Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L
- Autores:
-
Cuéllar G, Oscar
Guerrero A, Gloria
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2012
- Institución:
- Universidad de Córdoba
- Repositorio:
- Repositorio Institucional Unicórdoba
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unicordoba.edu.co:ucordoba/5439
- Acceso en línea:
- https://repositorio.unicordoba.edu.co/handle/ucordoba/5439
https://doi.org/10.21897/rmvz.218
- Palabra clave:
- Antibacterial activity
Bacillus cereus
Streptococcus agalactiae
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-sa/4.0/
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Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L |
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Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L |
| title |
Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L |
| spellingShingle |
Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L Antibacterial activity Bacillus cereus Streptococcus agalactiae |
| title_short |
Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L |
| title_full |
Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L |
| title_fullStr |
Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L |
| title_full_unstemmed |
Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L |
| title_sort |
Actividad antibacteriana de la cáscara de cacao, Theobroma cacao L |
| dc.creator.fl_str_mv |
Cuéllar G, Oscar Guerrero A, Gloria |
| dc.contributor.author.spa.fl_str_mv |
Cuéllar G, Oscar Guerrero A, Gloria |
| dc.subject.spa.fl_str_mv |
Antibacterial activity Bacillus cereus Streptococcus agalactiae |
| topic |
Antibacterial activity Bacillus cereus Streptococcus agalactiae |
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2012 |
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2012-09-08 00:00:00 2022-07-01T20:58:30Z |
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2012-09-08 |
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Singh - Nee Nigam P, Robinson R, Batt C, Patel P. Cocoa and coffee fermentations. In: Encyclop Food Microbiol. London: Academic Press; 2000 Quintero ML, Díaz KM. El mercado mundial de cacao. Agroalim 2004; 18:47-59 Niemenak N, Rohsius C, Elwers S, Omokolo D, Lieberei R. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents. J Food Comp Anal 2006; 19:612-619 http://dx.doi.org/10.1016/j.jfca.2005.02.006 Edwards H, Villar S, de Oliveira L, Le Hyari M. Analytical Raman spectroscopic study of cacao seeds and their chemical extracts. Anal Chim Acta 2005; 538: 175–180 http://dx.doi.org/10.1016/j.aca.2005.02.039 Othman A, Ismail A, Abdul N, Adenan I. Antioxidant capacity and phenolic content of cocoa beans . Food Chem 2007; 100:1523-1530 http://dx.doi.org/10.1016/j.foodchem.2005.12.021 Lipp M, Simoneau C, Ulberth F, Anklam E, Crews C, Brereton P, et al. Composition of cocoa butter and cocoa butter equivalents. J Food Comp Anal 2001; 14: 399-408 http://dx.doi.org/10.1006/jfca.2000.0984 Oddoye E, Rhule S, Agyente-Badu K, Anchirinah V, Ansah F. Fresh cocoa pod husk as an ingredient in the diets of growing pigs. Sci Res Essays 2010; 5: 1141-1144 Olubamiwa O, Otun A, Longe O, Dietary inclusion rate of cocoa husk for starter cockerels. lnt J Poult Sci 2002; 1: 133 – 135 http://dx.doi.org/10.3923/ijps.2002.133.135 Barazarte H, Sangronis E, Unai E. La cáscara de cacao (Theobroma cacao L.): una posible fuente comercial de pectinas. Arch Latinoam Nutr 2008; 58: 64-70 Padrón G, Arias E, Romero J, Benavides A, Zamora J, García S. Efecto de la cáscara de cacao en la obtención de espumas de poliuretano para uso hortícola. Propiedades físicas y de biodegradabilidad. Rev Soc Quím Méx 2004; 48:156-164 Osawa K, Miyazaki K, Shimura S, Okuda J, Matsumoto M, Ooshima