Effect of vapors from fractionated samples of propolis on microbial and oxidation damage of rice during storage

Gregory Atungulu Griffiths, Toshitaka Uchino, Tanaka Fumihiko, Hamanaka Daisuke

研究成果: ジャーナルへの寄稿記事

14 引用 (Scopus)

抄録

The efficacy of vapors from polar and non-polar sub-fractions of propolis on microbial and oxidation control during rice (Oryza sativa, hinohikari var.) storage was evaluated. The sub-fractions (absolute ethanol, methylene chloride, hexane extracts: AEPEV, MCPEV and HEPEV, respectively) were infused in synthetic adsorbents and their volatiles released during storage (6 months). HEPEV, MCPEV and AEPEV treatments inhibited molding and post-inoculation bacterial colonization (1.1, 1.1, 0.9 and 1.3, 1.2, 1.1 log10 cfu/g reductions, respectively) on brown rice. AEPEV treatment suppressed fat acidity damage of milled rice at 30 °C to conventional cold storage level (5 °C) and differential Gram staining of bacteria isolated after the treatment indicated a dominant Gram-positive bacterial distribution. The concentrations providing 50% inhibition of 2′,2′-diphenylpicrylhydrazyl free radical scavenging were 9.8, 3.2 and 2.8 μg/μl for hexane (HEPE), absolute ethanol (AEPE) and methylene chloride (MCPE) extracts, respectively. The oxidative degradation rate was lowest for AEPE (4.3 × 10-4 min-1) and highest for HEPE (1.9 × 10-3 min-1) in the β-carotene bleaching assay. Gas chromatograph mass spectrometry revealed that AEPE had the highest amount of caffeic acid and caffeic acid phenethyl ester. Ultimately, the volatiles from the propolis sub-fractions had varied potential in rice quality preservation.

元の言語英語
ページ(範囲)341-352
ページ数12
ジャーナルJournal of Food Engineering
88
発行部数3
DOI
出版物ステータス出版済み - 10 1 2008

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Propolis
propolis
vapors
methylene chloride
oxidation
caffeic acid
rice
hexane
ethanol
Methylene Chloride
Hexanes
bacterial colonization
brown rice
extracts
adsorbents
carotenes
bleaching
cold storage
sampling
Ethanol

All Science Journal Classification (ASJC) codes

  • Food Science

これを引用

Effect of vapors from fractionated samples of propolis on microbial and oxidation damage of rice during storage. / Atungulu Griffiths, Gregory; Uchino, Toshitaka; Fumihiko, Tanaka; Daisuke, Hamanaka.

:: Journal of Food Engineering, 巻 88, 番号 3, 01.10.2008, p. 341-352.

研究成果: ジャーナルへの寄稿記事

Atungulu Griffiths, Gregory ; Uchino, Toshitaka ; Fumihiko, Tanaka ; Daisuke, Hamanaka. / Effect of vapors from fractionated samples of propolis on microbial and oxidation damage of rice during storage. :: Journal of Food Engineering. 2008 ; 巻 88, 番号 3. pp. 341-352.
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abstract = "The efficacy of vapors from polar and non-polar sub-fractions of propolis on microbial and oxidation control during rice (Oryza sativa, hinohikari var.) storage was evaluated. The sub-fractions (absolute ethanol, methylene chloride, hexane extracts: AEPEV, MCPEV and HEPEV, respectively) were infused in synthetic adsorbents and their volatiles released during storage (6 months). HEPEV, MCPEV and AEPEV treatments inhibited molding and post-inoculation bacterial colonization (1.1, 1.1, 0.9 and 1.3, 1.2, 1.1 log10 cfu/g reductions, respectively) on brown rice. AEPEV treatment suppressed fat acidity damage of milled rice at 30 °C to conventional cold storage level (5 °C) and differential Gram staining of bacteria isolated after the treatment indicated a dominant Gram-positive bacterial distribution. The concentrations providing 50{\%} inhibition of 2′,2′-diphenylpicrylhydrazyl free radical scavenging were 9.8, 3.2 and 2.8 μg/μl for hexane (HEPE), absolute ethanol (AEPE) and methylene chloride (MCPE) extracts, respectively. The oxidative degradation rate was lowest for AEPE (4.3 × 10-4 min-1) and highest for HEPE (1.9 × 10-3 min-1) in the β-carotene bleaching assay. Gas chromatograph mass spectrometry revealed that AEPE had the highest amount of caffeic acid and caffeic acid phenethyl ester. Ultimately, the volatiles from the propolis sub-fractions had varied potential in rice quality preservation.",
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