Evaluation of Antioxidant and Antimicrobial Activities and Characterization of Bioactive Components of Two Brazilian Propolis Samples Using a pKa-Guided Fractionation

2007 ◽  
Vol 62 (11-12) ◽  
pp. 801-807 ◽  
Author(s):  
Raquel M. Souza ◽  
Maria C. de Souza ◽  
Maria L. Patitucci ◽  
Joaquim F. M. Silva
Keyword(s):  
Antioxidant Properties ◽  
Antimicrobial Activities ◽  
Hydroxycinnamic Acid ◽  
Dpph Radical ◽  
Bioactive Components ◽  
Fractionation Procedure ◽  
Artepillin C ◽  
Brazilian Propolis ◽  
Phenolic And Flavonoid

The ethanolic extracts of two Brazilian propolis samples were submitted to a fractionation procedure based on the pKa values of their components. The fractions obtained were evaluated for their antimicrobial activity against Staphylococcus aureus as well as for their antioxidant properties (reduction of DPPH radical). Their phenolic and flavonoid contents were measured spectrophotometrically, in order to establish the correlations between these contents and the measured activities. Further, the most active fractions of both extracts were analyzed by HRGC-MS and about twenty compounds could be characterized. Among them were 3-prenyl-4-hydroxycinnamic acid (drupanin) and 3,5-diprenyl-4-hydroxycinnamic acid (artepillin C), which seem to be the major antioxidant components of the bioactive fractions.

scholarly journals Comparison of Antibacterial and Antioxidant Properties of Red (cv. Negramaro) and White (cv. Fiano) Skin Pomace Extracts

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5918
Author(s):  
Carmela Gerardi ◽  
Loris Pinto ◽  
Federico Baruzzi ◽  
Giovanna Giovinazzo
Keyword(s):  
Food Industry ◽  
Inhibitory Concentration ◽  
Antioxidant Properties ◽  
Antimicrobial Activities ◽  
Future Application ◽  
Food Ingredient ◽  
White Skin ◽  
Cosmetic Industry ◽  
By Products

Wine pomace has attracted the attention of the food industry, due to its high content in bioactive compounds, and its multiple healthy activities. In this work, whole and separated skin pomaces from fermented (red) and un-fermented (white) grape by-products were characterized for their antioxidant and antimicrobial activities in order to exploit them as functional food ingredient. Antioxidant activity, measured by both ORAC and TEAC assays, was higher in whole than in skin pomace extracts. The characterization of phenolic composition in whole and skin pomace extracts confirmed the peculiarity of some compounds such as anthocyanins (107.84 + 10.3 mg/g TP) in red skin pomace and a great amount of flavanols (80.73 + 4.04 mg/g TP) in white skin pomace. Whole and skin pomace extracts displayed the same antibacterial activity at 250 µg gallic acid equivalents (GAE)/mL. Red and white skin pomace extracts showed a Minimum Inhibitory Concentration (MIC) of 31.25–62.5 GAE/mL against Staphylococcus aureus and Enterococcus faecalis. Pseudomonas spp. were more sensitive to red skin pomace extracts rather than white skin pomace extracts. Given these results, both red and white pomace extracts could be exploited for future application in food, pharmaceutical and cosmetic industry.

scholarly journals Chemical Composition of Leaves and Hull from Pistacia Vera L. an Evaluation of Phenolic Content and Antioxidant Properties of their Extracts

2020 ◽  
Author(s):  
Manel Elakremi ◽  
Leyre Sillero ◽  
Lazher Ayed ◽  
Jalel Labidi ◽  
Younes Moussaoui
Keyword(s):  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Chemical Characterization ◽  
Total Phenolic ◽  
Pistacia Vera ◽  
Phenolic And Flavonoid ◽  
By Products ◽  
Comprehensive Study

Abstract The pistachio industry in Tunisia generates a high amount of waste every year due to the large pistachio production. This, together with the good properties of the compounds that can be extracted from these by-products, makes it necessary a comprehensive study of their potential. Because of that, the aim of this work was to analyze the chemical characterization of male and female leaves and hull of Pistacia vera L. and their ethanol-water extracts. With that purpose, the total phenolic and flavonoid contents of the extracts were determined and their antioxidant activities were investigated using DPPH, ABTS and FRAP methods. The total phenolic content varied from 218to533mg GAE/g DE, and the total flavonoid content varied from119to 397 mg CE/g DE. In general, the antioxidant activity showed significant values. The DPPH assay and the ABTS assay were in the range of 332–704 mg TE/g DE and 427and 1394 mg TE/g DE, respectively .In the case of FRAP, male leaves extract had the best result, being the TE value 808 mg TE/g DE. All the extracts were rich in phenolic compounds and possess valuable antioxidant activities. Therefore, leaves and hull of Pistacia vera L. could be used as cheap natural antioxidant in different applications.

scholarly journals Antimicrobial and Antioxidant Properties of kaempferol-3-O-glucoside and 1-(4-Hydroxyphenyl)-3-phenylpropan-1-one Isolated from the Leaves of Annona muricata (Linn.)

