Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees
Abstract Novel sources of nutraceuticals, composites derived from green tea extract, red wine lees and lemon peels extract were produced. The first composite was produced from green tea extract and red wine lees. The second composite was produced from green tea extract, red wine lees and lemon peels...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
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| Series: | Brazilian Journal of Food Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100436&lng=en&tlng=en |
| _version_ | 1811329328328212480 |
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| author | Levan Gulua Tamar Turmanidze Merab Jgenti Manana Gurielidze |
| author_facet | Levan Gulua Tamar Turmanidze Merab Jgenti Manana Gurielidze |
| author_sort | Levan Gulua |
| collection | DOAJ |
| description | Abstract Novel sources of nutraceuticals, composites derived from green tea extract, red wine lees and lemon peels extract were produced. The first composite was produced from green tea extract and red wine lees. The second composite was produced from green tea extract, red wine lees and lemon peels. The composites intensively depressed the growth of the gram-positive bacteria Staphylococcus aureus and Rhodococcus sp. The inhibition zones for the first composite were 16.1 and 24.1 mm, respectively and for the second composite – 18.5 and 24.3 mm, respectively. In the case of the gram-negative bacteria Escherichia coli and Pseudomonas aeroginasa, the inhibition zones for the first composite were 18.1 and 6.1 mm, and for the second composite - 6.1 and 10.2 mm, respectively. In the case of the pathogenic fungi Rhizoctonia sp. and Streptomyces glaucus 71MD, the inhibition zones for the first composite were 14.7 and 22.3 mm, and for the second composite - 8.5 and 20.3 mm, respectively. Both composites exhibited approximately 4 times less antioxidant potential than L-ascorbic acid and showed high levels of lipase inhibition, i.e. 12.3% and 10.5% per mg dry matter for the first and second composites, respectively. In comparison with Orlistat® they showed 30% less anti-lipase activity. |
| first_indexed | 2024-04-13T15:41:57Z |
| format | Article |
| id | doaj.art-3c8d5a39e1444e22bdb88f356466de34 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-04-13T15:41:57Z |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-3c8d5a39e1444e22bdb88f356466de342022-12-22T02:41:07ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232210.1590/1981-6723.23018S1981-67232019000100436Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine leesLevan GuluaTamar TurmanidzeMerab JgentiManana GurielidzeAbstract Novel sources of nutraceuticals, composites derived from green tea extract, red wine lees and lemon peels extract were produced. The first composite was produced from green tea extract and red wine lees. The second composite was produced from green tea extract, red wine lees and lemon peels. The composites intensively depressed the growth of the gram-positive bacteria Staphylococcus aureus and Rhodococcus sp. The inhibition zones for the first composite were 16.1 and 24.1 mm, respectively and for the second composite – 18.5 and 24.3 mm, respectively. In the case of the gram-negative bacteria Escherichia coli and Pseudomonas aeroginasa, the inhibition zones for the first composite were 18.1 and 6.1 mm, and for the second composite - 6.1 and 10.2 mm, respectively. In the case of the pathogenic fungi Rhizoctonia sp. and Streptomyces glaucus 71MD, the inhibition zones for the first composite were 14.7 and 22.3 mm, and for the second composite - 8.5 and 20.3 mm, respectively. Both composites exhibited approximately 4 times less antioxidant potential than L-ascorbic acid and showed high levels of lipase inhibition, i.e. 12.3% and 10.5% per mg dry matter for the first and second composites, respectively. In comparison with Orlistat® they showed 30% less anti-lipase activity.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100436&lng=en&tlng=enNutraceuticalsAntioxidantsAntimicrobial agentsAnti-lipase activityPolyphenolsTeaWineCitrus |
| spellingShingle | Levan Gulua Tamar Turmanidze Merab Jgenti Manana Gurielidze Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees Brazilian Journal of Food Technology Nutraceuticals Antioxidants Antimicrobial agents Anti-lipase activity Polyphenols Tea Wine Citrus |
| title | Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees |
| title_full | Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees |
| title_fullStr | Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees |
| title_full_unstemmed | Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees |
| title_short | Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees |
| title_sort | chemical constituents antioxidant antimicrobial and anti lipase activities of composites derived from green tea lemon peels and red wine lees |
| topic | Nutraceuticals Antioxidants Antimicrobial agents Anti-lipase activity Polyphenols Tea Wine Citrus |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100436&lng=en&tlng=en |
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