scholarly journals Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1157 ◽  
Author(s):  
Faten Dhawi ◽  
Hossam S. El-Beltagi ◽  
Esmat Aly ◽  
Ahmed M. Hamed
Keyword(s):  
Antibacterial Activity ◽  
Moringa Oleifera ◽  
Antibacterial Activities ◽  
Total Phenolic ◽  
Salmonella Spp ◽  
E Coli ◽  
Seed Flour ◽  
Zones Of Inhibition ◽  
Increasing Demand ◽  
Moringa Oleifera Seed

Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.2% of fenugreek (Trigonella foenum-graecum) seed flour (F1 and F2) and Moringa oleifera seed flour (M1 and M2). The effects of fortification were evaluated on physicochemical, total phenolic content (TPC), antioxidant activity (AOA), the viability of yoghurt starter, and sensory acceptability of yoghurts during cold storage. Moringa oleifera seed flour had higher contents of TPC (140.12 mg GAE/g) and AOA (31.30%) as compared to fenugreek seed flour (47.4 mg GAE/g and 19.1%, respectively). Values of TPC and AOA significantly increased in fortified yoghurts, and M2 treatment had the highest values of TPC (31.61, 27.29, and 25.69 mg GAE/g) and AOA (89.32, 83.5, and 80.35%) at 1, 7, and 14 days of storage, respectively. M2 showed significantly higher antibacterial activity against E. coli, S. aureus, L. monocytogenes, and Salmonella spp. and the zones of inhibition were 12.65, 13.14, 17.23 and 14.49 mm, respectively. On the other hand, control yoghurt showed the lowest antibacterial activity and the zones of inhibition were (4.12, 5.21, 8.55, and 8.39 mm against E. coli, S. aureus, L. monocytogenes, and Salmonella spp., respectively). Incorporation of 0.1% and 0.2% of moringa seed flour (M1 and M2) led to a higher content of Ca, P, K, and Fe and lower content of Mg and Zn as compared to F1 and F2, respectively. Thus, it could be concluded that fenugreek and Moringa oleifera seed flour can be exploited in the preparation of functional novel yoghurt.

scholarly journals ANTIBACTERIAL ACTIVITY OF SOAP MADE FROM ESSENTIAL OILS AND COMMERCIAL SOAP SOLD IN THE LEBANESE MARKET

2021 ◽  
pp. e304
Author(s):  
Candy GERGES ◽  
Mohamad HADLA ◽  
Michele ELIALI ◽  
Martine RICHA ◽  
Nour Mammari ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Effective Measure ◽  
E Coli ◽  
Different Types ◽  
Commercial Soap ◽  
Zones Of Inhibition

Background: Thousands of people are dying as a result of infections caused by bacteria. Among the main routes of germ transmission are the hands, making hand hygiene very important in preventing the spread of pathogens and bacterial infection. Hand washing with soap and water is considered to be a simple and effective measure. Old soap manufacturers have long had traditional uses in the Lebanese community. Methods: The purpose of this study is to compare the antibacterial activity of oil-based soaps with commercial soap sold in the Lebanese market. Different types of herbal soap and antiseptics have been used in this study. Four bacterial strains were used: Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Escherichia coli and Enterobacter Spp. The antibacterial activities of these soaps were determined by the diffusion method of disks in agar medium. Results and Discussion: Statistical analysis of zones of inhibition showed that S. epidermidis, P. aeruginosa and Enterobacter Spp. were sensitive only to traditional oil-based soaps, which are Sage, Rose Mary and Cedar. In addition, S. aureus showed sensitivity to soaps comprised of essential oils as well as antibacterial synthetic soap, Dettol and Lifebuoy. On the other hand, E. coli showed resistance to all soaps. Soaps comprised of natural essential oils have shown antibacterial activity superior to so-called “Antibacterial” soaps. Conclusion: Based on this study, we can say that the use of soaps with essential oils might be the best option due to their organic origin as well as their antibacterial proved activities.

scholarly journals Phytochemical Content, Antioxidant, Alpha-Glucosidase Inhibitory and Antibacterial Activities of Spineless Cactus Pear Cultivars

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1312
Author(s):  
Mologadi B. Mabotja ◽  
Sonja L. Venter ◽  
Christian P. Du Plooy ◽  
Tukayi Kudanga ◽  
Stephen O. Amoo
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Radical Scavenging ◽  
Antibacterial Activities ◽  
Total Phenolic ◽  
Cactus Pear ◽  
Phytochemical Content ◽  
E Coli ◽  
Alpha Glucosidase ◽  
Phenolic And Flavonoid