2019 ◽  
pp. 1-13
Author(s):  
Festus O. Taiwo ◽  
Olaoluwa Oyedeji ◽  
Moyosore T. Osundahunsi
Keyword(s):  
Bioactive Compounds ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Annona Muricata ◽  
Dpph Radical ◽  
Plant Leaf Extract ◽  
Dpph Radical Scavenging

Aim: To evaluate the antimicrobial and antioxidant activities of bioactive compounds isolated from Annona muricata (Linn.) leaf extract. Study Design: In vitro antimicrobial assay of bioactive compounds isolated from solvent fractions of plant leaf extract against selected clinical bacterial and fungal isolates. Antioxidant assay of plant leaf extract. Place and Duration of Study: All the work was carried out in the Departments of Chemistry and Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria between March, 2015 and January, 2016. Methodology: Isolation of bioactive compounds was by column and thin layer chromatographic techniques. Isolated compounds were characterized by nuclear magnetic resonance spectroscopic analysis. Antimicrobial activities were evaluated by disc diffusion and broth microdilution methods while antioxidant activity was investigated using the 2,2-dipheny-1-picrylhydrazyl (DPPH) radical-scavenging assay. Results: Two compounds kaempferol-3-O-glucoside (1) and 1-(4-Hydroxyphenyl)-3-Phenylpropan-1-one (2) were isolated from the ethyl acetate fraction of leaf extract of A. muricata. The two compounds showed broad spectrum antimicrobial activities with zones of inhibition ranging from 26.00 ± 1.73 to 31 ± 1.00 mm and 17.33 ± 1.15 to 31.33 ± 1.15 mm respectively, for compounds 1 and 2 for the test bacteria species and 15.33 ± 1.15 to 31.33 ± 1.15 mm and 17.67 ± 0.58 to 29.67 ±1.53 mm respectively, for compounds 1 and 2 for the test fungi. Minimum inhibitory concentrations ranged between 0.625-5.00 µg/mL and 1.25-5.00 µg/ml respectively, for compounds 1 and 2. Minimum bactericidal concentrations ranged between 2.5-10.00 µg/mL for both compounds which compared favourably with the reference drugs used. DPPH radical-scavenging activities were IC50 = 13.41 ± 0.64 µg/mL and 7.42 ± 0.90 µg/mL for compounds 1 and 2 respectively, compared with IC50 = 51.99 ± 1.44 µg/ml obtained for the standard ascorbic acid. The results show that both isolated compounds from A. muricata leaf possess in vitro antimicrobial and antioxidant properties and they may be useful as active ingredients in antimicrobial drug formulations and as agents for the control of free radical-related pathological disorders.

scholarly journals Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4943
Author(s):  
Joseph Bagi Suleiman ◽  
Mahaneem Mohamed ◽  
Ainul Bahiyah Abu Bakar ◽  
Victor Udo Nna ◽  
Zaida Zakaria ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Metabolic Diseases ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Antimicrobial Activities ◽  
Hydroxycinnamic Acid ◽  
Hot Water ◽  
Total Phenolic ◽  
Chemical Profile ◽  
Bee Bread

The aim of the study was to determine the chemical profile, antioxidant properties and antimicrobial activities of Heterotrigona itama bee bread from Malaysia. The pH, presence of phytochemicals, antioxidant properties, total phenolic content (TPC) and total flavonoid content (TFC), as well as antimicrobial activities, were assessed. Results revealed a decrease in the pH of bee bread water extract (BBW) relative to bee bread ethanolic extract (BBE) and bee bread hot water extract (BBH). Further, alkaloids, flavonoids, phenols, tannins, saponins, terpenoids, resins, glycosides and xanthoproteins were detected in BBW, BBH and BBE. Also, significant decreases in TPC, TFC, DPPH activity and FRAP were detected in BBW relative to BBH and BBE. We detected phenolic acids such as gallic acid, caffeic acid, trans-ferulic acid, trans 3-hydroxycinnamic acid and 2-hydroxycinnamic acid, and flavonoids such as quercetin, kaempferol, apigenin and mangiferin in BBE using high-performance liquid chromatography analysis. The strongest antimicrobial activity was observed in Klebsilla pneumonia (MIC50 1.914 µg/mL), followed by E. coli (MIC50 1.923 µg/mL), Shigella (MIC50 1.813 µg/mL) and Salmonella typhi (MIC50 1.617 µg/mL). Bee bread samples possess antioxidant and antimicrobial properties. Bee bread contains phenolic acids and flavonoids, and could be beneficial in the management and treatment of metabolic diseases.

