Evidence-Based Complementary and Alternative Medicine / 2019 / Article / Tab 1

Research Article

In Vitro and In Vivo Anti-Salmonella Evaluation of Pectin Extracts and Hydrolysates from “Cas Mango” (Spondias dulcis)

Table 1

Description of the different experimental groups.


A: Test 15Crude pectin pH2.5,5mg/Kg
B: Test 25Crude pectin pH2.5, 10mg/Kg
C: Test 35Hydrolyzed pectin pH 4, 1h, 5mg/Kg
D: Test 45Hydrolyzed pectin pH 4, 1h, 10mg/Kg
E: Test 55Hydrolyzed pectin pH 4, 12h, 5mg/Kg
F: Test 65Hydrolyzed pectin pH 4, 12h, 10 mg/Kg
G: Neutral5Distilled water
H: Positive control5Ciprofloxacin (mg/Kg)
I: Negative water5Distilled water

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