Table 4.
Inhibition halos (mm) for each extract vs. microorganism tested.
| Extraction Method | By-Product | Cultivar | E. coli | P. aeruginosa | S. aureus | B. cereus | Y. lipolytica |
|---|---|---|---|---|---|---|---|
| Conventional | Peels | Acco | R | 12.3 ± 1.0 | 10.6 ± 0.7 | 10.8 ± 0.7 | 11.5 ± 1.0 |
| Big Full | R | 10.4 ± 1.9 | 11.5 ± 1.5 | 13.4 ± 1.7 | 15.7 ± 0.8 | ||
| Wonderful | R | 10.5 ± 0.5 | 11.3 ± 0.6 | 11.1 ± 1.2 | 9.2 ± 0.9 | ||
| Seeds | Acco | R | 2.9 ± 4.4 | 9.7 ± 0.9 | 7.6 ± 0.7 | 9.2 ± 0.9 | |
| Big Full | R | R | 7.9 ± 0.6 | R | 8.3 ± 1.5 | ||
| Wonderful | R | 9.7 ± 0.7 | 11.2 ± 1.4 | 10.2 ± 0.8 | 10.1 ± 1.6 | ||
| Sonication | Peels | Acco | R | 13.0 ± 1.2 | 11.3 ± 1.4 | 11.7 ± 1.8 | 13.8 ± 1.5 |
| Big Full | R | 11.6 ± 2.0 | 14.0 ± 0.9 | 15.5 ± 1.5 | 11.4 ± 2.2 | ||
| Wonderful | R | 11.4 ± 1.9 | 13.1 ± 0.6 | 11.2 ± 0.7 | 10.7 ± 1.2 | ||
| Seeds | Acco | R | 5.6 ± 4.6 | 10.2 ± 1.5 | 8.4 ± 0.8 | 10.7 ± 2.0 | |
| Big Full | R | R | 9.3 ± 0.7 | R | 9.2 ± 1.3 | ||
| Wonderful | R | 10.3 ± 1.2 | 10.7 ± 0.9 | 6.6 ± 5.1 | 12.2 ± 1.8 | ||
| p-value | Cultivar (A) | - | <0.0001 | 0.0009 | <0.0001 | 0.0826 | |
| By-product (B) | - | <0.0001 | <0.0001 | <0.0001 | <0.0001 | ||
| Extraction method (C) | - | 0.0111 | 0.0002 | 0.9024 | 0.0202 | ||
| A × B interaction | - | <0.0001 | <0.0001 | <0.0001 | <0.0001 | ||
| A × C interaction | - | 0.6016 | 0.1894 | 0.0020 | <0.0001 | ||
| B × C interaction | - | 0.5583 | 0.0025 | 0.0066 | 0.0049 | ||
| A × B × C interaction | - | 0.3813 | 0.2031 | 0.1033 | 0.0002 | ||
R: resistant. Results are expressed as mean values ± standard deviation of triplicates of three independent assays (n = 9). Three-way ANOVA (p-value < 0.05).