Antibacterial, antioxidant, antifungal and anti-inflammatory activities of crude extract from Nitraria schoberi fruits

Abstract

This study is the first comprehensive investigation of the antibacterial, antioxidant, antifungal and anti-inflammatory activities of a crude extract from Nitraria schoberi L. (Zygophyllaceae) fruits. The extract was tested against four Gram-negative (Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella pneumoniae and Acinetobacter lwoffii) and one Gram-positive (Staphylococcus aureus) bacteria using the agar disc diffusion and microdilution methods. P. aeruginosa was inhibited the most (widest inhibition zone) while K. pneumonia showed the largest MIC value. The antioxidant activity of fruits (0.02 mg/mL vs. 0.04, 0.06 and 1.00 mg/mL for α-tocopherol, butylated hydroxyanisole and ascorbic acid, respectively) was determined by the paired diene method. The antifungal activity of N. schoberi fruits was tested against different fungi, including Aspergillus niger and Candida albicans, with 300 µg/mL of fruit extract being the most effective concentration. The percentage of anti-inflammatory activity assayed for N. schoberi fruit extract at 100, 200 and 500 µg/mL was 36.12, 59.89 and 88.33 %, respectively. N. schoberi fruits possess potent antibacterial, antioxidant, antifungal and anti-inflammatory properties, and may be used as an antibacterial and antifungal to treat diseases and/or as a protective agent against disorders associated with oxidative stress and inflammation.

Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension

“…This difference of peroxide content in the treated and control samples could be related to the antioxidant property of the plant materials. The antioxidant property of shallot fruit and ajwain seed extracts has been associated with phenolic, gamma-terpinene compounds and monoterpenes and tannin components (Brewer, 2011;Sharifi-Rad et al, 2014). According to literature, a PV value of 10e20 meq O 2 kg À1 oil was considered as the upper limit for foodstuffs (Huss, 1995).…”

Evaluation of Allium paradoxum (M.B.) G. Don. and Eryngium caucasicum trauve. Extracts on the shelf‐life and quality of silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage

“…Different food preservation techniques have been used to improve microbial safety and to increase the shelf‐life of fish and shellfish including chemical preservation, freezing, smoking and salting (Oraei, Motalebi, Hoseini, & Javan, ; Raeisi, Sharifi‐Rad, Young Quek, Shabanpour, & Sharifi‐Rad, ). Plant materials are among the most efficient natural antimicrobial that have been used for food preservation (Sharifi‐Rad, Hoseini‐Alfatemi, Sharifi‐Rad, & Teixeira Da Silva, ). Aromatic plants such as A. paradoxum and E. caucasicum have been used as spices and condiments in foods to impart aroma, flavor and taste to foods.…”

Chemical Composition, Antimicrobial Activity, and Mode of Action of Essential Oils against Paenibacillus larvae, Etiological Agent of American Foulbrood on Apis mellifera

“…larvae by the broth microdilution technique . The broth microdilution is currently one of the most widely technique used to determine the antimicrobial activity of a natural substance …”