Qualitative Determination of the Secondary Metabolites and Evaluation of the Antimicrobial Activity of Leaf Extracts from Different Plant Families (Boraginaceae, Fabaceae, Lamiaceae and Lauraceae) against Microorganisms of Clinical Importance

Ynalvez, Ruby A.; Compean, Kassandra L.; Addo-Mensah, Alfred

doi:10.9734/jpri/2018/41205

Cited by 9 publications

(5 citation statements)

References 23 publications

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“…Studies have revealed that secondary metabolites of many plants are capable of preventing the growth of fungi. Due to their less toxic effects, they can be favorable alternatives to synthetic compounds and preservatives [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Antifungal Activity of Cinnamon, Clove, Thymes, Zataria Multiflora, Cumin and Caraway Essential Oils against Ochratoxigenic Aspergillus ochraceus

Moghadam

Hosseini

Hadian

et al. 2019

JPRI

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Introduction: Mycotoxin producing fungi are major contributors to food contamination and many epidemics in humans and animals. The adverse effects of the use of chemical preservatives have led to a special focus on the use of natural compounds, especially plant derivatives. The aim of this study was to investigate the antifungal properties of herbal essential oils of Cinnamon, Clove, Thymes, and Zataria multiflora, Cumin, and Caraway on the growth of Aspergillus ochraceus. Materials and Methods: Briefly, the presence of mycotoxin producing gene was investigated using PCR. Furthermore, production of mycotoxin in a medium with high performance liquid chromatography with fluorescence detection (FLD) was evaluated. Ingredients of essential oils were determined using GC/MS. The amount of antifungal activity of essential oils was assessed by disc diffusion and well diffusion method. Additionally, the minimum inhibitory concentration (MIC) was determined by macrodilution method. Results: Gene presence and mycotoxin production were confirmed by PCR and HPLC-FL. Among all studied essential oils, Cinnamon with MIC and MFC of 0.078 μl / ml exhibited the greatest effect on A. ochraceus growth as compared to other essential oils. Conclusion: This study indicated that essential oils have an effective role on controlling A. ochraceus growth and have shown promising to be a good bioactive natural preservative in food industry.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the Antifungal Activity of Cinnamon, Clove, Thymes, Zataria Multiflora, Cumin and Caraway Essential Oils against Ochratoxigenic Aspergillus ochraceus

Moghadam

Hosseini

Hadian

et al. 2019

JPRI

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“…This can be explained by the effect of the matrix composition which can promote the growth of Aspergillus flavus in the turmeric, coriander and red pepper samples, and inhibit it in the caraway and cumin samples. Studies have revealed that secondary metabolites of many plants are able to prevent the growth of fungi [22]. Moghadam et al [23] indicated that Cinnamon, Clove, Thyme, Zataria, Cumin and Caraway essential oils have antifungal activity against Aspergillus ochraceus.…”

Section: Discussionmentioning

confidence: 99%

Fungal Contaminants of Spices Used in Tunisia

Saidi¹,

Gritli²,

Rhaiem³

et al. 2021

IJFSA

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Spices are used extensively not only to flavor foods but also for their medicinal properties. To date, no data are available regarding the nature of the toxigenic fungal species that may contaminate these products marketed in Tunisia. The aim of this study was to investigate the natural occurrence of fungi in commonly consumed spices collected from different military catering. A total of 213 samples representing five kinds of spices (Curcuma, red pepper, coriander, caraway and cumin) were tested for the total fungal count following a standardized dilution method. Fungal isolates were identified according to morphological and microscopic characteristics. Fungal contamination showed a large variation, about 88 % of total spices samples were infected with fungi. The highest level of contamination (≥ 5 log 10 CFU/g) was observed in red pepper and caraway samples. Three fungal genera were identified: Aspergillus spp (36.1%), Mucor spp (28.2%) and Penicillium spp (1%). Aspergillus genus was present in 50% of curcuma samples and 48% of coriander samples while it was too low in cumin samples with 16.6%. A total of 95 strains of five Aspergillus species were identified with the dominance of Aspergillus niger (61%) and Aspergillus flavus (30%). Aspergillus niger were present in all spices kinds while Aspergillus flavus prevalence was 32% in curcuma samples, 12% in coriander samples, 10% in red pepper samples and less present in cumin and caraway samples (0.5%).

