scholarly journals Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Mariam Fourati ◽  
Slim Smaoui ◽  
Hajer Ben Hlima ◽  
Khaoula Elhadef ◽  
Ahlem Chakchouk Mtibaa ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Aqueous Extract ◽  
Pathogenic Bacteria ◽  
Punica Granatum ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
Beef Meat ◽  
Minced Beef ◽  
Biological Potential

Extraction of Tunisian pomegranate peels was employed with different solvents such as ethyl acetate, acetonitrile, and water. Total phenolic and flavonoids contents, antioxidant activity, and antibacterial capacity against five foodborne pathogenic bacteria were evaluated. The highest values of polyphenols (351 mg gallic acid equivalent/g), flavonoids (104 mg quercetin/g), and DPPH and ABTS inhibition were recorded in the ethyl acetate extract followed by the aqueous extract. The latter present the maximum antibacterial potential against S. enterica, P. aeruginosa, and E. coli. The potential use of the lyophilized aqueous extract (AE), used for safety reason and being rich in phenolic, as biopreservative in minced beef meat was described. AE was incorporated at 0.1, 0.5, and 1% and compared with 0.1% butylated hydroxytoluene (BHT). During 21 days at 4°C, AE at 1% could appreciably retard the microflora proliferation (p<0.05), the accumulation of MetMb and the carbonyl group (p<0.05), slowing down the loss of sulphydryl proteins (p<0.05), and led to a decrease (p<0.05) in primary (peroxide value and conjugated dienes) and secondary lipid oxidation (TBARS) in treated meat. By the 14th day, AE-treated minced meat obtained higher sensory scores than untreated and BHT samples. Based on these results, lipid and protein oxidation changes and sensorial attributes were useful in discriminating meat samples by overall acceptability prediction. Generally, AE at 1% presented the potent preservative effect that could be utilized as an application on meat-substituting synthetic antioxidant.

scholarly journals In vitro assessment of the protection from oxidative stress by various fractions of Artemisia incisa Pamp.

2011 ◽  
Vol 76 (10) ◽  
pp. 1379-1386
Author(s):  
A Aziz-Ur-Rehman ◽  
Sehrish Gulzar ◽  
Muhammad Abbasi ◽  
Tayyaba Shahzadi ◽  
Tauheeda Riaz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Aqueous Fraction ◽  
Antioxidant Power ◽  
Ic50 Value

The methanolic extract of Artemisia incisa Pamp. was dissolved in distilled water and successively partitioned with n-hexane, chloroform, ethyl acetate and n-butanol. The antioxidant potential of all these fractions and remaining aqueous fraction was evaluated by four methods, i.e., the scavenging activity of the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), the total antioxidant activity, the ferric reducing antioxidant power (FRAP) assay and the ferric thiocyanate assay. In addition, the total phenolics was determined. The obtained results revealed that among the studied fractions the ethyl acetate soluble fraction showed the most potent DPPH-radical scavenging activity with an IC50 value of 5.3 ? 0.71 ?g mL-1, which is even more effective than the standard antioxidant butylated hydroxytoluene (BHT) (IC50 value 0f 12.1? 0.92 ?g mL-1). The ethyl acetate fraction also showed the highest FRAP value (3677.13 ? 27.1 ?g TE mL-1), inhibition of lipid peroxidation (60.93 ? 0.84 % at 500 ?g mL-1) and total phenolic content (95.5 ? 0.05 ?g GAE g-1) as compared to other fractions. However, the remaining aqueous fraction was found to posses the highest antioxidant activity of all the fractions.

scholarly journals Phenolic content and antioxidant activity of Phymatopteris hastata

2011 ◽  
Vol 76 (11) ◽  
pp. 1485-1496 ◽  
Author(s):  
Wei Su ◽  
Peiyuan Li ◽  
Lini Huo ◽  
Caiying Wu ◽  
Nana Guo ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Ethyl Acetate Extract ◽  
Antioxidant Activities ◽  
Petroleum Ether Extract ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Alcohol Extract

Various solvent extracts of Phymatopteris hastata, a traditional Chinese medicinal material, were screened for their antioxidant activities. Four systems of in vitro testing were employed to investigate the antiradical and antioxidant effect, i.e., the 2,2-diphenyl-1-picryhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) systems, the hydroxyl radical scavenging assay and the reducing power. In addition, butylated hydroxytoluene (BHT), a widely used synthetic antioxidant, was also studied for comparison. The results revealed that the ethyl acetate extract exhibited outstanding antioxidant activities, which was close or even superior to BHT. Furthermore, the total phenolic (TP) and total flavonoid (TF) contents of different extracts were measured, expressed as gallic acid and rutin equivalent, respectively. The antioxidant activities and the TP/TF content of different extracts followed the same order: ethyl acetate extract > butyl alcohol extract > petroleum ether extract, showing a good correlation between the antioxidant activities and the TP/TF content. The results showed that these extracts, especially the ethyl acetate extract, were rich in phenolics and flavonoids and could be considered as natural antioxidants.

