Potential Antioxidant and Antibacterial Properties of a Popular Jujube Fruit: Apple Kul (Zizyphus mauritiana)
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Tanvir, EM
Islam, Md Asiful
Alam, Fahmida
Gan, Siew Hua
Khalil, Md Ibrahim
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Abstract
The purpose of the present study was to investigate the antioxidant and antimicrobial activities of a methanolic extract of Apple kul (Zizyphus mauritiana) as it has not been studied extensively. Apple kul was found to be a rich source of polyphenols (52.19±2.38mg gallic acid equivalents/100g), flavonoids (13.19±1.31mg catechin equivalents/100g), ascorbic acid (48.17±2.04mg ascorbate equivalent/100g) and tannins (50.20±3.61mg tannic acid equivalents/100g). The estimated protein and reducing sugar contents in Apple kul were 1.21±0.04g/100g and 1.96±0.15g/100g, respectively. The high ferric-reducing antioxidant power value (6336.71±554.88μmol Fe [II]/g) also indicated a high antioxidant potency for Apple kul. Apple kul showed highest activity towards Pseudomonas aeruginosa and Staphylococcus aureus.
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Journal of Food Biochemistry
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38
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6
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Science & Technology
Life Sciences & Biomedicine
Biochemistry & Molecular Biology
Food Science & Technology
BUTYLATED HYDROXYTOLUENE
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Afroz, R; Tanvir, EM; Islam, MA; Alam, F; Gan, SH; Khalil, MI, Potential Antioxidant and Antibacterial Properties of a Popular Jujube Fruit: Apple Kul (Zizyphus mauritiana), Journal of Food Biochemistry, 2014, 38 (6), pp. 592-601