In Vitro Antioxidant and Antimicrobial Activity of Moringa oleifera Leaf as a Natural Food Preservative in Chicken Burgers.

2021 ◽  
pp. 450
Author(s):  
Randah Miqbil Alqurashi ◽  
Huda Mohammed Aldossary
Keyword(s):  
Moringa Oleifera ◽  
Antimicrobial Agents ◽  
Food Additives ◽  
Storage Period ◽  
Total Phenolic ◽  
Natural Food ◽  
Food Preservative ◽  
Plate Counts ◽  
Antioxidant And Antimicrobial Activity

Moringa oleifera Lam (Moringaceae) is a highly valued plant its content phytochemicals, rich in vitamin and minerals and high nutritional value. The objective of this study was to investigate the effect of bioactive compounds in Moringa oleifera (MO) leaves and their potential as antimicrobial agents for use as natural food additives to increase the shelf-life of chicken burgers. Seven types of chicken burger were prepared including a control (without antioxidant), with 0.5 % MO polyphenol extract (MOPE) added, 1 % MOPE, 2 % MOPE, 0.5 % whole MO powder (WMOP), 1 % WMOP, and 2 % WMOP. The results showed that chicken burgers treated with MOPE and WMOP at concentrations of 0.5 %, 1 %, and 2 % had significantly (p < 0.05) lower total plate counts (TPCs) at the end of the storage period (6 days) compared to the control. Burgers with added MOPE and WMOP had significantly (p < 0.05) higher total phenolic content, flavonoids content, and antioxidant activity compared to the control. Acceptability of chicken burger was not affected by the addition of MOPE or WMOP. Our findings suggest that adding MOPE and WMOP at concentrations of 1 % and 2 % could be an effective natural food preservative in chicken burgers.

scholarly journals Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 86 ◽  
Author(s):  
Lorena Martínez ◽  
Julián Castillo ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Lipid Oxidation ◽  
Antimicrobial Agents ◽  
Total Coliform ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Fish Products ◽  
Natural Extracts ◽  
Ferric Reducing Antioxidant Power ◽  
Antioxidant And Antimicrobial Activity

Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) and Nutrox OVS (NOVS)), and olive (Olea europaea) extracts rich in hydroxytyrosol (HYT-F from olive fruit and HYT-L from olive leaf) can act as antioxidant and antimicrobial agents in food products to replace synthetic additives. The total phenolic compounds, antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-Azinobis (3-ethylbenzothiazolin) -6-sulphonic acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), and Oxygen Radical Absorbance Capacity (ORACH)) and their antimicrobial power (using the diffusion disk method with the Escherichia Coli, Lysteria monocytogenes, and Staphilococcus Aureus strains) were measured. The results showed that all the extracts were good antioxidant and antimicrobial compounds in vitro. On the other hand, their antioxidant and antimicrobial capacity was also measured in fish products acting as preservative agents. For that, volatile fatty acid compounds were analysed by GS-MS at day 0 and 11 from elaboration, together with total vial count (TVC), total coliform count (TCC), E. Coli, and L. monocytogenes content at day 0, 4, 7 and 11 under refrigerated storage. The fish patties suffered rapid lipid oxidation and odour and flavour spoilage associated with slight rancidity. Natural extracts from pomegranate, rosemary, and hydroxytyrosol delayed the lipid oxidation, measured as volatile compounds, and the microbiological spoilage in fish patties. Addition of natural extracts to fish products contributed to extend the shelf life of fish under retail display conditions.

