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Chicory and antibiotics



Type of Spiritual Experience


A description of the experience

J Food Sci. 2013 Feb;78(2):M258-63. Doi: 10.1111/1750-3841.12040. Antimicrobial and antioxidant activities of Cichorium intybus root extract using orthogonal matrix design. Liu H, Wang Q, Liu Y, Chen G, Cui J. Dept. of Grassland Science, College of Animal Science & Technology, Northwest A&F Univ., 712100, Yangling, Shaanxi Province, PR China.

 Solvent, impregnation time, sonication repetitions, and ultrasonic power were important factors in the process of ultrasound-assisted extraction from chicory (Cichorium intybus) root, while there were no studies about optimizing these 4 factors for extract yield, total phenolic content (TPC), antioxidant, antibacterial, and antifungal activity of the extracts using orthogonal matrix design. The present research demonstrated that the solvent composition played a significant role in the improving extract yield, TPC, antioxidant, and antibacterial activities. The other 3 factors had inequable effect on different purposes, ultrasonic power could improve TPC and antioxidant activity, but long time of extraction lowered antioxidant activity. The TPC increased from 22.34 to 27.87 mg GAE (gallic acid equivalents)/100 g (dry extracts) with increasing solvent polarity. The half inhibition concentration (IC(50,) ?g/mL) of the radical scavenging activity of the chicory extracts ranged from 281.00 to 983.33 ?g/mL. The content of caffeoylquinic acids of root extract, which was extracted by the optimal combination was 0.104%. Several extracts displayed antibacterial activities against Escherichia coli, Staphylococcus aureus, Bacillus thuringiensis, Bacillus subtilis, and Salmonella typhi, while Penicillium sp. and Aspergillus sp. resisted against all the extracts. Combination of 70% ethanol v/v, 24-h impregnation time, 3 sonication rounds, and 300-W ultrasonic input power was found to be the optimal combination for the chicory extract yield, TPC, antioxidant activity, and antibacterial activity.

© 2012 Institute of Food Technologists®

PMID: 23387896

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