Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Survey of solvents extraction of grape seed extracts and assay of antimicrobial properties

Document Type : Research Article

Authors

Amir Salari 1
Mohammad Bagher Habibi Najafi 2
Reza Farhoosh 2
Seyed Hassan Marashi 3

1 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

3 Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v4i2.2084
Abstract
This study has been done to survey of solvent system effect on extraction of grape seed extract and its antimicrobial properties. For this purpose, grape seed extracts were extracted with six different solvent systems. Minimum Bactericidal Concentration (MBC) of extract on six spoilage and Food-born pathogens was determined. The results indicated that MBC of different extracts have no significant difference and its value for Salmonella enteritidis, Escherichia coli, Enterobacter aerogenes was 1000 ppm. This value for S.aureus and listeria monocitogenes was 500 ppm. Results showed that gram positive bacteria were more sensitive than gram negative ones.
Send comment about this article
Enter Name.
Enter a valid email address.
Enter a vaid affiliation.
Enter comments (At leaset 10 words)
CAPTCHA Image
Enter Security Code Correctly.

Home

Editorial Board

Publication Ethics

Contact Us