Chemical Constituents, Antioxidant And Antimicrobial Activities Of Novel Food Additives Derived From Plant Material
Two composites from plant extracts were proposed as novel bioactive food additives. One composite consisted of
green tea extract and red wine lees, another composite included lemon peels extract in addition. The composites inhibited the
growth of gram positive bacteria Staphylococcus aureus and Rhodococcus sp, gram negative bacteria Esherichia coli and
Pseudomonas aeroginasa, pathogenic fungi Rhizoctonia sp. and Streptomyces glaucus 71MD. Antioxidant potentials of the
first and second composites were 2.3 and 1.8 [Fe2+] mM respectively, which is approximately 4 times less than antioxidant
potential of an ascorbic acid.
Keywords- food additives, antioxidants, antimicrobial agents, polyphenols, tea, wine, citrus