Production of phenolic compounds, antioxidant and antimicrobial activities in hairy root and shoot cultures of Hypericum perforatum L.

2016 ◽  
Vol 128 (3) ◽  
pp. 589-605 ◽  
Author(s):  
Oliver Tusevski ◽  
Branka Vinterhalter ◽  
Dijana Krstić Milošević ◽  
Marina Soković ◽  
Ana Ćirić ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hairy Root ◽  
Hypericum Perforatum ◽  
Antimicrobial Activities ◽  
Shoot Cultures ◽  
Hypericum Perforatum L ◽  
Antioxidant And Antimicrobial Activities

scholarly journals Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 781
Author(s):  
Jaturong Kumla ◽  
Nakarin Suwannarach ◽  
Keerati Tanruean ◽  
Saisamorn Lumyong
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Natural Antioxidants ◽  
Antimicrobial Activities ◽  
Fresh Sample ◽  
Antioxidant Power ◽  
Preservation Methods ◽  
Ferric Reducing Antioxidant Power ◽  
Nutritional Benefits ◽  
Antioxidant And Antimicrobial Activities

Tropical black bolete, Phlebopus portentosus, provides various nutritional benefits and natural antioxidants to humans. In this study, the chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of fresh mushroom samples and samples stored for a period of one year using different preservation methods (drying, brining, and frozen) were investigated. The results indicated that the brining method significantly reduced the protein and fat contents of the mushrooms. The polyphenol and flavonoid contents of the frozen sample were not significantly different from that of the fresh sample. The results revealed that an inhibition value of 50% (IC50) for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay of the extract of the dried and frozen samples was not statistically different from that of the fresh sample. The IC50 value of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP) value in the extract of the frozen sample were not found to be significantly different from those of the fresh sample. Furthermore, the lowest degree of antioxidant activity was found in the extract of the brined sample. Additionally, the antimicrobial activities of the extracts of the fresh and frozen samples were not significantly different and both extracts could have inhibited the growth of all tested Gram-positive bacteria and Pseudomonas aeruginosa.

scholarly journals Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage

RSC Advances ◽  
2020 ◽  
Vol 10 (68) ◽  
pp. 41430-41442
Author(s):  
Momna Rubab ◽  
Ramachandran Chelliah ◽  
Kandasamy Saravanakumar ◽  
Jong-Rae Kim ◽  
Daesang Yoo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Biological Activities ◽  
Wide Spectrum ◽  
Antimicrobial Activities ◽  
Refrigerated Storage ◽  
White Cabbage ◽  
Brassica Vegetables ◽  
Cabbage Extract ◽  
Antioxidant And Antimicrobial Activities ◽  
Quality And Shelf Life

Brassica vegetables are well-characterized, containing a wide-spectrum of phenolic compounds that are responsible for their diverse biological activities like antioxidant and antimicrobial activities.

Extraction and characterization of phenolic compounds with antioxidant and antimicrobial activities from pickled radish

2020 ◽  
Vol 136 ◽  
pp. 111050 ◽  
Author(s):  
Jian Li ◽  
Shi-Ying Huang ◽  
Qianying Deng ◽  
Guiling Li ◽  
Guocheng Su ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antimicrobial Activities ◽  
Antioxidant And Antimicrobial Activities

Determination of phenolic compounds profile in chestnut and floral honeys and their antioxidant and antimicrobial activities

2016 ◽  
Vol 41 (3) ◽  
pp. e12345 ◽  
Author(s):  
Mesut Ertan Güneş ◽  
Saliha Şahin ◽  
Cevdet Demir ◽  
Ebru Borum ◽  
Aycan Tosunoğlu
Keyword(s):  
Phenolic Compounds ◽  
Antimicrobial Activities ◽  
Antioxidant And Antimicrobial Activities

scholarly journals Comparative Insight upon Chitosan Solution and Chitosan Nanoparticles Application on the Phenolic Content, Antioxidant and Antimicrobial Activities of Individual Grape Components of Sousão Variety

Antioxidants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 178
Author(s):  
Vanessa Silva ◽  
Rupesh Kumar Singh ◽  
Nelson Gomes ◽  
Bruno Gonçalves Soares ◽  
Adriana Silva ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Chitosan Nanoparticles ◽  
Chitosan Solution ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Resistant Bacteria ◽  
Pharmaceutical Industries ◽  
Antioxidant And Antimicrobial Activities

