scholarly journals Evaluation of Antioxidant and Antimicrobial Activity in Relation to Total Phenolic Content of Green Algae from Black Sea

2019 ◽  
Vol 70 (4) ◽  
pp. 1197-1203 ◽  
Author(s):  
Rodica Sirbu ◽  
Gabriela Stanciu ◽  
Aneta Tomescu ◽  
Ana Maria Ionescu ◽  
Emin Cadar
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ulva Lactuca ◽  
Total Phenolic ◽  
Enteromorpha Intestinalis

Worldwide, marine algae are known to produce a wide variety of bioactive secondary metabolites and several compounds have been derived from them for the prospective development of novel drugs by the pharmaceutical industry. In this context, Ulva lactuca, Enteromorpha intestinales, and Cladophora vagabunda, isolated from Black Sea coastal waters of Romania, were evaluated for their potential for bioactivity. Extracts of the algae selected for the study were prepared using ethanol. The study presents original results concerning the total phenolic content (TPC), determined by the spectrometric method (Folin-Ciocalteu method) and the individual phenols from each species of seaweed studied were identified by HPLC-DAD techniques. Total antioxidant activity (ACL) was studied by photochemiluminescence method, and antibacterial activity was studied on two strains of bacteria, Escherichia coli ATCC 10536 - gram-negative and Staphylococcus aureus ATCC 6538P - gram-positive. Results indicated that the highest total phenolic content was obtained for Cladophora vagabunda (325.8 mg/100 g f.w.), followed by Ulva lactuca (285.5 mg/100 g f.w.) and the lowest rate was registered by Enteromorpha intestinalis (268.8 mg/100 g f.w.). Through HPLC-DAD techniques, 6 individual phenolic compounds were identified in all analyzed seaweeds. In addition, two other phenolic compounds were identified in lower concentrations in Ulva lactuca, but only one phenolic compound in Enteromorpha intestinalis. The results of this study show that there is a strong correlation between antioxidant activity (ACL), antibacterial activity and total phenolic content (TPC). Antioxidant activity shows the same order as total phenolic content (TPC): Cladophora vagabunda (64.15 nmol/g sample) followed by Ulva lactuca (22.8 nmol/g sample) and Enteromorpha intestinalis (10.4 nmol/g sample). The antibacterial activity recorded in all green seaweeds shows that the inhibition sites are higher on Escherichia coli compared to Staphylococcus aureus.

scholarly journals Antibacterial Potential of some Plant Extracts against Escherichia coli, along with its Phytochemical Analysis, Total Phenolic Content, and Antioxidant Properties

2019 ◽  
Vol 5 (02) ◽  
pp. 96-102
Author(s):  
Pooja Singh ◽  
Upma Srivastava
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Butylated Hydroxytoluene ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Phytochemical Analysis

In vitro antibacterial activity of 21 plant methanolic extracts were investigated by disc diffusion method against gram-negative bacteria Escherichia coli. Amongst the extracts tested, the Datura stramonium L. and Ocimum basilicum L. showed significant antibacterial activity against the bacterial pathogen. D. stramonium showed the highest antibacterial activity followed by O. basilicum extract. Phytochemical analysis of extracts showed the presence of alkaloids, tannins, saponins, flavonoids, and phenols. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ABTS analysis of potent extract D. stramonium showed appreciable antioxidant activity. For DPPH and ABTS assay the highest antioxidant activity was observed at 60 mg ml-1 concentration with a percent inhibition of 71.66 and 77.19 with IC50 value 9.71 and 22.16 μg ml-1 respectively. Moreover, the radical scavenging activity of the extract was lower than that observed for the synthetic antioxidants butylated hydroxyanisole (BHA )and butylated hydroxytoluene (BHT). The total phenolic content of D. stramonium extract was found to be 0.592 mg GAE/gm which was assayed using Folin ciocalteau reagent. The results provide evidence that the extract of D. stramonium and O. basilicum can be further recommended in the treatment of the infections caused by E. coli; further D. stramonium is also a potential source of natural antioxidants.

