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KMID : 1134820190480060622
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 6 p.622 ~ p.629
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Antioxidant and Antibacterial Activity of Premature Mandarin
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Choi Mi-Hyun
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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This study compared the antioxidant and antibacterial activity of premature mandarin juice (PMJ), premature mandarin peel (PMP), and premature mandarin fruit (PMF). The total phenol contents were 12.36∼12.70 gallic acid equivalents mg/g. The IC50 values of the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity were in the order of PMF (2.37 mg/mL), PMJ (2.58 mg/mL), and PMP (3.06 mg/mL). The IC50 values of the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity were in the order of PMF (5.91 mg/mL), PMJ (6.58 mg/mL), and PMP (9.74 mg/mL). The ferric reducing antioxidant power value (1 mg/mL) was highest in the PMJ (0.66 mM/g) without significant differences in the other samples. As a result of the antimicrobial activity measurement, PMJ exhibited antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterobacter cloacae, Escherichia coli, Salmonella enterica, and Pseudomonas aeruginosa but not Bacillus subtilis at a concentration of 5 mg/disc, and showed the highest antimicrobial activity with 16 mm for B. cereus and 15 mm for P. aeruginosa at a concentration of 10 mg/disc. The tyrosinase inhibition activity values (1 mg/mL) of PMJ, PMP, and PMF were 59.15%, 60.92%, and 65.58%, respectively. At the same concentration, the elastase inhibition activity values of PMJ, PMP, and PMF were 72.79%, 60.24%, 66.16%, respectively. Therefore, premature mandarin is a potential industrial raw material for health functional foods and cosmetics.
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KEYWORD
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premature mandarin, antioxidant activity, antibacterial activity
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