作为一种潜在的天然食品防腐剂。

as a Potential Natural Food Preservative.

机构信息

Department of Chemistry, Cape Peninsula University of Technology, Bellville 7535, South Africa.

Department of Biotechnology and Food Technology, Durban University of Technology, Durban 4000, South Africa.

出版信息

Molecules. 2020 Nov 24;25(23):5487. doi: 10.3390/molecules25235487.

DOI:10.3390/molecules25235487

PMID:33255155

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7727692/

Abstract

UNLABELLED

(family ) is often cultivated for ornamental purposes but also serves as a rich source of bioactive essential oils. While several studies focused on the activities of the essential oils, this study analysed the potential of spent leaves as a natural food preservative.

METHOD

We investigated the in vitro antioxidant and antimicrobial activities of crude extracts against activities of the purified isolated flavonoid, 6-methyltectochrysin, which was characterized using spectroscopic methods. The antioxidant assays followed ORAC, FRAP and TEAC tests. The antimicrobial activities of the extract and purified flavonoid were analysed against six multi-drug resistant microbial strains in broth dilution assays.

RESULT

The results revealed that both the crude extracts and isolated 6-methyltectochrysin exhibited positive radical ion scavenging antioxidant potential, however the crude extract was about 6-fold more potent antioxidant than the purified 6-methyltectochrysin. The crude extract also showed strong antimicrobial activities against , and even more potent antimicrobial agent than the reference ampicillin antibiotic against subsp. A higher resistance was observed for the tested Gram-negative strains than for the Gram-positive ones. 6-methyltectochrysin was generally inactive in the antimicrobial assays.

CONCLUSION

The crude methanolic extract showed significant bioactivity which validates the medicinal relevance of the plant. The observed biological activities, especially against a notorious strain of suggest that could be a promising natural source of food preservatives.

摘要

未标记

（家庭）常被栽培作观赏之用，但也是生物活性精油的丰富来源。虽然有几项研究集中于精油的活性，但本研究分析了废叶作为天然食品防腐剂的潜力。

方法

我们研究了粗提物的体外抗氧化和抗菌活性对纯化分离的黄酮类化合物 6-甲基紫檀芪的活性的影响，该化合物采用光谱方法进行了表征。抗氧化测定遵循 ORAC、FRAP 和 TEAC 测试。提取物和纯化黄酮类化合物的抗菌活性通过肉汤稀释法分析了对六种多药耐药微生物菌株的作用。

结果

结果表明，粗提取物和分离出的 6-甲基紫檀芪都表现出阳性自由基清除抗氧化潜力，但粗提取物的抗氧化能力比纯化的 6-甲基紫檀芪强约 6 倍。粗提取物对和也表现出很强的抗菌活性，甚至比参考氨苄青霉素抗生素对亚种的抗菌活性更强。对测试的革兰氏阴性菌株的抗性比革兰氏阳性菌株更高。6-甲基紫檀芪在抗菌测定中通常不活跃。