Short communication antibacterial property of hylocereus polyrhizus and hylocereus undatus peel extracts

International Food Research Journal

Volumn 19, Issue 1, 2012, Pages 77-84

  Nurmahani, M M ^a   Osman, A ^a   Abdul Hamid, A ^a   Mohamad Ghazali, F ^a   Pak Dek, M S ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antibacterial; Disc diffusion; Food borne pathogens; Hylocereus peel; MIC

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI; HYLOCEREUS; HYLOCEREUS POLYRHIZUS; HYLOCEREUS UNDATUS; LISTERIA MONOCYTOGENES; STENOCEREUS STELLATUS;

EID: 84856876944     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (49)

1. Adnan, L., Osman, A. and Abdul Hamid, A. 2010. Antioxidant activity of red pitaya (Hylocereus polyrhizus) seed. International Journal of Food Properties. (D.O.I 10.1080/10942911003592787).
2. Ahmad, L. and Beg, A. Z. 2001. Antibacterial and phytochemical studies on 45 Indian medicinal plants against multi-drug resistant human pathogens. Journal of Ethnopharmacology (74): 113-133.
3. Al-Zoreky, N. S. 2009. Antibacterial activity of pomegranate (Punica granatum L.) peels. International Journal of Food Microbiology (134): 244-248.
4. Ariffin, A. A., Bakar, J., Tan, C. P., Abdul Rahman, R., Karim, R., Loi, C. C. 2009. Essential fatty acids of pitaya (dragon fruit) seed oil. Food Chemistry (114): 561-564.
5. Barreira, J. C. M., Ferreira, I. C. F. R., Oliveira, M. B. P. P. and Pereira, J. A. 2008. Antioxidant activities of the extracts from chestnut flower, leaf, skin and fruit. Food Chemistry (107): 1106-1113.
6. Bourke, B., Chan, V. L. and Sherman, P. 1998. Campylobacter upsaliensis: waiting in the wings. Clinical Microbiology Review (11): 440-449.
7. Burt, S. A. 2004. Essential oils: Their antibacterial properties and potential applications in foods: A review. International Journal of Food Microbiology (94): 223-253.
8. Caro, A. D. and Piga, A. 2007. Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.). European Food Research and Technology (226): 715-719.
9. Choi, J., Kang, O., Lee, Y., Chae, H., Oh, Y., Brice, O., Kim, M., Sohn, D., Kim, H., Park, H., Shin, D., Rho, J. and Kwon, D. 2009. In vitro and In vivo Antibacterial Activity of Punica granatum Peel Ethanol Extract against Salmonella. Evidence-based Complementary and Alternative Medicine (eCAM) (10): 1-8.
10. Clinical and Laboratory Standards Institute. 2009. Performance Standards for Antibacterial Disk Susceptibility Tests Approved Standards. CLSI document M2-A7. Wayne, PA.
11. Cowan, M. M. 1999. Plant Products as Antibacterial Agents. Clinical Microbiology Reviews (12): 564- 582.
12. Cushnie, T. P. and Lamb, A. J. 2005. Antibacterial Activity of Flavonoids. International Journal of Antibacterial Agents (26): 343-356.
13. Hani, E. K. and Chan, V. L. 1995. Expression and characterisation of Campylobacter jejuni benzolglycine amidohydrolase (hippuricase) gene in Escherichia coli. Journal of Bacteriology (177): 2396- 2402.
14. Haslam, E. 1996. Natural Polyphenols (Vegetable Tannins) as Drugs: Possible Modes of Action. Journal of Natural Product (59): 205-215.
15. Jayaprakasha, G. K., Singh, R. P. and Sakariah, K. K. 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation model in vitro. Food Chemistry (73): 285-290.
16. Kirbaşlar, F. G., Tavman, A., Dülger, B. and Türker, G. 2009. Antibacterial activity of Turkish citrus peel oils. Pakistan Journal of Botany (41): 3207-3212.
17. Katalinić, V., Možina, S. S., Skroza, D., Generalić, I., Abramović, Miloš, M., Ljubenkov, I., Piskernik, S., Pezo, I., Terpinc, P. and Boban, M. 2010. Polyphenolic profile, antioxidant properties and antibacterial activity of grape skin extracts of 14 Vitis vinfera varieties grown in Dalmatia (Croatia). Food Chemistry (119): 715-723.
18. Lee, S., Chang, K., Su, M., Huang, Y. and Jang, H. 2007. Effects of some Chinese medicinal plant extracts on five different fungi. Food Control (18): 1547-1554.
19. Li, Y., Guo, C., Yang, J., Wei, J., Xu, J. and Cheng, S. 2006. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry (96): 254-260.
20. Lim, H. K., Tan, C. P., Karim, R., Ariffin, A. A. and Bakar, J. 2010. Chemical composition of DSC thermal properties of two species of Hylocereus cacti seed oil: Hylocereus undatus and Hylocereus polyrhizus. Food Chemistry (119): 561-564.
21. Mahida, Y. and Mohan, J. S. S. 2006. Screening of Indian Plant Extracts for Antibacterial Activity. Pharmaceutical Biology (44): 627-631.
22. Mandalari, G., Bennett, R. N., Bisignan, G., Trombetta, D., Saija, A., Faulds, C. B., Gasson, M. J. and Narbad, A. 2007. Antibacterial activity of flavonoids extracted from bergamot (Citrus bergamia Risso) peel, a byproduct of the essential oil industry. Journal of Applied Microbiology (103): 2056-2064.
23. McCarrell, E., Gould, S., Fielder, M., Kelly, A., El Sankary, W. And Naughton, D. 2008. Antibacterial activities of pomegranate rind extracts: enhancement by addition of metal salts and vitamin C. BMC Complementary and Alternative Medicine (8): 64.
