Study of the Antibacterial Efficacy of Bainiku-Ekisu against Pathogens

Table 1

Characteristics of fresh Japanese apricot juice and bainiku-ekisu.

	Fresh juice	Bainiku-ekisu^1
pH	2.67 ± 0.00^7b8	2.83 ± 0.02^a
°Brix	4.9 ± 0.06^a	4.1 ± 0.03^b
Total acidity^2 (g/100 mL)	2.18 ± 0.15^a	1.77 ± 0.02^b
Total amount of reducing sugar^3 (mg/100 mL)	143.11 ± 0.14^a	55.71 ± 1.34^b
Total phenolic content^4 (mg/100 mL)	26.44 ± 0.16^b	51.00 ± 1.26^a
Total flavonoid content^5 (mg/100 mL)	11.39 ± 0.29^b	16.60 ± 0.8^a
EC50 of DPPH radical-scavenging activity^6 (mL sample)	0.11 ± 0.00^a	0.04 ± 0.00^b
EC50 of ABTS^·+ radical-scavenging activity (mL sample)	0.16 ± 0.00^a	0.05 ± 0.00^b

Samples were diluted to the same concentration as fresh juice with de-ionized water.
²g citric acid/100 mL sample.
³mg glucose/100 mL sample.
⁴mg gallic acid equivalent/100 mL sample.
⁵mg catechin equivalent/100 mL sample.
⁶Volume of sample needed.
⁷Data are presented as the means ± standard deviations ().
⁸Different letters for the individual extracts indicate that the values are significantly different ().