scholarly journals Bioactivities of Chuquiraga Straminea Sandwith

2011 ◽  
Vol 6 (7) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
María Elena Mendiondo ◽  
Berta E. Juárez ◽  
Catiana Zampini ◽  
María Inés Isla ◽  
Roxana Ordoñez
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Nosocomial Infection ◽  
Total Phenolics ◽  
Methicillin Resistant ◽  
Positive Correlation ◽  
Methanolic Extracts ◽  
Antioxidant And Antimicrobial Activity

Methanolic extracts of Chuquiraga straminea Sandwith, subfamily Barnadesioideae (Asteraceae) showed the presence of quercetin-3- O-glucoside, quercetin-3- O-rutinoside, kaempferol, kaempferol-3- O-glucoside and kaempferol-3- O-rutinoside. Antioxidant and antimicrobial activity was determined. The total extracts showed antioxidant activity by DPPH and ABTS method (SC50 14.5 to 34.9 μg/mL). A significantly positive correlation was observed between the antioxidant activity and the total phenolics (R2>0.93). The extracts were active against ten methicillin resistant and sensitive Staphylococcus aureus strains isolated from nosocomial infection (MIC values between 200 to 800 μg/mL). These preliminary studies are highly interesting as they open new ways for further applications in the treatment of infections by methicillin resistant S. aureus.

scholarly journals Effect of Heat Treatment on Antioxidant and Antimicrobial Activity of Croton gratissimus and Xylopiaaethiopica Spices: تأثير الحرارة على نشاط مضادات الأكسدة والنمو الميكروبي في بهارات الكومبا وأم غليلة

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Afraa Awadallah Ahamed, Yassir Salah Ibrahim Adam, Amna Mokh
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Assay Method ◽  
Small Tree ◽  
Cooked Food ◽  
Antioxidant And Antimicrobial Activity

Background and objective Croton gratissimus and Xylopiaaethiopicaare tropical African shrubs or small tree with corky bark. It is traditionally used as a febrifuge, styptic, cathartic and is medic for dropsy. This study was designed to determine antioxidant, antimicrobial and toxicity of local spices Crotongratissimus (A), Xylopiaaethiopica (B) and measure effect of heat process on their characteristics of antioxidant, antimicrobial activity, and toxicity. Materials and methods Samples were purchased from JubelAulia and Klakla Al Lafa Markets, Sudan and prepared samples for analysis in three replicates. All samples were extracted by ethanol (80%) A Crotongratissimus and B Xylopiaaethiopica and extract treated by heat treatment (80°C) C Crotongratissimus and D Xylopiaaethiopica. Antioxidant activity was determined by using (DPPH) detector. Results: There were found the extracts with and without heat treatment (A, B, C and D) were grading from highest to lowest, respectively. Antimicrobial activity of (Croton gratissimus, Xylopiaaethiopica) extracts were determined against Bacillssubtilis, Staphylococcus aureus, Escherichia coli, Pseudomonasaeruginosa, and Candida albicans. Toxicity of extracts (Croton gratissimus, Xylopiaaethiopica) was determined for edible matter by using (MTT) assay method, and there were no toxic in both of them. Conclusion: African spices (Croton gratissimus, Xylopiaaethiopica) exhibited the highest antimicrobial, antioxidant activities without any toxicity even in cooked food products.

scholarly journals Antimicrobial Metabolites against Methicillin-Resistant Staphylococcus aureus from the Endophytic Fungus Neofusicoccum australe

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1094
Author(s):  
Melissa M. Cadelis ◽  
Soeren Geese ◽  
Benedict B. Uy ◽  
Daniel R. Mulholland ◽  
Shara J. van de Pas ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Natural Products ◽  
Structure Elucidation ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Inhibitory Concentration ◽  
Spectroscopic Methods ◽  
Methicillin Resistant ◽  
Bioassay Guided Fractionation ◽  
Antimicrobial Metabolites

Antimicrobial bioassay-guided fractionation of the endophytic fungi Neofusicoccum australe led to the isolation of a new unsymmetrical naphthoquinone dimer, neofusnaphthoquinone B (1), along with four known natural products (2–5). Structure elucidation was conducted by nuclear magnetic resonance (NMR) spectroscopic methods, and the antimicrobial activity of all the natural products was investigated, revealing 1 to be moderately active towards methicillin-resistant Staphylococcus aureus (MRSA) with a minimum inhibitory concentration (MIC) of 16 µg/mL.

