Volume 3, Issue 1-2, February 2015, Page: 65-69
Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine
Nguyen Thi Dong Phuong, The University of Da Nang - University of Science And Technology, 54 Nguyen Luong Bang street, Da Nang, Viet Nam
Dang Minh Nhat, The University of Da Nang - University of Science And Technology, 54 Nguyen Luong Bang street, Da Nang, Viet Nam
Received: Oct. 5, 2014;       Accepted: Oct. 24, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.22      View  3878      Downloads  200
Abstract
Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well diffusion test was used to evaluate the antimicrobial activities of water and ethanol (10% v/v and 30% v/v) extracts of ironwood bark against Escherichia coli, Staphylococcus aureus, Acetobacter xylinum and Saccharomyces cerevisiae. All the extracts were found to possess significant inhibitory property against the tested microorganisms except S. cerevisae. The higher antimicrobial properties were noticed in the ethanol extracts compared to that of the water extract. Such antimicrobial property of the bark could explain its important role in supporting spontaneous alcohol fermentation of sugar palm sap in traditional wine making by ethnic minorities in Central Vietnam. The study also revealed the presence of saponins, tannins, phenols, terpenoids and flavonoids in the bark extracts. The analysis of flavonoid content in the ironwood bark gave the result of 15.57% (on dry basis), these flavonoids were also found to possess stronger antimicrobial activities than those of the ethanol extracts.
Keywords
Ironwood Bark Extracts, Antimicrobial Activities, Escherichia Coli, Staphylococcus Aureus, Acetobacter Xylinum, Saccharomyces cerevisiae, Traditional Sugar Palm Wine
To cite this article
Nguyen Thi Dong Phuong, Dang Minh Nhat, Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 65-69. doi: 10.11648/j.jfns.s.2015030102.22
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