Anti-bacterial and Antioxidant Activities of Flavonoid Extract from Reed

doi:10.7506/spkx1002-6300-200923041

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 185-188.doi: 10.7506/spkx1002-6300-200923041

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Anti-bacterial and Antioxidant Activities of Flavonoid Extract from Reed

YU Xiao-hong，XU Wei，SHAO Rong，CHEN Hong-xing

College of Chemistry and Biological Engineering, Yancheng Institute of Technology, Yancheng 224003, China

Received:2009-08-11 Online:2009-12-01 Published:2010-12-29
Contact: YU Xiao-hong E-mail:yxh1127@163.com

Abstract

Abstract:

Anti-bacterial activity of reed extract was studied by spectrophotometry and plate culture, which revealed that reed extract had inhibition capability to both bacteria and molds. Inhibition rate of reed extract to bacteria was higher than molds. Meanwhile, antioxidant activity of reed extract on peanut oil was determined by iodimetry. Peanut oil with addition of reed extract exhibited a lower peroxide value (POV) compared to blank control, which suggested that oxidation degree of peanut oil with reed extract was smaller than that of peanut oil without reed extract. Moreover, antioxidant activity of reed extract with flavonoids was also exhibited a concentration-dependent mode.

Key words: reed extract, bacteriostatic activity, antioxidant activity

CLC Number:

O623.54

YU Xiao-hong，XU Wei，SHAO Rong，CHEN Hong-xing. Anti-bacterial and Antioxidant Activities of Flavonoid Extract from Reed[J]. FOOD SCIENCE, 2009, 30(23 ): 185-188.

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Anti-bacterial and Antioxidant Activities of Flavonoid Extract from Reed

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