Study on Separation and Antibacterial Activity of Phytosterol from Apple Seed Oil

doi:10.7506/spkx1002-6630-200908007

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 51-55.doi: 10.7506/spkx1002-6630-200908007

Previous Articles Next Articles

Study on Separation and Antibacterial Activity of Phytosterol from Apple Seed Oil

QIU Nong-xue1，LIU Hai-xia1，ZHAO Yan-wu1,2，WANG Feng1

(1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China ；
2. Economical Department, Engineering College of People’s Armed Police Force, Xi’an 710086, China)

Received:2008-06-13 Revised:2008-11-11 Online:2009-04-15 Published:2010-12-29
Contact: QIU Nong-xue1 E-mail:nongxueq@snnu.edu.cn

Abstract

Abstract:

Thin layer chromatography (TLC) was used for separating and purifying the phytosterol from apple seed oil. The antimicrobial activities of the phytosterol against different microbes were determined and the effects of pH and temperature on the antimicrobial activity against Staphylococcus aureus were investigated. The results showed the optimal developer and color agent for TLC are aether-petroleum aether mixture (3:7, V/V) and ferric chloride. The bacteriostatic experiment showed the phytosterol has strong inhibitory effects against Staphylococcus aureus and Bacillus subtilis with the MICs of 18 μg/ml and 30μg/ml, respectively, and has weak inhibitory effects against Escherichia coli and Bacillus cereus, but has no inhibitory effect against Aspergillus niger. The antibacterial activity against Staphylococcus aureus is strongest when pH value is 5 to 6, and would not be affected in a certain temperature range. In conclusion,the phytosterol from apple seed oil has wide antimicrobial spectrum and the antimicrobial activity is effective at normal temperature.

Key words: apple seed oil, phytosterol, antibacterial activity

CLC Number:

TS201.1

QIU Nong-xue1，LIU Hai-xia1，ZHAO Yan-wu1,2，WANG Feng1. Study on Separation and Antibacterial Activity of Phytosterol from Apple Seed Oil[J]. FOOD SCIENCE, 2009, 30(8): 51-55.

[1]	XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke. Recent Advances in Big Defensins of Marine Invertebrates [J]. FOOD SCIENCE, 2021, 42(15): 251-260.
[2]	LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong. Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics [J]. FOOD SCIENCE, 2021, 42(14): 32-38.
[3]	NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin. Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid [J]. FOOD SCIENCE, 2021, 42(12): 233-241.
[4]	PAN Jingjing, ZHANG Chong, LIU Yuyu, ZHANG Hui. Preparation and Antibacterial Activity of Gelatin/Ethyl Cellulose Aerogels Loaded with Zinc Oxide [J]. FOOD SCIENCE, 2021, 42(1): 1-7.
[5]	ZHANG Huanhuan, GAO Feihu, HUANG Taocui, ZENG Zhihong, ZHANG Ling, ZHANG Xuemei, LI Xue, LIANG Yexing. Effects of Pretreatments on Lipid Concomitants Content in Cold Pressed Canola Oil [J]. FOOD SCIENCE, 2020, 41(8): 57-61.
[6]	OUYANG Pengling, GUAN Qi, QU Dan, DING Xinwen, YANG Li, SONG Lihua. Effect of Phytosterol Esters on Selected Serum Metabolites of Rats with Non-alcoholic Fatty Liver Disease (NAFLD) [J]. FOOD SCIENCE, 2020, 41(3): 127-137.
[7]	YANG Jingwen, LIU Zechang, CHEN Pei, DU Weidong, FAN Xiaolan, SHI Ming, LIU Yumei. Antioxidant and Antibacterial Activities of β-Acid Homologue Mixtures with Different Ratios from Hops [J]. FOOD SCIENCE, 2020, 41(23): 83-90.
[8]	TAN Xiao, QIU Tingting, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai. Recent Progress in the Preparation and Application of Chitosan Nanoparticles as an Antimicrobial in Foods [J]. FOOD SCIENCE, 2020, 41(23): 347-353.
[9]	CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi. Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis [J]. FOOD SCIENCE, 2020, 41(19): 132-139.
[10]	BAO Yihong, ZHANG Junshun, FU Qun, ZHANG Haiting. Antibacterial Activity and Mechanism of Berberine from the Fruit of Berberis poiretii [J]. FOOD SCIENCE, 2020, 41(17): 29-34.
[11]	WU Kegang, ZHAO Xinxin, DUAN Xuejuan, CHAI Xianghua, YU Hongpeng, LIU Xiaoli, FAN Yuting. Antibacterial Activity and Mechanism of Action of Vapor-Phase Linalool [J]. FOOD SCIENCE, 2020, 41(1): 61-67.
[12]	YIN Zhonglin, CHEN Guiyun, QU Liangfan, CHEN Ye, XING Hongyan. Preparation and Properties of Antibacterial Amorphous Titanium Dioxide-Polylactic Acid Composite Films [J]. FOOD SCIENCE, 2019, 40(8): 8-14.
[13]	LI Shuhong, LIU Chenjian, REN Beibei, LI Qiangkun, LUO Yiyong, YANG En, LI Xiaoran. Comparison of Antibacterial Activity and Major Organic Acids in Fermentation Broths of Different Lactobacillus plantarum Strains [J]. FOOD SCIENCE, 2019, 40(5): 8-16.
[14]	YANG Yurong, LI Anping, ZHONG Zhengchang, YU Zhoufeng. Antibacterial Activity and Structural Characterization of Peach Kernel Peptide-Ferrous Chelate [J]. FOOD SCIENCE, 2019, 40(5): 57-62.
[15]	TIAN Dandan, LI Yan, MEI Xiaohong,. Identification, Antioxidant and Antibacterial Activity of Phytosterols in Avocado [J]. FOOD SCIENCE, 2019, 40(3): 30-35.

Study on Separation and Antibacterial Activity of Phytosterol from Apple Seed Oil

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments