Phenolic composition and biological activities of Juniperus drupacea Labill. berries from Turkey

Miceli, Natalizia; Trovato, A.; Marino, Andreana; Bellinghieri, Valentina; Melchini, Antonietta; Dugo, Paola; Cacciola, Francesco; Donato, Paola; Mondello, Luigi; Güvenç, Ayşegül; Pasquale, R. De; Taviano, Maria Fernanda

doi:10.1016/j.fct.2011.07.004

Cited by 61 publications

(60 citation statements)

References 32 publications

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“…The total amount of phenolic compounds in water and ethanol extracts were 90 and 21.2 mg GA/g extract and 68.9 and 17.5 mg PG/g extract, respectively. Obtained values were comparable with results presented in the literature for other extracts of plant products or different kinds of edible sources [21][22][23]. In addition, a report is available in literature that T. orientalis obtained from local markets in Giresun have total phenolic in the amount of 82.1 mg pyrocatechol/g DW [24].…”

Section: Resultssupporting

confidence: 76%

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Antioxidant activity of Trachystemon orientalis (L.) G. Don (Borage) grown and eaten as food in Ordu, Turkey

Ayvaz

2015

Herba Polonica

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SummaryIntroductıon: Instead of synthetic antioxidants, using of natural products with antioxidant activity is demanded.Objectıve: The aim of this study is to evaluate the antioxidant activity and total phenolic and flavonoid contents of theTrachystemon orientalis(borage) obtained from Ordu.Methods: The water and ethanol extracts of the borage plant were investigated by using severalin vitroantioxidant activity tests such as total antioxidant capacity, O2•−,•OH, DPPH and ABTS radicals scavenging activities, hydrogen peroxide scavenging activity, FRAP, Fe2+chelating and reducing power assays in order to make effective comparisons.Results: Water extract of theT. orientalishad the more phenolic (90 mg GA/g extract) and flavonoid (56.88 mg CT/g extract) contents than ethanol extract. Furthermore, both of the extracts showed strong antioxidant and radical scavenging activities determined by differentin vitromodels. The highest total antioxidant capacity as ascorbic acid equivalents of 244.50 mg/g extract was also calculated for water extract. Generally, a relationship between total phenolic content and antioxidant activity was established. It is also an important finding for an edible food source that the phenolic and flavonoid content and antioxidative activities for water extract was higher than the ethanol extract.Conclusıon:T. orientaliscould be used as a food ingredient instead of synthetic antioxidants and all results will contribute to the recent increase in investigations on using natural products in many areas such as food, pharmacy, alternative medicine and natural therapy.

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Section: Resultssupporting

confidence: 76%

“…The chelating activity of the methanolic extract of Juniperus drupacea Labill. berries from Turkey had been reported as IC 50 (2.26 mg/ml) [22]. Based on this information it can be said that borage plant has higher chelating activity than the samphire.…”

Section: Antioxidant Activitiesmentioning

confidence: 97%

Antioxidant activity of Trachystemon orientalis (L.) G. Don (Borage) grown and eaten as food in Ordu, Turkey

Ayvaz

2015

Herba Polonica

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“…Other health promoting compounds mainly present in almond skins are polyphenols which have been shown to be bioaccessible during simulated digestion in the gut [20,21]. Among polyphenols, flavonoids are secondary metabolites well documented for their biological effects, including anticancer, antiviral, antimutagenic, anti-inflammatory and antimicrobial activities [22-24]. We have previously demonstrated that polyphenols from almond skins are active against Gram-positive bacteria including Staphylococcus aureus and Listeria monocytogenes and the Gram-negative Salmonella enterica [25].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activities of almond skins on cagA-positive and-negative clinical isolates of Helicobacter pylori

et al. 2013

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BackgroundHelicobacter pylori is known to be a gastric pathogen of humans. Eradication regimens for H. pylori infection have some side effects, compliance problems, relapses, and antibiotic resistance. Therefore, the need for alternative therapies for H. pylori infections is of special interest. We have previously shown that polyphenols from almond skins are active against a range of food-borne pathogens. The aim of this study was to evaluate the antibacterial effects of natural almond skins before and after simulated human digestion and the pure flavonoid compounds epicatechin, naringenin and protocatechuic acid against H. pylori.ResultsH. pylori strains were isolated from gastric biopsy samples following standard microbiology procedures. Also, cagA and vacA genes were identified using PCR. Susceptibility studies on 34 strains of H. pylori, including two reference strains (ATCC 43504, ATCC 49503), were performed by the standard agar dilution method.Natural almond skin was the most effective compound against H. pylori (MIC range, 64 to 128 μg/ml), followed by natural skin post gastric digestion (MIC range, 128 to 512 μg/ml), and natural almond skin post gastric plus duodenal digestion (MIC range, 256 to 512 μg/ml). Amongst the pure flavonoid compounds, protocatechuic acid showed the greatest activity (MIC range, 128 to 512 μg/ml) against H. pylori strains.ConclusionsPolyphenols from almond skins were effective in vitro against H. pylori, irrespective of genotype status and could therefore be used in combination with antibiotics as a novel strategy for antibiotic resistance.

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“…The antibacterial properties of plant‐derived compounds have also been attracting attention, mainly in view of the increased antibiotic resistance both in hospitals and in community‐acquired infections (Moellering, ; Gould, ). Several studies reported the antibacterial activity of flavonoid‐rich natural products, including propolis (Koru et al ., ), nuts (Mandalari et al ., ,b), Juniperus extracts (Marino et al ., ; Miceli et al ., ), grape seeds (Adamez et al ., ) and Citrus plants (Mandalari et al ., ). The identification of new compounds with bactericidal rather than bacteriostatic effect has gained understandable interest, together with the several recent reports of flavonoids increasing the activity of antibiotics through synergistic interactions (Bernal et al ., ; D'Arrigo et al ., ; Eumkeb et al ., ).…”

Section: Introductionmentioning

confidence: 99%

In vitroantimicrobial activity of pistachio (Pistacia veraL.) polyphenols

Bisignano

Filocamo

Faulks

et al. 2013

FEMS Microbiol Lett

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We investigated the antimicrobial properties of polyphenol-rich fractions derived from raw shelled and roasted salted pistachios. American Type Culture Collection (ATCC), food and clinical isolates, of Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, Pseudomonas mirabilis), Gram-positive bacteria (Listeria monocytogenes, Enterococcus hirae, Enterococcus faecium, Bacillus subtilis, Staphylococcus epidermidis, Staphylococcus aureus), the yeasts Candida albicans and Candida parapsilosis and the fungus Aspergillus niger were used. Pistachio extracts were active against Gram-positive bacteria with a bactericidal effect observed against L. monocytogenes (ATCC strains and food isolates), S. aureus and MRSA clinical isolates. Extracts from raw shelled pistachios were more active than those from roasted salted pistachios. The bactericidal activity of pistachio extracts could be used to help control the growth of some microorganisms in foods to improve safety and may find application as a topical treatment for S. aureus.

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Phenolic composition and biological activities of Juniperus drupacea Labill. berries from Turkey

Cited by 61 publications

References 32 publications

Antioxidant activity of Trachystemon orientalis (L.) G. Don (Borage) grown and eaten as food in Ordu, Turkey

Antioxidant activity of Trachystemon orientalis (L.) G. Don (Borage) grown and eaten as food in Ordu, Turkey

Antibacterial activities of almond skins on cagA-positive and-negative clinical isolates of Helicobacter pylori

In vitroantimicrobial activity of pistachio (Pistacia veraL.) polyphenols

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