Evaluation of Antibacterial Activity, Gas Chromatography Analysis and Antioxidant Efficacy of Artichoke (Cynara scolymus L. ) | ||||
| Journal of Agricultural Chemistry and Biotechnology | ||||
| Article 1, Volume 8, Issue 11, November 2017, Page 265-280 PDF (356.27 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jacb.2017.38907 | ||||
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| Author | ||||
| Zeinab Abd El-Ghany | ||||
| Regional Center for Food and Feed, Agricultural Research Center (A.R.C.),Giza,Egypt. | ||||
| Abstract | ||||
| Artichoke a perennial thistle of the Asteraceae plant family, which is commonly eaten as a vegetable in North America, Europe and the Mediterranean. Ethanolic and methanolic extracts of artichoke leaves and pulp were prepared and tested for their antibacterial activity against eight bacterial strains: three Gram-negative bacteria ( E. coli, Pseudomonas aerugenosa and Salmonella sp.) and five Gram-positive bacteria (Bacillus cereus ,Bacillus subtilis , Listeria monocytogenes , Streptococcus faecalis and Staphylococcus aureus). The leaves and pulp parts were also tested for their antioxidant capacity, total phenols and total flavonoids content. The phytochemical composition ofartichoke leaves and pulp were qualitatively determined. The data of the antibacterial activity test revealed that the highest inhibitory effect was recorded for ethanolic leaves extract against Gram-positive bacteria Staphylococcus aureus (18 mm. ) ,while the ethanolic pulps extract exerted the same inhibitory activity against the Gram positive bacteria B. subtilis and Gram negative bacteria Pseudomonase aeroginosa with inhibition zone diameters of 12.0 mm .Phytochemical analysis of artichoke pulp and leaves ensured that both parts are reservoirs of flavonoids and phenolic compounds that modulated its antioxidant activity. Qualitative determination of tannins, alkaloids and saponnins ascertained its existence in both leaves and pulp. Glycosids was found in leaves , and undetected in the pulp. The results showed that artichoke leaves had higher flavonoids, phenolics and antioxidant capacity than the pulp. | ||||
| Keywords | ||||
| Artichoke; Antibacterial activity; Flavonoids; phenolic contents; Antioxidant activity | ||||
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