Antibacterial and Antioxidant Activities of Some Plant Leaves | ||
| Journal of the Advances in Agricultural Researches | ||
| Article 1, Volume 24, Issue 4 - Serial Number 93, December 2019, Pages 464-475 PDF (764.86 K) | ||
| Document Type: Research papers | ||
| DOI: 10.21608/jalexu.2019.163480 | ||
| Authors | ||
| Mona Galal Abdelfattah; Ashraf Abdelmonem Zeitoun; Hanem Osman; Moahmed Abdelhameed Zeitoun | ||
| Food Science Department, Faculty of Agric. (Saba Basha), Alex. University, Egypt | ||
| Abstract | ||
| Food industries and consumers are concerned about the negative effect of synthetic preservation and there is growing interest in applying natural alternatives additives for their antioxidant and antimicrobial activities. Therefore the objective of the present work was to evaluatetotal polyphenol, antioxidant activity and antibacterial activity of Moringa (M. oleifera), Olive (Olea europaea), Rosemary (R. officinalis) and Oregano (O. vulgar) dried leaves powders and their extracts. The results revealed that the extracted yield of plant leaves was ranged from 19.82% for rosemary to 30.27% for moringa. The result showed that plant leaves extracts have higher phenolic content than plant leaves powder Whereas, total polyphenols content were ranged from 26.41 to 50.13 mg GAE/g extract for oregano and olive, respectively while it was 9.19 and 17.22 mg GAE/g powder for rosemary and olive, respectively. DPPH radical scavenging activity are ranged in ascending order from 18.45 to 31.81 µmol troloxE/g of leaves powder for rosemary and moringa, respectively while from 61.80 to 90.20 µmol troloxE/g of leaves extract for oregano and moringa, respectively. The antibacterial activity against chosen bacterial strains are increased in the following order moringa < olive < rosemary < oregano in the plant powders and its extracts. The diameter of inhibition zone is varies between 4.33 mm for moringa powder to 8.00 mm for oregano powder in case of gram-negative bacteria (Escherichia coli) and from 20.66 mm for moringa extract to 29.33 mm for oregano extract in case of gram-positive bacteria (Staphylococcus aureus). The results of present work indicated that plant leaves extracts are very effective as antioxidant and antibacterial than plant leaves powders. Also results indicated that there were significant differences between different plant leaves. | ||
| Keywords | ||
| plant leaves; extracts; polyphenols; antioxidant; antibacterial | ||
| References | ||
|
Al Rimawi, F., Tarawa, M.S., and Elama, C. (2017). Olive leaf extracted as natural antioxidant additive of fresh hamburger stored at 4˚C. American Journal of Food Science and Technology, 5(4): 162-166.
Anwar, F., Latif,S., Ashraf, M. and Gilani, A.H. (2007). Moringa oleifera: A food plant with multiple medicinal uses. International Journal of Phytotherapy Researches, 21: 17-25.
Awad, A. (2010). A Thesis Ph.D.IN Effect of some natural antimicrobials and antioxidants on quality and shelf- life of lamb meat. Alex. Uni. Fac.of Agri. (Saba Basha).
Botsoglou, E., Govaris,A., Ambrosiadis,I.,Fletouris,D., and Papageorgiou, G. (2014). Effect of olive leaf(Olea europeaL.)extracts on protein lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids. Journal of the Science of Food and Agriculture, 94: 227-234.
Bounatirou, S., Smiti, S., Miguel, M.G., Faleiro, L., and Rejeb, M.N. (2007). Chemical composition, antioxidant and antimicrobial activities of the essentials oils isolated from Tunisian Thymus capitatus Hoff.et link. Food Chem., 105: 146-155.
Das, A.K., Rajkumar, V., Verma, A.K., and Swarp, O. (2012). Moringa oleifera leaves extracts: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties. International Journal of food Science and Technology, 47: 585-591.
EL Sohaimy, S.A., and Masry, S.H. (2014). Phenolic content, antioxidant and antimicrobial activities of Egyptian and Chinese propolis. American-Eurasian J. Agric & Environ. Sci., 14(10): 1116-1124.
El Sohaimy, S.A., Hamed,G. M., Mohamed, S. E., Amer, M.H. and Al-Hindi,R. R. (2015). Biochemical and functional properties of Moringa oleifera leaves and their potential as functional food. Global Advanced Research Journal of Agricultural science, 4(4): 188-199.
Falowo, A.B., V .Muchenje, C.J. Hugo and G. Charimba. (2016). In vitro antimicrobial activity of Bidens pilosa and Moringa oleifera leaf extracts and their effects on ground beef quality during cold storage. CyTA-Journal of Food, 14(4): 541-546.
Falowo, A.B., V .Muchenje, C.J. Hugo, O.A. Aiyegoro and P.O. Fayemi (2017). Antioxidant activities of Moringa oleifera L. and Bidens pilsa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage. CyTA-Journal of Food, 15(2): 1-22.
Granato, D., Nunes, D.S., and Barba, F.J. (2017). An integrated strategy between food chemistry, biology, nutrition, pharmacology and statistics in the development of functional foods: A proposal. Trends in Food Science and Technology, 62: 13-22.
Hac-Szymanczuk, E., Cegielka, A., Karkos, M., Gniewosz, M., and Piwowarek, K. (2019). Evaluation of antioxidant and antimicrobial activity of oregano (Oreganum vulgar L.)preparation during storage of low pressure mechanically separated meat (BAADER meat) from chickens. Food Sci Biotechnol, 28(2): 449-457.