T. Identification of cariostatic substances in the cacao bean husk: their anti-glucosyltransferase and antibacterial activities. J Dent Res 2001; 80: 2000-2004 http://dx.doi.org/10.1177/00220345010800111001 Ito K, Nakamura Y, Tokunaga T, Iijima D, Fukushima K. Anti-cariogenic properties of a water-soluble extract from cacao. Biosci Biotechnol Biochem 2003; 67:2567-2573. http://dx.doi.org/10.1271/bbb.67.2567 Agronet 2010. Análisis - Estadísticas. Área Cosechada, Producción y Rendimiento de Cacao, 2009 – 2010. Ministerio de Agricultura y Desarrollo Rural. Disponible en línea en: http://www.agronet.gov.co/ www/htm3b/ReportesAjax/VerReporte.aspx (Consulta: Enero 31 de 2012) Abarca D, Martínez R, Mu-oz J, Torres M, Vargas G. Residuos de café, cacao y cladodio de tuna: Fuentes promisorias de fibra dietaria. Rev Tecnol 2010; 23: 63-69 Devendra C, Sevilla C. Availability and use of feed resources in crop–animal systems in Asia. Agr Syst 2002; 71: 59-73 http://dx.doi.org/10.1016/S0308-521X(01)00043-9 http://dx.doi.org/10.1016/S0308-521X(01)00042-7 http://dx.doi.org/10.1016/S0308-521X(01)00036-1 Jiménez Díaz S. Efecto de la inclusión de harina de cascarilla de cacao en la elaboración de galletas. [Tesis de Especialización]. Bogotá, Universidad Nacional de Colombia; 2008 Pérez Echeverry P. Mucílago pulverizado obtenido a partir de la cáscara de cacao, una alternativa en la clarificación de jugos en la industria panelera. [Tesis de Especialización]. Manizales: Universidad Nacional de Colombia; 2004 The National Committee for Clinical Laboratory Standards . Per formance standards for antimicrobial disk susceptibility tests. Vol. 23. 8th ed. Wayne: NCCLS; 2003 (NCCLS document M2 – A8) Andrews JM. Determination of minimum inhibitory concentration. J Antimicrob Chemother 2001; 48 (Supl 1):5-16. Aligiannis N, Kalpotzakis E, Mitaku S, Chinou I. Composition and antimicrobial activity of the essential oils of two Origanum species. J Agric Food Chem 2001; 40: 4168 – 4170 http://dx.doi.org/10.1021/jf001494m Al-Janabi A. Potential activity of the purine compounds caffeine and aminophylline on bacteria. J Glob Infect Dis 2011; 3: 133-7 http://dx.doi.org/10.4103/0974-777X.81689 Ibrahim SA, Salameh MM, Phetsomphou S, Yang H, Seo CW Application of caffeine, 1 ,3 ,7- trime thylxan thine , to con trol Escherichia coli O157:H7. Food Chem 2006; 99: 645-650 http://dx.doi.org/10.1016/j.foodchem.2005.08.026 Hossein H, Bibi S, Mojgan M. In vitro Evaluation of Methylxanthines and Some Antibiotics: Interaction against Staphylococcus aureus and Pseudomonas aeruginosa. Iran Biomed J 2006; 10: 163-167 Brunetto MR, Gutiérrez L, Delgado Y, Gallignani M, Zambrano A, Gómez A, et al. Determination of theobromine, theophylline and caffeine in cocoa samples by a high performance liquid chromatographic method with on-line sample cleanup in a switchingcolumn system. Food Chem 2007; 100: 459–467 http://dx.doi.org/10.1016/j.foodchem.2005.10.007 Kasabe A, Badhe G. Extraction and estimation of theobromine in marketed tea by HPTLC and uv method. Int J Appl Biol Pharm Tech 2010; 1: 367 – 373. Karthika M, Senthilkumar L, Kanakaraju R. Theoretical studies on hydrogen bonding in caffeine–theophylline complexes. Comput Theor Chem 2012; 979: 54–63. http://dx.doi.org/10.1016/j.comptc.2011.10.015 Horai H, Arita M, Kanaya S, Nihei Y, Ikeda T, Suwa K, et al. Mass Bank: a public repository for sharing mass spectral data for life sciences. J Mass Spectrom 2010; 45: 703-714. http://dx.doi.org/10.1002/jms.1777 Stalikas C. Extraction, separation, and detection methods for phenolic acids and flavonoids. J Sep Sci 2007; 30: 3268-3295. http://dx.doi.org/10.1002/jssc.200700261 Bubonja-Sonje M, Giacometti J, Abram M. Antioxidant and antilisterial activity of olive oil, cocoa and rosemary polyphenols extract. Food Chem 2011; 127: 1821-1827 http://dx.doi.org/10.1016/j.foodchem.2011.02.071 Sánchez-Rabaneda F, Jáurequi O, Casals I , Andrés-Lacueva C, IzquierdoPulido M, Lamuela Raventós R. Liquid chromatographic / electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao). J Mass Spectrom 2003; 38: 35–42 http://dx.doi.org/10.1002/jms.395 |
