The purpose of this study is to find out the possibility of the water extract of green tea, yellow tea and black tea as a natural food preservative by examining the antimicrobial activities against the food poisoning bacteria, such as B. cereus, B. subtilus, S. aureus, S. typhimurinum, V. parahaemol...
The purpose of this study is to find out the possibility of the water extract of green tea, yellow tea and black tea as a natural food preservative by examining the antimicrobial activities against the food poisoning bacteria, such as B. cereus, B. subtilus, S. aureus, S. typhimurinum, V. parahaemolyticus, E. coli, and to increase the practical use value as a health functional food by examining the antioxidant activity There were differences between antimicrobial activities depend on the concentration of tea extracts and the type of strain. The followings are the contents of this research. When the concentration is 1%, the extract of green tea accepted the antimicrobial activities against B. cereus. The antimicrobial activities were low against S. typhimurium, E. coli, and almost no activities were found against B. subtilus, S. aureus and V. parahaemolyticus. The extract of yellow tea accepted the antimicrobial activities against B. cereus, and the extract of black tea accepted it against B. cereus and E. coli. As the concentration of the extract in vitro is higher, the antimicrobial activities became stronger, and it was stronger in green tea than in yellow tea or black tea. The total polyphenol of extract of green tea(371.52±1.28 mg/mL) was most excellent, and followed by black tea (367.07±1.70 mg/mL) and yellow tea(351.52±1.28 mg/mL). The total flavonoid of black tea(344.89±0.20 mg/mL) was most excellent, and followed by red tea(302.18±0.17 mg/mL) and green tea(230.66±0.11 mg/mL). The EDA(electron donating activity) of green tea(69.50±0.13%) was most excellent and followed by yellow tea(59.41±0.54%) and black tea(55.18± 0.12%). The SOD(superoxide dismutase)-like activities of green tea (72.70±1.94%%) and black tea(69.12±3.36%) was more excellent than yellow tea(54.73±0.53%).
The purpose of this study is to find out the possibility of the water extract of green tea, yellow tea and black tea as a natural food preservative by examining the antimicrobial activities against the food poisoning bacteria, such as B. cereus, B. subtilus, S. aureus, S. typhimurinum, V. parahaemolyticus, E. coli, and to increase the practical use value as a health functional food by examining the antioxidant activity There were differences between antimicrobial activities depend on the concentration of tea extracts and the type of strain. The followings are the contents of this research. When the concentration is 1%, the extract of green tea accepted the antimicrobial activities against B. cereus. The antimicrobial activities were low against S. typhimurium, E. coli, and almost no activities were found against B. subtilus, S. aureus and V. parahaemolyticus. The extract of yellow tea accepted the antimicrobial activities against B. cereus, and the extract of black tea accepted it against B. cereus and E. coli. As the concentration of the extract in vitro is higher, the antimicrobial activities became stronger, and it was stronger in green tea than in yellow tea or black tea. The total polyphenol of extract of green tea(371.52±1.28 mg/mL) was most excellent, and followed by black tea (367.07±1.70 mg/mL) and yellow tea(351.52±1.28 mg/mL). The total flavonoid of black tea(344.89±0.20 mg/mL) was most excellent, and followed by red tea(302.18±0.17 mg/mL) and green tea(230.66±0.11 mg/mL). The EDA(electron donating activity) of green tea(69.50±0.13%) was most excellent and followed by yellow tea(59.41±0.54%) and black tea(55.18± 0.12%). The SOD(superoxide dismutase)-like activities of green tea (72.70±1.94%%) and black tea(69.12±3.36%) was more excellent than yellow tea(54.73±0.53%).
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