ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME PLANT EXTRACTS
El-Naggar, M., Abdulla, G., El-Shourbagy, G., El-Badawi, A., El Sohaimy, S. (2017). ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME PLANT EXTRACTS. EKB Journal Management System, 44(3), 1061-1071. doi: 10.21608/zjar.2017.52305
Mahdy N. El-Naggar; G. Abdulla; Gehan A. El-Shourbagy; A. A. El-Badawi; S. A. El Sohaimy. "ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME PLANT EXTRACTS". EKB Journal Management System, 44, 3, 2017, 1061-1071. doi: 10.21608/zjar.2017.52305
El-Naggar, M., Abdulla, G., El-Shourbagy, G., El-Badawi, A., El Sohaimy, S. (2017). 'ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME PLANT EXTRACTS', EKB Journal Management System, 44(3), pp. 1061-1071. doi: 10.21608/zjar.2017.52305
El-Naggar, M., Abdulla, G., El-Shourbagy, G., El-Badawi, A., El Sohaimy, S. ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME PLANT EXTRACTS. EKB Journal Management System, 2017; 44(3): 1061-1071. doi: 10.21608/zjar.2017.52305

ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME PLANT EXTRACTS

Zagazig Journal of Agricultural Research
Article 17, Volume 44, Issue 3, May 2017, Page 1061-1071  XML PDF (287.67 K)
Document Type: Original Article
DOI: 10.21608/zjar.2017.52305
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Authors
Mahdy N. El-Naggar email 1; G. Abdulla2; Gehan A. El-Shourbagy2; A. A. El-Badawi1; S. A. El Sohaimy1
1Food Technol. Dept., Arid Land Cultivation Res. Inst., City of Sci. Res. and Technol. Applications, Univ. and Res. Cent. District, New Borg El Arab, 21934 Alex., Egypt
2Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt
Abstract
In this study, three plants; rosemary, ginger, and peppermint, were extracted using three solvents; ethanol, methanol and water. A comparison was held between different extracts concerning: chemical composition, efficiency of the extraction method, yield, antimicrobial and antioxidant potentials. Phenolic compounds profile were studied via High Performance Liquid Chromatography (HPLC).Antimicrobial activity of the extracts was examined against: Escherichia coli, Staphylococcus epidermidis, Staphylococcus aureus, Staphylococcus pyogenes, Candida albicans, Klebseilla pneumonia, Bacillus subtilis and Streptococcus. sppusing agar well diffusion method. The inhibition zones diameter (IZD) were ranged between 11- 37 mm. The results showed that ethanol extraction had the highest yield of rosemary and peppermint (19.17 and 17.19%, respectively). While; the lowest was obtained from ginger methanol extracts (12.78%). Rosemary water extract had the highest total phenolic contents (271.66 ± 12.2 µg/mg, while ethanol extract of ginger and peppermint gave 201.31 ± 8.99 and 165 ± 4.74 mg gallic acid equivalent (GAE/g) respectively. Concerning the total flavonoid contents; rosemary methanol extract gained the highest content (123.9 ± 2.99 µg/mg), while in ethanol extracts of ginger and peppermint showed the best results (44.06 ± 0.55, 89.54 ± 2.63 µg/mg, respectively). Antioxidant activity was used as a parameter to evaluate the protective antioxidant ability of examined herbs represented in IC50 (inhibition concentration). Results showed that in rosemary water extract 24.5µg/ml, while in ginger and peppermint ethanol extracts was 38.98 and 80 µg/ml, respectively. Depending on results stated above, it can be recommend using water for rosemary extraction and ethanol 70% for ginger and peppermint extractions for the best antioxidant and antimicrobial impact.
Keywords
Natural antioxidants; Plant extracts; Antioxidant activity; Phenolic compounds; Flavonoids; antimicrobial activity
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