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KMID : 0613820060160040640
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Journal of Life Science
2006 Volume.16 No. 4 p.640 ~ p.646
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Extraction Process Optimization of Poncirus trifoliata and Prunus mume for Antibacterial Activity against Vibrio parahaemolyticus
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Lee Young-Geun
Choi Young-Hwan
Joo Woo-Hong
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Abstract
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The present investigation was carried out particularly to optimize the extraction process of Poncirus trifoliata and Prunus mume to develop a functional foodstuff having antibacterial activity against Vibrio parahaemolyticus. The extracts were prepared from the fruits under various conditions, and then optimum extraction conditions were decided in case maximal antibacterial activity was obtained. In extraction process by using hot water, the best antibacterial activity of Poncirus trifoliata was achieved at 80～100℃ for 30 min, while that of Prunus mume was achieved at 100℃ for 30 min, as showing 14.8 and 16.6 mm of inhibition diameter, respectively. The extraction process with addition of NaOH increased the activity of Prunus mume, but addition of K₂CO₃ and NaHCO₃ drastically decreased the activity. In the processes at high temperature up to 120℃ by using pressure extractor and with various concentrations of NaOH, the maximum activity was observed in the extract of Prunus mume at 120℃ for 30 min with 0.05 N NaOH. The fermented ethanol extract of the fruits showed less activity than those of the extracts with water and NaOH solution
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KEYWORD
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Vibrio parahaemolyticus, Poncirus trifoliata, Prunus mume, antibacterial activity, extraction process
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