scholarly journals Synergistic and antimicrobial properties of commercial turmeric (Curcuma longa) essential oil against pathogenic bacteria

2012 ◽  
Vol 32 (3) ◽  
pp. 525-530 ◽  
Author(s):  
Sara Albino Antunes ◽  
Weber da Silva Robazza ◽  
Liziane Schittler ◽  
Gilmar de Almeida Gomes
Keyword(s):  
Ascorbic Acid ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Curcuma Longa ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Dpph Radical Scavenging

Several studies have shown the antimicrobial and antioxidant properties of turmeric (Curcuma longa), widely used in food industry as a colorant, among other functions. The aim of this study was to determine the antioxidant and antimicrobial properties of turmeric essential oil against pathogenic bacteria and to study the influence of the addition of ascorbic acid on the prevention of polyphenols oxidation. The commercial turmeric essential oil alone did not show bactericidal activity against the microorganisms studied, Listeria monocytogenes and Salmonella typhimurium, but when combined with ascorbic acid, it showed significant antibacterial activity. The highest antimicrobial activity of turmeric essential oil against Salmonella typhimurium was 15.0 ± 1.41 mm at the concentration of 2.30 mg.mL-1 of essential oil and 2.0 mg.mL-1 of ascorbic acid. With regard to Listeria monocytogenes, the largest zone of inhibition (13.7 ± 0.58 mm) was obtained at the same concentrations. The essential oil showed antioxidant activity of EC50 = 2094.172 µg.mL-1 for the DPPH radical scavenging method and 29% under the concentration of 1.667 mg.mL-1 for the β-carotene bleaching method.

scholarly journals Antibacterial and Antioxidant Activity of Newly Keratinolytic Bacteria, Azotobacter chroococcum B4

2020 ◽  
Vol 13 (2) ◽  
pp. 123-127
Author(s):  
Jendri Mamangkey ◽  
Dwi Suryanto ◽  
Erman Munir ◽  
Apon Zaenal Mustopa
Keyword(s):  
Antioxidant Activity ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Animal Feed ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Dpph Radical Scavenging ◽  
Antibacterial And Antioxidant Activity ◽  
Antibacterial Potential

Keratinolyticbacteria of A. chrocoocum B4 was evaluated for its potential of antibacterial and antioxidant activity. Kirby-Bauer method was used to know antibacterial potential of B4 againtsStaphylococcus aureus, S. epidermidis, Bacillus cereus, Bacillus pumilus, Bacillus subtilis, Listeria monocytogenes, Proteus sp., enteropathogenicEscherichia coli, Enterobactersakazakii, and Salmonella enterica. Antioxydant test was done using DPPH radical scavenging activity assay with ascorbic acid as a controll. In this study, hydrolysate of pellet, dialysis, and fraction 25 of B4 keratinase purification of previous study was used for antibacterial and antioxidant test. The result showed that B4 hydrolysatesinhibited Gram positive pathogenic bacteria such as Staphylococcus aureus and Listeria monocytogenes, and Gram negative Enterobacter sakazakii. All hydrolysates showed to have antioxidant properties in which fraction 25 showed higher compared to that of others. This study showed poultry waste-derived keratinase of B4 might be useful as supplementary protein, antibacterial, and antioxidant in the animal feed formulations.

scholarly journals Antibacterial, Antiviral, Antioxidant and Antiproliferative Activities of Thymus guyonii Essential Oil

2017 ◽  
Vol 12 (10) ◽  
pp. 1934578X1701201 ◽  
Author(s):  
Assia Zeghib ◽  
Ahmed Kabouche ◽  
Souheila Laggoune ◽  
Claude-Alain Calliste ◽  
Alain Simon ◽  
...  
Keyword(s):  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Radical Scavenging ◽  
Bactericidal Effect ◽  
Dpph Radical ◽  
Aerial Parts ◽  
Colorectal Cell ◽  
Test Concentration ◽  
Dpph Radical Scavenging ◽  
Ht 29

