Journal of Food Quality / 2018 / Article / Fig 7

Research Article

Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indica L.) Peels

Figure 7

Zone of inhibition of CPEE of TN1 and CPWE of TN1 at concentration of 4%, w/v, in 0.05 M acetate buffer, pH 6.0, against (a) Escherichia coli, (b) Salmonella typhimurium, (c) Vibrio parahaemolyticus, (d) Staphylococcus aureus; and (e) Bacillus cereus. In each dish, A, B, C, and D represent antibiotic, acetate buffer, CPEE of TN1, and CPWE of TN1, respectively. (f) The bar graph summarizes the four separate antibacterial experiments and shows the zone of inhibition according to treatments. Values are expressed as the (). The means that have at least one common letter do not differ significantly ().

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