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KMID : 1134820000290061116
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 6 p.1116 ~ p.1122
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Screening of Antimicrobial Activity of Chopi (Zanthoxylum piperitum A.P. DC.) Extract
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Kim Yong-Doo
Kang Seong-Koo
Choi Ok-Ja
Lee Hong-Cheol
Jang Mi-Jeong
Shin Soo-Cheol
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Abstract
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To develop natural food preservatives, ethanol and water extracts were prepared from the young leaves, peels and seeds of chopi (Zanthoxylum piperitum A.P. DC.) and minchopi (Zanthoxylum piperitum A.P. DC. var.), and antimicrobial activities were examined against 10 microorganisms consisting of food borne pathogens, food poisioning microorganisms, and food-related bacteria and yeasts. As for most bacteria, the antimicrobial activities were observed in all the water and ethanol extracts from leaves and peels, but not seeds against most bacteria. However, they were not shown in yeast and a lactic acid bacteria. Also, ethanol extract had the higher antimicrobial activity than water extract, and the activity was more powerful in leaves than peels. In particular, minimum inhibitory concentration (MIC) for Bacillus cereus was as low as 0.25 mg/mL. The antimicrobial effect was not found in such micro-organisms as lactic bacteria and yeasts, up to in the concentration of 1.5 mg/mL. Growth of Bacillus cereus was completely inhibited 6 hr after the addition of 0.5 mg/mL of ethanol extract to the logarithmic phase. Antimicrobial activity of the ethanol extract was stable by the heating at 121℃ for 15 min and was not affected by pH.
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KEYWORD
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chopi(Zanthoxylum piperitum A.P. DC.), minchopi(Zanthoxylum piperitum A.P. DC. var.), antimicrobial activity, minimum inhibitory concentration (MIC)
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