4.7 Article

Solvent effects on phenolic contents and biological activities of the halophyte Limoniastrum monopetalum leaves

期刊

LWT-FOOD SCIENCE AND TECHNOLOGY
卷 43, 期 4, 页码 632-639

出版社

ELSEVIER
DOI: 10.1016/j.lwt.2009.11.003

关键词

Phenolic compounds; Solvent; Limoniastrum monopetalum; Antioxidant activity; Antimicrobial activities; RP-HPLC

资金

  1. Tunisian Ministry of Higher Education, Research and Technology [LR02CB02]
  2. Tunisian-French Comite Mixte de Cooperation Universitaire (CMCU) [08G0917]

向作者/读者索取更多资源

Limoniastrum monopetalum is a traditional medicinal species which leaf infusion exhibits antidysenteric properties against infectious diseases. In this study, ten kinds of leaf extracts were used to examine the effect of extraction solvent system with varying polarities on polyphenol contents and DPPH scavenging activity Then the Superoxide scavenging activity and the reducing power of the most promising solvent extracts were evaluated too. Moreover, the efficiency of the best leaf extract has been investigated against pathogenic bacteria and yeast. Eventually leaf extract was hydrolyzed by acid and the phenolics identified by RP-HPLC. Results showed that phenolic contents and antioxidant activities varied considerably as function of solvent polarity Leaf extract using pure methanol showed the highest polyphenol content (15 85 mg GAE/g DW) Moreover, antiradical capacities against DPPH and superoxide, and reducing power were maxima in acetone/water (8:2) of leaf extract However, the latter showed a slight antimicrobial activity against human pathogen strains such as Staphylococcus aureus, Micrococcus luteus and Candida holmii. The HPLC analysis revealed several phenolic compounds in L monopetalum leaf including vanillic and gallic acids as major phenolics. Our findings identified the appropriate solvent for extracting halophyte phenolics which might provide a rich and novel source of natural antioxidants as food additives replacing synthetic ones in food industry. (C) 2009 Elsevier Ltd All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据