In vitro assays of the antibacterial and antioxidant activity of aqueous leaf extracts from different Prunus salicina Lindl. cultivars

Food and Chemical Toxicology

Volumn 50, Issue 7, 2012, Pages 2481-2486

  Delgado Adámez, Jonathan ^a   Fernández León, María Fernanda ^a   Velardo Micharet, Belén ^a   González Gómez, David ^a  

^a Instituto Tecnologico Agroalimentario (INTAEX)   (Spain)

Author keywords

Antimicrobial; Antioxidant capacity; Plum leaf; Polyphenols

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; CAFFEIC ACID; CHLOROGENIC ACID; EPICATECHIN; GALLIC ACID; HYPERIN; KAEMPFEROL; NEOCHLOROGENIC ACID; PARA COUMAROYLQUINIC ACID; PHENOL; PLANT EXTRACT; PLANT MEDICINAL PRODUCT; PRUNUS SALICINA EXTRACT; RUTOSIDE; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; CULTIVAR; DRUG DETERMINATION; DRUG MECHANISM; ESCHERICHIA COLI; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; LISTERIA INNOCUA; NONHUMAN; PHYTOCHEMISTRY; PLANT LEAF; PRUNUS; PRUNUS SALICINA;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; PLANT EXTRACTS; PRUNUS; WATER;

ESCHERICHIA COLI; LISTERIA INNOCUA; PRUNUS DOMESTICA; PRUNUS SALICINA;

EID: 84861449192     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.02.024     Document Type: Article

References (30)