The aerial parts of Thymus guyonii were hydrodistilled in a Clevenger type apparatus and analyzed by GC and GC-MS. 26 components were identified representing 99.8%, with carvacrol (55.6%), thymol (21.2%), o-cymene (9.7%) and δ-terpinene (5.7%) as the major components. T. guyonii essential oil exhibited a good bactericidal effect (MBC/MIC ratio = 2) against all the tested pathogenic bacteria. The essential oil lacks antiviral activity towards coxsackievirus B3 however it showed a good DPPH radical scavenging at 0.5 and 5 mg/mL test-concentrations (15.5±1.2% and 44.3±1.95%, respectively). The essential oil exhibited a proliferation inhibition of Human colorectal cell line HT-29 (30.4±3.4%) at 50 μg/mL test-concentration.

Chemical Composition of Essential Oil and Antioxidant Activities of Curcuma petiolata Roxb. Rhizomes

2012 ◽  
Vol 506 ◽  
pp. 393-396 ◽  
Author(s):  
A. Thakam ◽  
N. Saewan
Keyword(s):  
Ascorbic Acid ◽  
Essential Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Etoac Extract ◽  
Dpph Radical Scavenging

Pulverized rhizome of Curcuma peliolata on hydrodistillation, afforded light yellow essential oil in the yield of 0.13% v/w. The chemical constituent of the essential oil was determined by GC-MS. Nine compounds representing 95.34 % of the total oil were identified. The major compounds of the oil were 2-methyl-5-pentanol, 1H-pyrrol-1-amine,2-(4-methoxyphenyl)-n,n,5-trimethyl, and curcumol. The distillated aqueous was extracted with dicloromethane (DCM), ethyl acetate (EtOAc), and n-butanol. The DPPH radical scavenging and reducing power of the extracts were investigated. Curcumin and ascorbic acid were used as standard references. The DPPH radical scavenging activity was decrease in order: curcumin ascorbic acid EtOAc extract > DCM extract > n-butanol extract > aqueous extract. The EtOAc extract showed significantly highest inhibition of the radical scavenging activity with IC50 0.092 ± 0.001 mg/mL (curcumin and ascorbic acid (IC50 0.012 and 0.013 mg/mL, respectively (P<0.05)). While, the DCM extract showed highest reducing power with IC50 = 0.271 mg/mL which lower than that of standard curcumin (IC50 = 0.013 mg/mL) and ascorbic acid (IC50 = 0.002 mg/mL).Introduction

scholarly journals Antioxidant Properties of Popular Turmeric(Curcuma longa)Varieties from Bangladesh

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
E. M. Tanvir ◽  
Md. Sakib Hossen ◽  
Md. Fuad Hossain ◽  
Rizwana Afroz ◽  
Siew Hua Gan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Free Radical ◽  
Radical Scavenging Activity ◽  
Curcuma Longa ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Scavenging Activity ◽  
Free Radical Damage ◽  
Antioxidant Power

We investigated the aqueous and ethanolic extracts of different forms (local names:muraandchora) of turmeric(Curcuma longa)from the Khulna and Chittagong divisions of Bangladesh for their antioxidant properties and polyphenol, flavonoid, tannin, and ascorbic acid contents. The antioxidant activity was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity and ferric reducing antioxidant power (FRAP) values. The ethanolic extract of Chittagong’s mura contained the highest concentrations of polyphenols (16.07%), flavonoids (9.66%), and ascorbic acid (0.09 mg/100 g) and chora resulted in high yields (17.39%). The ethanolic extract of Khulna’s mura showed a higher DPPH radical-scavenging activity with the lowest 50% inhibitory concentration (IC50) (1.08 μg/mL), while Khulna’s chora had the highest FRAP value (4204.46±74.48 μM Fe[II]per 100 g). Overall, the ethanolic extract had higher antioxidant properties than those in the aqueous extract. However, the tannin concentration was lower in the ethanolic extract. We conclude that the turmeric varieties investigated in this study are useful sources of natural antioxidants, which confer significant protection against free radical damage.