Hasaballa, M.A., S. A. El Sohaimy , O. E. Shaltout , and M. A. M.Zeitoun. (2017). Chemical composition and bioactive compounds of leaves, flowers and seeds of Moringa plant. J.Adv. Agri. Res. 22(4): 662-675.
Hasapidou, A., and Savvaidis, I.N. (2011). The effect of modified atmosphere packaging EDTA and oregano oil on the quality of chicken liver meat. Food Research International, 44: 2751-2756.
Jayawardana, B.C., Liyanage, R., and Lalantha, N. (2015). Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages. LWT-Food Science and Technology, 64: 1204-1208.
Karre, L., Lopez, K., and Getty, J.K. (2013). Natural antioxidant in meat and poultry products. Meat Science, 94: 220-227.
Krishnan, K. Radha, Babuskin, S., and Babu, P.A.S. (2014). Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology, 171: 32-40.
Makkar, H.P.S., and Becker, K. (1996). Nutritional value and antinutritional components of whole and ethanol extracted Moringa oleifera leaves. Animal Food Scince Tech., 63: 211:228.
Makris, D. P., Boskou, G., and Andrikopoulos, N. K. (2007). Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. Journal of Food Composition and Analysis, 20: 125-132.
Markin D, Duek L, and Berdicevsky I. (2008). In vitro antimicrobial activity of olive leaves. Mycoses, 46: 132.
Moyo, B., Masika, P.J., Hugo A, and Muchenje, V. (2011). Nutritional characterization of Moringa(Moringa oleifera Lam.)leaves. African Journal of biotechnology,10: 12925-12933.
Mylonaki, S., Kiassos,E., Makris, D.P., and Ketalas, P. (2008). Optimisation of the extraction olive (Olea europea) leaf phenolics using water/ethanol-based solvent systems and responses surface methodology. Analytical and Bioanalytical Chemistry, 392: 977-985.
Nieto, G., Ros, G., and Castillo, J. (2018). Antioxidant and antimicrobial activity of rosemary(Rosemarinus officinalis,L.):A Review, medicines, 5,98.
Nikmaram, N., Budaraju. S., Barba, F.J., and Lorenzo.J.N. (2018). Application of plant extracts to improve the shelf life, nutritional and health related properties of ready to eat meat products. Meat Science,145: 245-255.
Nunez De Conzalez, M.T., Osburn.W.N., and Hardin, M.D. (2012). Survey ofresidual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States. Journal of Agriculture and Food Chemistry, 60: 3981:3990.
Pereira AP, Ferreira IC, Marcelino F, Valentao P, and Seabra R. (2007). Phenolic compounds and antimicrobial activity of olive(Olea europae L.cv.Cobrancosa)leaves. Molecules, 12: 1153-1162.
Rafinska, K., Pomastowski, P., and Rudnicka, T. (2019). Effect of solvent and extraction technique on composition and biological activity of Lepidium sativum extracts. Food Chemistry, 289: 16-25.
Rakesh, S., and Singh, V. J. (2010). In vitro antioxidant activity of Moringa oleifera leaf and pod extracts against carbon tetra chloride induced liver damage in albino mice. Journal of chemical and pharmaceutical Research, 2(6): 275-283.
Sampaio, G.R., Saldanha, T., Soares, R.A.M., and Torres, E.A.F.S. (2012). Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chemistry, 135: 1383-1390.
SAS. (1995). SAS userʼs guide: Statistics. Cary, N.C. :SAS Institute Inc.
Shan, B., Cai,Y. Z., Brooks, J.D., and Corke,H. (2007). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology, 117: 112-119.
Shan, B., Cai,Y. Z., Brooks, J.D., and Corke,H. (2009). Antimicrobial and antioxiadant effects of five spice and herb extracts as natural preservatives of raw pork. Journal of the Science of Food and Agriculture, 89(11): 1878-1885.
Sreelatha, S., and Padma, P.R. (2009). Antioxidant activity and total phenolic content of Moringa oleifera leaves in two stage of maturity. Plant foods for human nutrition, 64(4): 303-311.
Talhaoui, N., A. M. Gomez-caravaca, L. Leon, R de La Rosa, A. Fernandez-Gutierrez and A.egura-Carretero. (2016). Phenolic compounds and in vitro immunomodulatory properties of three An dalusian Olive leaf extracts. Journal of Functional Foods, 22: 270-277.
Tawaha K., Alali Q.F., Gharaibeh M. and El-Elimat. (2007). Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chemistry, 104: 1372-1378.
Velasco, V., and Williams, P., (2011). Improving meat quality through natural antioxidants. Chilean Journal of Agricultural Research, 71(2): 313-322.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J., and Perez-Alvarez, J.A. (2010). Effect of orange dietary fiber, oregano essential oil and packaging conditions on shelf life of bologna sausages. Food Control, 21(4): 436-443.
Wojdylo, A., Oszmianski, J. and Czemerys, R. (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem., 105: 940-949.
Yin, Y., Xing, L., Zhou, G., and Zhang, W. (2016). Antioxidative and Antibacterial Activities of Rosemary Extract in Raw Ground Pork Pattis. Journal of Food Nutrition Research, 4(12): 806-813.
Zeitoun, M.A.M., Hanem, M.M.Mansour, Sameh Ezzat and El Sohaimy S.A. (2016). Effect of pretreatment of olive leaves on phenolic content and activity. American Journal of Food Technology, 12: 132-139. | ||
|
Statistics Article View: 215 PDF Download: 496 |
||
