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dc.contributor.authorBoyer, Honorine
dc.contributor.authorCock, Ian
dc.date.accessioned2017-05-03T11:28:46Z
dc.date.available2017-05-03T11:28:46Z
dc.date.issued2013
dc.date.modified2014-01-22T23:25:15Z
dc.identifier.issn22490159
dc.identifier.urihttp://hdl.handle.net/10072/55980
dc.description.abstractBackground: Macadamia integriflora (family Proteaceae) is an endemic Australian plant traditionally used by Australian Aborigines as a food. Its nuts are known to keep well, raising the possibility that they may contain antimicrobial compounds and therefore may have value as a functional food to retard spoilage and prevent food poisoning, as well as potential medicinal antibiotic uses. Methods: The antimicrobial activity of M. integriflora was investigated by disc diffusion assays against a panel of bacteria and fungi. Toxicity was determined using the Artemia franciscana nauplii bioassay. Results: All M. integriflora extracts displayed antimicrobial activity in the disc diffusion assay. The flower methanol extract had the broadest specificity, inhibiting the growth of 7 of the 14 bacteria tested (50 %) and all 3 (100 %) of the fungi tested. All other extracts inhibited the growth of 6 (42.9 %) of the bacterial species tested and up to 2 (66.6 %) of the fungi tested. All extracts were more effective at inhibiting the growth of Gram-negative bacteria than Gram-positive bacteria. Indeed, only the flower methanol extract was capable of inhibiting the growth of any of the Gram-positive bacteria, inhibiting the growth of only 1 (B. cereus) of the 4 Gram-positive bacteria tested (25%). All M. integriflora extracts were non-toxic in the Artemia franciscana bioassay, with no significant increase in mortality induction above that of the negative control. Conclusions: The lack of toxicity of the M. integriflora extracts and their inhibitory bioactivity against a panel of bacteria and fungi demonstrate their potential as food additives to inhibit bacterial spoilage and food borne illnesses without the need for chemical preservative additives. Furthermore, M. integriflora extracts also have promise as antimicrobial agents for medicinal purposes.
dc.description.peerreviewedYes
dc.description.publicationstatusYes
dc.format.extent1917907 bytes
dc.format.mimetypeapplication/pdf
dc.languageEnglish
dc.publisherPharmacognosy Network Worldwide
dc.publisher.placeIndia
dc.publisher.urihttp://www.phcogcommn.org/content/past-issues
dc.relation.ispartofstudentpublicationN
dc.relation.ispartofpagefrom53
dc.relation.ispartofpageto62
dc.relation.ispartofissue3
dc.relation.ispartofjournalPharmacognosy Communications
dc.relation.ispartofvolume3
dc.rights.retentionY
dc.subject.fieldofresearchPlant Biology not elsewhere classified
dc.subject.fieldofresearchPlant Biology
dc.subject.fieldofresearchPharmacology and Pharmaceutical Sciences
dc.subject.fieldofresearchcode060799
dc.subject.fieldofresearchcode0607
dc.subject.fieldofresearchcode1115
dc.titleEvaluation of the potential of Macadamia integriflora extracts as antibacterial food agents
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.facultyGriffith Sciences, Griffith School of Environment
gro.rights.copyright© 2013 Phcog.net. The attached file is reproduced here in accordance with the copyright policy of the publisher. Please refer to the journal's website for access to the definitive, published version.
gro.date.issued2013
gro.hasfulltextFull Text
gro.griffith.authorCock, Ian E.
gro.griffith.authorBoyer, Honorine


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