scholarly journals Edible Rhus tripartita fruit as source of health-promoting compounds: characterization of bioactive components and antioxidant properties

2019 ◽  
Vol 245 (12) ◽  
pp. 2641-2654 ◽  
Author(s):  
Imen Abcha ◽  
Paula Criado ◽  
Stephane Salmieri ◽  
Hanen Najjaa ◽  
Hiroko Isoda ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Bioactive Components ◽  
Health Promoting

scholarly journals Evaluation of the Potential of Brazilian Propolis against UV-Induced Oxidative Stress

2011 ◽  
Vol 2011 ◽  
pp. 1-8 ◽  
Author(s):  
Yris Maria Fonseca ◽  
Franciane Marquele-Oliveira ◽  
Fabiana T. M. C. Vicentini ◽  
Niege Araçari J. C. Furtado ◽  
João Paulo B. Sousa ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Uv Irradiation ◽  
Oral Treatment ◽  
Antioxidant Properties ◽  
Antioxidant Systems ◽  
Protective Effects ◽  
Propolis Extract ◽  
Artepillin C ◽  
Brazilian Propolis

This study investigated the potential use of topically and orally administered propolis extracts to prevent UV irradiation-induced oxidative stress in skin. The results illustrated that green propolis extract (GPE) contained greater amounts of polyphenols, coumaric acid, drupanin, baccharin and artepillin C than did brown propolis extract (BPE). GPE showed higher antioxidant activity than BPE when theIC50(concentration that caused 50% inhibition) values were compared. Interesting, the oral treatment of hairless mice demonstrated a recovery of 30.0% for GPE and 22.8% for BPE with respect to UV irradiation-induced GSH depletion. The topical pretreatment of animals with both propolis extract solutions recovered around 14.0% of the depleted GSH. However, the employed treatments did not inhibit the increase of cutaneous proteinase secretion/activity caused by irradiation. These findings indicate that despite differences in composition and antioxidant properties, GPE and BPE both successfully prevent UV-induced GSH depletionin vivoand are both promising antioxidant systems against oxidative stress in skin. Based on these findings, complementary studies should be performed to enhance our understanding of the protective effects of propolis extracts in skin.

Punica granatum as a Source of Natural Antioxidant and Antimicrobial Agent; a Comprehensive Review on Related Investigations

2020 ◽  
Vol 17 ◽  
Author(s):  
Atefeh Jalali ◽  
Mohammadreza Kiafar ◽  
Masih Seddigh ◽  
Mohammad M. Zarshenas
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Punica Granatum ◽  
Antimicrobial Activities ◽  
Natural Antioxidant ◽  
Antiviral Activities ◽  
Natural Foods

Background: The consumption of natural antioxidants is increasing due to the demand and tendency to natural foods. Punica granatum L. [Punicaceae] is a fruit with various bioactive ingredients. The effectiveness of this plant has been proved against various disorders such as hyperglycemia, hyperlipidemia, blood coagulation, infections, cancer, and dentistry. Among them, there are numerous researches on antimicrobial and antioxidant properties. Subsequently, the present study aimed to compile a review of those properties to outline this herb as a possible natural antioxidant and preservative. Methods: Synchronically, keywords "Punica granatum" with antimicrobial, or antibacterial, antifungal, antiviral, antioxidant and radical scavenging were searched through "Scopus" database up to 31st September 2019. Papers focusing on agriculture, genetics, chemistry, and environmental sciences were excluded and also related papers were collected. Results: Among 201 papers focusing on related activities, 111 papers have dealt with antioxidant activities focusing based on DPPH assay, 59 with antibacterial, on both gram+ and gram- bacteria, 24 with antifungal effects, mostly on Aspergillus niger and Candida albicans, and 7 papers with antiviral activities. There were about 50 papers focusing on in-vivo antioxidant activities of this plant. Conclusion: Taken together, botanical parts of P. granatum have possessed notable radical scavenging and antimicrobial activities that with these properties, this plant can be introduced as a natural safe source of preservative and antioxidant. Accordingly, P. granatum can be applied as excipient with the aforementioned properties in the pharmaceutical and food industries.

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