Extraction of Antibacterial Materials from Cashew Apple

doi:10.7506/spkx1002-6630-201024001

Abstract

Abstract:

Antibacterial materials were extracted from cashew apple and the inhibitory effect of the extract on different test strains was evaluated. Single-factor and central composite experiments were used to explore the optimal extraction processing parameters for antibacterial materials from yellow and red cashew apple using Staphylococcus aureus and Candida albicans as the indicators. The optimal extraction processing parameters for antibacterial materials from yellow cashew apple were ethanol concentration of 70%, extraction temperature of 85 ℃, material-liquid ratio of 1:13.9 and extraction time of 2.65 h; while the optimal extraction processing parameters for antibacterial materials from red cashew apple were ethanol concentration of 70%, extraction temperature of 85 ℃, material-liquid ratio of 1:14.5 and extraction time of 2.44 h. The extract obtained by optimal extraction processing from cashew apple exhibited an enhanced inhibitory effect on test bacterial strains.

Key words: cashew apple, antimicrobial activity, extraction, central composite design

CLC Number:

TS201.1

MIAO Zi-jian，LI Cong-fa，TANG Yan-ping，XIONG Hai-bo，HOU Yuan-yuan，LIU Si-xin*. Extraction of Antibacterial Materials from Cashew Apple[J]. FOOD SCIENCE, 2010, 31(24): 1-7.

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Extraction of Antibacterial Materials from Cashew Apple

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