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- Title
Evaluation of bioactive compounds and antibacterial activity of Pulicaria jaubertii extract obtained by supercritical and conventional methods.
- Authors
Al-Maqtari, Qais Ali; Mahdi, Amer Ali; Al‑Ansi, Waleed; Mohammed, Jalaleldeen Khaleel; Wei, Minping; Yao, Weirong
- Abstract
Pulicaria jaubertii (PJ) is a fragrant herb traditionally used in medication and as a food seasoning. To date, there are no studies on the use of supercritical fluids extraction with carbon dioxide (SFE-CO2) on PJ. This study evaluates and compares the Total phenolic contents (TPC), antioxidant activity by DPPH·, antioxidant capacity by ABTS·+, and antibacterial activities of the PJ extract. Extraction was done by using two different methods namely, SFE-CO2 with 10% ethanol (EtOH) as a co-solvent and conventional extraction by Shaking (Sh) with two solvents (EtOH and water) with different concentrations (100, 70, 50, 30 and 0% v/v). The highest extraction yield and antioxidant capacity were obtained by Sh-EtOH 50% [13.9% and 91.24 Trolox equivalents per g dry extract (mg TE/g DE)] respectively. The extract obtained by Sh-EtOH 70% represented the highest TPC and antioxidant inhibition values (899.02 mg gallic acid equivalents (GAE)/g DE and 76.93%) respectively. The SFE-CO2 extract has significantly greater antimicrobial activity and is more effective against Gram-positive bacteria. The most sensitive bacterium was B. subtilis, while the most resistant bacterium was P. aeruginosa. The optimum values of minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) against B. subtilis were noticed in SFE-CO2 extract (0.4 mg/ml) for both. Overall, the results of this study indicated that PJ is a good source of TPC, antioxidants, and antibacterial compounds.
- Subjects
HERBS; CARBON dioxide; EXTRACTION (Chemistry); GRAM-positive bacteria; ANTIOXIDANTS
- Publication
Journal of Food Measurement & Characterization, 2021, Vol 15, Issue 1, p449
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-020-00652-5