Bioactivity of Ethanolic Leaf Extract for Pomegranate, Guava and Green Garlic as Antioxidant and Antimicrobial Agents | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 67, Issue 9, September 2024, Page 297-308 PDF (622.2 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.258117.9069 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Noha G. Sulieman  1; Mohamed F. Khallaf2; Manar T. Ibrahim2; Amir A. Ibrahim1; Gamal F. Mohamed1; Mohamed T. Fouad 3
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| 1Food Technology Department, National Research Centre (NRC), 12622 Dokki, Egypt | ||||
| 2Food Science Department, Faculty of Agricultural, Ain Shams University, Cairo, Egypt | ||||
| 3Dairy Department, National Research Centre (NRC), 12622 Dokki, Egypt | ||||
| Abstract | ||||
| The aim of study was to investigate the antioxidant and antibacterial activities of pomegranate leaves (PLE), guava leaves (GLE) and green garlic leave extracts (GGLE). All plants were extracted with 80% ethanol and used to determine total phenolic and flavonoid contents. The antioxidant capacity was determined by DPPH and ABTS radical scavenging assay. Polyphenol profile of investigated extracts was determined by HPLC assay. The antimicrobial activity was analyzed using the well diffusion method, where antimicrobial activities were determined by inhibition zone method. Results showed that the highest phenolic content (27.84GAE/g) in PLE, GLE (17.43 GAE/g) then GGLE (10.45 GAE/g), while total flavonoids were 70.65 mg CE/g, 59.76 mg CE/g and 5.56 mg CE/g for samples, respectively. The highest DPPH (92.00%) was recorded for PLE, GLE and GGLE, respectively. The ABTS was highest in PLE (94.54%), GLE then GGLE. All the plant extracts were effectively inhibited the growth of pathogenic strains used in the study. HPLC analyses revealed that, the most abundant phenolic component is gallic, cateachin and ferulic for PLE, GLE and GGLE, respectively. The results indicated that the tested Egyptian local plants may be potential sources of natural antioxidant and antimicrobial activities in food industries to replace synthetic ones. | ||||
| Keywords | ||||
| Antibacterial activity; antioxidant property; bioactive compound; DPPH; green garlic leaves; pomegranate leaves; guava leaves | ||||
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