Antioxidant activity and antimicrobial properties of <i>Entada leptostachya</i> and <i>Prosopis juliflora</i> extracts

Abstract

Background: Natural phytoconstituents produced by plants for their sustenance have been reported to reduce disease.Objectives: This study determined the phytoconstituents, antioxidant and antimicrobial activity of crude methanolic extracts of Entada leptostachya and Prosopis juliflora extracts.Methodology: Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl and β-carotene assays; the total phenolic and flavonoid were estimated using Folin–Ciocalteau and aluminium chloride, whereas antimicrobial activity was determined using the zone of inhibition method.Results: Screening of the extracts revealed the presence of terpenoids, flavonoids, saponins and phenols. Fourier transform infrared spectra of the extracts revealed presence of hydrogen bonded –OH functional group. E. leptostachya barks had the highest antioxidant activity followed by P. juliflora roots, E. leptostachya roots and P. juliflora leaves [μg/mL]. Prosopis juliflora (roots) had the highest bleaching effect, whereas E. leptostachya (barks) had the lowest bleaching effect. The total flavonoids were determined to be 0.15 ± 0.02 mg/g, 1.18 ± 0.18 mg/g, 0.39 ± 0.05 mg/g and 0.64 ± 0.03 mg/g for E. leptostachya roots, E. leptostachya barks, P. juliflora leaves and P. juliflora roots extracts, respectively. The total phenols were determined to be 0.93 ± 0.18 mg/g, 2.69 ± 0.41 mg/g, 0.62 ± 0.08 mg/g and 0.62 ± 0.08 mg/g for E. leptostachya roots, E. leptostachya barks, P. juliflora roots and P. juliflora leaves extracts. All plant extracts exhibited moderate activity against the growth of selected microorganisms.Conclusion: Antimicrobial and antioxidant activity of the two plants was as a result of secondary metabolites found in the crude extracts.

Catalytic degradation of methylene blue by iron nanoparticles synthesized using Galinsoga parviflora, Conyza bonariensis and Bidens pilosa leaf extracts

“…The total phenolic content of the crude extracts was evaluated by the Folin-Ciocalteau method with some modifications using Garlic acid as standard [24]. Dry and ground plant material (0.1 g) were extracted using 4.9 mL 80% methanol and filtered through a Whatman filter paper no.1 to make the stock sample.…”

Prosopis Plant Chemical Composition and Pharmacological Attributes: Targeting Clinical Studies from Preclinical Evidence

“…Liquid smoke can be applied directly to or incorporated into a product. Researchers have evaluated the antimicrobial properties of liquid smoke against a wide range of foodborne pathogens, including Listeria monocytogenes, Salmonella, Yersina enterocolitica, Staphylococcus aureus, and Escherichia coli [124][125][126]. Molds inhibition, such as of Aspergillus parasiticus, Penicillium camemberti, and Penicillium roqueforti, linked to cheese deterioration has also been demonstrated [127].…”

Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product

“…Ruto et al [23] In a study developed by Silva [30], which improved the process of obtaining a mesquite spirit, the physicochemical characterization of mesquite pods obtained in the state of Paraíba was obtained (Table 1). Silva [31] elaborated an integral flour of mesquite for use in bakery products using the unit drying operations (45°C for 18 hours), fragmentation and sieving of the pods with the physicochemical composition described in Table 2.…”

“…Recently, special attention has been given to several medicinal plants that can be used as a potential source of antioxidants. In this sense, several scientific studies are being carried out to find natural additives with a broad spectrum of antioxidant activity, to increase the quality and shelf life of meat products [23,70]. The efficacy of the different natural antioxidants has been reported in the reduction of lipid and protein oxidation, colour change and microbial growth in meat products [71].…”

“…Plant extracts that present phenolic compounds are considered effective sources of antioxidants since they have a high activity of hydrogen donation or have a high capacity to absorb free radicals. The antioxidant activity of these compounds depends on their structural skeleton and the pattern of their functional groups [67] Ruto et al [23] observed that the oxidizing activity between the methanolic extracts was high for P. juliflora, there was a greater inhibition activity in the β-carotene assay. In the absence of an antioxidant, β-carotene undergoes rapid discolouration, but the presence of phenolic compounds inhibits the extent of β-carotene destruction by neutralizing the free radical linoleate formed in the system [72,73].…”