Jam, Neda; Hajimohammadi, Reza; Gharbani, Parvin; Mehrizad, Ali published an article in 2021, the title of the article was Evaluation of antibacterial activity of aqueous, ethanolic and methanolic extracts of areca nut fruit on selected bacteria.Product Details of 96-76-4 And the article contains the following content:
Today, the tendency to use of natural preservatives to increase food security has expanded. In the present study, antibacterial effects of Areca Nut fruit extracts were evaluated against Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Enterobacter aerogenes bacteria using agar disk diffusion technique. Methanol, ethanol, and water were used as solvents for extraction by maceration method, and extracts were analyzed by GC-MS. The antibacterial activity was evaluated using microtiter broth dilution method to determine min. inhibitory concentration (MIC) and min. bactericidal concentration (MBC). Results revealed that all ATCC strains were significantly inhibited by ethanolic and methanolic extracts Escherichia coli produced a significantly larger zone of inhibition for Gentamicin (35 ± 0.65 mm) and Penicillin (25 mm ± 0.56), while Enterobacter aerogenes produced smaller zone of inhibition for Gentamicin (20 ± 0.87 mm) and Penicillin (15 ± 0.87 mm). Also, methanolic extract had considerable antibacterial activity with MIC value of 1.56 mg/mL against Escherichia coli. All of extracts were used to evaluate antibacterial effects in prepared cake, and as a result, all pathogenies were the most sensitive by methanolic extract in 100 mg/L of concentration except Escherichia coli that were more sensitive by ethanolic extract In conclusion, the Areca Nut fruit extracts may be used as a natural preservative in food industries. Future studies should focus on the effect of Areca Nut fruit extracts in bakery and drinking industries. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Product Details of 96-76-4
The Article related to antibacterial agent areca nut fruit extract food preservation, Microbial, Algal, and Fungal Biochemistry: Antimicrobial Sensitivity and other aspects.Product Details of 96-76-4
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