Chitosan, a natural polysaccharide, has been previously proposed as an elicitor in plants to prevent pathogen infections. The present study aimed to analyze the effect of chitosan solution and chitosan nanoparticles treatment applied on the grapevine variety Sousão with respect to the phenolic composition, antioxidant potential and antibacterial activity of its individual grape components. Grapevine plants of selected lines were sprayed with chitosan solution and chitosan nanoparticles, and ethanolic extracts of stems, seeds and skins were prepared from grapevines treated and not treated with chitosan. Total phenolic, anthocyanin and tannin contents were studied, and the identification of the individual phenolic compounds was performed by HPLC-DAD. The antimicrobial susceptibility method was performed using the Kirby-Bauer disc diffusion method against multidrug-resistant bacteria. Overall, there was small increase in the concentration of phenolic compounds, antioxidant and antimicrobial activities in grape components treated with chitosan solution. Seed extracts showed the highest antioxidant and antimicrobial activities. The studied individual components obtained from chitosan-treated grapevines could represent an added value due to the increased antioxidant and antibacterial potentials. The phenolic compounds found in components may be used in food and pharmaceutical industries as natural food preservers and antibiotic adjuvants.

Effect of the Number of rol Genes Integrations on Phenotypic Variation in Hairy Root-Derived Hypericum perforatum L. Plants

2010 ◽  
Vol 65 (11-12) ◽  
pp. 701-712 ◽  
Author(s):  
Hedviga Komarovská ◽  
Ján Košuth ◽  
Annalisa Giovannini ◽  
Andrija Smelcerovic ◽  
Sebastian Zuehlke ◽  
...  
Keyword(s):  
Hairy Root ◽  
Phenotypic Variation ◽  
Hypericum Perforatum ◽  
Rol Genes ◽  
Seed Progeny ◽  
Rolc Gene ◽  
Copy Numbers ◽  
Size Number ◽  
Hypericum Perforatum L ◽  
Weak Expression

The extent of phenotypic variation of St. John’s wort (Hypericum perforatum L.) plants transformed with wild agropine ATCC 15834 Agrobacterium rhizogenes plasmid was evaluated with respect to the number of rol genes integrations. The transfer of TL-DNA to plant explants during each transformation event was incomplete with different rolA, rolB, and rolC copy numbers. Along with typical features representing the hairy root syndrome, an altered size, number and density of dark and translucent glands, changes in ability to synthesize secondary metabolites, and reduced fertility were observed. The highest copy number of transferred rol genes resulted in weak expression of transgenic character and comparable quantitative parameters with the controls. Only 1 out of 11 transgenic clones was able to produce seed progeny and not more than 4 out of its 35 offsprings were positive for rolC gene integration. Sterility of the clones was due to retarded development of both gametophytes

scholarly journals Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water

2021 ◽  
Vol 10 (9) ◽  
pp. e8810917942
Author(s):  
Iria Pedroso da Cunha ◽  
Ericson Kubrusly Gonçalves ◽  
Luís Eduardo Silva Nascimento ◽  
Denise Wibelinger de Melo ◽  
Fabíola Carina Biluca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antimicrobial Activities ◽  
Residual Water ◽  
Araucaria Angustifolia ◽  
Antimicrobial Potential ◽  
Cooking Water ◽  
The Common ◽  
Antioxidant And Antimicrobial Activities ◽  
Cooking Conditions

Araucaria angustifolia var. angustifolia and Araucaria angustifolia var. indehiscens, seeds (common pinhão and monkey pinhão) are consumed after cooking, coats and water represent waste. In this work, pinhão was submitted to different cooking conditions, the water extracts were analyzed to determine and identify their phenolic compounds content, antioxidant activity and antimicrobial potential. Cooking for 45 minutes without addition of sodium chloride resulted in residual water with highest content of phenolic compounds and antioxidant activity (DPPH and FRAP), both for the common pinhão and for the monkey pinhão. Protocatecuic acid, vanillin and coniferaldehyde were identified and quantified by HPLC-ESI-MS/MS as the most prevalent phenolic compounds. No antimicrobial potential was observed against Salmonella enterica Typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) and Bacillus cereus (ATCC 11778).

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