scholarly journals Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Asma Jayari ◽  
Ahlem Jouini ◽  
Hager Boukhris ◽  
Safa Hamrouni ◽  
Chokri Damergi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Contamination Level ◽  
Beef Meat ◽  
Thymus Algeriensis ◽  
Minced Beef ◽  
Spoilage Bacteria ◽  
Thymus Capitatus ◽  
Spoilage Bacterium

The antibacterial effects of essential oils (EOs) extracted from Thymus capitatus and Thymus algeriensis were assessed and evaluated against four pathogenic bacteria (Escherichia coli (ATCC 25922), Listeria monocytogenes (ATCC 19118), Staphylococcus aureus (ATCC 25923), and Salmonella typhimurium (ATCC 1402)) and one spoilage bacterium (Pseudomonas aeruginosa (ATCC 27853)). Both investigated EOs presented significant antimicrobial activities against all tested bacteria with a greater antibacterial effect of T. capitatus EO. In fact, the results indicated that the minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) of T. capitatus EO are in the range of 0.006–0.012% and 0.012–0.025%, respectively, while those of T. algeriensis EO ranged between 0.012 and 0.025% and 0.05%, respectively. Furthermore, the inhibitory effects of both EOs were appraised against the spoilage bacterium P. aeruginosa, inoculated in minced beef meat, at two different loads (105 and 108 CFU) mixed with different concentrations of EOs (0.01, 0.05, 1, and 3%) and stored at 4°C for 15 days. The obtained data demonstrated that the antibacterial effect of tested EOs varies significantly in regard to the levels of meat contamination and the concentrations of EOs. In fact, in the presence of 0.01 and 0.05% of oils, a decrease in bacterial growth p < 0.01 was observed; but, such an effect was more pronounced in the presence of higher concentrations of EOs (1 and 3%), regardless the level of meat contamination. Besides, at the low contamination level, both EOs exerted a rapid and a more pronounced antibacterial effect, as compared to the high contamination level. The results illustrated the efficacy of both EOs as preservatives in food against well-known pathogens of food-borne diseases and food spoilage, particularly in P. aeruginosa in beef meat. As regards sensory evaluation, the presence of T. capitatus EO proved to improve the sensory quality of minced beef meat.

scholarly journals Antioxidant and Antimicrobial Properties of Moringa oleifera Leaves and Pods Extracts in Pork Meatballs During Cold Storage

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Patcharee Prasajak ◽  
Phanida Renumarn ◽  
Wichien Sriwichai ◽  
Pakkawat Detchewa
Keyword(s):  
Aqueous Extract ◽  
Cold Storage ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Bacterial Strains ◽  
Concentration Dependent Manner

Effects of M. oleifera leaves and pods extracts on physicochemical properties, free radical scavenging properties, antimicrobial activities and sensory attributes of pork meatballs were evaluated during cold storage at 4°C for 15 days. The preparation of pork meatballs was divided into eight treatments as control, 0.02% butylated hydroxytoluene (BHT), 0.2% leaves and pods aqueous extract, 0.4% leaves and pods aqueous extract, 0.8% leaves and pods aqueous extract. Aqueous leaves extract showed highest level of total phenolic (67.18 mg GAE/g extract) and flavonoid contents (5.60 mg CE/g extract) compared to those observed in aqueous pods extract as 55.17 mg GAE/g extract and 3.54 mg CE/g extract, respectively. The leaves extract had strongest antioxidant activity against DPPH radicals with IC50 49.85 μg/ml while the pods extract exhibited IC50 99.31 μg/ml. According to pork meatballs analysis, meatballs samples with addition of aqueous leaves extract exerted higher antioxidant activities in a concentration-dependent manner that were performed by higher DPPH scavenging activity and lower TBARs values in comparison with aqueous pods extract. Conversely, M.oleifera pods extract showed highest antibacterial activity against all testedfoodborne bacterial strains including Staphylococcus aureus (TISTR 1466),Bacillus cereus (TISTR 678), Escherichia coli (TISTR 780), Salmonellatyphimurium (ATCC 13311) with lowest MIC (1.56 mg/ml) and MBC (3.13 mg/ml)in agreement with the decrease of total microbial counts as compared to controland BHT samples. The meatballs with pods extract possessed higher sensoryattributes scores than those added with the leaves extract. In conclusion, 0.8%pods extracts effectively retarded lipid oxidation as well as decreased microbialgrowth in pork meatballs during cold storage. However, it was point out thatinferior sensory scores were affected by increasing additional the extract in themeatballs. Therefore, the use of Moringa extracts should be carefully applied inthe meatballs for avoidance of lowering consumer acceptance.