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Cuéllar G, Oscar77f30fca-59ec-485d-b5bb-035027c3a3d5-1Guerrero A, Gloriae117c515-78df-44e2-ada3-5eb88faeb6ca-12012-09-08 00:00:002022-07-01T20:58:30Z2012-09-08 00:00:002022-07-01T20:58:30Z2012-09-080122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/543910.21897/rmvz.218https://doi.org/10.21897/rmvz.2181909-0544application/pdfspaUniversidad de Córdobahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/218Antibacterial activityBacillus cereusStreptococcus agalactiaeActividad antibacteriana de la cáscara de cacao, Theobroma cacao LActividad antibacteriana de la cáscara de cacao, Theobroma cacao LArtículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Singh - Nee Nigam P, Robinson R, Batt C, Patel P. Cocoa and coffee fermentations. In: Encyclop Food Microbiol. London: Academic Press; 2000Quintero ML, Díaz KM. El mercado mundial de cacao. Agroalim 2004; 18:47-59Niemenak N, Rohsius C, Elwers S, Omokolo D, Lieberei R. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents. J Food Comp Anal 2006; 19:612-619 http://dx.doi.org/10.1016/j.jfca.2005.02.006Edwards H, Villar S, de Oliveira L, Le Hyari M. Analytical Raman spectroscopic study of cacao seeds and their chemical extracts. Anal Chim Acta 2005; 538: 175–180 http://dx.doi.org/10.1016/j.aca.2005.02.039Othman A, Ismail A, Abdul N, Adenan I. Antioxidant capacity and phenolic content of cocoa beans . Food Chem 2007; 100:1523-1530 http://dx.doi.org/10.1016/j.foodchem.2005.12.021Lipp M, Simoneau C, Ulberth F, Anklam E, Crews C, Brereton P, et al. Composition of cocoa butter and cocoa butter equivalents. J Food Comp Anal 2001; 14: 399-408 http://dx.doi.org/10.1006/jfca.2000.0984Oddoye E, Rhule S, Agyente-Badu K, Anchirinah V, Ansah F. Fresh cocoa pod husk as an ingredient in the diets of growing pigs. Sci Res Essays 2010; 5: 1141-1144Olubamiwa O, Otun A, Longe O, Dietary inclusion rate of cocoa husk for starter cockerels. lnt J Poult Sci 2002; 1: 133 – 135 http://dx.doi.org/10.3923/ijps.2002.133.135Barazarte H, Sangronis E, Unai E. La cáscara de cacao (Theobroma cacao L.): una posible fuente comercial de pectinas. Arch Latinoam Nutr 2008; 58: 64-70Padrón G, Arias E, Romero J, Benavides A, Zamora J, García S. Efecto de la cáscara de cacao en la obtención de espumas de poliuretano para uso hortícola. Propiedades físicas y de biodegradabilidad. Rev Soc Quím Méx 2004; 48:156-164Osawa K, Miyazaki K, Shimura S, Okuda J, Matsumoto M, Ooshima T. Identification of cariostatic substances in the cacao bean husk: their anti-glucosyltransferase and antibacterial activities. J Dent Res 2001; 80: 2000-2004 http://dx.doi.org/10.1177/00220345010800111001Ito K, Nakamura Y, Tokunaga T, Iijima D, Fukushima K. Anti-cariogenic properties of a water-soluble extract from cacao. Biosci Biotechnol Biochem 2003; 67:2567-2573. http://dx.doi.org/10.1271/bbb.67.2567Agronet 2010. Análisis - Estadísticas. Área Cosechada, Producción y Rendimiento de Cacao, 2009 – 2010. Ministerio de Agricultura y Desarrollo Rural. Disponible en línea en: http://www.agronet.gov.co/ www/htm3b/ReportesAjax/VerReporte.aspx (Consulta: Enero 31 de 2012)Abarca D, Martínez R, Mu-oz J, Torres M, Vargas G. Residuos de café, cacao y cladodio de tuna: Fuentes promisorias de fibra dietaria. Rev Tecnol 2010; 23: 63-69Devendra C, Sevilla C. Availability and use of feed resources in crop–animal systems in