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Study on Antimicrobial, Antioxidant Activity of Clove Extracts and It’s Effect on Postharvest Quality of Fruits and Vegetables

Author: LiuWanChen
Tutor: LiuXingHua；GuanWenQiang
School: Northwest University of Science and Technology
Course: Of Food Science
Keywords: Clove oil Extract Antioxidant Antibacterial activity Storage Fresh
CLC: S609.3
Type: Master's thesis
Year: 2008
Downloads: 701
Quote: 2
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Abstract


Clove (Eugenia caryophyllaTA Thunb) as our traditional natural plant, with a wide range of activity in terms of antibacterial, flavoring and preservative found in recent years in terms of anti-cancer, anti-oxidation, anti-aging, have larger development value in use. This thesis by gas - mass spectrometry (GC-MS) analysis of the impact of the extraction method of clove essential oil components, and the stability of the main active ingredient in clove oil; using the DPPH · spectrophotometry of clove oil anti oxidative capacity were measured; clove essential oils on the grapes, jujube the Postharvest main pathogens inhibitory effect and other essential oils Cherry Fruits comparative study. The papers provide the basis and reference for the development and utilization of clove oil on the fruit and vegetable preservative. The main results are as follows: (1) isolated and identified five kinds of fruits and vegetables the main pathogens, the inhibitory effect of clove oil pathogens results the table Mingding essential oils grape gray mold, grapes tenuis, jujube bare spore globosum MIC were 3.13 mg / mL, jujube Rhizopus MIC 6.25 mg / mL; the clove oil Botrytis cinerea MBC 3.13 mg / mL, MBC are Rhizopus, Alternaria solani and bare spore globosum The 6.25mg/mL; 0.35mg/mL eugenol and acetyl butyric eugenol can completely inhibit the growth of Botrytis cinerea tenuis; acetyl eugenol antibacterial activity than eugenol; β-caryophyllene Botrytis cinerea tenuis no inhibitory effect on the antimicrobial activity of eugenol and acetyl eugenol synergies. (2) the highest supercritical CO2 extraction method of clove oil extraction rate (18.4%), extraction time (2h), and no solvent residues, low energy consumption; 23 components by GC-MS analysis of clove oil, mainly component is eugenol, acetyl eugenol and β-caryophyllene three relative content accounted for about 90%; tended to increase with the changes in the extraction period, the content of eugenol, acetyl eugenol content did not change significantly, β-caryophyllene ene decreased; eugenol and acetyl eugenol stability in neutral medium, 60 ° C insulation 5h still stable, natural light exposure can cause a decline in absorbance values. (3) using The DPPH · spectrophotometric antioxidant capacity of clove oil and its main active ingredient measurement results show that, clove oil clear DPPH · faster 3min so that stable DPPH · residual rate with time small changes, time better than BHT antioxidant effect and BHT; clear the main active ingredient of clove oil, eugenol faster DPPH · 30s so that stable acetyl eugenol in about 30min to achieve stability, β-caryophyllene ethylenically no antioxidant; no synergistic effect of the β-caryophyllene eugenol and acetyl eugenol Antioxidant. (4) clove oil fumigation can effectively suppress green peppers during storage rot 28d after 3.0μL / L clove oil Fumigation green peppers rot was 47.6% for the control of storage at room temperature, the decay index decreased by 58.1% compared with the control, while cloves The essential oil treatment also slowed green peppers soluble solids, titratable acidity, and a decline in VC content. (5) 4 kinds of essential oils of clove oil, citronella oil, mugwort essential oil and lemon essential oil fumigation can effectively suppress the occurrence of cherry storage rot and stems browning, and is conducive to maintaining the hardness of the cherry, maintain soluble solids, TA Vc content, flavor taste better than the control. Clove oil and citronella oil processing effect is obvious, easy to produce injury Cymene lemon essential oil treatment followed by mustard essential oil processing, Preservation is not ideal.

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CLC: > Agricultural Sciences > Gardening > General issues > Harvesting,primary processing,storage > Preservation and storage
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