Evaluation of different kinds of organic acids and their antibacterial activity in Japanese Apricot fruits

Gao, Zhihong; Shao, Jing; Sun, Hailong; Zhong, Wenjun; Zhuang, Weibing; Zhang, Zhen

doi:10.5897/ajar12.1347

Cited by 42 publications

(27 citation statements)

References 24 publications

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“…Only salicylic acid, rosmarinic acid, and apigenin exhibited differentiating effects on individual strains. In our investigations, we adopted the range of tested concentrations of phytochemicals for the MICs between 15.6 and 1000 µg/mL, although some authors determine the antimicrobial activity of natural compounds at the level of 2000-4000 µg/mL or more [52][53][54]. However, in our opinion, such high values indicate a very weak effect of these substances.…”

Section: Resultsmentioning

confidence: 99%

Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants

Adamczak

Ożarowski

Karpiński

2019

JCM

360

196

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Among natural substances widespread in fruits, vegetables, spices, and medicinal plants, flavonoids and organic acids belong to the promising groups of bioactive compounds with strong antioxidant and anti-inflammatory properties. The aim of the present work was to evaluate the antibacterial activity of 13 common flavonoids (flavones, flavonols, flavanones) and 6 organic acids (aliphatic and aromatic acids). The minimal inhibitory concentrations (MICs) of selected plant substances were determined by the micro-dilution method using clinical strains of four species of pathogenic bacteria. All tested compounds showed antimicrobial properties, but their biological activity was moderate or relatively low. Bacterial growth was most strongly inhibited by salicylic acid (MIC = 250–500 μg/mL). These compounds were generally more active against Gram-negative bacteria: Escherichia coli and Pseudomonas aeruginosa than Gram-positive ones: Enterococcus faecalis and Staphylococcus aureus. An analysis of the antibacterial effect of flavone, chrysin, apigenin, and luteolin showed that the presence of hydroxyl groups in the phenyl rings A and B usually did not influence on the level of their activity. A significant increase in the activity of the hydroxy derivatives of flavone was observed only for S. aureus. Similarly, the presence and position of the sugar group in the flavone glycosides generally had no effect on the MIC values.

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Section: Resultsmentioning

confidence: 99%

Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants

Adamczak

Ożarowski

Karpiński

2019

JCM

360

196

View full text Add to dashboard Cite

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“…Both strains displayed different levels of sensitivity to all the compounds, while furfural had no affect whatsoever on P. syringae. In a study by Gao et al, (2012), antimicrobial activity was detected in malic and maleic acids against Escherichia coli, Bacillus subtilis and Streptococcus suis. The highest level of activity against all the Gram-negative and positive bacteria that were examined came from the malic acid and succinic acid compounds.…”

Section: Ascertaining the Antibacterial Behaviour Of Compounds By Meamentioning

confidence: 99%

Screening for active compounds in <italic>Rhus coriaria</italic> L. crude extract that inhibit the growth of <italic>Pseudomonas syringae and Ralstonia solanacearum</italic>

Rashid

Sijam

Kadir

et al. 2016

IJARe

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An experiment was performed to study the antibacterial activity of methanol, acetone, alcohol and aqueous extracts from the fruit of <italic>R. coriaria</italic> by disk diffusion assay in terms of minimum inhibitory concentrations (MIC), minimum bactericidal concentrations (MBC) and killing-time curve. The detection of the components was also fulfilled using Gas Chromatography–Mass Spectrometry (GC-MS) and also tested for their antibacterial activity. The tested bacteria were <italic>Pseudomonas syringae</italic> (Accession No. KJ858057), a tomato bacterial speck causal agent, and <italic>Ralstonia solanacearum</italic> (Accession No. KJ881159) causing tomato bacterial wilt. Furthermore, the inhibition criteria were made by different extracts of the sampled bacteria which were measured and compared with standard antibiotic (chloramphenicol). Aqueous extract displayed better outcomes against <italic>P. syringae</italic> and <italic>R. solanacearum</italic> as compared to chloramphenicol. According to the GC-MS test results, the aqueous extract was composed of 39 different phytocompounds, together with eight elements in the high peak region, namely Furfural, 1-Cyclopetene, 2,5 Furandione, Phloroglucinol, Succinic acid, Malic acid, P-Tolylacetic acid and Coumalic acid. Among these, it was discovered that 2,5 Furandione was the most important antibacterial element that is present in sumac. The results from the current study indicate that different extracts of <italic>R. coriaria</italic> contain a variety of antibacterial compounds which can potentially be used to produce an extensive range of herbal mixtures with anti-bacterial properties for controlling diseases in crops belonging to the <italic>Solanaceae family</italic>.

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“…These organic acids generally lower the pH and inhibit the growth of microorganisms and stop spoilage of fruit drinks (13)(14)(15). A number of functional groups such as; carboxyl and hydroxyl may affect the activity of organic acids (15)(16)(17)(18)(19). In the presence of more than one organic acid, it will be difficult to single out the role of a particular organic acid in preservation of fruit drink.…”

Section: Resultsmentioning

confidence: 99%

Study on shelf life of non-preservative containing mango drinks produced in Dhaka, Bangladesh

Hasan

Kabir

2015

S.J. Microbiol.

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24This study was carried out to determine shelf life of aseptically filled non-preservative containing mango drinks. Microbiological sterility was considered as the parameter for determining the shelf life of those samples as they were aseptically filled non-preservative containing sterile mango drinks. Samples were randomly collected from 30 different batches for shelf life assay. All samples (100%) were found to remain sterile up to 4 months. 70% of total samples showed no growth of microorganisms up to 5 months. 33.3% of total samples showed microbial growth after 6 months. Only 6.7% of total samples demonstrated no growth of microorganisms up to 7 months following manufacture. This study demonstrates that minimum shelf life of aseptically filled non-preservative containing mango drinks was 4 months and they may be considered safe if they are consumed within this period of time. If these drinks are taken after 4 months will bear the risk of foodborne infection and outbreak of diseases.

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Evaluation of different kinds of organic acids and their antibacterial activity in Japanese Apricot fruits

Cited by 42 publications

References 24 publications

Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants

Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants

Screening for active compounds in <italic>Rhus coriaria</italic> L. crude extract that inhibit the growth of <italic>Pseudomonas syringae and Ralstonia solanacearum</italic>

Study on shelf life of non-preservative containing mango drinks produced in Dhaka, Bangladesh

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