Bioactive compounds, antioxidant and antimicrobial activities of <i>Arum maculatum</i> leaves extracts as affected by various solvents and extraction methods

Food Science and Nutrition - Tập 7 Số 2 - Trang 465-475 - 2019
Reza Farahmandfar1, Reza Esmaeilzadeh Kenari1, Maryam Asnaashari1, Dina Shahrampour2, Tahmineh Bakhshandeh1
1Department of Food Science and Technology Sari Agricultural Sciences &amp; Natural Resources University (SANRU) Sari Iran
2Department of Food Science and Technology Gorgan University of Agricultural Sciences &amp; Natural Resources Gorgan Iran

Tóm tắt

AbstractThe different species of Arum maculatum plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antimicrobial activities. In this study, the effect of solvents (water, ethanol, ethanol:water (50:50)) and extraction methods (maceration and ultrasound) on the extraction yields and bioactive properties of extracts were analyzed. The antioxidant capacity of Arum maculatum leaves extracts was investigated, and the concentrations of total phenolics, tocopherols, tannins and flavonoids were determined. 1,1‐diphenyl 2‐picrylhydrazyl free radical (DPPH), β‐Carotene bleaching, and oxidative stability index (OSI) were used to determine antioxidant activity. The ability to scavenge radicals was measured in these experiments by the discoloration of the solution. Also, the antimicrobial activity of different extracts against Gram‐positive (Staphylococcus aureus and Listeria monocytogenes) and Gram‐negative bacteria (Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa) was evaluated by using of microdilution and agar diffusion assays. The results demonstrated that ultrasonic extracts (especially ethanol:water (50:50) solvent) had the higher extraction yield and antioxidant potential than maceration extracts. All extracts were effective against all tested bacteria, and Listeria monocytogenes was the most sensitive bacterium with lowest MIC value (12.5 mg/ml) and biggest diameter of growth inhibition zone (13.77 mm). Generally, this Arum maculatum leaves extracts can be suggested as an economical source of antioxidant and antimicrobial agents and can be a suitable substitute for artificial and chemical food preservatives.

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Food Science and Nutrition

Tập 7 Số 2

465-475

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