Variation in cultivars can influence plant biological activities. This study aimed to identify superior cultivars while determining the variability in the phytochemical content, antioxidant, alpha-glucosidase inhibitory and antibacterial activities of cladode extracts from selected spineless Burbank cactus pear (Opuntia ficus-indica and Opuntia robusta) cultivars. Total phenolic and flavonoid contents were determined using the Folin-Ciocalteu and aluminum chloride spectrophotometric methods, respectively. Antioxidant activity was investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and β-carotene linoleic acid assays. Alpha-glucosidase inhibition was determined using a spectrophotometric method and antibacterial activity using a non-polar (petroleum ether) and polar (50% methanol) extracts against two Gram-positive and two Gram-negative bacteria. Significant variation in phytochemical content, antioxidant, antidiabetic and antibacterial activities was observed amongst the cultivars. Alpha-glucosidase inhibitory activity varied widely with IC50 values ranging from 0.06 to 1.85 mg/mL. Radical scavenging activity of Polypoly cultivar was about seven fold higher than that recorded in other cultivars with low activity. Turpin and Berg x Mexican cultivars had the highest total phenolic and flavonoid contents, whilst the non-polar extract of Turpin also exhibited higher antibacterial activity against Bacillus subtilis and Escherichia coli. Sicilian Indian Fig was amongst the cultivars with a higher antioxidant activity, whilst also showing a strong inhibition against B. subtilis and E. coli. Polypoly cultivar demonstrated strong antioxidant and antidiabetic activities while its polar extract showed the highest total antibacterial activity against B. subtilis. The cultivar Malta was superior in terms of its antibacterial potency and efficacy against B. subtilis, Staphylococcus aureus and E. coli. The potential of using spineless cactus pear cladodes as a functional food with antioxidant, antidiabetic and antibacterial properties against pathogenic food spoilage bacteria in place of synthetic compounds was established. The significance of cultivar selection to increase this potential was highlighted.

scholarly journals The Spectrum of Antimicrobial Activity of Cyadox against Pathogens Collected from Pigs, Chicken, and Fish in China

Antibiotics ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Muhammad Kashif Maan ◽  
Zhifei Weng ◽  
Menghong Dai ◽  
Zhenli Liu ◽  
Haihong Hao ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Pasteurella Multocida ◽  
Antibacterial Activities ◽  
Flavobacterium Columnare ◽  
Yersinia Ruckeri ◽  
Anaerobic Conditions ◽  
Salmonella Spp ◽  
E Coli ◽  
Facultative Anaerobes

Cyadox has potential use as an antimicrobial agent in animals. However, its pharmacodynamic properties have not been systematically studied yet. In this study, the in vitro antibacterial activities of cyadox were assayed, and the antibacterial efficacy of cyadox against facultative anaerobes was also determined under anaerobic conditions. It was shown that Clostridium perfringens and Pasteurella multocida (MIC = 0.25 and 1 μg/mL) from pigs, Campylobacter jejuni and Pasteurella multocida from poultry, E. coli, Streptococcus spp., and Flavobacterium columnare from fish were highly susceptible to cyadox (MIC= 1 and 8 μg/mL). However, F. columnare has no killing effect for drug tolerance. Under in vitro anaerobic conditions, the antibacterial activity of cyadox against most facultative anaerobes was considerably enhanced Under anaerobic conditions for the facultative anaerobes, susceptible bacteria were P. multocida, Aeromonas spp. (including A. hydrophila, A. veronii, A. jandaei, A. caviae, and A. sobria, excluding A. punctata), E. coli, Salmonella spp. (including S. choleraesui, S. typhimurium, and S. pullorum), Proteus mirabilis, Vibrio fluvialis, Yersinia ruckeri, Erysipelothrix, Acinetobacter baumannii, and Streptococcus agalactiae (MICs were 0.25~8 μg/mL, MBCs were 1–64 μg/mL). Intermediate bacteria were Enterococcus spp. (including E. faecalis and E. faecium), Yersinia enterocolitica, and Streptococcus spp. (MICs mainly were 8~32 μg/mL, MBCs were 16~128 μg/mL). This study firstly showed that cyadox had strong antibacterial activity and had the potential to be used as a single drug in the treatment of bacterial infectious diseases.

