Biochemical Characteristics and Biological Properties of Annurca Apple Cider (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Biochemical Characteristics and Biological Properties of Annurca Apple Cider (Articolo in rivista) (literal)

Anno

• 2011-01-01T00:00:00+01:00 (literal)

Alternative label

• Fratianni F.; De Giulio A.; Sada A.; Nazzaro F. (2011)
  Biochemical Characteristics and Biological Properties of Annurca Apple Cider
  in Journal of medicinal food
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Fratianni F.; De Giulio A.; Sada A.; Nazzaro F. (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 14 (literal)

Rivista

• Journal of medicinal food (Rivista)

Note

• ISI Web of Science (WOS) (literal)
• Scopus (literal)
• PubMe (literal)
• Google Scholar (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Istituto di Scienza dell'alimentazione (literal)

Titolo

• Biochemical Characteristics and Biological Properties of Annurca Apple Cider (literal)

Abstract

• Our work aimed to investigate the phenolic composition and antioxidant capacity of the de-alcoholized extract of cider obtained from the Annurca apple (Malus domestica var. Annurca). The antimicrobial effect of the extract against different pathogens, including Chronobacter sakazakii, was also examined.The extract’s potential anti-quorum-sensing (AQS) activity was assessed using the test microorganism Chromobacterium violaceum. Biochemical analysis of the extract using ultra-performance liquid chromatography revealed catechin and caffeic acid as the most abundant polyphenols present,which represented about 35.5% and 36.6% of the total phenolics identified, respectively. An antioxidant capacity was also found (50% effective concentraiton = 10 lL). The extract exhibited clear antimicrobial activity against all strains used in the experiments. Escherichia coli and Bacillus cereus were the most sensitive bacteria to the antimicrobial activity. The extract also inhibited the growth of the emergent pathogen strain C. sakazakii. The AQS activity of apple cider is reported here for the first time. In conclusion, our results demonstrate some biological properties of the apple cider and contribute to reinforcing the potential of the apple and its derivatives as functional components of the diet. (literal)

Prodotto di

• Tecnologie, Tracciabilità e Sicurezza degli Alimenti (AG.P05.004.001) (Modulo)
• Institute of food sciences (ISA) (Istituto)

Autore CNR

• FILOMENA NAZZARO (Persona)
• FLORINDA FRATIANNI (Persona)
• ALFONSO DE GIULIO (Persona)
• ALFONSO SADA (Unità di personale interno)

Incoming links:

Prodotto

• Institute of food sciences (ISA) (Istituto)
• Tecnologie, Tracciabilità e Sicurezza degli Alimenti (AG.P05.004.001) (Modulo)

Autore CNR di

• FILOMENA NAZZARO (Persona)
• ALFONSO SADA (Unità di personale interno)
• ALFONSO DE GIULIO (Persona)
• FLORINDA FRATIANNI (Persona)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of medicinal food (Rivista)