scholarly journals The Effect of Trigonella Foenum_Graecum Seed Extracts on Some Bacteria Species and Their Role in Prolonging the Shelf Life of Meat

2012 ◽  
Vol 6 (2) ◽  
pp. 20-27
Author(s):  
Ajeena S. J. ◽  
Hsahn L. K. ◽  
Hakeem I. M. ◽  
Ali T. I.
Keyword(s):  
Aqueous Extract ◽  
Pathogenic Bacteria ◽  
Control Sample ◽  
Volatile Oil ◽  
Gram Negative ◽  
Minced Beef ◽  
Oil Extract ◽  
Mold And Yeast ◽  
And Staphylococcus Aureus ◽  
Seed Extracts

nhibitory action of the aqueous (WE), acetone (AE), methyl (ME), and volatile oil (OE) Of Trigonella Foenum_Graecum seeds against some pathogenic bacteria was evaluated. Different concentration (20, 50, 80) mgml of the extract were used against gram-negative (Escherichia coli and Pseudomonas spp.) and gram positive (Bacillus subtilis and Staphylococcus aureus) bacteria. The result obtained from this study varied according to the type of extract, microorganism and the concentration used. Volatile oil extract had shown efficiency inhibiting both gram negative and positive bacteria in all concentration. So acetone, methyl and aqueous extract had shown efficiency inhibiting both gram negative and positive bacteria in 80 mgml concentration. While the last extracts had no efficiency inhibiting against study bacteria in 20mgml concentration, and they no effected at the negative bacteria in 50mgml concentrations, so the aqueous extract had no effect against positive bacteria in the same last concentration. The volatile oil extract seed was considered to be the most efficient against all tested bacteria comparing with other. Thus it was applied on preserving cooled minced beef by using different concentrations (0, 5, 15, 25, 50, 100) mgkg of meat. As a result showed low in the number of total bacteria count, total coli form count and total mold and yeast count c by using highest concentration of extracts during the storage at(2±7)oc comparing with control sample.

scholarly journals A Comparative Study between Plant and Callus Extracts of Abutilon indicum (L.) Sweet: Antioxidant, Antibacterial, Antidiabetic and Anti-Proliferative Activity

2020 ◽  
pp. 13-24
Author(s):  
A. Ayisha Sireen ◽  
J. Anbumalarmathi
Keyword(s):  
Ethyl Acetate ◽  
Aqueous Extract ◽  
Proliferative Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Ic50 Value ◽  
Ethyl Acetate Extracts ◽  
Abutilon Indicum

Abutilon indicum is consider to be used in the traditional system of medicine. It is found in tropical and subtropical regions of the world. It is used to treat various diseases. This plant does not cause any side effects to humans. As the plant has wide variety of medicinal properties, the present study aimed to comparative between plant and callus extract of Abutilon indicum (L.) sweet for antioxidant, antibacterial, antidiabetic and anti- proliferative activity. The highest percentage of callus induction (89.50%) and callus weight (1.26 g) was observed in T5 (MS + 2, 4-D (2.5 mg/l) + BAP (2 mg/l) and T8 [IBA (4 mg/l)] respectively. Phytochemical analysis of aqueous and ethyl acetate extracts of A. indicum in vivo plant and in vitro grown callus showed the presence of alkaloids, flavonoids, phenols, carbohydrates, glycosides, protein, terpenoids, saponins, tannins and coumarin. The total phenolic content was high in aqueous extract of callus (30.68 mg TAE/g). Maximum DPPH radical scavenging activity was found in aqueous extract of callus (86%) with IC50 value of 68.49 µg/ml. FT-IR analysis of aqueous extract of A. indicum plant and callus showed the presence of characteristic stretching at 2930.28 and 2927.75 indicating the presence of C-H stretching respectively. GC-MS analysis revealed the presence of 17 compounds in ethyl acetate plant extract, whereas 7 compounds in ethyl acetate callus extract such as tetradecane, 1-chloro, Sulfurous acid 2-prophytridecyl ester and 1- ethyl-3-[2-(octadecylthio) ethyl] thiourea. The ethyl acetate extracts of callus and plant and was found to be effective against Bacillus subtilis (3.1 mm) and Staphylococcus aureus (2.9 mm). Maximum α-amylase inhibitory activity was observed in aqueous callus extract (32.65%) with IC50 value of 833.61 µg/ml. HeLa cell viability was found to be 26.8% and 21.8% in plant and callus extract respectively.

scholarly journals Free radical-scavenging capacity, antioxidant activity and phenolic content of Pouzolzia zeylanica

2011 ◽  
Vol 76 (5) ◽  
pp. 709-717 ◽  
Author(s):  
Peiyuan Li ◽  
Lini Huo ◽  
Wei Su ◽  
Rumei Lu ◽  
Chaocheng Deng ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Soxhlet Extraction ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
In Vitro Test ◽  
Ethyl Acetate Extracts

