In vitro antioxidant and antibacterial activities of extracts from Yemen aromatic plants

Authors

  • Riyadh abdulmajid Saheh Thabit State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China
  • Xiang-Rong Cheng State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China
  • Nabil Al-Hajj State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China.
  • Xue Tang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China.
  • Guo-Wei Le State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China

Keywords:

Antioxidant, antibacterial, total Phenolic, Salavia officinalis, Lavandula officinalis

Abstract

The aim of this work was to (i) determine the antioxidant activity in the extracts of five Yemeni plants: Zizyphus vulgaris, Thymus vulgaris, Ruta graveolens, Lavandula officinalis, and Salavia officinalis by two different antioxidant test 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and β-Carotene bleaching (BCB); (ii) determine the total phenolic (TP), total flavonoids (TF), total tannins (TT), and total anthocyanins (TA) of the extracts by Folin-Ciocalteu method, aluminium chloride method, Folin and Ciocalteu method, and pH-differential method, respectively; (iii) investigate the effectiveness of the extracts on the growth inhibition of some indicators of foodborne illness bacteria by agar well diffusion assay. There is a great variability in the TP, TF, TT, TA, inhibition of DPPH and BCB, and antibacterial effectiveness of the extraction obtained from the five plants. S. officinalis and L. officinalis best inhibition of DPPH (60.42%, 43.97%), BCB (80.77%, 67.77%), possessed the highest TP (75.2, 64.9 mg/g) and TT (0.70, 0.66 mg/g), while the Z. vulgaris possessed the highest TF (48.1 mg/g) and TA (0.49 mg/100g ). The extracts of R. graveolens exhibited inhibitory effects against most tested bacteria at all added doses.

References

. Salgueiro LMartins AP and Correia H. Raw materials, the importance of quality and safety. A review. Flavour Fragrance J. 2010; 25: 253271.

. Madhavi DL Deshpe SS and Salunkhe DK. Food antioxidants, technological, toxicological, and health perspectives, New York, Marcel Dekker ISBM. 1995; 24: 267359.

. Noguchi Nand Niki E. Phenolic antioxidants, a rationale for design and evaluation of novel antioxidant drug for atherosclerosis. J. Free Radical. Biol. Med. 2000; 28: 15381546.

. Gutteridge JMC and Halliwell B. Antioxidants, Molecules, medicines and myths. Biochem. Biophys. Res. Commun. 2010; 393: 561564.

. Sagdic O Karahan AG Ozcan M and Ozkan G. Effect of some spice extracts on bacterial inhibition. J. Food Sci. Tech. Int. 2003; 9: 353358.

. Lucarini M, Pedrielli P, Pedulli GF,Valginigli L, Gigmes D and Tordo P. Bond dissociation energies of the N–H bond and rate constants for the reaction with alkyl, alkoxyl, and peroxyl radicals of phenothiazines and related compounds. J. Am. Chem. Soc. 1999; 121: 1154611553.

. Arnnok P, Ruangviriyachai C, Mahachai R, Techawongstien S and Chanthai S. Determination of total phenolics and anthocyanin contents in the pericarp of hot chilli pepper (Capsicum annuum L.). Int. Food Res. J. 2012; 19: 235243.

. Lin JY and Tang CY. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem. 2007; 101:140147.

. Tamilselvi N Krishnamoorthy P Dhamotharan R Arumugam P and Sagadevan E. Analysis of total phenols, total tannins and screening of phytocomponents in Indigofera aspalathoides (Shivanar Vembu) Vahl EX DC. J. Chem. Pharmace. Res. 2012; 4: 32593262.

. Guisti MM and Wrolstad RE. Characterization and measurement of anthocyanins by UV-Visible spectroscopy: Vol. 5. Current Protocols in Food Analytical Chemistry. New York, John Wiley & Sons. 2001; 5: 113.

. Burits M and Bucar F. Antioxidant activity of Nigella sativa essential oils. Phytother. Res. 2000; 14: 323328.

. Brand Williams W Cuvelier ME and Berset C. Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft and Technologie. 1995; 28: 2530.

. Lu YR and Foo LY. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 2000; 68 (1): 8185.

. Smania AJr, Delle Monache F, Smania EFA and Cuneo RS. Antibacterial activity of steroidal compounds isolated from Ganoderma applanatum (Pers.) Pat. (Aphyllophoromycetidaea) fruit body. Int. J. Med. Mushr. 1999; 1: 325330.

. Miguel MG. Antioxidant activity of medicinal and aromatic plants. A review. Flavour Fragrance J. 2010; 25: 291312.

. Nasır Rasool Komal RızwanMuhammad Zubaır Tahsin GulzarIftikhar Hussain Bukhari Mazhar Amjad Gilani and Adeela Amjad. Antioxidant Activity of Various Extracts and Organic Fractions of Ziziphus jujube. Int. J. Phytom. 2011; 3: 346352.

. Luz Sanz MMartínez-Castro and Moreno-Arribas M. Food Chem. 2008; 111: 778783.

. Schlesier K, Harwat M, Bohm V and Bitsch R. Assessment of antioxidant activity by using different in vitro methods. Free Radical. Res. 2002; 36: 177187.

. Huang DJ, Ou BX and Prior RL. The chemistry behind antioxidant capacity assays. J. of Agri. and Food Chem. 2005; 53:18411856.

. Apak R Guclu K  Demirata B, Ozyurek M Celik SE Bektasoglu B, Berker KI and Ozyurt D. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay, Molecules. 2007; 12:14961547.

. Ricci D,Giamperi L, Bucchini A and Fraternale D. Antioxidant activity of Punica granatum fruits. Fitoterapia. 2006; 77: 310312.

. Galati G and Brien PJO. Potential toxicity of flavonoids and other dietary phenolics: significance for their chemopreventive and anticancer properties, Free Radical. Bio. Med. 2004; 37: 287303.

. Payet B, Shum Cheong Sing A and Smadja J. Assessment of antioxidant activity of cane brown sugars by ABTS and DPPH radical scavenging assays: determination of their polyphenolic and volatile constituents, J. Agric. Food Chem. 2005; 53: 1007410079.

. Kumaran A and Joel karunakaran R. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chem. 2006; 97: 109114.

. Ahmad I and Beg AZ. Antimicrobial and photochemical studies on 45 Indian medicinal plants against multi-drug resistant human pathogens. J. Ethnopharmacol. 2001; 74: 113123.

. Gao Y,Belkum MJV and Stiles M.The outer membrane of gram-negative bacteria inhibits antibacterial activity of Brochocin-C. Appl. Environ. Microbiol. 1999; 65: 43294333.

. Alzoreky NS and Nakahara K. Antibacterial activity of extracts from some edible plants commonly consumed in Asia. Int. J. Food Microbiol. 2003; 80: 223230.

Downloads

Published

31-12-2013

How to Cite

1.
Riyadh abdulmajid Saheh Thabit, Xiang-Rong Cheng, Nabil Al-Hajj, Xue Tang, Guo-Wei Le. In vitro antioxidant and antibacterial activities of extracts from Yemen aromatic plants. ijp [Internet]. 2013 Dec. 31 [cited 2024 Sep. 28];5(4):510-8. Available from: https://ijp.arjournals.org/index.php/ijp/article/view/293

Issue

Vol. 5 No. 4 (2013): Oct-Dec

Section

Original Research Articles