Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Study on the Antimicrobial Effects of Citrus Peel by Different Extract Methods

추출방법에 따른 감귤과피 추출물의 항균효과

  • Jang Se-Young (Department of Food Science and Technology, Keimyung University) ;
  • Choi Hyun-Kyoung (Department of Food Science and Technology, Keimyung University) ;
  • Ha Na-Young (Department of Food Science and Technology, Keimyung University) ;
  • Kim Ok-Mi (Department of Hotel Culinary Arts, Taekyeung College) ;
  • Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • 장세영 (계명대학교 식품가공학과) ;
  • 최현경 (계명대학교 식품가공학과) ;
  • 하나영 (계명대학교 식품가공학과) ;
  • 김옥미 (대경대학 호텔조리계열) ;
  • 정용진 (계명대학교 식품가공학과)
  • Published : 2004.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

The antimicrobial activity of the extract of citrus peel prepared by the method of hot water, ethanol and sugar was examined. The results showed that the extract of citrus peel prepared by hot water or ethanol did not have antimicrobial activity, but the extract by 10$\%$(w/v) sugar revealed the high antimicrobial activity. Extracted in 10%(w/v) sugar solution for 9 days, showed the highest antimicrobial activity against 8 strains of bacteria. The minimum inhibition concentration was found to be 0.5$\%$(v/v) against S. aureus, 1.5$\%$(v/v) against B. subtilis, M. luteus and E. coli, and 2.0$\%$(v/v) against S. mutans. The antimicrobial activity of the citrus peel extract was stable regardless of the treatment at 40 $\~$ 100 $^{\circ}C$C for 20 min and unstable response to the change of pH. The results suggested the development of citrus peel as heat-stable antimicrobial agents.

감귤과피의 열수, 에탄을 및 설탕 추출방법에 따른 항균활성을 비교 조사하였다 그 결과 감귤껍질의 열수 및 에탄올 추출물에서는 항균활성이 나타나지 않았으나, 설탕추출물에서 높은 항균활성을 나타내었다. 10$\%$(w/v) 설탕용액에서 9일간 추출하였을 때 8종의 균주 모두에서 항균활성이 가장 높았다 또한 최소저해농도는 S. aureus에서 0.5$\%$(v/v), B. subtilis, M. luteus 및 E. coli는 1.5%(viv), S. mutans는2.0$\%$(v/v) 각각 나타났다. 감귤 껄질 추출물은 40$\~$100$^{\circ}C$, 1시간 처리범위에서 항균성은 매우 안정하였으나, pH의 변화에서는 불안정하게 나타났다. 이상의 결과로 감귤껍질 추출물은 열안정성이 높은 항균성 소재로 개발이 기대되었다.

