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DOI | 10.1080/19476337.2019.1646808 | ||||
Año | 2019 | ||||
Tipo | artículo de investigación |
Citas Totales
Autores Afiliación Chile
Instituciones Chile
% Participación
Internacional
Autores
Afiliación Extranjera
Instituciones
Extranjeras
It is known that polyphenolic extracts have antibacterial activity, but usually with not very broad spectrum of action. To enhance its individual antibacterial effect, to combine different extracts has been proposed. In this work, the combined antibacterial effect of 3 extracts and their mixtures (Ulmo and Quillay honeys, multifloral pollen) was evaluated. Their polyphenol content was quantified by HPLC-DAD analysis. E. coli, S. aureus, Salmonella spp, Pseudomonas spp, L. acidophilus, and B. thermosphacta were used as foodborne pathogenic-spoilage strains in the antibacterial assays. Polyphenol-target bacteria relationships were established. Results showed that all extracts and their combinations have activity against all strains. Relationships were established between all pathogenic strains with 4 phenolic acids and 2 flavonoids, and 2 spoilage strains with 3 phenolic acids and 3 flavonoids. These findings will contribute to the rapid assessment of mixtures of outstandingly antibacterial extracts to be applied in the food industry.
Ord. | Autor | Género | Institución - País |
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1 | Velasquez, Patricia | Mujer |
Pontificia Universidad Católica de Chile - Chile
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2 | MONTENEGRO-RIZZARDINI, GLORIA DEL CARMEN | Mujer |
Pontificia Universidad Católica de Chile - Chile
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3 | Giordano, Ady | - |
Pontificia Universidad Católica de Chile - Chile
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4 | Retamal, M. | Mujer |
Pontificia Universidad Católica de Chile - Chile
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5 | Valenzuela, Loreto M. | Mujer |
Pontificia Universidad Católica de Chile - Chile
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Fuente |
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Fogarty International Center |
Comisión Nacional de Investigación Científica y Tecnológica |
Pontificia Universidad Católica de Chile |
Fondo de Innovación para la Competitividad |
Comisión Nacional de Investigación CientÃfica y Tecnológica |
ACT Government |
Comision Nacional de Investigacion Cientifica y Tecnologica [Beca Doctorado Nacional] |
Ministerio de Economia, Chile [Fondo de innovacion para la Competitividad (FIC)] |
Comision Nacional de Investigacion Cientifica y Tecnologica [Anillo] |
Comision Nacional de Investigacion Cientifica y Tecnologica [Healthy Food Matrix Design] |
Comision Nacional de Investigacion Cientifica y Tecnologica [PAI-CONICYT Tesis de Doctorado en la Empresa] |
Pontificia Universidad Catolica de Chile [Proyecto interdisciplinario UC-VRI] |
Ministerio de Economia, Chile |
UC-VRI |
PAI-CONICYT Tesis de Doctorado en la Empresa Nº |
Agradecimiento |
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This work was supported by the Comision Nacional de Investigacion Cientifica y Tecnologica [Beca Doctorado Nacional No 21110822, Healthy Food Matrix Design, Anillo ACT 1105/2012, PAI-CONICYT Tesis de Doctorado en la Empresa No 7]; Pontificia Universidad Catolica de Chile [Proyecto interdisciplinario UC-VRI No 13, 2013]; Ministerio de Economia, Chile [Fondo de innovacion para la Competitividad (FIC)]. |
The authors thank for financial support to: FIC Regional IDI 30126395-0 Región del Libertador Bernardo O’Higgins; Proyecto interdisciplinario UC-VRI Nº13, 2013; CONICYT Beca Doctorado Nacional Nº 21110822; Healthy Food Matrix Design, Anillo ACT 1105/2012; PAI-CONICYT Tesis de Doctorado en la Empresa Nº 781412002. |