24. Mizrahi, Y., Nerd, A. and Nobel, P.S. 1997. Cacti as crops. Horticultural Reviews (18): 291-320.
25. Mohamed, S., Hassan, Z., Abdul Hamid, N. 1994. Antimicrobial Activity of some Tropical Fruit Wastes (Guava, Starfruit, Banana, Papaya, Passionfruit, Langsat, Duku, Rambutan and Rambai), Pertanika Journal Tropica Agriculture Science (17): 219-227.
26. Mokbel, M. S. and Hashinaga, F. 2005. Antibacterial and Antioxidant Activities of Banana (Musa, AAA cv. Cavendish) Fruits Peel. American Journal of Biochemistry and Biotechnology (1): 125-131.
27. Negi, P. S. and Jayaprakasha, G. K. 2003. Antioxidant and antibacterial activities of Punica granatum peel extracts. Journal of Food Science (68): 1473-1477.
28. Nicholson, W. L., Munakata, N., Horneck, G., Melosh, H. J. and Setlow, P. 2000. Resistance of Bacillus Endospores to Extreme Terrestrial and Extraterrestrial Environments. Microbiology and Molecular Biology Reviews (64): 548-572.
29. Nurliyana, R., Syed Zahir, I., Mustapha Suleiman, K., Aisyah, M. R. and Kamarul Rahim, K. 2010. Antioxidant study of pulps and peels of dragon fruits: a comparative study. International Food Research Journal (17): 367-375.
30. Paixão, N., Perestrelo, R., Marques, J.C. and Câmara, J.S. 2007. Relationship between antioxidant capacity and total phenolic content of red, rose and white wines. Food Chemistry (105): 204-214
31. Palakawong, C., Sophonadora, P., Pisuchpen, S. and Phongpaichit, S. 2010. Antioxidant and antibacterial activities of crude extracts from mangosteen (Garcinia mangostana L.) parts and some essential oils. International Journal of Food Research (17): 583-589.
32. Perez, R. M., Vargas, R. S. and Ortiz, Y. D. H. 2005. Wound Healing Properties of Hylocereus undatus on Diabetic Rats. Phytotherapy Research (19): 665-668.
33. Preuss, H. G., Echard, B., Enig, M., Brook, I. and Elliot, T. B. 2005. Minimum inhibitory concentrations of herbal essential oils and monolaurin for gram-positive and gram-negative bacteria. Molecular and Cellular Biochemistry (272): 29-34.
34. Rao, A. V. and Rao, L. G. 2007. Carotenoids and human health. Pharmacological Research (55): 207-216.
35. Rota, M. C., Herrera, A., Martĺnez, R. M., Sotomayor, J. A. and Jordan, M. J. 2008. Antibacterial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Journal of Food Control (19): 681-687.
36. Russell, A. D. 2005. Mechanisms of action, resistance and stress adaptation. In Davidson, P. M., Sofos, J. N. and Branen, A. L. (Eds). Antimicrobials in Food, Third Edition, p. 633-657. Boca Raton: Taylor & Francis.
37. Shan, B., Cai, Y., Brooks, J. D. and Corke, H. 2007. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology (117): 112- 119.
38. Siddhuraju, P. and Manian, S. 2007. The antioxidant activity and free-radical scavenging capacity of dietary phenolic extracts from horse gram (Macrotyloma uniflorum (Lam.) Verdc.) seeds. Food Chemistry (105): 950-958.
39. Skirrow, M. B. 1994. Diseases due to Campylobacter, Helicobacter and related bacteria. Journal Comparative Pathology 111(2): 113-149.
40. Soong, Y. and Barlow, P. J. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chemistry (88): 411-417.
41. Stintzing, F. C. and Carle, R. 2004. Functional properties of anthocyanins and betalains in plants, food and in human nutrition. Trends in Food Science & Technology (15): 19-38.
42. Tian, F., Li, B., Ji, B., Yang, J., Zhang, G., Chen, Y. and Luo, Y. 2009. Antioxidant and antibacterial activities of consecutive extracts from Galla chinesis: The polarity affects the bioactivities. Food Chemistry (113): 173-179.
43. Tsuchiya, H., Sato, M., Miyazaki, T., Fujiwara, S., Tanigaki, S., Ohyama, M., Tanaka, T. and Iinuma, M. 1996. Comparative study on the antibacterial activity of phytochemical flavanones against methicillin-resistant Staphylococcus aureus. Journal of Ethnopharmacology (50): 27-34.
44. Voravuthikunchai, S., Sririrak, T., Limsuwan, S., Supawita, T., Lida, T. and Honda, T. 2005. Inhibitory effects of active compounds from Punica granatum pericarp on verocytotoxin production by entereohemmorhagic Escherichia coli O157:H7. Journal of Health Sciences (51): 590-596.
45. Wallis, M. R. 1994. The pathogenesis of Campylobacter jejuni. Br Journal Biomedical Science (51): 57-64.
46. Wang, Y., Chuang, Y. and Hsu, H. 2008. The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chemistry (106): 277- 284.
47. Wojdylo, A., Oszmiański, J. and Czemerys, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry (105): 940-949.
48. Wybraniec, S. and Mizrahi, Y. 2002 Fruit flesh betacyanin pigments in Hylocereus cacti. Journal of Agricultural and Food Chemistry (50): 6086-6089.
49. Wybraniec, S., Platzner, I., Geresh, S., Gottlieb, H. E., Haimberg, M., Mogilnitzki, M. and Mizrahi, Y. 2001. Betacyanins from vine cactus Hylocereus polyrhizus. Phytochemistry (58): 1209-1212.