|
KMID : 1134820000290040712
|
|
Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 4 p.712 ~ p.718
|
|
|
Physiological Characteristics of Anticoagulant Fractions from Eugenia caryophyllata
|
|
Lee Jong-im
Lee Hyun-Sun
Jun Woo-Jin
Yoo Kwang-Won
Shin Dong-hoon
Hong Bum-Shik
Cho Hong-Yon
Yang Han-Chul
|
|
|
Abstract
|
|
|
|
The alkali extraction of anticoagulant from a clove revealed 3-to 6-fold more effective than hot-water extraction. The highest anticoagulant activity was found with 0.1 N NaOH at 70℃. The anticoagulant fractions from a clove, EC-2B and EC-2C were separated by alkali extraction, ethanol precipitation, cetavlon treatment, and ultrafiltration. The anticoagulant activities of these two fractions were, respectively, 6.57 and 8.63 times higher than those extracted with hot-water. As of the sensory evaluation, boiled pork added with EC-2B fraction revealed similar sensory acceptability to raw clove material, while EC-2C fraction had low sensory acceptability due to a mild chemical odor. Antibacterial characteristics against pathogenic microorganism of both fractions were confirmed in the control strain. The inhibitory effect of growth by EC-2B was noticed above 0.016% in S. aureus. Also, EC-2C showed the inhibitory effect at 0.004% in both E. coli and S. aureus control strains.
|
|
|
KEYWORD
|
|
|
Eugenia caryophyllata, anticoagulant, sensory evaluation, antivacterial
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|