Short Communication Analysis of Antioxidant and Antibiotic Potentiality of the Extract from Molten Butter Residue

Antibiotic Activity of Molten Butter Residue

Authors

  • Rasheeda Khanam GITAM Institute of Science, Department of Microbiology and Food Science and Technology, Visakhapatnam-530 045, Andhra Pradesh, India

Keywords:

antibiotic activity, anti-oxidation activity, DPPH, dairy waste, molten butter residue, phenolic content.

Abstract

This research work was drafted to explore the potential of the extract from dairy waste "Molten butter residue" as a source of the antioxidant agent. The dairy waste extract was subjected to estimation of total phenolic content, total anti-oxidation activity, % of DPPH radical scavenging activity and antibiotic activity. It exhibits total phenolic content of 60.11 mg/mL with maximum total antioxidant activity and 99.39% of DPPH scavenging activity when compared to ascorbic acid as a standard. It also shows antibiotic activity against micro-organisms like Bacillus, Streptococcus and Staphylococcus. The antioxidant and antibiotic potentiality of the extract from molten butter residue may be applicable in pharmaceutical field.

 

 

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Published

2023-07-08

How to Cite

Rasheeda Khanam. (2023). Short Communication Analysis of Antioxidant and Antibiotic Potentiality of the Extract from Molten Butter Residue: Antibiotic Activity of Molten Butter Residue. Biological Sciences - PJSIR, 66(2), 184–187. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/3026