Natural products Compound Nutritional Value from Pelargonium graveolens | ||||
| مجلة دراسات وبحوث التربية النوعية | ||||
| Volume 10, Issue 2 - Serial Number 24, April 2024, Page 814-838 PDF (1.2 MB) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/jsezu.2024.350345 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Neveen A. Elwardany1; Mariam A. Abdelkader2; Eslam R. El-Sawy3; Mohamed S. Abdel-Aziz4 | ||||
| 1Associate Professor of Nutrition and Food Science, Home Economics Dept, Fac, of Specific Education, Alexandria Univ, Egypt | ||||
| 2Lecturer of Nutrition and Food Science, Home Economics Dept, Fac, of Specific Education, Alexandria Univ, Egypt | ||||
| 3Professor of Chemistry of Natural Compounds Department, National Research Centre, 12622 Dokki, Giza, Egypt | ||||
| 4Professor of Microbial Chemistry Department, National Research Centre, 12622 Dokki, Giza, Egypt | ||||
| Abstract | ||||
| Pelargonium graveolens (Family: Geraniaceae) was considered a medicinal with various medicinal, pharmaceutical and food applications. The ethanolic extract from this plant exhibited antimicrobial activities against different groups of test strains including Staphylococcus aureus (Gram-positive bacterium), Escherichia coli (Gram-negative bacterium), Methicillin-resistant Staphylococcus aureus (MRSA) and Candida albicans (yeast) as well as the food-borne bacterial strains Salmonella typhimurium and Listeria monocytogenes. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the extract were evaluated against all test microbes and results indicated that the MIC values were between 19.53 and 78.125µg/ml. the ethanolic extract also had antibiofilm activities against all test microbes especially E. coli and S. typhimurium (78.125 µg/ml). Antioxidant and phenolic content of the extract were also investigated revealing that it had a high level of phenolic content (1160.62µgAAE/g dry extract) leading to high total antioxidant activity (1104.46 µgGAE/g dry extract). GC/MS analysis revealed that compounds Tartaric acid, bis-O-(trimethylsilyl)-, bis (trimethylsilyl) ester (15.52%), Spiro[cyclopropane-3-(3,4-dihydro-1h-2-thianaphthalene)] (10.60%), Isoquinoline, 3,4-dihydro-6,7-dimethoxy-1-(methoxymethyl)- (10.34%), Myo-inositol, 1,2,3,4,5,6-hexakis-o-(trimethylsilyl)- (8.21%), 8,9-Di(p-methoxyphenyl)-7,10-dimethyltricyclo[4.2.0.2(2,5)] deca-7,9-diene (6.05%), and Butanedioic acid, [(trimethylsilyl)oxy]-, bis(trimethylsilyl) ester (5.08%) were the dominant components in the extract. HPLC phenolic contents showed that gallic acid, catechin, Naringenin and chlorogenic were the major constituents in the extract. Cytotoxic studies of the extract against a normal cell line exhibited a high IC50 value (179.55 µg/ml) leading to the concept that this extract is safe to be used as a food additive. The addition of P. graveolens extract affected the sensory characteristics of ice cream. It makes a difference to the control's overall acceptability or appearance, flavor, texture, or color. Ice cream supplemented with 10% and 15% P. graveolens extract scored excellent overall acceptability in all sensory attributes. In addition, the color showed excellent acceptance over the control and 5%. | ||||
| Keywords | ||||
| Pelargonium graveolens; antimicrobial; antioxidant; phenolics; cytotoxicity; GC/Ms; sensory evaluation | ||||
|
Statistics Article View: 31 PDF Download: 27 |
||||
