DMCA
Assessment on on the Antibacterial Potential of Phytochemical Naringin- An in vitro Evaluation
BibTeX
@MISC{Das_assessmenton,
author = {Ranjana Das and Amrita Dutta and Chiranjib Bhattacharjee},
title = {Assessment on on the Antibacterial Potential of Phytochemical Naringin- An in vitro Evaluation},
year = {}
}
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Abstract
Abstract — Present study has been under taken to evaluate the nutraceutical significance of bioflavonoid naringin, from pummelo fruit peel. Bioflavonoids were selectively extracted from the pummelo fruit peel meal without any interference of pectin using aqueous ethanol as solvent. Significant naringin content of 0.44�0.02g/100g of peel was found in fruit peel meal. For selective fractionation and concentration of phytochemical naringin from the mixture of the all extracted bioflavonoids, nanofiltration was performed with a membrane of molecular weight cut off 400Da. The nanofiltration retentate was used for assessment of the antibacterial potential of naringin on common bacterial strains. Naringin showed a considerable bacteriostatic effect on growth of ‘gram positive ’ Bacillus subtilis as compared to ‘gram negative ’ Pseudomonas aeruginosa. Overall findings reflect the importance of fruit processing waste in sustainable product developments for nutraceutical applications. Keywords—Bacteriostatic activity, citrus bioflavonoid, naringin, nutraceutical, pummelo peel, radical scavenging activity. I.
Keyphrases
antibacterial potential phytochemical naringin vitro evaluation pummelo fruit peel meal negative pseudomonas aeruginosa pummelo fruit peel pummelo peel nutraceutical application extracted bioflavonoids common bacterial strain keywords bacteriostatic activity considerable bacteriostatic effect overall finding selective fractionation bioflavonoid naringin gram positive bacillus subtilis abstract present study nutraceutical significance citrus bioflavonoid nanofiltration retentate sustainable product development radical scavenging activity fruit processing waste significant naringin content fruit peel meal aqueous ethanol molecular weight
