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KMID : 0613820060160020297
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Journal of Life Science
2006 Volume.16 No. 2 p.297 ~ p.301
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Chemical Characterization and Antibacterial Effect of Volatile Flavor Concentrate from Houttyunia cordata Thunb
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Shin Sung-Euy
Ding Ji-Lu
Cha Wol-Suk
Suh Doo-Suk
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Abstract
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For developing natural antibacterial agents from Houttuynia cordata Thunb., antibacterial effects of volatile flavor component using various bacterial sp. were tested. Extraction from Houttuynia cordata Thunb. by using SDE (Simultaneous steam Distillation-Extraction) showed strong antibacterial activities against Vibrio and Bacillus genus, such as Vibrio. cholerae, V. parahaemolyticus, V. vulnificus, Bacillus. cereus, and B. subtilis. Then chemical compositions of leaf and stem were analyzed. The contents of crude protein, lipid, and ash in stem were less than those of leaf, but fiber contents were higher than those of leaf. Among the amino acids, aspartic acid, glutamic acid, glycine, and arginine were higher than those of other amino acids. Linolenic acid, linoleic acid, oleic acid, and palmitic acid were major fatty acids. Major minerals of Houttuynia cordata Thunb. were potassium, calcium, phosphorus, magnesium, iron, zinc, and copper. Especially, in the case of potassium, it was highest.
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KEYWORD
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Chemical characterization, antibacterial effect, volatile flavor, Houttuynia cordata Thunb
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