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Antibacterial Activity by Chlorogenic Acid Isolated through Resin from Apricot (Prunus Armeniaca L.)

Antibacterial Activity by Chlorogenic Acid Isolated through Resin from Apricot (Prunus Armeniaca L.)

Ahmed Mujtaba1, Tariq Masud1, Asif Ahmad1, Waqar Ahmed3, Saqib Jabbar3* and Robert E. Levin2

1Department of Food Technology, PMAS-Arid Agriculture University Rawalpindi, Pakistan; 2Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst. USA; 3Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan.

Email: saqibjabbar2000@yahoo.com 

Figure 1

Calibration curve of total phenolics assay in term of µg/ml of chlorogenic acid.

Figure 2

Calibration curve for chlorogenic acid performed for HPLC

Pakistan Journal of Agricultural Research

June

Vol. 34, Iss. 2, Pages 254-493

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