Development of Antimicrobial Nanoemulsions Containing Nelumbo nucifera Extract

2020 ◽  
Vol 859 ◽  
pp. 226-231
Author(s):  
Sirikarn Pengon ◽  
Nawinda Chinatangkul ◽  
Chutima Limmatvapirat ◽  
Sontaya Limmatvapirat
Keyword(s):  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Colorimetric Method ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Nelumbo Nucifera ◽  
Total Phenolic ◽  
Crude Extracts

Nelumbo nucifera is a medicinal herb widely distributed in Thailand which possesses its antioxidant and antimicrobial activities. The aims of this study were to investigate the antimicrobial effects and to develop the formulations containing Nelumbo nucifera crude extracts. The crude extracts of each part of the plants, petals, pollens, receptacles and stalks were separately obtained using 95% w/w ethyl alcohol and then subjected to the phytochemical studies. The total phenolic content was quantified by using Folin-ciocalteu colorimetric method, and the antibacterial features against Staphylococcus aureus was also evaluated. The nanoemulsions incorporated with Nelumbo nucifera crude extracts were thereafter formulated. The results showed that saponins, terpenoids, flavonoids and coumarins found in petals was 184.30 ± 0.50 mg GAE/g total phenolic content which was 4-fold higher than those found in the other part of the plants. Moreover, the crude extract from petals exhibited the activity against S. aureus as indicated by the minimum bactericidal concentration (MBC) of 100 mg/mL. Moreover, the good stability of nanoemulsions consisting of 0.05% w/w petal extract was observed displaying a particle size of 400 ± 139 nm, a zeta potential of -8.09 ± 1.04 mV, and a pH value of 5.87 ± 0.07. Owing to the antimicrobial test against S.aureus, the inhibition percentage of nanoemulsions was 80.35 ± 0.106. Accordingly, this study provides the increasing of antimicrobial properties of Nelumbo nucifera crude extract when preparing into the nanoemulsions formulation. In addition, this finding could raise the value of Nelumbo nucifera which could be utilized as an alternative active ingredient for the treatment of skin bacterial infection.

scholarly journals Antifungal and Antibacterial Activities of Apple Vinegar of Different Cultivars

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Driss Ousaaid ◽  
Hassan Laaroussi ◽  
Meryem Bakour ◽  
Hayat Ennaji ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antimicrobial Effect ◽  
Antibacterial Activities ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Plate Method ◽  
Golden Delicious ◽  
Pathogenic Microbes

This study was designed to assess the antimicrobial potencies of apple vinegar against pathogenic microbes. The acidity and total phenolic content were carried out by titration with NaOH 0.1 N and the Folin–Ciocalteu method, respectively, while the spread plate method, agar well diffusion, and MIC assays were used to determine the antimicrobial activities of different vinegar samples. Acidity and phenolic content were dependent on the variety, where the highest values were observed in S2 with 4.02 ± 0.04% and 1.98 ± 0.05 mg GAE/mL for acidity and total phenolic content, respectively. The spread plate method revealed that samples S1 and S2 obtained from the Red delicious variety and Golden delicious variety, respectively, inhibit the growth of all tested strains, while S3 obtained from different varieties and S4 obtained from the Gala royal variety inhibit only two microbes (Escherichia coli and Vibrio cholerae). Sample S1 presented moderate antimicrobial effect against all examined strains with a diameter of inhibition ranging from 11 ± 0.7 to 19 ± 0.5 mm and with MIC values ranging between 1/2 and 1/100. The findings of the current study confirm the usefulness of apple vinegar as a natural sanitizer that inhibits the growth of pathogenic microbes.

scholarly journals Antioxidant and Antimicrobial Activities, and Phenolic Compounds of Selected Inula species from Turkey

2013 ◽  
Vol 8 (4) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Alper Gökbulut ◽  
Onural Özhana ◽  
Basri Satılmiş ◽  
Kadir Batçioğlu ◽  
Selami Günal ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Methanol Extracts ◽  
Plant Parts ◽  
Antimicrobial Potential ◽  
Phenolic Components ◽  
Antioxidant And Antimicrobial Activities