The Comparative Study of Equisetum pratense, E. sylvaticum, E. telmateia: Accumulation of Silicon, Antioxidant and Antimicrobial Screening

2019 ◽  
Vol 70 (7) ◽  
pp. 2519-2523
Author(s):  
Denisa Batir Marin ◽  
Oana Cioanca ◽  
Mihai Apostu ◽  
Cristina Gabriela Tuchilus ◽  
Cornelia Mircea ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Methanol Extract ◽  
Previous Treatment ◽  
Total Phenolic ◽  
Quantitative Chemical Analysis ◽  
Qualitative And Quantitative ◽  
Antioxidant And Antimicrobial Activity ◽  
The Comparative Study

The objective of the current study is represented by the determination of silica and a phytochemical screening of phenolic derivates of some Equisetum species. The antioxidant and antimicrobial activity for Equisetum pratense Ehrh.,, Equisetum sylvaticum L. and Equisetum telmateia Ehrh. (sin. Equisetum maximum Lam.) were also investigated. The concentration of silicon (Si) in plants was determined by the spectrophotometric method using previous treatment with NaOH 50% both for the stem and the nodal branches [1]. Results obtained varied from 95.12 to 162.10 SiO2 mg/g dry plant which represents 4.44% to 7.58% Si/100g dry sample. Two types of total extracts were obtained using different solvents and were subjected to qualitative and quantitative chemical analysis considering total phenolic content [2]. The highest concentration of investigated compounds was found in the methanolic extract, E. sylvaticum, 196.5mg/g dry sample. Antioxidant activity was monitored spectrophotometrically and expressed in terms of IC50 (�g/mL) [3]. Values gathered ranged from 261.7 to 429.5 �g/mL. The highest capacity to neutralized DPPH radicals was found in E. sylvaticum. In vitro antimicrobial activity was determined using difusimetric method [4]. Testing was performed on four microorganisms: three strains of bacteria and one species of fungi. Different effects were noticed against the bacteria, furthermore the methanol extract appeared to be most efficient. All extracts showed significand antimicrobial activity against Staphylococcus aureus (ATCC 25923) and Candida albicans (ATCC 90028) and weak to no activity against Pseudomonas aeruginosa (ATCC 27853) and Escherichia coli (ATCC 25922).

Antimicrobial activity, total phenolic content and flavonoid concentrations of Teucrium species

2012 ◽  
Vol 7 (4) ◽  
pp. 664-671 ◽  
Author(s):  
Milan Stanković ◽  
Olgica Stefanović ◽  
Ljiljana Čomić ◽  
Marina Topuzović ◽  
Ivana Radojević ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Total Phenolic Content ◽  
Antimicrobial Agents ◽  
Phenolic Content ◽  
Fungal Species ◽  
Total Phenolic ◽  
Total Phenols ◽  
Further Development ◽  
Ethyl Acetate Extracts

AbstractIn vitro antimicrobial activity of 21 crude extracts obtained from seven taxa of the genus Teucrium (T. chamaedrys, T. montanum, T. arduini, T. polium, T. scordium subsp. scordium, T. scordium subsp. scordioides and T. botrys) was tested against bacterial and fungal species. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using a microdilution analysis method. Total phenolic content and flavonoid concentrations were measured spectrophotometrically. Total phenols were determined using Folin-Ciocalteu reagent and their amounts ranged from 28.49 up to 159.84 mg CA/g of extract (chlorogenic acid equivalent). The amounts of flavonoids ranged from 38.17 up to 190.45 mg RU/g of extract (rutin equivalent).The plant extracts showed greater potential of antibacterial than antifungal activity. A relationship was found between total phenolics and biological activity. The highest level of total phenols was measured in the methanol extracts, which demonstrated higher antimicrobial activity than acetone and ethyl acetate extracts. Staphylococcus aureus ATCC 25923 appeared to be the most sensitive organism. Our results indicate that Teucrium spp extracts are rich sources of phenolic compounds and are promising candidates for further development as natural antimicrobial agents.

scholarly journals Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar

2020 ◽  
Vol 12 (7) ◽  
pp. 2650
Author(s):  
Dung Huynh Thi Le ◽  
Wen-Chien Lu ◽  
Po-Hsien Li
Keyword(s):  
Biological Activity ◽  
Radical Scavenging Activity ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Food ◽  
Mineral Contents ◽  
Drying Time ◽  
Antioxidant Power