Synthesis and Antibacterial Activities of Ag/ZnO Nanoparticles

2016 ◽  
Vol 697 ◽  
pp. 714-717
Author(s):  
Ya Wei Hu ◽  
Hui Rong He ◽  
Xia Kong ◽  
Yang Min Ma
Keyword(s):  
Antibacterial Activity ◽  
Zno Nanoparticles ◽  
Sol Gel ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Crystallographic Structure ◽  
Zno Nanoparticle ◽  
Disc Diffusion Method ◽  
E Coli ◽  
Zones Of Inhibition

Ag/ZnO nanoparticles with different Ag concentrations were fabricated through sol-gel method under 500 °C for 60 min with a heating rate 5 °C·min-1. The phase, the crystallographic structure and the surface topography of the Ag/ZnO nanoparticles were charactered by XRD and SEM. The antibacterial activities of the Ag/ZnO nanoparticles were performed by disc diffusion method. The results indicate that the as-prepared Ag/ZnO nanoparticles display great antibacterial activity than ZnO nanoparticle without Ag doping. And Ag/ZnO nanoparticles with 5 mol% Ag concentration show more excellent antibacterial activity toward S.aureus, B. subtilis, E. coli and P. aeruginosa with diameters zones of inhibition 21.7, 18.5, 18.4 and 17.8 mm than other Ag/ZnO nanoparticles. And the mechanism of ZnO antibacterial activity is discussed.

scholarly journals Chemical Composition and Antibacterial Activity of Extracts of Cymbopogon Citratus (Lemon Grass) and Phyllantus Amarus (Stone Breaker) Leaves

2021 ◽  
pp. 1-9
Author(s):  
Akintoyese O Alabi ◽  
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Foodborne Pathogen ◽  
Antibacterial Activities ◽  
Shigella Dysenteriae ◽  
Cymbopogon Citratus ◽  
Salmonella Spp ◽  
Crude Fibre ◽  
Lemon Grass ◽  
Zones Of Inhibition

This study described the chemical composition, antioxidant and antibacterial activities of the ethanol and aqueous extracts of fresh and dried leaves of Phyllantus amarus (PA) (Stone breaker), Cymbopogon citratus (CC) (Lemon grass) and combination of stone breaker and lemon grass (PA/CC and DL/DP) using standard methods. The proximate and mineral results showed that both fresh and dried samples of Phyllantus amarus and Cymbopogon citratus were rich in crude fibre (18.53%, 14.65%), ash (16.27%, 2.29%), potassium (95.56 mg/100g, 54.04 mg/100g), calcium (58.57 mg/100g, 7.05 mg/100g), and sodium (15.23 mg/100g, 9.84 mg/100g) respectively. The ability of the extracts to scavenge 2, 2 diphenyl -2- picryl-hydrazyl (DPPH) radical showed that the fresh PA had the highest scavenging activity of 91.12 mg/g, followed (PA/CC) 90.93 mg/g and dried PA (85.61mg/g). The phytochemical composition of the extracts also revealed that they contain high content of cardiac glycoside (11.62 mg/g - 64.81 mg/g), terpenoid (14.56 mg/g - 69.66 mg/g), phenol (14.73 mg/g - 53.93 mg/g), saponin (22.61 mg/g - 30.47mg/g). Dried lemon and dried Phyllantus amarus (DL/DP) was found to be rich in Vitamin A (22.22 mg/g), while the lowest value of Vitamin E (0.36 mg/g) was obtained from fresh lemon grass (0.36mg/g). Antibacterial assay carried out on the two leaves extracts showed that they produced mild antibacterial activity against some foodborne pathogen (Bacillus cereus, Shigella dysenteriae, Escherichia coli, Salmonella spp, Staphylococcus aureus, Pseudomonas spp). with zones of inhibition of 4.3 mm -9.1mm. Further studies should be carried out to investigate the employment of the leaves in production of functional food

In Vitro Antibacterial activity of ethanolic extract of Myrsine africana against laboratory Strains of Pathogenic Organisms

2016 ◽  
Vol 5 (04) ◽  
pp. 4512
Author(s):  
Jackie K. Obey ◽  
Anthoney Swamy T* ◽  
Lasiti Timothy ◽  
Makani Rachel
Keyword(s):  
Antibacterial Activity ◽  
Minimum Inhibitory Concentration ◽  
Inhibitory Concentration ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
E Coli ◽  
Zones Of Inhibition ◽  
In Vitro Antibacterial Activity ◽  
Myrsine Africana

