科研之友
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摘要
The green mango peel extract (GMPE; cv. Keaw Ka-min) was dried at 40 degrees C for 10 h and then extracted at 50 degrees C for 1 h using different ethanol concentrations (50%, 70%, 95% v/v). The bioactive compounds of GMPE were determined for gallic acid and mangiferin using HPLC. GMPE-70% E had the highest amount of both gallic acid and mangiferin. Hence, it was applied to an un-innoculated and cocktail-inoculated fish fillet at 0%, 2%, 4% and 6% (v/w) for further antimicrobial analysis. Enumeration of total plate counts for S. aureus, S. typhimurium and E. coli were examined. The results indicated that 6% (v/w) of extract had the highest antibacterial activity on the fish sample after refrigerated storage for 5 days. In summary, this research work suggested that Thai green mango peel not only contained bioactive compounds, but its extract also showed antimicrobial activities on some foodborne pathogens which could help prolong shelf life of the fish fillet. This finding suggests a remarkable model on agricultural waste transformation into a value added product for solving microbial contamination in food industries.
- 出版日期2018
