively studied due to its rich phytochemicals content such as triterpenes, glycosides and flavonoids most of which are considered as very strong antioxidants that can have a beneficial effect on human health. Ultrasound- assisted extraction is ecologically acceptable extraction technique for obtaining such polar compounds. The aim of this study was to determine how different conditions of ultrasonic extraction affects total concentration of phenolic compounds, antioxidative and antibacterial activity on Gram-positive and Gram-negative human pathogens. The results showed that the higher solvent-solid ratio results in higher yields of total phenolic compounds, but higher ultrasound extraction temperature leads to an increased total antioxidant activity. The decrease in antibacterial activity was observed with higher ethanol:water ratio. The highest total phenolic content was recorded in the extract obtained at 70°C, 50 ml/g solvent-solid ratio, ethanol:water ratio 50% v/v and for 30 min. The strongest antibacterial activity was recorded in the extract obtained at 30°C, 50 ml/g solvent-solid ratio, ethanol:water ratio 50% v/v and for 30 min.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Prehrambena tehnologija

POVEZANOST RADA