Chemical composition and antibacterial properties of stem and leaf extracts from Ginja cherry plant

Industrial Crops and Products

Volumn 43, Issue 1, 2013, Pages 562-569

  Piccirillo, C ^a   Demiray, S ^a   Silva Ferreira, A C ^a   Pintado, M E ^a   Castro, P M L ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Antibacterial activity; GC MS; Ginja cherry; Natural extracts; Terpenes

Indexed keywords

ANTI-BACTERIAL ACTIVITY; GC-MS; GINJA CHERRY; NATURAL EXTRACTS; TERPENES;

ACETONE; BACTERICIDES; BYPRODUCTS; ETHANOL; LIPIDS; OLEFINS; ORGANIC SOLVENTS; SOLVENT EXTRACTION; VOLATILE ORGANIC COMPOUNDS;

PLANTS (BOTANY);

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; BACTERIUM; BIOCHEMICAL COMPOSITION; BIOTECHNOLOGY; FRUIT; LEAF; NATIVE SPECIES; OXYGENATION; PHYTOCHEMISTRY; PLANT EXTRACT; SOLVENT; STEM; TERPENE; VOLATILE ELEMENT;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; POSIBACTERIA; PRUNUS CERASUS; ROSACEAE;

EID: 84865470519     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.08.004     Document Type: Article

References (44)