Three Inula species, I. viscosa, I. helenium ssp. turcoracemosa and I. montbretiana, collected from different locations of Anatolia were investigated for their antioxidant and antimicrobial potential, and their total phenolic content and phenolic composition. Antioxidant activities of various extracts of the plant parts were measured using DPPH radical scavenging and ABTS assays. Antimicrobial potential of methanol extracts of the plant parts was determined by the agar dilution method against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Candida tropicalis. All the extracts were more active against Gram-positive bacteria and yeasts than Gram-negative bacteria. The extracts exhibited antioxidant and antimicrobial activities in different concentrations. Total phenolic concentration of the extracts was estimated with Folin-Ciocalteu reagent using gallic acid as standard. The total phenolic content varied widely in different parts of the three tested Inula species, ranging from 21.1 ± 0.8 to 190.9 ± 6.1 mg GAE/g extract. Phenolic components, such as chlorogenic acid, caffeic acid, rutin, myricetin, quercetin, luteolin and kaempferol were quantified by HPLC-DAD in the methanol extracts of the Inula species. It was obvious that the antioxidant and antimicrobial properties of the plants were due to the phenolics.

scholarly journals Antioxidant Properties of Crude Extract, Partition Extract, and Fermented Medium of Dendrobium sabin Flower

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Farahziela Abu ◽  
Che Norma Mat Taib ◽  
Mohamad Aris Mohd Moklas ◽  
Sobri Mohd Akhir
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Correlation Relationship ◽  
Good Potential ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Antioxidant properties of crude extract, partition extract, and fermented medium from Dendrobium sabin (DS) flower were investigated. The oven-dried DS flower was extracted using 100% methanol (w/v), 100% ethanol (w/v), and 100% water (w/v). The 100% methanolic crude extract showed the highest total phenolic content (40.33 ± mg GAE/g extract) and the best antioxidant properties as shown by DPPH, ABTS, and FRAP assays. A correlation relationship between antioxidant activity and total phenolic content showed that phenolic compounds were the dominant antioxidant components in this flower extract. The microbial fermentation on DS flower medium showed a potential in increasing the phenolic content and DPPH scavenging activity. The TPC of final fermented medium showed approximately 18% increment, while the DPPH of fermented medium increased significantly to approximately 80% at the end of the fermentation. Dendrobium sabin (DS) flower showed very good potential properties of antioxidant in crude extract and partition extract as well as better antioxidant activity in the flower fermented medium.

Microencapsulation of Thunbergia laurifolia Crude Extract and Its Antioxidant Properties

2020 ◽  
Author(s):  
Catherine Nabbala ◽  
Wunwisa Krasaekoopt
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Coating Materials ◽  
Antioxidant Power ◽  
Thunbergia Laurifolia

In this study, the antioxidant activity and total phenolic content of Thunbergia laurifolia Lindl. or Rang Chuet (RC) extracts from leaf, stem and rhizome were evaluated by using ferric reducing antioxidant power assay (FRAP) and the folin ciocalteu method for total phenolic compounds (TPC).The extracts were prepared by infusion using different amount of plant powder (2.5, 5.0, and 7.5 g) at different concentrations of ethanol as 0, 25, 50, and 75% and extraction time of 24, 48, and 72 h. The crude extract of 7.5 g leaf powder extracted for 72 h using water as the extraction solvent showed the highest antioxidant properties and total phenolic content. This extraction condition produced a FRAP content of 2.62 ± 0.01 mmol Fe2+/g that was significantly differed from those of the stem and rhizome and the highest TPC content of 877.36±18.75 (mg GAE/g). The crude extract from the leaf was subsequently encapsulated by using β-cylcodextrin (BCD) and maltodextrin 20DE (MD) as coating materials using freeze drying method. The encapsulated powder was investigated for its antioxidant activity. The highest encapsulation efficiency (EE) was obtained when only maltodextrin 20DE was used. The storage stability of encapsulated T. luarifolia leaf crude extract was then studied by storing the encapsulated powder at 35, 45, and 55°C for 5 weeks. The storage temperature had no effect on the stability of the encapsulated powder when TPC was used as the criteria unlike that of FRAP which was inconsistent during storage.