Asia. Agr Syst 2002; 71: 59-73 http://dx.doi.org/10.1016/S0308-521X(01)00043-9 http://dx.doi.org/10.1016/S0308-521X(01)00042-7 http://dx.doi.org/10.1016/S0308-521X(01)00036-1Jiménez Díaz S. Efecto de la inclusión de harina de cascarilla de cacao en la elaboración de galletas. [Tesis de Especialización]. Bogotá, Universidad Nacional de Colombia; 2008Pérez Echeverry P. Mucílago pulverizado obtenido a partir de la cáscara de cacao, una alternativa en la clarificación de jugos en la industria panelera. [Tesis de Especialización]. Manizales: Universidad Nacional de Colombia; 2004The National Committee for Clinical Laboratory Standards . Per formance standards for antimicrobial disk susceptibility tests. Vol. 23. 8th ed. Wayne: NCCLS; 2003 (NCCLS document M2 – A8)Andrews JM. Determination of minimum inhibitory concentration. J Antimicrob Chemother 2001; 48 (Supl 1):5-16.Aligiannis N, Kalpotzakis E, Mitaku S, Chinou I. Composition and antimicrobial activity of the essential oils of two Origanum species. J Agric Food Chem 2001; 40: 4168 – 4170 http://dx.doi.org/10.1021/jf001494mAl-Janabi A. Potential activity of the purine compounds caffeine and aminophylline on bacteria. J Glob Infect Dis 2011; 3: 133-7 http://dx.doi.org/10.4103/0974-777X.81689Ibrahim SA, Salameh MM, Phetsomphou S, Yang H, Seo CW Application of caffeine, 1 ,3 ,7- trime thylxan thine , to con trol Escherichia coli O157:H7. Food Chem 2006; 99: 645-650 http://dx.doi.org/10.1016/j.foodchem.2005.08.026Hossein H, Bibi S, Mojgan M. In vitro Evaluation of Methylxanthines and Some Antibiotics: Interaction against Staphylococcus aureus and Pseudomonas aeruginosa. Iran Biomed J 2006; 10: 163-167Brunetto MR, Gutiérrez L, Delgado Y, Gallignani M, Zambrano A, Gómez A, et al. Determination of theobromine, theophylline and caffeine in cocoa samples by a high performance liquid chromatographic method with on-line sample cleanup in a switchingcolumn system. Food Chem 2007; 100: 459–467 http://dx.doi.org/10.1016/j.foodchem.2005.10.007Kasabe A, Badhe G. Extraction and estimation of theobromine in marketed tea by HPTLC and uv method. Int J Appl Biol Pharm Tech 2010; 1: 367 – 373.Karthika M, Senthilkumar L, Kanakaraju R. Theoretical studies on hydrogen bonding in caffeine–theophylline complexes. Comput Theor Chem 2012; 979: 54–63. http://dx.doi.org/10.1016/j.comptc.2011.10.015Horai H, Arita M, Kanaya S, Nihei Y, Ikeda T, Suwa K, et al. Mass Bank: a public repository for sharing mass spectral data for life sciences. J Mass Spectrom 2010; 45: 703-714. http://dx.doi.org/10.1002/jms.1777Stalikas C. Extraction, separation, and detection methods for phenolic acids and flavonoids. J Sep Sci 2007; 30: 3268-3295. http://dx.doi.org/10.1002/jssc.200700261Bubonja-Sonje M, Giacometti J, Abram M. Antioxidant and antilisterial activity of olive oil, cocoa and rosemary polyphenols extract. Food Chem 2011; 127: 1821-1827 http://dx.doi.org/10.1016/j.foodchem.2011.02.071Sánchez-Rabaneda F, Jáurequi O, Casals I , Andrés-Lacueva C, IzquierdoPulido M, Lamuela Raventós R. Liquid chromatographic / electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao). J Mass Spectrom 2003; 38: 35–42 http://dx.doi.org/10.1002/jms.395https://revistamvz.unicordoba.edu.co/article/download/218/287Núm. 3 , Año 2012 : Revista MVZ Córdoba Volumen 17(3) Septiembre-Diciembre 201231833317617Revista MVZ CórdobaPublicationOREORE.xmltext/xml2506https://repositorio.unicordoba.edu.co/bitstreams/46ed8f10-8d86-434f-ad44-32520240b15c/download6663bfd629228b0bf66e2ebe38d428fbMD51ucordoba/5439oai:repositorio.unicordoba.edu.co:ucordoba/54392023-10-06 00:45:55.86https://creativecommons.org/licenses/by-nc-sa/4.0/metadata.onlyhttps://repositorio.unicordoba.edu.coRepositorio Universidad de Córdobabdigital@metabiblioteca.com |