Chemical variability and antioxidant activities of the essential oils of the aerial parts of Ammoides verticillata and the roots of Carthamus caeruleus and their synergistic effect in combination

2020 ◽  
Vol 23 ◽  
Author(s):  
Imane Rihab Mami ◽  
Noria Merad-Boussalah ◽  
Mohammed El Amine Dib ◽  
Boufeldja Tabti ◽  
Jean Costa ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Food ◽  
Chemical Compositions ◽  
Chemical Variability ◽  
Ammoides Verticillata

Aim and Objective: Oxidative stress is implicated in the development and progression of many disease. Some of appropriate actions that could be initiated to taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to study the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. Materials and Methods: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and β-carotene bleaching test. Results: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects, compared to individual essential oils and the synthetic antioxidant (BHT). Conclusion: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.

scholarly journals Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1081
Author(s):  
Matilda Rădulescu ◽  
Călin Jianu ◽  
Alexandra Teodora Lukinich-Gruia ◽  
Marius Mioc ◽  
Alexandra Mioc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
In Silico ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Inhibitory Effect ◽  
Melissa Officinalis ◽  
Β Carotene

The investigation aimed to study the in vitro and in silico antioxidant properties of Melissa officinalis subsp. officinalis essential oil (MOEO). The chemical composition of MOEO was determined using GC–MS analysis. Among 36 compounds identified in MOEO, the main were beta-cubebene (27.66%), beta-caryophyllene (27.41%), alpha-cadinene (4.72%), caryophyllene oxide (4.09%), and alpha-cadinol (4.07%), respectively. In vitro antioxidant properties of MOEO have been studied in 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging, and inhibition of β-carotene bleaching assays. The half-maximal inhibitory concentration (IC50) for the radical scavenging abilities of ABTS and DPPH were 1.225 ± 0.011 μg/mL and 14.015 ± 0.027 μg/mL, respectively, demonstrating good antioxidant activity. Moreover, MOEO exhibited a strong inhibitory effect (94.031 ± 0.082%) in the β-carotene bleaching assay by neutralizing hydroperoxides, responsible for the oxidation of highly unsaturated β-carotene. Furthermore, molecular docking showed that the MOEO components could exert an in vitro antioxidant activity through xanthine oxidoreductase inhibition. The most active structures are minor MOEO components (approximately 6%), among which the highest affinity for the target protein belongs to carvacrol.

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

2021 ◽  
pp. 108201322199125
Author(s):  
Margaret A Olorunfemi ◽  
Olugbenga O Awolu ◽  
Victor N Enujiugha
Keyword(s):  
Protein Content ◽  
Dietary Fiber ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Composite Flour ◽  
Mango Kernel ◽  
Composite Flours ◽  
Lower Protein ◽  
Mineral Compositions ◽  
Dpph Radical Scavenging

Gluten-free flours that are nutritionally balanced with appropriate functional characteristics were developed by supplementation of native and modified acha flours with protein, dietary fiber and antioxidants-rich mango kernel and soy cakes flours. Acha flour was subjected to chemical and enzymatic modifications. The proximate, mineral compositions, bioactive and antinutrients properties of the composite flours were evaluated. The water content of the composite flours with native and chemically modified acha flour was between 7.62 and 9.30%, while that of enzymatic acha flour was between 10.12 and 10.79%. However, samples made with 20 and 30% incorporated mango kernel flour had around 13 and 19% increase in the protein content respectively, others including sample with enzymatically modified acha flour had lower protein content. On the other hand, all samples with enzymatically modified acha flour had between 83 and 100% increase in fibre content. The Na/K ratio of all the samples were less than one, as nutritionally required. Samples with enzymatically modified acha flour had best total flavonoid (0.03–0.77 mgGAE/g), total phenol (2.35–11.99 mgTAE/g) and DPPH radical scavenging activities (58.29–94.02%) contents. In addition, samples with enzymatically modified acha flour had the least antinutritional values. Although all the samples had values that were significantly (p ≥ 0.05) different, the samples had significant protein, dietary fiber, minerals and antioxidants contents, while the antinutritional contents were well lower than the standard.