Palmyra palm (Borassus flabellifer Linn.) is an important sugar-producing plant that is widely distributed in tropical Asian countries. Its jaggery and sweet sap are prevalent in Cambodia as a substitute for table sugar. They contain essential minerals, vitamins, and biological compounds. We investigated the changes in the nutritional composition, antioxidant properties, and biological activity of palm granulated sugar prepared by using three different drying–solidification processes under vacuum conditions: the drying temperature was controlled at 80 °C, 90 °C, and 100 °C, and the drying time was 60, 75, and 90 min, respectively. Palm granulated sugar contains 10 kinds of vitamins (mainly vitamin E 52.15–55.12 mg/100 g), 5-hydroxymethylfurfural (2.18 to 41.92 mg/100 g), and 38 volatile compounds that belong to the alcohol, ketones, pyrazines, acids, and phenols groups, and an aldehyde group. Moreover, palm granulated sugar exhibits a high total phenolic content (2.77–8.94 mg gallic acid equivalent/100 g), 2,2-diphenyl-1-1picrylhydrazyl (DPPH) radical scavenging activity (20.15%–37.88%), and ferric reducing antioxidant power (FRAP) value (322.68–378.23 μmol Fe2+/mL). Furthermore, palm granulated sugar-treated NIH3T3 cells showed a higher cell viability of 18.10% to 23.68%. This study confirmed that palm granulated sugar prepared at 90 °C for 75 min can have a better product quality with increased vitamin and mineral contents, antioxidant properties, and biological activity, while also being low in 5-hydroxymethylfurfural (HMF) content.

Chemical composition and antioxidant activity of Carob pulp (Ceratonia Siliqua L.) extracts

2015 ◽  
Vol 5 (2) ◽  
pp. 76-83
Author(s):  
Yasmina Mokhtaria Boufadia ◽  
Manel Elaoufi ◽  
Fatiha Tabet ◽  
Mohamed Benali ◽  
Ali Riazi
Keyword(s):  
Antioxidant Activity ◽  
Food Additives ◽  
Ethanolic Extract ◽  
Natural Food ◽  
Ceratonia Siliqua ◽  
Total Blood ◽  
Pre Treatment ◽  
Ceratonia Siliqua L

  The role of polyphenols and flavonoids in prevention of cellular damages carried out with the oxidative stress is well documented. In the present experiment, we determined the polyphenols and flavonoids concentrations of three extracts (ethanol 70%: V/V, methanol 80%: V/V and distilled water extracts) of carob pulp mature (Ceratonia siliqua L.) and their in vitro and in vivo antioxidant activity. A significant dose-dependent anti-free radical activ-ity of ethanolic extract of carob (EEC) was related to the highest polyphenol content (44.74 mg QE/mL) and to the in vitro antioxidant activity (EC50 = 0.28 mg/mL) of this extract. LC-MS /MS analysis of the EEC have shown the presence of several phenolic compounds as well as many types of flavonoids. The in vivo experiment brought out the significant effect of the daily EEC oral pre-treatment of rats, 30 min before AlCl3 administration for 28 d on the improvement of the total blood antioxidant capacity. These results suggest that the carob pulp contain many substances having in vitro and in vivo antioxidant effects, and which could be used as natural food additives in order to preserve food quality.

scholarly journals Effects of Indigenous Reed (Typha latifolia) Salt and Iodized Commercial Salt on Total Phenolic and Total Flavonoid Contents and Antioxidant Activity of Garlic (Allium sativum L.)

