Phytochemical Profile and Microbiological Activity of Some Plants Belonging to the Fabaceae Family

Obiștioiu, Diana; Cocan, Ileana; Tîrziu, E.; Herman, V.; Negrea, Monica; Cucerzan, Alexandra; Neacşu, A.; Cozma, Antoanela; Nichita, I.; Hulea, Anca; Radulov, Isidora; Alexa, Ersilia

doi:10.3390/antibiotics10060662

Cited by 40 publications

(27 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The total phenolic content (TPC) of flour composites and breads with different percentages of lupin flour was analyzed according to the modified Folin–Ciocâlteu method [ 21 ]. The results were expressed in mg gallic acid equivalent (GAE) per 100 g of samples.…”

Section: Methodsmentioning

confidence: 99%

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Plustea

Negrea

Cocan

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).

show abstract

Section: Methodsmentioning

confidence: 99%

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Plustea

Negrea

Cocan

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The MIC is defined as the lowest compound concentration that yields no visible microorganism growth. The method of MIC determination based on the microbial mass loss by measurement of OD by spectrophotometry according to ISO 20776-1:2019 was described in our previous research [ 60 ].…”

Section: Methodsmentioning

confidence: 99%

“…BGR/MGR indicators are calculated values expressed as percentages of growth or inhibition, indicators used previously in several other research articles [ 56 , 60 , 61 , 62 ].…”

Section: Methodsmentioning

confidence: 99%

“…where OD sample-optical density at 540 nm as the mean value of triplicate readings for EOs in the presence of the selected bacteria; OD negative control-optical density at 540 nm as the mean value of triplicate readings for the selected bacteria in BHI. BGR/MGR indicators are calculated values expressed as percentages of growth or inhibition, indicators used previously in several other research articles [56,[60][61][62].…”

Section: Determination Of Antimicrobial Activitymentioning

confidence: 99%

See 1 more Smart Citation

Antimicrobial Potential and Phytochemical Profile of Wild and Cultivated Populations of Thyme (Thymus sp.) Growing in Western Romania

Beicu

Alexa

Obiștioiu

et al. 2021

Plants

Self Cite

View full text Add to dashboard Cite

The purpose of this study was to analyze the chemical composition and antimicrobial activity of some thymus populations collected from five different locations in Western Romania. The chemical compositions of the essential oils (EOs) were studied through GC–MS, and the biological activities were evaluated using the microdilution method. The EO yield ranged between 0.44% and 0.81%. Overall, 60 chemical compounds were identified belonging to three chemotypes: thymol (three populations), geraniol (one population) and carvacrol (one population). Thymus vulgaris L. is distinguished by a high content of thymol, while species of spontaneous flora (Th. odoratissimus and Th. pulegioides) contain, in addition to thymol, appreciable amounts of carvacrol and geraniol. The antimicrobial activity of each the five oils was tested on Staphylococcus aureus (ATCC 25923), Streptococcus pyogenes (ATCC 19615), Esherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853), Shigella flexneri (ATCC 12022), Salmonella typhimurium (ATCC 14028), Haemophilus influenzae type B (ATCC 10211), Candida albicans (ATCC 10231) and Candida parapsilopsis (ATCC 22019). The EOs showed biological activity on Gram-positive/Gram-negative/fungal pathogens, the most sensitive strains proving to be S. pyogenes, S. flexneri, S. typhimurium and C. parapsilopsis with an MIC starting at 2 µL EO/100 µL. The species sensitive to the action of Thymus sp. from culture or spontaneous flora are generally the same, but it should be noted that T. odoratissimus has a positive inhibition rate higher than other investigated EOs, regardless of the administered oil concentration. To date, there is no research work presenting the chemical and antimicrobial profiling of T. odoratissimus and the correlations between the antimicrobial potential and chemical composition of wild and cultivated populations of thyme (Thymus sp.) growing in Western Romania.

show abstract

“…Total polyphenol content was determined according to the Folin-Ciocalteu modified method [40]. An amount of 0.5 mL extract was treated with 1.25 mL Folin-Ciocalteu reagent (Sigma-Aldrich Chemie GmbH, München, Germany) diluted 1:10 with distilled water.…”

Section: Assessment Of Total Polyphenol Contentmentioning

confidence: 99%

Variation of Polyphenol Content and Antioxidant Activity in Some Bilberry (Vaccinium myrtillus L.) Populations from Romania

et al. 2021

Self Cite

View full text Add to dashboard Cite

Fruits of bilberry (Vaccinium myrtillus L.) are valued mainly for their nutraceutical properties, and are among the fruits with the highest antioxidant activity due to their high content of phenolic compounds. The aim of this research was to assess the total polyphenol content and antioxidant activity of fruits in six wild bilberry populations from two regions of Romania over three years. The total polyphenol content was determined according to the Folin–Ciocalteu modified method, while the antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. The Padis and Raul Lung populations registered the highest values of polyphenol content and antioxidant activity, as such the fruits of these bilberry populations could be considered potential sources of antioxidants for direct consumption or for use as ingredients for food products or food supplements. Significant variation of total polyphenol content and antioxidant activity was observed both between populations from the same region and from different regions. The low level of broad sense heritability for total polyphenol content and antioxidant activity associated with the high effects of year, and population–year interaction indicates that the accumulation of polyphenols in bilberry fruits is influenced by changes in environmental conditions.

show abstract

Phytochemical Profile and Microbiological Activity of Some Plants Belonging to the Fabaceae Family

Cited by 40 publications

References 55 publications

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Antimicrobial Potential and Phytochemical Profile of Wild and Cultivated Populations of Thyme (Thymus sp.) Growing in Western Romania

Variation of Polyphenol Content and Antioxidant Activity in Some Bilberry (Vaccinium myrtillus L.) Populations from Romania

Contact Info

Product

Resources

About