Evaluation of the phytochemical content, antimicrobial and antioxidant activity of Cocos nucifera liquid smoke, Garcinia mangostana pericarp, Syzygium aromaticum leaf, and Phyllanthus niruri L. extracts

Pasaribu, Tiurma; Sinurat, A.P; Wina, Elizabeth; Cahyaningsih, Triwardhani

doi:10.14202/vetworld.2021.3048-3055

Cited by 16 publications

(9 citation statements)

References 25 publications

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“…To identify the numerous phytochemicals present in R. damascena, such as polysaccharides, free and bound monosaccharides, flavonoids, tannins, saponins, and alkaloids, a preliminary phytochemical screening of the plant's petals and buds was conducted by chemical reactions [17][18][19][20][21][22].…”

Section: Preliminary Phytochemical Analysis Of the Rosa Damascena Flo...mentioning

confidence: 99%

Phytochemical, Physiochemical, Macroscopic, and Microscopic Analysis of Rosa damascena Flower Petals and Buds

Abudayeh

Karpiuk

Armoon

et al. 2022

Journal of Food Quality

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Macroscopic and microscopic analysis of R. damascena buds and flower petals was used to find the main morphological and anatomical features of these types of medicinal plant material (MPM). The presence of polysaccharides, free and bound monosaccharides, tannins, flavonoids, saponins, and essential oils was confirmed by chemical and histochemical reactions. The quality indicator of R. damascena buds and flower petals was evaluated in this study; weight loss on drying gave the next result: 6.69 ± 0.20% for flower petals and 6.65 ± 0.13% for buds. The swelling index showed a high result for R. damascena flower petals and buds. R. damascena buds swelling index—5 ± 0.2 and R. damascenaflower petals swelling index—15 ± 0.6. The determination of volatile substances by GC/MS shows the presence of 18 volatile compounds in flower petals and buds, this number varies up to 17. Nonadecane, heneicosane, and octadecane are the main components in both medicinal plant materials. Both buds and flower petals contain approximately the same amount of citronellol. Phenylethyl alcohol is present in large amounts in buds but in small amounts in flower petals. R. damascena flower petals and buds are the sources of volatile compounds, phenols, and polysaccharides. The results of our investigation showed great differences and similarities between buds and flower petals of R. damascena. We have confirmed that not only buds but also flower petals could be a source of biologically active substances (BASs) such as essential oils, polysaccharides, and phenolic compounds. Flower petals could be an alternative MPM. We would also like to underline the importance of standard documentation for MPM: its macro and microscopic description, harvest time, control techniques of the qualitative composition, and the quantitative content of the main BAS. Because it will help in the production of various high-quality products that can be used in medicine, pharmacy, food, and the perfume industries.

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Section: Preliminary Phytochemical Analysis Of the Rosa Damascena Flo...mentioning

confidence: 99%

Phytochemical, Physiochemical, Macroscopic, and Microscopic Analysis of Rosa damascena Flower Petals and Buds

Abudayeh

Karpiuk

Armoon

et al. 2022

Journal of Food Quality

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“…Total phenolic content (TPC) is an important indicator of the antioxidant capacity, antimicrobial ability, and flavoring intensity of liquid smoke . In the present study, the TPC using the Folin–Ciocalteu assay increased (219.80, 369.37, 420.31, and 512.92 mg GAE mL –1 ) concomitantly with an increase in the percentage (%) of liquid smoke (Hickory) at 5, 10, 15, and 20%, which could be due to the increased concentration of the phenolic content . Mistry screened and quantified commercial Colgin hickory-flavored liquid smoke (the same brand liquid smoke was utilized in the current study) by electrospray ionization mass spectrometry (ESI-MS).…”

Section: Resultsmentioning

confidence: 67%

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

Sherpa,

Priyadarshini,

Mehta

et al. 2023

ACS Omega

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The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly ( p < 0.05) decreased in C-S (control) sausages and increased ( p < 0.05) in SK-S and LS-S sausages. The protein content decreased ( p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend ( p < 0.05). A significant ( p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log 10 cfu g –1 ) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness ( p < 0.05) and cohesiveness ( p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.

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“…The antibacterial activity test was carried out using the wells diffusion method to comply with Pasaribu et al [24]. Briefly, LSCBS was diluted with sterile distilled water at concentrations of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (without dilution).…”

Section: Antibacterial Activity Testmentioning

confidence: 99%

Evaluation of liquid smoke of cocoa bean shell against Escherichia coli and Candida utilis

Pasaribu,

Sofyan,

Sinurat

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Cocoa bean shells are one of the by-products produced from chocolate processing. The cocoa bean shells contain polyphenols approximately 5.8%. The study aimed to evaluate the effectivity of liquid smoke produced from cocoa bean shells against Escherichia coli and Candida utilis It is expected that liquid smoke from cocoa bean shells will have the opportunity to replace AGPs. Total phenol, saponin, and tannin compounds were analyzed and were made in three replications. To determine the inhibition of liquid smoke of cocoa bean shells (LSCBS) on E. coli and C. utilis, the diameter of the clear area on the media was measured using a ruler. The antibacterial and antifungal activity test was carried out by well diffusion methods. Ten treatments, i.e. different concentrations of the LSCBS (0, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%/non-diluted), each with four replications were performed, and the growth of the E. coli and C. utilis was observed. Statistical analysis was conducted using a completely randomized design. The results showed total phenol content was 0.17 g/100mL, saponin 0.46 g/100mL, and tannin 0.047 g/100mL in LSCBS. The antibacterial activity with a 10-100% concentration of LSCBS did not show zona inhibition (clear zone) against E. coli. Likewise, antifungal activity with a 10-100% concentration of LSCBS did not show zona inhibition against C. utilis. Not all liquid smoke from plant by-products inhibits bacterial growth. This research showed that the liquid smoke from the cocoa bean shells did not affect the growth of Escherichia coli and Candida utilis in vitro, the possible cause was the very low content of total phenols, saponins, and tannins It means liquid smoke from cocoa bean shells could not replace AGPs.

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Evaluation of the phytochemical content, antimicrobial and antioxidant activity of Cocos nucifera liquid smoke, Garcinia mangostana pericarp, Syzygium aromaticum leaf, and Phyllanthus niruri L. extracts

Cited by 16 publications

References 25 publications

Phytochemical, Physiochemical, Macroscopic, and Microscopic Analysis of Rosa damascena Flower Petals and Buds

Phytochemical, Physiochemical, Macroscopic, and Microscopic Analysis of Rosa damascena Flower Petals and Buds

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

Evaluation of liquid smoke of cocoa bean shell against Escherichia coli and Candida utilis

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