Phenolic compounds and antioxidant properties of wheat fermented with Agaricus brasiliensis and Agaricus bisporus

2020 ◽  
Author(s):  
Fei-Hong Zhai ◽  
Yan-Fei Chen ◽  
Yong Zhang ◽  
Wen-Jing Zhao ◽  
Jian-Rong Han
Keyword(s):  
Phenolic Compounds ◽  
Agaricus Bisporus ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ultra Performance Liquid Chromatography ◽  
Fermentation Products ◽  
Agaricus Brasiliensis ◽  
Scavenging Capacity ◽  
Dpph Radical Scavenging

Abstract Solid-state fermentation with Agaricus brasiliensis and Agaricus bisporus on whole grain wheat was carried out. Phenolic compounds and antioxidant properties of fermented wheat were determined. The results showed that the maximum values of polyphenols contents in wheat fermented with A. brasiliensis and A. bisporus reached respectively (3.16 ± 0.21) and (3.93 ± 0.23) mg GAE/g, which were 2.90 and 3.61 times of unfermented control. By employing ultra performance liquid chromatography coupled to mass spectrometry (UPLC-MS), 18 kinds of phenolic compounds were identified from fermented wheat. Compared with control, only 4-hydroxy-benzaldehyde was the same compound. It indicated that fermentation with the two fungi changed polyphenols contents and phenolic compounds composition in wheat to a great extent. Among these phenolic compounds, except for 4-hydroxy-benzaldehyde, 4-hydroxy-benzoic acid and β-N-(γ-glutamyl)-4-formylphenylhydrazine, other 15 kinds of phenolic compounds were first identified from mushroom samples (including fruit bodies, mycelia and fermentation products). DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability and inhibition of lipid peroxidation of fermented wheat were significantly stronger than control (P &lt; 0.05).

scholarly journals Phytochemical, antioxidant and antimicrobial properties of Litsea angulata extracts

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1839
Author(s):  
Harlinda Kuspradini ◽  
Indah Wulandari ◽  
Agmi Sinta Putri ◽  
Sabeti Yulis Tiya ◽  
Irawan Wijaya Kusuma
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Phytochemical Analysis ◽  
Dpph Radical ◽  
Free Radical Formation ◽  
Dpph Radical Scavenging ◽  
Phytochemical Constituent ◽  
Microdilution Broth

Background: Litsea angulata is a plant species belonging to Lauraceae family that is distributed throughout Indonesia, Malaysia, and New Guinea. The seeds have been traditionally used by local people in Kalimantan, Indonesia for the treatment of boils; however, there is no information about the potency of its branch, bark and leaves yet. This study aimed to determine the antioxidant, antimicrobial activity as well as the phytochemical constituent of Litsea angulata branch, bark, and leaves. Methods: Extraction was performed by successive maceration method using n-hexane, ethyl acetate, and ethanol solvent. Antioxidant activity was evaluated by DPPH radical scavenging assay. The antimicrobial activity using the 96 well-plate microdilution broth method against Staphylococcus aureus and Streptococcus mutans. Results: Based on the phytochemical analysis, it showed that extract of L. angulata contains alkaloids, flavonoids, tannins, terpenoids, and coumarin. The results showed that all extracts of plant samples displayed the ability to inhibit DPPH free radical formation and all tested microorganisms. Conclusions: L. angulata contains secondary metabolites such as alkaloids, flavonoids, tannins, terpenoids, carotenoids, and coumarin. The antioxidant activity on different plant extracts was a range as very strong to weak capacity. All extracts in this study could inhibit the growth of S. aureus and S. mutans.

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