2020 ◽  
pp. 53-59
Author(s):  
Thandiwe Alide ◽  
Phanice Wangila ◽  
Ambrose Kiprop
Keyword(s):  
Antioxidant Activity ◽  
Degradation Products ◽  
Food Additives ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Typha Latifolia ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Natural Food ◽  
Mental Picture

Aim: The use of natural food additives such as garlic, ginger, turmeric and indigenous reed salts is increasing over synthetic ones due to their availability, affordability and the mental picture that ‘‘natural is safe’’. Food is usually cooked in the presence of other additives such as salt. It has been established that food additives (such as salt) and their degradation products can interact with other food additives and food constituents (additive-additive, additive-micronutrient) to form an array of products and these can have positive or negative effects on the antioxidant activity of the other additives and the food. The aim of this study was to investigate the effects of indigenous reed salt (Typha latifolia) and iodized commercial salt (Kensalt) used in Kenyan culinary recipes on the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of garlic. Place and Duration of the Study: Garlic bulbs and iodized commercial salt (Kensalt) were purchased from Khethia supermarket and Food Plus mall of Eldoret town (Kenya), respectively. Indigenous reed salt was purchased from vendors in Busia County of Western Kenya. The samples were analyzed at Directorate of Government Analytical Laboratory, Kampala (Uganda) between August 2019 and January 2020.  Methodology: The TPC of fresh and salted garlic extracts were determined using the Folin-Ciocalteu assay, TFC by aluminum chloride colorimetric method and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. Results: The TPC, TFC and antioxidant activity of fresh aqueous garlic extract were 303.07 ± 6.58 mg gallic acid equivalent per 100 g, 109.68 ± 6.78 mg quercetin equivalent per 100 g and 56.60 ± 0.05%, respectively. Salt had a significant effect on TPC (P = .03) and antioxidant activity (P ˂ 0.05). However, the mean differences were insignificant for the effect of salt on TFC (P = .66). Changes in salt concentrations did not significantly affect the TPC, TFC and antioxidant activity of garlic. Conclusion: Cooking garlic with salt enhances the extraction of its phytochemicals, thereby increasing its antioxidant potential.

scholarly journals The In Vitro and In Vivo Synergistic Antimicrobial Activity Assessment of Vacuum Microwave Assisted Aqueous Extracts from Pomegranate and Avocado Fruit Peels and Avocado Seeds Based on a Mixtures Design Model

Plants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1757
Author(s):  
Prodromos Skenderidis ◽  
Stefanos Leontopoulos ◽  
Konstantinos Petrotos ◽  
Chrysanthi Mitsagga ◽  
Ioannis Giavasis
Keyword(s):  
Antimicrobial Activity ◽  
Optical Density ◽  
Density Measurement ◽  
Design Model ◽  
Penicillium Expansum ◽  
Total Phenolic ◽  
Natural Food ◽  
Minimal Bactericidal Concentration

The present study aimed to assess the antimicrobial properties of encapsulated lyophilized powdered extracts of pomegranate peels (PP), avocado peels (AP) and avocado seeds (AS) in vitro and in vivo. Minimum Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) methods, optical density measurement, and well diffusion assay were used to determine antimicrobial activity against food borne bacteria (Gram− Escherichia coli, Salmonella typhimurium, Campylobacter jejuni, Pseudomonas putida), (Gram+ Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Lactobacillus plantarum), and fungi (Penicillium expansum and Aspergillus niger) based on a mixture design model. Additionally, the most effective powder was studied in vivo in yogurt, cream cheese, and minced meat burger. The samples that contained high polyphenol content also exhibited higher antioxidant, antimicrobial, and antifungal activity. From the results of the well diffusion, the MIC/MBC, and the cell optical density assays, the antimicrobial activity of the extracts was found to be correlated to the total phenolic content (TPC) of the samples and the type of the microorganism. The pomegranate peels extract presented the higher TPC and antioxidant activity and constitute the highest percentage in the most active antimicrobial mixture. The powders that were tested in vitro showed microbial type-dependent effects in each food model. The results presented here can be further studied in the large-scale industrial production of natural food preservatives.

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