Antioxidant and Antibacterial Influences of some Plant Leaves Cell sap | ||
| Scientific Journal of Agricultural Sciences | ||
| Article 15, Volume 4, Issue 1, June 2022, Pages 152-160 PDF (981.91 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/sjas.2022.138732.1228 | ||
| Authors | ||
| Amany M. Basuny1; Manar H. Abdo1; Shimaa K. Ali2; Moustafa Abdel-Moneim Aboel-Ainin* 3 | ||
| 1Department of Biochemistry, Faculty of Agriculture, Beni-Suef University, Beni-Suef 62521, Egypt | ||
| 2Department of Agricultural Microbiology, Faculty of Agriculture, Beni-Suef University, Beni-Suef 62521, Egypt. | ||
| 3Faculty of Agriculture - Beni-Suef University | ||
| Abstract | ||
| Plant waste is of great importance from an environmental and economic perspective, and therefore they benefit from these secondary metabolites that these plant wastes contain, such as pomegranate leaves, moringa leaves, and olive leaves, which contain many important secondary metabolic products that play many important roles for the plant and also from terms of medical or nutritional roles. The total phenolic compounds in the cell juices of the studied plant leaves were estimated, and the results were as follows: Moringa leaf juice (MLE), olive leaf juice (OLE), and pomegranate leaf juice (PLE), respectively, (780, 698, 650 μg/g). Fractionation was carried out by HPLC to obtain the components of phenolic compounds from phenolic acids, phenols, or polyphenolic compounds "flavonoids". The evaluation of the activities of the studied plant juices for the antioxidant activity was carried out by two methods DPPH (2,2-diphenyl-1-picrylhydrazyl), and rancimat, which are three levels of concentrations of Moringa, olive, and pomegranate (200, 400 and 800 ppm) compared with BHT (Butylated hydroxytoluene) (200 ppm) and the results proved that for the three juices and the study examined the antioxidant activity because it contains phenolic compounds, which are attributed to this antioxidant activity. The antibacterial activity was also tested in some types of pathogenic bacteria, which are (listeria spp < /em> –Bacillus subtitles –staphylococcus aureus). | ||
| Keywords | ||
| Cell sap extracts; Antioxidant activity; Antimicrobial activity | ||
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