Effects of extracting solvent composition on antioxidant and antibacterial activities ofAlhagimaurorumextracts

Abstract

Various food preservatives are used in food formulations in order to control their either microbial or chemical putrefaction. Recently, there has been a renaissance of attention in natural compounds due to consumer interests for whole-natural foods. The commonly used food preservatives occasionally shows some allergic actions. Moreover, these compounds have potential to form carcinogenic by-products, such as nitrosamines (Bondi et al., 2017; Firoozi et al., 2020). Plant extracts as natural products have received great attentions recently by food manufacturers due to their interesting preservative actions, such as antimicrobial and antioxidant activities, originated from their some functional ingredients, such as phenols, polyphenols, flavonoids, alkaloids, and tannins which gives a certain physiological action to cells (Bouarab Chibane et al., 2019). Less toxicity, easily availability, and acceptable effectiveness with broadspectrum activity are some advantages of these natural preservatives (Bouarab Chibane et al., 2019). Alhagi maurorum (A. maurorum) is the single species of genus Alhagi (Fabaceae) found in Iran. The phytochemical analysis showed that some bioactive compounds such as carbohydrates, fatty acids, alkaloids, triterpenes, tannins, cumarins, sterols, vitamins, and flavanone glycosides (alhagitin and alhagidin and proanthocyanidins) are found in Alhagi species (Bakht et al., 2014).

Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity

“…The measurements of UV–visible spectroscopy (250–800 nm, Rodgua 6705‐UK) were performed, and the absorbance of the samples was read at 517 nm. The percentage of free radical scavenging of DPPH was calculated using the following equation:where A Control is the absorption of the control sample, A Sample is the absorption of the sample, and I% is the inhibition (Arjabi et al, 2021).…”

“…where A Control is the absorption of the control sample, A Sample is the absorption of the sample, and I% is the inhibition (Arjabi et al, 2021).…”

Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

“…Antimicrobial activity of all plant extracts was assessed using a modified agar diffusion method [ 4 ]. The test bacteria were grown until they reached a count of approximately 10 8 cfu/mL.…”

“…One of the most widely used chemical additives in the food industry are preservatives, which are used to maintain the food quality, improve its microbiological and chemical stability, extend shelf life, and prevent economic losses [ 4 , 5 ]. However, at present, the interest of both consumers and food manufacturers in the development of food products free of synthetic chemical additives has grown due to the various adverse effects that these have on human health (allergies, headaches, etc.).…”

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“…They added that the decreased creatinine increased absolute and relative execration of sodium and potassium caused by cisplatin, which improved with the application of A. maurorum . Meanwhile[4], applied extracts solvents of hexan water and aceton individually or combined, they evaluated the extracts as an antibacterial against Staphylococcus aureus, Bacillus cereus, Essherichia coli, Citrobacter freunidii and Pseudomonas aeruginosa as main food pathogenic strains. They included that extracting solvent composition had significant effects on biological and chemical characteristics of attained extracts, due to the high antibacterial effects of extracts, they added that they could successfully use as natural food preservatives.…”