Antioxidative and antimicrobial effects of some natural extracts in lard

S. Sekretár, Š. Schmidt, M. Vajdák, L. Zahradníková and J. Annus
Additional contact information
S. Sekretár: Department of Food Science and Technology and
Š. Schmidt: Department of Food Science and Technology and
M. Vajdák: Department of Food Science and Technology and
L. Zahradníková: Department of Food Science and Technology and
J. Annus: Department of Food Science and Technology and

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S215-S218

Abstract: The extracts from 17 ready available plants were prepared by 95% ethanol extraction in Soxhlet extractor. The crude extracts were examined for their antioxidation properties using the automatized swift test (Rancimat) and lard as a substrate. The extracts with the most promising results (Rosmarinus officinalis and Salvia officinalis) were chromatographed on silica gel column and the fractions so obtained were explored separately. Second fraction from the chromatography of rosemary extract exhibited the antioxidation activity (induction period 8 h at 0.002% wt.) comparable with the activity of butylated hydroxytoluene (BHT) at 12.5 times higher concentration (induction period 11.45 h at 0.025% wt.). The antimicrobial efficiency of these extracts was determined with the aid of three dimensional agar method on four selected microorganisms (Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus). The most effective were extracts from agrimony, black tea, rosemary and sage. Extracts possessing good antioxidation activity also exhibited antimicrobial efficiency.

Keywords: antimicrobials; antioxidants; extracts; rosemary; sage (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10664-cjfs

DOI: 10.17221/10664-CJFS

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