PRELIMINARY PHYTOCHEMICAL AND ANTIMICROBIAL SCREENING OF UDHARA VAYUHARA CHURNA

INDIAN DRUGS ◽  
2021 ◽  
Vol 58 (06) ◽  
pp. 64-67
Author(s):  
Maruthi T. Ekbote ◽  
◽  
Rajashekar K. V ◽  
Shankarappa L ◽  
Bharathi D. R. ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Methanolic Extract ◽  
Acorus Calamus ◽  
Aqueous Extracts ◽  
Piper Longum ◽  
Polyherbal Formulation ◽  
Methanolic Extracts ◽  
Phytochemical Investigation

Ayurvedic medicines are being used increasingly to fight or prevent common diseases. Udhara vayuhara churna is a polyherbal formulation containing Piper longum (Piperceae) Zingiber officinalis (Zingiberaceae), Elettaria cardamom (Zingiberaceae), Plumbago zeylanica (Plumbaginaceae), Carum carvi (Umbelliferae), Acorus calamus (Araceae) and Embilica officinalis (Euphorbiaceae). Methanolic and aqueous extracts of Udhara vayuhara churna were screened for their antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Aspergillus niger and Candida albicans. The results of antimicrobial activity of aqueous and methanolic extracts of the Udhara vayuhara churna indicated that methanolic extract inhibited the growth of one or more test pathogens than aqueous extract. Udhara vayuhara churna formulation extracts showed a broad spectrum of antimicrobial activity. Phytochemical investigation revealed the presence of tannins, saponins, alkaloids, glycosides, flavonoids and essential oils. This may be due to the multifunctional effect of all the seven plant ingredients of Udhara Vayuhara churn.

scholarly journals Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Aleksandra Wilczyńska ◽  
Joanna Newerli-Guz ◽  
Piotr Szweda
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Food Industry ◽  
Sensory Quality ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Positive Health ◽  
Functional Product ◽  
Phenolics Content ◽  
Growth Of Bacteria

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

scholarly journals ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF COCOA POD THAT ASSOCIATED IN MALTODEXTRIN IN VARIOUS CONCENTRATION

2018 ◽  
Vol 5 (2) ◽  
pp. 123
Author(s):  
Asriani Hasanuddin ◽  
Chairil Anwar ◽  
Marhawati Mappatoba ◽  
Hafsah Hafsah
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Diffusion Method ◽  
Natural Food ◽  
Skin Extract ◽  
E Coli ◽  
Dpph Method ◽  
Antioxidant And Antimicrobial Activity ◽  
Peel Extract

Cocoa pod extract ((Theobroma cacao L.) has antioxidant and antimicrobial activity that has the potential as a natural food preservative. However, in its use the cocoa fruit skin extract has a disadvantage because the short shelf time and its application to food are limited, efforts are needed to prevent damage and extend shelf life, one of the efforts that can be done is by encapsulating the extract.This study aims to determine the antibacterial activity and antioxidant encapsulation of cocoa peel extract, this study begins with the extraction of cocoa pods with ethanol solvent by comparing cocoa pods : solvent 1: 4 The skin of cacao cocoa fruit used is yellow harvested cocoa fruit, then chopped and dried to form flour.The sample is extracted by maceration with ethanol solvent Antioxidant test is done by DPPH method, while antibacterial test is carried out by the well diffusion method. This study used a completely randomized design method (CRD) with 5 treatments using a maltodextrin concentration of 20% (M1); 30% (M2); 40% (M3); 50% (M4) and 60% (M5). The results showed that the treatment gave the highest yield in the treatment of 60% maltodextrin concentration (M5), while the highest antioxidant activity was obtained in the treatment of 20% maltodextrin (M1) with IC50 75.98 µg / mL and the treatment with the lowest antioxidant activity was obtained at treatment of 60% maltodextrin concentration (M5) with IC50 value 114.89 µg / mL. While for the antimicrobial activity also obtained with the same results, namely treatment of 20% (M1) obtained a higher inhibition diameter compared to treatment at 30%; 40%; 50% and 60% for all types of bacteria. The inhibition diameter in the treatment of the concentration of maltodextrin 20% (M1) for E. coli bacteria is between 4.12 mm - 10.95 mm, Salmonella sp is 2.85 mm - 8 , 25 mm and for Staphylococcusaureus of 5.15 mm - 13.90 mm and the lowest inhibition diameter was obtained in the treatment of 60% maltodextrin concentration (M5) for E. coli bacteria of between 2.0 mm - 4.79 mm, Salmonella sp of 1.15 mm - 4.35 mm and for Staphylococcusaureusat 2.76 mm - 5.17 mm.This study concluded that the encapsulation of cocoa peel extract using 20% maltodextrin had the highest antioxidant and antimicrobial activity when compared with other treatments namely 30% concentration; 40%; 50% and 60% but for the treatment of 20% and 30% there is no difference. Ethanol extract of cocoa pods can be made in the form of encapsulates which are very likely to be used as natural preservatives.

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