1. Beuchat L.R., Golden D.A. Antimicrobial occurring naturally in foods. Food Technol. 1989, 43:134-142.
2. Bouayed J., Rammal H., Dicko A., Younos C., Soulimani R. Chlorogenic acid, a polyphenol from Prunus domestica (Mirabelle), with coupled anxiolytic and antioxidant effects. J. Neurol. Sci. 2007, 262:77-84.
3. Cano A., Hernández-Ruíz J., García-Cánovas F., Acosta M., Arnao M.B. An end-point method for estimation of the total antioxidant activity in plant material. Phytochem. Anal. 1998, 9:196-202.
4. Cevallos-Casals B.A., Cisneros-Zevallos L. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweetpotato. J. Agric. Food Chem. 2003, 51:3313-3319.
5. Cevallos-Casals B.A., Byrne D., Okie W.R., Cisneros-Zevallos L. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Food Chem. 2006, 96:273-280.
6. Chang S.T., Wu J.H., Wang S.Y., Kang P.L., Yang N.S., Shyur L.F. Antioxidant activity of extracts from Acacia confusa bark and heartwood. J. Agric. Food Chem. 2001, 49:3420-3424.
7. Chun O.K., Kim D.O. Consideration on equivalent chemicals in total phenolic assay of chlorogenic acid-rich plums. Food Res. Int. 2004, 37:337-342.
8. Cushnie T.P.T., Lamb A.J. Antimicrobial activity of flavonoids. Int. J. Antimicrob. Agents 2005, 26:343-356.
9. Davidson P.M. Chemical preservatives and natural antimicrobial compounds. Food Microbiology 2001, 611-616. ASM Press, Washington, DC. second ed. M.P. Doyle, L.R. Beuchat, T.J. Montville (Eds.).
10. Davidson P.M., Branen A.L. Antimicrobial activity of non-halogenated phenolic compounds. J. Food Protec. 1981, 44:623-632.
11. Delgado-Adámez J., Gamero E., Valdés E., González-Gómez D. In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.). Food Control 2012, 24:136-141.
12. González-Gómez D., Lozano M., Fernández-León M.F., Bernalte M.J., Ayuso M.C., Rodríguez A.B. Sweet cherry phytochemicals: identification and characterization by HPLC-DAD/ESI-MS in six sweet-cherry cultivars grown in Valle del Jerte (Spain). J. Food Comp. Anal. 2009, 23:533-539.
13. Grodzinska-Zachwieja Z., Kahl W. Bacteriostatic action of chicory (Cichorium intybus L.) II. The action of chlorogenic and isochlorogenic acid. Acta Biolo. Cracov. Serie Bot. 1966, 9:87-95.
14. Lee O.H., Lee B.Y. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource Technol. 2010, 101:3751-3754.
15. Lee S.H., Lillehoj H.S., Cho S.M., Chun H.K., Park H.J., Lim C.I., Lillehoj E.P. Immunostimulatory effects of oriental plum (Prunus salicina Lindl.). Comp. Immunol. Microbiol. Infect. Dis. 2009, 32(5):407-417.
16. Leifertova I., Hejtmankova N., Hlava H., Kudrnacova J., Santavy F. Antifungal and antibacterial effects of phenolic substances: a study of the relationship between the biological activity and the constitution of the investigated compounds. Acta Univ. Palacki. Olomuc. Fac 1975, 74:83-101.
17. Liu R.H. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am. J. Clin. Nutr. 2003, 78:517-520.
18. Montealegre R.R., Peces R., Vozmediano J.L., Gascuena J.M., Romero G.E. Phenolic compounds in skins and seeds of 10 grape Vitis vinifera varieties grown in a worm climate. J. Food Comp. Anal. 2006, 19:687-693.
19. Moure A., Cruz J.M., Franco D., Dominguez M., Sineiro J., Dominguez H., Núñez M.J., Parajó J.C. Natural antioxidants from residual sources. Food Chem. 2001, 72:145-171.
20. Oliveira I., Sousa A., Valentão P., Andrade P., Ferreira I.C.F.R., Ferreres F., Bento A., Seabra R., Estevinho L., Pereira J.A. Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds. Food Chem. 2007, 105:1018-1025.
21. Pereira J.A., Oliveira I., Sousa A., Valentão P., Andrade P.B., Ferreira I.C.F.R., Ferreres F., Bento A., Seabra R., Estevinho L. Walnut (Juglans regia L.) leaves: phenolic compounds, antimicrobial activity and antioxidant potential of different cultivars. Food Chem. Toxicol. 2007, 45:2287-2295.
22. Pereira A.P., Ferreira I.C.F.R., Marcelino F., Valentão P., Andrade F., Seabra R., Estevinho L., Bento A., Pereira J.A. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrancçosa) leaves. Molecules 2007, 12:1153-1162.
23. Pinelo M., Del Fabbro P., Manzocco L., Nuñez M.J., Nicoli M.C. Optimization of continuous phenol extraction from Vitis vinifera byproducts. Food Chem. 2005, 92:109-117.
24. Pluhár Zs., Héthelyi é., Kutta G., Kamondy L. Evaluation of environmental factors influencing essential oil quality of Thymus pannonicus All and Thymus praecox Opiz. J. Herbs Spices Med. Plants 2007, 3:23-43.
25. Prindle R.F., Wright E.S. Phenolic compounds. Disinfection, Sterilization, and Preservation 1977, 219-251. Lea and Febiger, Philadelphia.
26. Singleton V.L., Rossi J. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticulture 1965, 16:144-158.
27. Whysner J., Wang C.X., Zang E., Iatropoulos M.J., Williams G.M. Dose response of promotion of butylated hydroxyanisole in chemically initiated tumors of the rat fore stomach. Food Chem. Toxicol. 1994, 32:215-222.
28. Wichtl, M., Anton, R., 1999. Plantes Thérapeutiques. Tec. & Doc. Paris, pp. 291-293.
29. Williams G.M., Iatropoulos M.J., Whysner J. Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food Chem. Toxicol. 1999, 37:1027-1038.
30. Yanishlieva-Maslarova N.V. Inhibiting oxidation. Antioxidants in Food: Practical Applications 2001, 22-70. Woodhead Publishing Limited, Cambridge. J. Pokorny, N. Yanishlieva, M.H. Gordon (Eds.).