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Title: Alpinia leaf extract: A prospective natural food preservative
Authors: Sharma, K D
Hashinaga, Fumio
Keywords: Alpinia kumatake leaves;Natural food preservatives;Food preservatives;Antimicrobial activity
Issue Date: Aug-2004
Publisher: CSIR
IPC Code: Int. Cl.7: A 23 B
Abstract: Alpinia kumatake leaves, traditionally used for the wrapping of food materials were investigated for their antimicrobial activity against six strains of bacteria, nine strains of moulds and five strains of yeasts. The antimicrobial substance was extracted by using different organic solvents, fractionated, and purified by using silica gel column chromatography and thin layer chromatography. The diethyl ether extract showed higher antimicrobial activity amongst the solvents tried. Both acidic and phenolic fractions had very strong inhibitory effect against bacteria, however, it was poor for yeasts and moulds. The bacterial inhibition of TLC purified substance was 16.25 and 24.38 mm/μg for acidic and phenolic fractions, respectively. The inhibitory effects exhibited by the extracts of Alpinia kumatake leaves showed that there is a possibility of profitable utilization of the plants growing on barren lands for the production of natural food preservatives.
Page(s): 689-693
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Appears in Collections:JSIR Vol.63(08) [August 2004]

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