scholarly journals Bioactive Compounds in Latvian Beer

2013 ◽  
Vol 30 (1) ◽  
pp. 35-42 ◽  
Author(s):  
Ilona Dabina-Bicka ◽  
Daina Karklina ◽  
Zanda Kruma ◽  
Fredijs Dimins
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Complex Mixture ◽  
Total Phenolic ◽  
Dpph Radical

Abstract Beer is a complex mixture - over 400 different compounds have been characterized in beer. Significant health and product quality promoting benefits have been attributed to its bioactive secondary metabolites such as phenolics. Polyphenols and phenolic acids present in beer are natural antioxidants. The aim of the research was to characterize the bioactive compounds in Latvian barley beer, such as phenolic acids and flavanols. In an experiment, different lager-type beers produced in Latvia were analysed. The total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteu colorimetric method and expressed as gallic acid equivalents. Individual phenolic compounds were determined using high performance liquid chromatography (HPLC). The antioxidant potential of beer was analyzed by the 2,2-diphenyl-1-picrylhydraziyl (DPPH) radical assays and expressed as micromoles of Trolox equivalents. The research showed that the total phenolic content of dark beer samples (320.8-863.6 mg GE L-1) was mostly higher than that of the light beers (300.9-475.2 mg GE L-1). In total, eleven phenols were determined in the analysed samples. Also the sum of individual phenolics in dark beer samples was higher than in the light beer brands. All beer samples exhibited a strong DPPH radical scavenging activity: from 441.3 to 1064.2 μmol TE L-1 for the light beer samples, and from 726.2 to 1748.7 μmol TE L-1 for the dark beer. The research suggests that composition of beer phenolic compounds was not dependent on the type of beer - light or dark.

scholarly journals Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1706 ◽  
Author(s):  
Anton Rahmadi ◽  
Yuliana Sabarina ◽  
Sukmiyati Agustin
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was induced as the starter culture. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. Antioxidant capacity was measured by DPPH assay.  Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg-1, HTC of 143.8±9.3 mg TAE kg-1, TFC of 17.5±1.3 mg CAE kg-1, antioxidant activity (IC50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and the antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not ash and pH. Temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The antioxidant activity of mandai cempedak was contributed by the phenolic components.

scholarly journals Kainari, a Unique Greek Traditional Herbal Tea, from the Island of Lesvos: Chemical Analysis and Antioxidant and Antimicrobial Properties

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Evangelia Bampali ◽  
Konstantia Graikou ◽  
Nektarios Aligiannis ◽  
Ioanna Chinou
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Analysis ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Solid Phase ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Total Phenolic ◽  
Herbal Tea

The chemical composition, as well as the total phenolic content (TPC) and the potential antioxidant and antimicrobial activity, of three Kainari-herbal tea samples from different areas of Lesvos Island (Greece) was evaluated. The rich aroma of the mixtures was studied through GC-MS, as well as through Headspace Solid-Phase Microextraction (HS-SPME)/GC-MS analyses. Cinnamon, clove, nutmeg, pepper, and ginger were identified as main ingredients, while, throughout the chemical analysis of the volatiles of one selected sample, several secondary metabolites have been isolated and identified on the basis of GC-MS as well as spectral evidence as eugenol, cinnamic aldehyde and myristicin, cinnamyl alcohol, alpha-terpinyl acetate, and β-caryophyllene. Furthermore, two food dyes, azorubine and amaranth, were also isolated and identified from the infusions. The total phenolic content was estimated and the free radical scavenging activity was determined by DPPH and ABTS assays and the antimicrobial activity of the extracts was tested showing a very interesting profile against all the assayed microorganisms. Due to its very pleasant aroma and taste properties as well as to its bioactivities, Kainari-herbal tea could be further proposed as functional beverage.

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