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Effect of plant extracts addition on phenolic compounds activity and intestinal microflora increase in the gastrointestinal tract model

100%

Gumienna M., Lasik M., Czarnecki Z.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4[A]

219-223

The aim of the presented research was to determine the activity and interactions of the human intestinal microflora with biologically-active compounds and to ascertain the degree of its “in vitro” survivability in the applied model of the gastrointestinal tract. Products (noodles) from colour bean seeds cv. Red Kidney were obtained after thermoplastic treatment with addition of plant extracts: garlic, onion and oregano (concentration of aqueous extracts 50 mg/mL). The highest antioxidant capacity (22.88 mg Tx/g) as well as content of phenolic compounds (2.94 mg/g) after the digestion process was determined for noodles from red bean with the onion extracts. The growth of investigated bacteria (Enterobacteriaceae, Lactobacillus, Enterococcus, Bifidobacterium genera) was affected by the digested noodles from red bean with the plant extracts, especially of the Enterococcus and Bifidobacterium species. The amount of bacteria after digestion in the large intestine maintained at 108 cfu/mL, whereas the noodles without the addition of plant origin extracts also stimulated the growth of microflora. In effect, the amount of bacteria detected in the large intestine accounted for 109 – 1010 cfu/mL.

Peach antioxidant and phenolic activities influenced by the application of 1-methylcyclopropene (1-MCP) at post-harvest

80%

Shah S. T., Sajid M., Khan N. U., Rab A., Amin N. U., Arif M., Haleema B., Saeed S.

Acta Scientiarum Polonorum. Hortorum Cultus

2019

tom 18

nr 2

Early maturing peach (Prunus persica) cultivars can fetch good market value but face a lot of post-harvest problems that lead to the post-harvest losses. The 1-methylcyclopropene (1-MCP) can provide new insights into plant ethylene responses and extend the shelf life and quality of fruits. Therefore, fruits of peach cultivar ‘Early Grand’ were dipped in various concentrations of 1-MCP (0, 0.3, 0.6 and 0.9 µg l–1), stored for 40 days at 8 ±2°C with 50% relative humidity and analyzed the fruits for physicochemical attributes at 10 days interval. The highest concentration of 1-MCP at 0.9 µg l–1 significantly improved the activity of antioxidants, catalase, free radical scavenging assay and total phenols. However, the peach fruits treated with 1MCP at 0.6 µgL–1 was effective in retaining the ascorbic acid, lowering the weight loss and fruit decay. Therefore, peach fruits can be treated with 1-MCP (0.6 µg l–1) solution for prolonging its shelf life up to 40 days under low temperature.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Hortorum Cultus

1 Polish Journal of Food and Nutrition Sciences

1 Amin N. U.

1 Arif M.

1 Czarnecki Z.

1 Gumienna M.

1 Haleema B.

1 Khan N. U.

1 Lasik M.

1 Rab A.

1 Saeed S.

1 Sajid M.

1 Shah S. T.

1 2019

1 2007

Wyniki wyszukiwania

Effect of plant extracts addition on phenolic compounds activity and intestinal microflora increase in the gastrointestinal tract model

Peach antioxidant and phenolic activities influenced by the application of 1-methylcyclopropene (1-MCP) at post-harvest