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KMID : 1134820170460121523
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 12 p.1523 ~ p.1530
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Optimization of Extraction Conditions and Investigation of Stability of Solanum nigrum Extract with Anti-Yeast Activity
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Seo Ye-Seul
Yang Eun-Ju
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Abstract
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Hot water extracts of 24 medicinal plants were screened for their anti-yeast activities against Zygosaccharomyces rouxii. Solanum nigrum extract showed only anti-yeast activity. To develop a natural anti-yeast preservative from S. nigrum, extraction yield and anti-yeast activity of S. nigrum extract were investigated using various extraction solvents, solid-solvent ratios, temperatures, and times. The results showed that the optimum extraction conditions for anti-yeast S. nigrum were as follows: 50% ethanol, solid-solvent ratio of 1:25, extraction temperature of 70°C, and extraction time of 4 h. The antimicrobial activity of S. nigrum extract was tested against food-spoilage bacteria, yeasts, and molds. S. nigrum extract exhibited strong antifungal activity with minimum inhibitory concentrations of 39∼625 μg/mL against five yeasts and three molds. The stability of anti-yeast activity of S. nigrum extract was examined under different conditions of temperature, pH, and NaCl concentration. The anti-yeast activity of S. nigrum extract was stable at -20∼121°C, pH 3∼9, and 0∼10% NaCl. However, the anti-yeast activity of S. nigrum extract was reduced by 2-fold under 15% and 20% NaCl conditions.
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KEYWORD
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Solanum nigrum, anti-yeast activity, extraction condition, stability, natural preservative
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