Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process

Detalhes bibliográficos
Autor(a) principal: DEMİRGÜL,Furkan
Data de Publicação: 2022
Outros Autores: DİVRİKLİOĞLU-KUNDAK,Melike, SAĞDIÇ,Osman
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101215
Resumo: Abstract In this study, the effects of frozen storage (for six months at -30 °C) and cooking on total phenolic, antioxidant activity and color characteristics of Polygonum cognatum Meissn. were determined. In addition, the antibacterial activity of the ethanol extract of the plant against Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Bacillus subtilis, and B. cereus was investigated. Both frozen storage and cooking have been found to cause significant decreases in the total phenolics. During the storage, differences among DPPH radical scavenging activities were statistically insignificant. However, the DPPH activity has been found to increase significantly with cooking. Copper-reducing antioxidant capacity has started to decrease considerably after four months of storage. Cooking process slightly increased the copper-reducing capacity. Various changes were detected in the color properties of both frozen stored and cooked samples. The ethanol extract of the plant was effective against all the tested bacteria at different ratios.
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spelling Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking processPolygonum cognatum Meissn.madimakfrozen storagecookingbioactivitycolor characteristicsAbstract In this study, the effects of frozen storage (for six months at -30 °C) and cooking on total phenolic, antioxidant activity and color characteristics of Polygonum cognatum Meissn. were determined. In addition, the antibacterial activity of the ethanol extract of the plant against Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Bacillus subtilis, and B. cereus was investigated. Both frozen storage and cooking have been found to cause significant decreases in the total phenolics. During the storage, differences among DPPH radical scavenging activities were statistically insignificant. However, the DPPH activity has been found to increase significantly with cooking. Copper-reducing antioxidant capacity has started to decrease considerably after four months of storage. Cooking process slightly increased the copper-reducing capacity. Various changes were detected in the color properties of both frozen stored and cooked samples. The ethanol extract of the plant was effective against all the tested bacteria at different ratios.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101215Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.00322info:eu-repo/semantics/openAccessDEMİRGÜL,FurkanDİVRİKLİOĞLU-KUNDAK,MelikeSAĞDIÇ,Osmaneng2022-06-29T00:00:00Zoai:scielo:S0101-20612022000101215Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process
title Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process
spellingShingle Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process
DEMİRGÜL,Furkan
Polygonum cognatum Meissn.
madimak
frozen storage
cooking
bioactivity
color characteristics
title_short Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process
title_full Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process
title_fullStr Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process
title_full_unstemmed Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process
title_sort Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process
author DEMİRGÜL,Furkan
author_facet DEMİRGÜL,Furkan
DİVRİKLİOĞLU-KUNDAK,Melike
SAĞDIÇ,Osman
author_role author
author2 DİVRİKLİOĞLU-KUNDAK,Melike
SAĞDIÇ,Osman
author2_role author
author
dc.contributor.author.fl_str_mv DEMİRGÜL,Furkan
DİVRİKLİOĞLU-KUNDAK,Melike
SAĞDIÇ,Osman
dc.subject.por.fl_str_mv Polygonum cognatum Meissn.
madimak
frozen storage
cooking
bioactivity
color characteristics
topic Polygonum cognatum Meissn.
madimak
frozen storage
cooking
bioactivity
color characteristics
description Abstract In this study, the effects of frozen storage (for six months at -30 °C) and cooking on total phenolic, antioxidant activity and color characteristics of Polygonum cognatum Meissn. were determined. In addition, the antibacterial activity of the ethanol extract of the plant against Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Bacillus subtilis, and B. cereus was investigated. Both frozen storage and cooking have been found to cause significant decreases in the total phenolics. During the storage, differences among DPPH radical scavenging activities were statistically insignificant. However, the DPPH activity has been found to increase significantly with cooking. Copper-reducing antioxidant capacity has started to decrease considerably after four months of storage. Cooking process slightly increased the copper-reducing capacity. Various changes were detected in the color properties of both frozen stored and cooked samples. The ethanol extract of the plant was effective against all the tested bacteria at different ratios.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101215
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101215
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.00322
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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