Ashim Aizhan, Ismaiel Lama, Fanesi Benedetta, Nartea Ancuta, Maoloni Antonietta, Orhotohwo Oghenetega Lois, Darko Helen Stephanie Ofei, Lucci Paolo, Aquilanti Lucia, Pacetti Deborah, Pino Roberta, Tundis Rosa, Loizzo Monica Rosa
Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy.
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy.
Foods. 2025 Jun 28;14(13):2304. doi: 10.3390/foods14132304.
L. is a halophyte with antioxidant and antimicrobial potential for the food industry. Pruning generates a by-product composed of woody stems, old leaves, and flowers. To valorize this underutilized and largely unexplored biomass, food-grade polar extraction (hydroethanolic vs. aqueous) was applied. The extracts were characterized for their bioactive compounds (polyphenols, tocopherols, carotenoids, total phenols (TPC) and total flavonoids (TFC)). Further, the extracts were assessed for their in vitro antioxidant activity (ABTS, DPPH, FRAP, and β-carotene bleaching) and antimicrobial activity against eight target strains ascribed to , , and . The hydroethanolic extract exhibited higher concentration of bioactives compared to the water extract and raw by-product. The β-carotene bleaching test revealed that both extracts are potent inhibitors of lipid peroxidation. The aqueous extract showed no antimicrobial activity, while the ethanolic extract exhibited strain-dependent behavior against and but not . The minimum inhibitory concentration and the minimum bactericidal concentration of the ethanolic extract against were 2.5 MIC and 10.0 MBC mg/mL, respectively. Ethanolic extracts could potentially be used in food formulations to enhance lipid peroxidation resistance and antimicrobial capacity as food-grade natural preservatives.
L. 是一种对食品工业具有抗氧化和抗菌潜力的盐生植物。修剪会产生一种由木质茎、老叶和花组成的副产品。为了使这种未充分利用且在很大程度上未被探索的生物质具有价值，采用了食品级极性萃取（水乙醇萃取与水萃取）。对提取物的生物活性化合物（多酚、生育酚、类胡萝卜素、总酚（TPC）和总黄酮（TFC））进行了表征。此外，还评估了提取物的体外抗氧化活性（ABTS、DPPH、FRAP和β - 胡萝卜素漂白）以及对归属于、和的八种目标菌株的抗菌活性。与水提取物和原始副产品相比，水乙醇提取物表现出更高浓度的生物活性物质。β - 胡萝卜素漂白试验表明，两种提取物都是脂质过氧化的有效抑制剂。水提取物没有抗菌活性，而乙醇提取物对和表现出菌株依赖性行为，但对没有。乙醇提取物对的最低抑菌浓度和最低杀菌浓度分别为2.5 MIC和10.0 MBC mg/mL。乙醇提取物有可能作为食品级天然防腐剂用于食品配方中，以增强脂质过氧化抗性和抗菌能力。