scholarly journals Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

Nova Scientia ◽  
2020 ◽  
Vol 12 (24) ◽  
Author(s):  
Rey David Vargas Sánchez ◽  
Evelin Martínez Benavidez ◽  
Javier Hernández ◽  
Gastón Ramón Torrescano Urrutia ◽  
Armida Sánchez Escalante
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Phenolic Content ◽  
Biological Activities ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Gram Positive ◽  
Phenolic Components

In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (> 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (> 2.5 mg Fe (II) equivalent/g; > 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus > L. innocua (> 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Süleyman Doğu ◽  
Nurhan Uslu ◽  
Gbemisola J. Fadimu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Heating Temperature ◽  
Dry Weight ◽  
Total Phenolic ◽  
Dihydroxybenzoic Acid ◽  
Different Temperatures

AbstractThe effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.

scholarly journals STUDI OPTIMASI EKSTRAKSI KANDUNGAN SENYAWA FENOLIK TOTAL DAN UJI AKTIVITAS ANTIOKSIDAN DARI DAUN MANGGIS (Garcinia mangostana Linn.)

2019 ◽  
Vol 10 (1) ◽  
pp. 36
Author(s):  
Emil Salim ◽  
Yogi Afritunando ◽  
Nindi Antika Febriana ◽  
Mai Efdi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Garcinia Mangostana ◽  
Activity Test ◽  
Ic50 Value ◽  
Dpph Method

This study aims to determine antioxidant activity and total phenolic content of mangosteen leaves in several different solvents. The antioxidant activity test of the extract was determined by the DPPH method and the total phenolic content was determined by the Folin-Ciocalteu method. The phytochemical test of mangosteen leaves showed the presence of phenolic compounds, saponins, triterpenoids and alkaloids. The extraction results increase with increasing water content in methanol, ethanol and acetone. The highest amount of extract was obtained using 50% acetone solvent (34.98 ± 0.17%). Extraction using 100% ethanol showed the highest total phenolic content (614.25 ± 5.58 mg GAE / g extract) and the lowest IC50 value (5.81 mg / L). The results of this study indicate that the use of 50% acetone solvent can optimize the amount of extract and 100% ethanol can optimize the content of total phenolic compounds and antioxidant activity of mangosteen leaves.

scholarly journals Phenolic composition and antioxidant activity of different parts of pistacia vera L.

2016 ◽  
Vol 6 (1) ◽  
pp. 658-664
Author(s):  
Raouia Boumaiza ◽  
Ahmed Snoussi ◽  
Tania Cirkovic-Velickovic ◽  
Nabiha Bouzouita
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Higher Plants ◽  
Variety Identification ◽  
Total Phenolic ◽  
Pistacia Vera ◽  
Phenolic Composition ◽  
Floral Buds

Phenolic compounds are widely distributed in almost all higher plants and are present in different tissues. The quality and quantity of phenolics are used as criteria for variety identification. The present study has been planned to determine the phenolic composition of Pistacia vera. Total phenolic content and concentration of flavonoids of eight different extracts, from the floral buds and leaves of Pistacia vera. (Anacardiaceae) were determined using spectrophotometric methods. The total phenolic content ranged from 401.64 to 513.77 (mg GAE/g DW). The total flavonoid concentrations varied from 8.28 to 67.94 mg CE/g. Antioxidant activity was assessed by three methods: DPPH°+, β-carotene and ABTS and determined respectively as IC50 (mg/mL), CAA and PI (%), all extract have shown to be endowed by a high antioxidant activity similar to that of BHT. Ethanolic extract of male floral buds showed the highest phenolic and flavonoid concentration and the strongest antioxidant activity. The significant linear correlation was confirmed between the values for the total phenolic content and antioxidant activity of plant extracts. Phenolic compounds were investigated by LTQ Orbitrap LC-MS analysis and revealed 17compounds split into 5 groups: Abscisic acids, phenolic acids and their derivatives, flavonols, flavanones, flavones, flavanols. The high contents of phenolic compounds indicated that these last contribute to the antioxidant activity. The Pistacia vera can be regarded as promising candidates for natural plant sources of antioxidants with high value.

scholarly journals Phenolic Compounds and In Vitro Antibacterial and Antioxidant Activities of Three Tropic Fruits: Persimmon, Guava, and Sweetsop