The determination of the antibacterial activity (zone of inhibition) and minimum inhibitory concentration of medicinal plants a crucial step in drug development. In this study, the antibacterial activity and minimum inhibitory concentration of the ethanol extract of Myrsine africana were determined for Escherichia coli, Bacillus cereus, Staphylococcus epidermidis and Streptococcus pneumoniae. The zones of inhibition (mm±S.E) of 500mg/ml of M. africana ethanol extract were 22.00± 0.00 for E. coli,20.33 ±0.33 for B. cereus,25.00± 0.00 for S. epidermidis and 18. 17±0.17 for S. pneumoniae. The minimum inhibitory concentration(MIC) is the minimum dose required to inhibit growth a microorganism. Upon further double dilution of the 500mg/ml of M. africana extract, MIC was obtained for each organism. The MIC for E. coli, B. cereus, S. epidermidis and S. pneumoniae were 7.81mg/ml, 7.81mg/ml, 15.63mg/ml and 15.63mg/ml respectively. Crude extracts are considered active when they inhibit microorganisms with zones of inhibition of 8mm and above. Therefore, this study has shown that the ethanol extract of M. africana can control the growth of the four organisms tested.

scholarly journals Flavone-Rich Fractions and Extracts from Oroxylum indicum and Their Antibacterial Activities against Clinically Isolated Zoonotic Bacteria and Free Radical Scavenging Effects

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1773
Author(s):  
Patchima Sithisarn ◽  
Piyanuch Rojsanga ◽  
Pongtip Sithisarn
Keyword(s):  
Antibacterial Activities ◽  
Inhibitory Effect ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Antibacterial Effects ◽  
E Coli ◽  
Young Fruit ◽  
Oroxylum Indicum ◽  
Zoonotic Bacteria

Oroxylum indicum extracts from the seeds collected from Lampang and Pattani provinces in Thailand, and young fruits and flowers exhibited in vitro display antioxidant and antibacterial activities against clinically isolated zoonotic bacteria including Staphylococcus intermedius, Streptococcus suis, Pseudomonas aeruginosa, β-hemolytic Escherichia coli and Staphylococcus aureus. The orange crystals and yellow precipitates were obtained from the preparation processes of the seed extracts. The orange-red crystals from the seeds collected from Lampang province exhibited strong in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging effects (EC50 value = 25.99 ± 3.30 μg/mL) and antibacterial effects on S. intermedius and β-hemolytic E. coli while the yellow precipitate from the same source exhibited only antioxidant activity. Quantitative analysis of phytochemicals in O. indicum samples by spectrophotometric and HPLC techniques showed that they contained different amounts of total phenolic, total flavonoid and three major flavones; baicalin, baicalein and chrysin contents. Young fruit extract, which contained low amounts of flavone contents, still promoted antibacterial effects against the tested bacteria with IC50 values lower than 1 mg/mL and MIC values between 4 to 10 mg/mL in S. intermedius, S. aureus and S suis while higher IC50 and MIC values against P. aeruginosa and β-hemolytic E. coli were found. From scanning electron microscopy, the extract of the young fruit of O. indicum promoted morphological changes in the bacterial cells by disrupting the bacterial cell walls, inducing leakage of the cellular content, and generating the abnormal accumulation of cells. The mechanism of action of the extract for this antibacterial effect may be the disruption of the cell membrane and abnormal cell aggregations. Regression analysis of the results suggests the correlation between total phenolic and total flavonoid contents and antioxidant and antibacterial effects. Baicalin was found to have a high correlation with an inhibitory effect against β-hemolytic E. coli while three unidentified peaks, which could be flavones, showed high correlations with an inhibitory effect against S. intermedius, S. suis, P. aeruginosa and S. aureus.

scholarly journals A comparison of the antibacterial activity of some African black soaps and medicated soaps commonly used for the treatment of bacteria-infected wound

2017 ◽  
Vol 1 (1) ◽  
Author(s):  
Olufunmiso O. Olajuyigbe ◽  
Morenike O. Adeoye-Isijola ◽  
Otunola Adedayo
Keyword(s):  
Antibacterial Activity ◽  
Inhibitory Concentration ◽  
Waste Product ◽  
Antibacterial Activities ◽  
Traditional Use ◽  
E Coli ◽  
African Black ◽  
Soap Production ◽  
Inhibition Zones ◽  
Better Than

