Super foods and Super herbs: Antioxidant and Antifungal Activity

Abstract

Antioxidant activities and phenolic contents of selected superfoods and superherbs, cultivated in regions of Greece, were investigated so as to supply new information on their antioxidant function. The total antioxidant capacity was estimated by DPPH• (1,1-diphenyl-2-picrylhydrazyl radical) assay while total phenolics were measured using Folin–Ciocalteu method. Moreover this study was carried out with a supplementary objective to investigate the antifungal activities of the selected superfoods/superherbs extracts. The in vitro antifungal assays were done against the mycotoxigenic fungus Aspergillus parasiticus (aflatoxigenic) and Aspergillus carbonarius (ochratoxigenic). The results showed diversity on antioxidant profile of the studied extracts, although in most of the cases, the analysis revealed significant antioxidant capacity and high total phenolic content. Specifically, Photinia melanocarpa L., Hippophae rhamnoides L. leaves, Cistus incanus L., and Crataegus monogyna Jacq., possessed the highest antioxidant capacities and total phenolic contents among the others. Moreover, most of the tested extracts inhibited the growth of A.parasiticus and A.carbonarius while some of them stimulated the fungal growth, for both of the mycotoxigenic fungi. Tribulus terrestris and Cistus incanus proved to be more effective in reducing the growth of the tested fungi while Vaccinium corymbosum (blueberries) had stimulating effect on the fungi’s growth.

Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential

“…followed by raspberries (1.41 ± 0.11 mg AAE/g), blackberries (1.12 ± 0.07 mg AAE/g) and strawberries (1.11 ± 0.12 mg AAE/g). In the previous study, the free radical scavenging activity of blueberries were observed to be 65.07 ± 0.04 mg AAE/g [ 44 ], raspberries were 395.80 AAE/g [ 44 ], strawberries ranged between 3.33–21.08 mg AAE/g d.w. [ 45 ] and blackberries leaves with 111.5 mg AAE/g d.w. [ 46 ] which showed higher values when compared to our study. The difference in results might be due difference in varieties, growing region, extraction solvent, solute to solvent ratio, harvesting season and maturation stages of berries.…”

Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

“…The anti-aflatoxigenic efficacy of the CI plant against Aspergillus parasiticus was also studied [9]. The tested extracts of CI [10] inhibited the growth of A. parasiticus and Aspergillus carbonarius .…”

Saponin-Based, Biological-Active Surfactants from Plants

“…An increasing trend in the food, pharmaceutical, and cosmetic industry is the utilization of natural plant extracts or plant-derived compounds, as an alternative to the application of chemical or synthetic antimicrobials to combat spoilage microflora and pathogens [1,2]. Furthermore, the nontoxic nature of chemicals in plants, positive healthy properties, consumer perception and acceptance of their use has been well demonstrated [3,4].…”