Pouzolzia zeylanica was extracted with different solvents (acetone, ethyl acetate and petroleum ether), using different protocols (cold-extraction and Soxhlet extraction). To evaluate the antiradical and antioxidant abilities of the extracts, four in vitro test systems were employed, i.e., DPPH, ABTS and hydroxyl radical scavenging assays and a reducing power assay. All extracts exhibited outstanding antioxidant activities that were superior to that of butylated hydroxytoluene. The ethyl acetate extracts exhibited the most significant antioxidant activities, and cold-extraction under stirring seemed to be the more efficacious method for acquiring the predominant antioxidants. Furthermore, the antioxidant activities and total phenolic (TP) content of different extracts followed the same order, i.e., there is a good correlation between antioxidant activities and TP content. The results showed that these extracts, especially the ethyl acetate extracts, could be considered as natural antioxidants and may be useful for curing diseases arising from oxidative deterioration.

scholarly journals Antimicrobial activity of Capparis spinosa as its usages in traditional medicine

2014 ◽  
Vol 60 (1) ◽  
pp. 39-48 ◽  
Author(s):  
Mohaddese Mahboubi ◽  
Atefeh Mahboubi
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Traditional Medicine ◽  
Aqueous Extract ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Traditional Uses ◽  
Capparis Spinosa ◽  
Bacteria And Fungi

Summary Capparis spinosa roots and fruits are traditionally used for the treatment of diseases such as diarrhea and hemorrhoids. In the 10th century, farmers also used aqueous extract from its roots for disinfecting their plants’ seeds. Due to widespread use of this plant in traditional medicine, we evaluated different extracts (aqueous, methanol, ethanol and ethyl acetate) of fruits and roots of this plant against bacteria and fungi causing infections in plants or humans. The total phenolic and flavonoid content of extracts from fruits and roots and the antioxidant activity were evaluated. The antimicrobial activity was evaluated by microdilution assay in fluid medium. Among different extracts from roots and fruits, root ethyl acetate and fruit methanol extracts had higher total phenolic content, while fruit ethyl acetate extract contained higher total flavonoid content. The higher antioxidant activity was shown for roots ethanol extract (IC50=88 μg/ml). As its traditional uses, roots aqueous extract from C. spinosa exhibited inhibitory effect against bacteria and fungi with the exception of Pseudomonas aeruginosa. With the exception of fruit aqueous extract, other extracts (methanol, ethanol and ethyl acetate) from fruit and root exhibited good activity against microorganisms, especially fungi. This study reveals the traditional uses of roots and fruit extracts as antimicrobials agent.

Components of Cunninghamia lanceolata Heartwood Extracts

2011 ◽  
Vol 685 ◽  
pp. 188-194 ◽  
Author(s):  
Jing Wang ◽  
Jian Li ◽  
Shu Jun Li
Keyword(s):  
Ethyl Acetate ◽  
Methanol Extract ◽  
Ethyl Acetate Extract ◽  
Colorimetric Method ◽  
Hexane Extract ◽  
Cunninghamia Lanceolata ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Aliphatic Compounds ◽  
Heartwood Extracts

China-fir (Cunninghamia lanceolata) has a reputation for producing naturally durable heartwood. This species is native in China and has been extensive planted there. Mainly, extractives are responsible for the wood resistance to decay fungi. Compared with the number of studies on China fir focused only on essential oil, studies on other China fir wood extracts is few. In this report, different Cunninghamia lanceolata heartwood extracts were studied. Ground wood was sequentially extracted by solvents with different polarities, hexane, ethyl acetate and methanol. The components of the extracts were identified by Gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR) and high performance liquid chromatography (HPLC). Both of FTIR and HPLC revealed that the hexane extract was primarily aliphatic compounds, the methanol extract was rich in phenols in nature and the ethyl acetate extract contained phenols and aliphatic compounds. The GC-MS analysis of the hexane extract and the ethyl acetate extract led to the identification and quantification of a total of 16 components accounting for 48.29% of the hexane extract and 18 components accounting for 66.06% of the ethyl acetate extract. Total phenolic contents (TPCs) and antioxidant capacity of the ethyl acetate extract and the methanol extract were evaluated using the Folin–Ciocalteau colorimetric method and DPPH· assay, respectively. TPCs analysis showed that phenols took up 6.66 % of the ethyl acetate extract and 22.8% of the methanol extract. ED50values of the ethyl acetate extract and the methanol extract were 4.25 mg mL-1and 0.19 mg mL-1, respectively. When the methanol extract of 0.145 mg mL-1, its percent DPPH· remaining at steady state (57.92%) was close to that of butylated hydroxytoluene (BHT) (48.5%).

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