Background: Black soap is a medicinal product that could be harnessed for economic purpose if properly packaged, and misconception about its traditional use by herbalists is thrown overboard.Aims: To promote the relevance of these soaps for economic development, this study compared the antibacterial activity of black soaps with medicated soaps widely used against bacterial infections.Methods: The antibacterial activities of these soap samples were determined by agar diffusion and macrobroth dilution methods.Results: In this study, the statistical analysis of the inhibition zones showed that black soaps were significantly (p < 0.05) more active than medicated soaps used against the test bacterial isolates. The black soaps inhibited and killed the isolates better than the medicated soaps at the different concentrations used. The minimum inhibitory concentration for Klebsiella pneumoniae and Enterococcus faecalis ranged between 0.125 mg/mL and 2 mg/mL, Staphylococcus aureus (0.25–4) mg/mL, Escherichia coli (0.125–4) mg/mL and Pseudomonas aeruginosa (1–4) mg/mL. The result showed that K. pneumoniae and E. faecalis were the most susceptible, followed by E. faecalis > E. coli > S. aureus > P. aeruginosa.Conclusion: As a valuable medicinal output derivable from organic waste product that could be converted to wealth, African black soap production, utilisation and commercialisation have tremendous economic potentials. These soaps showed significant antibacterial activity greater than those of the medicated soaps. Hence, their use could be a better option in place of commercially available medicated and antiseptic soaps because of the degree of antibacterial activities they exhibited.

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

2020 ◽  
Vol 15 (3) ◽  
pp. 15-23
Author(s):  
J.B. Hussein ◽  
J.O.Y. Ilesanmi ◽  
H.M Aliyu ◽  
V. Akogwu
Keyword(s):  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Positive Influence ◽  
Sensory Properties ◽  
Standard Methods ◽  
Moisture Contents ◽  
Seed Flour ◽  
Sensory Analyses ◽  
Cowpea Flour ◽  
Moringa Oleifera Seed

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

scholarly journals EVALUATION OF ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF FRESH AND FREEZE-DRIED SELECTED FRUIT JUICES

2017 ◽  
Vol 10 (9) ◽  
pp. 156 ◽  
Author(s):  
Naritsara Toobpeng ◽  
Pannapa Powthong ◽  
Pattra Suntornthiticharoen
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Antibacterial Activities ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Total Phenolic ◽  
Zone Of Inhibition ◽  
Schleichera Oleosa ◽  
Freeze Dried

  Objective: The objective of this investigation was to assess the biological activity of fresh fruit juices and freeze dried fruit juices including antioxidant and antibacterial activity.Methods: The fruits used in this study were Schleichera oleosa (Lour.) Oken, Carissa carandas L., and Sandoricum koetjape (Burm.f.) Merr. The fresh juice sample (FJS) was extracted and also prepared for freeze drying sample (FDS) by freeze dryer. The antioxidant capacity of FJS and FDS was assessed using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assays and determination for total phenolic contents (TPCs) by Folin–Ciocalteu’s reagent. Antimicrobial tests were carried out by agar diffusion methods and evaluated by measuring the zone of inhibition against 10 isolates of pathogenic bacteria.Results: The highest antioxidant activity of FJS and FDS was found in S. oleosa and related to the scavenging effect on DPPH radical of FJS (100% concentration) and FDS (200 mg/ml) was found in the value of 93.05±0.31% and 82.18±0.33%, respectively. TPC of FJS and FDS from S. oleosa at the same concentration as in the DPPH assay was 1,003.53±1.96 ug GAE/300 g of matter and 827.77±23.15 ug GAE/100 ml of matter, respectively. Both FJS and FDS revealed antibacterial activity. The zone of inhibition of FJS was ranging from 8.3±0.6 to 24.0±1.0 mm and FDS values of 7.3±0.5-21.0±0.9 mm. The most potent sample against bacteria was FJS and FDS from S. oleosa which FJSs against Escherichia coli ESBL and FDS against Pseudomonas aeruginosa MDR2.Conclusion: Fruit juices of S. oleosa, C. carandas, and S. koetjape associated with antioxidant activity in the form of both fresh fruit juices and FDS. The result of this study showed that the value of DPPH and TPCs were slightly decreased in FDS compare with fresh juice. Screening of FJS and FDS of C. carandas revealed broad spectrum antibacterial activity. However, FJS of S. oleosa and S. koetjape showed inhibition of growth of bacteria, but few of FDS from these fruits could inhibit limited bacterial isolates. For antibacterial activity against pathogenic bacteria, the samples of fresh and freeze dried exhibited a different degree of activity.

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