The purpose of this study is to investigate the antibacterial and antioxidant capacity of green tea, mulberry leaves and premna leaves. The content of flavonoids and polyphenols in three raw materials was determined by equivalent method. Determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of water extracts against Escherichia coli and Staphylococcus aureus by two-fold dilution method. Analysis of antibacterial activity of raw materials on two kinds of Bacteria by Oxford Cup Method. The DPPH free radical scavenging power, hydroxyl scavenging power and Fe2+ chelation ability of the three aqueous extracts and their ratios were studied by spectrophotometry. The results showed that the content of water-soluble flavonoids and polyphenols in green tea powder was the highest, which were 62.22 mg/g and 133.82 mg/g, respectively, followed by mulberry leaf powder and premna leaf powder. There was no synergistic effect between green tea powder, mulberry leaf powder and premna leaf powder on DPPH free radical scavenging power, hydroxyl scavenging power and Fe2+ chelation ability. However, there is a significant dose-effect relationship between the content of flavonoids and polyphenols in the raw materials and their antibacterial and antioxidant activities (P<0.05). Overall, the antibacterial and antioxidant capacity of the aqueous extracts of green tea, mulberry leaves and premna leaves were weakened in turn, and the antioxidant activities of the three had no synergistic effect.
HUANG Siyu
,
DENG Liling
,
TONG Fang
,
LIN Zhitong
,
ZHONG Geng
. Study on antioxidant and antibacterial ability of water extracts from the powder of green tea, mulberry leaves and premna leaves[J]. Food and Fermentation Industries, 2020
, 46(4)
: 118
-124
.
DOI: 10.13995/j.cnki.11-1802/ts.022567
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