2016 ◽  
Vol 2016 ◽  
pp. 1-9 ◽  
Author(s):  
Li Fu ◽  
WenQing Lu ◽  
XiaoMin Zhou
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Multidrug Resistant ◽  
Total Phenolic ◽  
Food Preservatives ◽  
Phenolic Contents

In our previous study, we have found that persimmon, guava, and sweetsop owned considerably high antioxidant activity and contained high total phenolic contents as well. In order to further supply information on the antibacterial and antioxidant activity of these three tropic fruits, they were extracted by 80% methanol. We then examined the extractions about their phenolic compounds and also studied the extractions and phenolic contents about their minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against twelve targeted pathogens including 8 standard strains (Staphylococcus aureus,Bacillus cereus,Staphylococcus epidermidis,Monilia albican,Escherichia coli,Salmonella typhimurium,Shigella flexneri, andPseudomonas aeruginosa) and 4 multidrug-resistant strains (methicillin-resistant Staphylococcus aureus, ESBLs-producingEscherichia coli, carbapenems-resistantPseudomonas aeruginosa, and multidrug-resistantAcinetobacter baumannii), which are common and comprehensive in clinic. We also employed two ways, that is, FRAP and TEAC, to evaluate their antioxidant activities, using ultraviolet and visible spectrophotometer. Our study indicated that the three tropical fruits possessed obvious antioxidant and antibacterial activity, which supported the possibility of developing the fruits into new natural resource food and functional food as well as new natural antimicrobial agent and food preservatives. Moreover, phenolic compounds detected in the fruits could be used as a potential natural antibacterial agent and antioxidant.

scholarly journals Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 715
Author(s):  
Cindy Dias ◽  
Alexandre M. A. Fonseca ◽  
Ana L. Amaro ◽  
Ana A. Vilas-Boas ◽  
Ana Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Oxidative Enzymes ◽  
Total Phenolic ◽  
Physiological Disorder ◽  
Strawberry Tree ◽  
Depletion Effect

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.

Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves

2006 ◽  
Vol 12 (5) ◽  
pp. 385-395 ◽  
Author(s):  
S. Silva ◽  
L. Gomes ◽  
F. Leitão ◽  
A. V. Coelho ◽  
L. Vilas Boas
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Olive Tree ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant ◽  
Olive Seeds ◽  
Seed Extracts

Extracts of leaves, fruits and seeds of olive tree cultivars of Trás-os-Montes e Alto Douro (Portugal) were analysed by reverse phase HPLC with diode array detection and mass spectrometry (MS). This methodology allowed the identification of some common phenolic compounds, namely, verbascoside, rutin, luteolin-7-glucoside, oleuropein and hydroxytyrosol. Moreover the hyphenation of HPLC with MS enabled the identification of nüzhenide in olive seeds. An oleuropein glucoside was also detected in olive tree leaves. The total phenolic content was determined with the Folin Denis reagent and the total antioxidant activity with the ABTS method. There is a correlation between total antioxidant activity and total phenolic content with the exception of the seed extracts analysed. The apparent high antioxidant activity of seed extracts may be due to nüzhenide, a secoiridoid that is the major phenolic component of olive seeds. These results suggest a possible application of olive seeds as sources of natural antioxidants.

scholarly journals KORELASI KANDUNGAN FENOLIK DAN AKTIVITAS ANTIOKSIDAN DAUN JAMBU METE

Biomedika ◽  
2011 ◽  
Vol 3 (2) ◽  
Author(s):  
Ika Trisharyanti Dian Kusumowati ◽  
Rosita Melannisa ◽  
Kartikaning Ratri
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Anacardium Occidentale ◽  
Total Phenolic ◽  
Positive Correlation

The ethanolic extract of Anacardium occidentale L. leaves contains phenolic compounds,  avonoids, alkaloids, saponins, tannins, and steroids that could have antioxidant activity. The aim of this research was to determine the correlation between the antioxidant activity and the phenolic compounds of the ethanol extract of Anacardium occidentale L. leaf. The DPPH methode was used to determine the antioxidant activity. The total phenolic determined using Folin-Ciocalteu reagent. There was a positive correlation between antioxidant activity and total phenolic content in the ethanolic extract of cashew leaf with correlation coef cient R2 = 0.5888.Keywords: Anacardium occidentale L., antioxidant, phenolic compounds

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