1. Abtahi H., Gazavi A., Karimi M. Antimicrobial activities of ethanol extract of black grape. Afr. J. Microb. Res. 2011, 5(25):4446-4448.
2. Ait-Ouazzou A., Lorán S., Bakkali M., Laglaoui A., Rota C., Herrera R., Conchello P. Chemical Composition and antimicrobial activity of essential oils of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco. J. Sci. Food Agric. 2011, 91:2643-2651.
3. Ames B.N., Shighenaga M.K., Hagen T.M. Oxidants, anti-oxidant and the degenerative disease of aging. Proc. Natl. Acad. Sci. U.S.A. 1993, 90:7915-7922.
4. Bianco A., Uccella N. Biphenolic components of olives. Food Res. Int. 2000, 33(6):475-485.
5. Carson C.F., Riley T.V. Antimicrobial activity of the major components of the essential oil of Melaleuca alternifolia. J. Appl. Bacteriol. 1995, 78:264-269.
6. Demiray S., Piccirillo C., Rodrigues C.L., Pintado M.E., Castro P.M.L. LC-ESI/MS characterization of phenolic compounds and evaluation of their antioxidant activities in Ginjinha pre-by-products: stems and leaves. Waste Biomass Valoriz. 2011, 2(4):365-371.
7. Dorman H.J.D., Deans S.G. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J. Appl. Microbiol. 2000, 88:308-316.
8. Edris A.E., Farrag E.S. Antifungal activity of peppermint and sweet basil essential oils and their major aroma constituents on some plant pathogenic fungi from the vapor phase. Nahrung Food 2003, 47(2):117-121.
9. El Hanbali F., Mellouki F., Akssira M., Boira H., Blázquez M.A. Composition and antimicrobial activity of essential oil of Anthemis tenuisecta Ball. J. Essent. Oil Bearing Plants 2007, 10(6):499-503.
10. Erdemgil F.Z., Kurkcuoglu M., Baser K.H.C. Composition of the essential oil of Onionis viscosa subsp. brevifora. Chem. Nat. Compd. 2002, 38(6):565-567.
11. Gallucci M.N., Oliva M., Casero C., Dambolena J., Luna A., Zygadlo J., Demo M. Antimicrobial combined action of terpenes against the food-borne microorganisms Escherichia coli, Staphylococcus aureus and Bacillus cereus. Flav. Frag. J. 2009, 24:248-254.
12. Guillot S., Peytavi L., Bureau S., Boulanger R., Lepoutre J., Crouzet J., Schorr-Galindo S. Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food Chem. 2006, 96:147-155.
13. Guideline for solid-phase micro-extraction (SPME) of volatile flavor compounds for gas-chromatographic analysis. Flav. Frag. J. 2010, 25:404-406. IOFI Working Group of Methods of Analysis.
14. Jan A.F., Kamil M.R., Murtaza I., Singh J.B., Ali A., Haq Q.M.R. Dietary flavonoid quercetin and associated health benefits-an overview. Food Rev. Int. 2010, 26(3):302-317.
15. Johnston W.H., Karchesy J.J., Constantine G.H., Craig A.M. Antimicrobial activity of some Pacific Northwest woods against anaerobic bacteria and yeast. Phytother. Res. 2001, 15:586-588.
16. Kalogeropoulos K., Konteles S.J., Troullidou E., Mourtzinos I., Karathanos V.T. Chemical composition, antioxidant activity and antimicrobial properties of propolis extracts from Greece and Cyprus. Food Chem. 2009, 116:452-461.
17. Krisch .J., Galgóczy L., Tölgesi M., Papp T., Vágvölgyi J. Effect of fruit juice and pomace extracts on the growth of Gram-positive and Gram-negative Bacteria. Acta Biol. Szeg. 2008, 52(2):267-270.
18. Lao R.C., Shu Y.Y., Holmes J., Chiu C. Environmental sample cleaning and extraction procedures by microwave-assisted process (MAP) technology. Microchem. J. 1996, 53(1):99-108.
19. Leite A.M., de Oliveira Lima E., Leite de Sousa E., Formiga Melo Diniz M.F., Noguiera Trajano V., Almeida de Medeiros I. Inhibitory effect of β-pinene, α-pinene and eugenol on the growth of potential infectious endocarditis causing Gram-positive bacteria. Br. J. Pharm. Sci. 2007, 43(1):121-126.
20. Lima B., López S., Luna L., Aguero M.B., Aragón L., Tapia A., Zacchino S., López M.L., Zygadlo J., Feresin G.E. Essential oils of medicinal plants from the Central Andes of Argentina: chemical composition, and antifungal, antibacterial and insect-repellent activities. Chem. Biodivers. 2011, 8:924-936.
21. Moreno S., Scheyer T., Romano C.S., Vojnov A.A. Antioxidant and antimicrobial activity of rosemary extracts linked to their polyphenolic composition. Free Radic. Res. 2006, 40(2):223-231.
22. Moure A., Cruz M.C., Franco D., Domingues J.M., Sineiro J., Dominguez E., Nuñez M.J., Parajó J.C. Natural antioxidant from residual sources. Food Chem. 2001, 72:145-171.
23. Nazaruk J., Czechowska S.K., Markiewicz R., Borawska C. Polyphenolic compounds and in vitro antimicrobial and antioxidant activity of aqueous extracts from leaves of some Cirsium species. Nat. Prod. Rep. 2008, 22(18):1583-1588.
24. Norouzi-Arasi H., Yavari I., Chalabian F., Baghaii P., Kiarostami V., Nasrabadi M., Aminkhani A. Volatile constituents and antimicrobial activities of Salvia suffruticosa Montbr. & Auch. ex Benth. from Iran. Flav. Frag. J. 2005, 20:633-636.
25. Okoh O.O., Sadimenko A.P., Afolayan A.J. Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods. Food Chem. 2010, 120:308-312.
26. Pappas E., Schaich K.M. Phytochemicals of cranberries and cranberry products: characterization, potential health effects, and processing stability. Crit. Rev. Food Sci. Nutr. 2009, 49:741-781.
27. Pereira J.A., Oliveira I., Sousa A., Valenta P., Andrade P.B., Ferreira I.C.F.R., Ferreres F., Bento A., Seabra R., Estevinho L. Walnut (Jugalns regia L.) leaves: phenolic compounds, antibacterial and antioxidante potential of diferent cultivars. Food Chem. Toxicol. 2007, 45:2287-2295.
28. Peschel W., Sanchez-Rabaneda F., Diekmann W., Plescher A., Gartzia I., Jimenez D., Lamuela-Raventos R., Buxaderas S., Codina C. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chem. 2006, 97:137-150.
29. Piccirillo C., Demiray S., Franco A.R., Castro P.M.L., Pintado M.E. High added-value compounds with antibacterial properties from Ginja cherries by-products. Waste Biomass Valoriz. 2010, 1(2):209-217.
30. Polatoĝlu K., Demirci B., Demirci F., Goren N., Can Baser K.H. Biological activity and essential oil composition of two new Tanacetum chiliophyllum (Fisch. & Mey.) Schultz Bip. var. chiliophyllum chemotypes from Turkey. Ind. Crops Prod. 2012, 39:97-105.
31. Politi M., Rodrigues C.L., Gião M.S., Pintado M.E., Castro P.M.L. Antioxidant principles and volatile constituents from the North-western Iberian mint erva-peixeira, Mentha cervina. Nat. Prod. Commun. 2008, 3:2065-2068.
32. Radulović N., MiŠić M., Aleksić J., Doković D., Palić R., Stojanović G. Antimicrobial synergism and antagonism of salicylaldehyde in Filipendula vulgaris essential oil. Fitoterapia 2007, 78:565-570.
33. Sandri I.G., Zacaria J., Fracaro F., Delamare A.P.L., Echeverrigaray S. Antimicrobial activity of the essential oils of Brazilian species of the genus Cunila against foodborne pathogens and spoiling bacteria. Food Chem. 2007, 103:823-828.
34. Scalbert A. Antimicrobial properties of tannins. Phytochemistry 1991, 30(12):3833-3875.
35. Shahidi F., Wanasundara P.K. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 1992, 32:67-103.
36. Silva N.C.C., Fernades J.A. Biological properties of medicinal plants: a review of their antimicrobial activity. J. Venomous Anim. Toxins Incl. Trop. Dis. 2010, 16:402-413.
37. Silva Ferreira A.C., Guedes de Pinho P. Analytical method for determination of some aroma compounds on white wines by solid phase microextraction and gas chromatography. J. Food Sci. 2003, 68(9):2817-2820.
38. Silva Ferreira A.C., Monteiro J., Oliveira C., Guedes de Pinho P. Study of major aromatic compounds in port wines from carotenoid degradation. Food Chem. 2008, 110:83-87.
39. Siqueira I.P., Alves T.M.A., Zani C.L. Fingerprint of volatiles from plant extracts based on SPME-GC-MS. Br. J. Pharm. 2007, 17(4):565-571.
40. Sostaric T., Boyce M.C., Spikett E.E. Analysis of the volatile components in vanilla extracts and flavorings by solid-phase microextraction and gas chromatography. J. Agric. Food Chem. 2000, 48(12):5802-5808.
41. Taguri T., Tanaka T., Kuono I. Antibacterial spectrum of plant polyphenols and extracts depending upon hydroxyphenyl structure. Biol. Pharm. Bull. 2006, 29:2226-2236.
42. Vinson J.A., Su X., Zubik L., Bose P. Phenol antioxidant quantity and quality in foods: fruit. J. Agric. Food Chem. 2001, 49(11):5315-5321.
43. Wijngaard H.H., Rossle C., Brunton N.A. A Survey of Irish fruit and vegetable waste and by-products as a source of polyphenols antioxidants. Food Chem. 2009, 116:202-207.
44. Wiseman S., Weisgerber V., Tijgurg L., Kover O. The food industry and functional foods. Antioxidant Food Supplements in Human Health 1999, 445-461. Academic Press, San Diego. L. Packer, M. Hiramatsu, T. Yoshikawa (Eds.).