Keywords

References

  1. Chung, S.K., Kim, S.H., Choi, Y.H., Song, E.Y. and Kim, S.H. (2000) Status of citrus fruit production and view of utilization in Cheju. Food industry and nutrition, 5, 42-52
  2. Lee, H.Y., Seog, H.M., Nam, Y.J. and Chung, D.H. (1987) Physico-chemical properties of Korean mandarin(Citrus reticula) orange juice. Korean J. Food Sci. Technol., 19, 338-345
  3. 육창수 (1997) 아세아 생약도감. 도서출판 경원, 서울, p.273-274, p.282, p.305
  4. Kim, Y.D., Kim, Y.J., Oh, S.W., Kang, Y.J. and Lee, Y.C. (1999) Antimicrobial activity of solvent extracts from Citrus sudachi juice and peel. Korean J. Food Sci. Technol., 31, 1613-1618
  5. Moresi, M., Clementi, F, Rossi, J., Medici, R. and Vinti, L. (1987) Production of biomass from untreated orange peel by Fusarium avenaceum. Appl. Microbiol. Biotechol., 27, 37-45
  6. Kamiya, S. and Esaki, S. (1971) Recent adnances in the chemistry of the citrus flavonoids. Nippon Shokuhin Kogyo Gakkaishi, 18, 38-48 https://doi.org/10.3136/nskkk1962.18.38
  7. Son, H.S., Kim, H.S., Kwon, T.B. and Ju, J.S. (1992) Isolation, purification and hypotensive effects of bioflavonoids in Citrus sinensis, J. Korean Soc. Food Nutr., 21, 136-142
  8. Bok, S.H., Lee, S.H., Park, Y.B., Bae, K.H., Son, K.H., Jeong, T.S. and Choi, M.S. (1999) Plasma and hepatic cholesterol and hepatic actibities of 3-hydoroxy-3-methylglutaryl CoA reductase and acyl CoA: cholesterol transferase are lower in rat fed citrus peel extract or a mixture of citrus bioflavonoids. J. Nutr., 129, 1182-1185
  9. Monforte, M.T., Trovato, A, Kirjavaninen, S., Forestieri, A.M., Galati, E.M.L. and Curto, R.B. (1995) Biological effects of hesperidin, a citrus flavonoid hypolipidemic activity on experimental hypercholesterolemia in rat. Farmaco., 50, 595-599
  10. Park, W.Y., Chang, D.S. and Cho, H.R. (1992) Screening of antimicrobial activity for medicinal herb extracts. J. Korean Soc. Food Nutr., 21, 91-96
  11. Oh, D.H., Lee, M.K. and Park, B.K. (1999) Antimicrobial activities of commercially available tea on the harmful foodborne organisms. J. Korean Soc. Food Sci. Nutr., 28, 100-106
  12. Yang, M.S., Ha, Y.L., Nam, S.H., Choi, S.U. and lang, D.S. (1995) Screening of domestic plants with antibacterial activity. Agricultural chemistry and biotechnology, 38, 584-589
  13. Yeo, S.G., Ahn, C.W., Kim, I.S., Park, Y.B., Park, Y.H. and Kim, S.B. (1995) Antimicrobial effect of tea extracts from green tea, oolong tea and black tea. J. Korean Soc. Food Nutr., 24, 293-298
  14. Choi, M.Y., Choi, E.J., Lee, E., Rhim, T.J., Cha, B.C. and Park, H.J. (1997) Antimicrobial activities of pine needle (Pinus densiflora Seib et Zucc.) extract. Kor. J. Appl. Microbial Biotechnol., 25, 293-297
  15. Park, Y.H. and Nam, Y.J. (2003) The Antimicrobial activity and deodorization of fabrics dyed with Lithospermi Radix extract. Journal of the Korean Society of Clothing and Texiles, 27, 60-66
  16. Kim, S.J. and Park, K.H. (1996) Antimicrobial substances in Leek(Allium tuberosum). Korean J. Food Sci. Technol., 28, 604-608
  17. Sung, N.K, Shim, K.H., Kim, K.D. and Kang, S.K. (1984) Utilization of citrus peel on alcoholic fennentation. J. Inst. Agr. Res. Util., 18, 53-58
  18. Kang, S.K., Park, H.H., Lee, J.H. Lee, Y.S., Kwon, I.B. and Sung, N.K. (1989) Citric acid fermentation from mandarin orange peel by Aspergillus niger. Kor. J. Appl. Microbiol. Bioeng., 17, 510-518
  19. Kim, H.J., Bae, K.H., Lee, H.J., Eun, J.B. and Kim, M.K. (1999) Effect of hesperidin extracted from tangerine peel on cadmium and lipid metabolism and antioxidative capacity in rats. Korean J. Nutr., 32, 137-149
  20. Kim, Y.D., Kang, S.K. and Choi, O.J. (2001) Antimicrobial activity of coriander (Coriandrum sativum L.) extract. J. Korean Soc. Food Sci. Nutr., 30, 692-696
  21. Kim, J.H. and Kim, M.R. (2001) The inhibitory effects of cbloroform fraction extracted from the dandelion (Taraxacum platycarpum D.) against lactic acid bacteria and yeast related to Kimchi fermentation. Korean J. Food Sci. Technol., 33, 560-566
  22. A.O.A.C. (1990) Official Method of Analysis. 17th ed., Association of Official Analytical Chemists. Wsahington, D.C., 37.1.37
  23. Kang, S.K., Sung, N.K., Kim, Y.D., Shin, S.C., Seo, J.S., Choi, K.S. and Park, S.K. (1994) Screening of antimicrobiol activity of leaf mustard(Brassica juncea) extract. J. Korean Soc. Food Nutr.. 23. 1008-1013
  24. Kim, Y.D., Kim, Y.J., Oh, S.W., Kang, Y.J. and Lee, Y.C. (1999) Antimicrobial activities of solvent extracts from Citrus sudachi juice and peel. Korean J. Food Sci. Technol., 31, 1613-1618
  25. Cho, J.Y., Choi, I. and Hwang, E.K. (2003) Antimicrobial activity of extracts from medicinal herb against Escherichia coli. Korea J. Vet. Res., 43, 625-631
  26. Choi, I., Chang, H.S., Yun Y.M. and Um, J.C. (2002) Antimicrobial activity of medicinal herb against Staphylococcus aureus and Salmonella gallinarum. Kor. J. Microbiol. Biotechnol., 30, 177-183
  27. Matsuda, T., Yano, T., Maruyama, A. and Kumagai, H. (1994) Aitimicrobial activities of organic acids determined by minimum inhibitory concentrations at different pH ranged from 4.0 to 7.0. Nippon Shokuhin Kogyo Gakkaishi, 41, 687-702 https://doi.org/10.3136/nskkk1962.41.687