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Investigation of Antioxidant & Antimicrobial Characteristics of Plums

Biglary Makvandy, Fatemeh | 2008

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 39378 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Maghsoody, Vida; Razavi, Jalil
  7. Abstract:
  8. Food rich in antioxidants plays an essential role in the prevention of diseases and plum is an example of these food .Our objective in this research was to determine the amount of variation in total phenolic compound present in plum fruits, so that it can be utilized in breeding programs to enhance the health benefits.Total phenolic content of the fruits, which were determined in 7 genotypes by using 4 solvents (water , methanol , ethanol , acetone) to extract phenolic compound, ranged from 178 to 497 mg/100 gr for methanol, from 306 to 407.33 mg/100 gr for ethanol , from 300 to 392 mg/100 gr for acetone and from 193 to 281.25 mg/100 gr for water. The results show that the methanol solvent is the best solvent to extract the phenolic compound. The antioxidant activity of the plums have been analyzed using hydroxyl radical-scavenging assay, based on the benzoic acid hydroxylation method, In this system, a significant correlation existed between among of phenolic content of the plums and percentage inhibition of OH- free radical. The antimicrobial activity of the plums has been analyzed too by using spread plate assay. The effects of two types of plums (dry and fresh plum) in different concentration and different times have been investigated, to remove the E-coli & Staphylococcus. Results showed that both types of plums reduced the both microorganisms but the dried one have better effect against the E-Coli. The effect of heat in extraction to degenerate the phenolic content and to reduce antimicrobial activity has been investigated too. It showed that heat has good effect in extraction and increase antimicrobial activity
  9. Keywords:
  10. Antioxidant ; Phenolic Compounds ; Plum ; Antimicrobial Compound

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