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“…Previous studies have shown that solvents affect the extraction of plant sec- ondary metabolites [43] [44] [45]. This study aimed to identify the optimum solvent for extracting total phenolic acid content (TPC) from A. rigidula leaves.…”

Section: The Optimum Solvent For Extraction Of Total Phenolic Acid Co...mentioning

confidence: 99%

Antioxidant Activity and Phytochemical Screening in <i>Acacia rigidula</i> Benth. Leaves

Ochoa-Negrete,

Rangel,

Ynalvez

et al. 2024

ABB

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This study aimed to compare the total phenolic content (TPC) and antioxidant activities of A. rigidula extracts. It also aimed to identify phenolic acids present in the extracts. The 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and ferric thiocyanate lipid peroxidation antioxidant assays were performed. High performance liquid chromatography was used to identify phenolic acids. There was no solvent effect on TPC nor on scavenging activities, and inhibition of lipid peroxidation (p > 0.05) among solvent extracts. On the other hand, 1:1:3 water: acetone: methanol extract (10.22 mg GAE/g sample) had significantly higher reducing potential than 50% ethanol extract (EE) (9.259 mg GAE/g sample) (p < 0.05); but EE was not significantly different from 80% methanol extract (9.781 mg GAE/g sample) (p > 0.05). Phenolic fraction designated as fraction 4 had the highest antioxidant activity (p < 0.05) with 69.49% ABTS scavenging activity and FRAP reducing potential, 22.26 mg of GAE/g sample. DPPH scavenging activities of fractions 4 (55.59%) and 5 (55.64%) were significantly higher than the other fractions (p < 0.05). A. rigidula extracts contain gallic, caffeic, vanillic, p-coumaric, salicylic acids and vanillin.

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Qualitative Determination of the Secondary Metabolites and Evaluation of the Antimicrobial Activity of Leaf Extracts from Different Plant Families (Boraginaceae, Fabaceae, Lamiaceae and Lauraceae) against Microorganisms of Clinical Importance

Cited by 9 publications

References 23 publications

Evaluation of the Antifungal Activity of Cinnamon, Clove, Thymes, Zataria Multiflora, Cumin and Caraway Essential Oils against Ochratoxigenic Aspergillus ochraceus

Evaluation of the Antifungal Activity of Cinnamon, Clove, Thymes, Zataria Multiflora, Cumin and Caraway Essential Oils against Ochratoxigenic Aspergillus ochraceus

Fungal Contaminants of Spices Used in Tunisia

Antioxidant Activity and Phytochemical Screening in <i>Acacia rigidula</i> Benth. Leaves

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Qualitative Determination of the Secondary Metabolites and Evaluation of the Antimicrobial Activity of Leaf Extracts from Different Plant Families (Boraginaceae, Fabaceae, Lamiaceae and Lauraceae) against Microorganisms of Clinical Importance

Cited by 9 publications

References 23 publications

Evaluation of the Antifungal Activity of Cinnamon, Clove, Thymes, Zataria Multiflora, Cumin and Caraway Essential Oils against Ochratoxigenic Aspergillus ochraceus

Evaluation of the Antifungal Activity of Cinnamon, Clove, Thymes, Zataria Multiflora, Cumin and Caraway Essential Oils against Ochratoxigenic Aspergillus ochraceus

Fungal Contaminants of Spices Used in Tunisia

Antioxidant Activity and Phytochemical Screening in &lt;i&gt;Acacia rigidula&lt;/i&gt; Benth. Leaves

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Antioxidant Activity and Phytochemical Screening in <i>Acacia rigidula</i> Benth. Leaves