Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits

Detalhes bibliográficos
Autor(a) principal: FELHI,Samir
Data de Publicação: 2017
Outros Autores: DAOUD,Amal, HAJLAOUI,Hafedh, MNAFGUI,Kais, GHARSALLAH,Néji, KADRI,Adel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300483
Resumo: Abstract Ecballium elaterium is a perennial herb with multiple medicinal properties. It was widely used in folk medicine as cathartic, anti-inflammatory and analgesic agents. The present study was devoted to investigate the effect of diethyl ether, acetone, and methanol solvent on the extraction, phytochemicals profiles, antioxidant and antimicrobial activities of Ecballium elaterium seeds and peels fruits. The total phenolic, flavonoid, flavonol, condensed tannins and carotenoids contents were estimated. Maximum phenolic (107 ± 4 mg GAE/g) and flavonoid (18 ± 0 mg QE/g) contents were also found in the methanol peels fruits extract. Results showed that methanol peels fruits extract have the highest antioxidant activity with IC50 values of 1.2 ± 0.1 and 1 ± 0 mg/mL for DPPH and ABTS, respectively, and EC50 value of 1040 ± 5 mg/mL for reducing power assays. Acetone and diethyl ether peels fruits extracts showed the best antibacterial agents especially against Micrococcus luteus, however no antifungal activity was observed. Spectral data of FT-IR analysis of Ecballium elaterium seeds and peels fruits extracts revealed the presence of functional groups such as ─OH, C─H, C─O and C=O. Due to their high antioxidant and antibacterial activities, E. elaterium seeds and peels fruits extracts have promising potential as future natural antioxidant and antibacterial agents in food industry.
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spelling Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruitsEcballium elateriumsolvent effectsphytochemical contentsantioxidant and antimicrobial propertiesFT-IR analysisAbstract Ecballium elaterium is a perennial herb with multiple medicinal properties. It was widely used in folk medicine as cathartic, anti-inflammatory and analgesic agents. The present study was devoted to investigate the effect of diethyl ether, acetone, and methanol solvent on the extraction, phytochemicals profiles, antioxidant and antimicrobial activities of Ecballium elaterium seeds and peels fruits. The total phenolic, flavonoid, flavonol, condensed tannins and carotenoids contents were estimated. Maximum phenolic (107 ± 4 mg GAE/g) and flavonoid (18 ± 0 mg QE/g) contents were also found in the methanol peels fruits extract. Results showed that methanol peels fruits extract have the highest antioxidant activity with IC50 values of 1.2 ± 0.1 and 1 ± 0 mg/mL for DPPH and ABTS, respectively, and EC50 value of 1040 ± 5 mg/mL for reducing power assays. Acetone and diethyl ether peels fruits extracts showed the best antibacterial agents especially against Micrococcus luteus, however no antifungal activity was observed. Spectral data of FT-IR analysis of Ecballium elaterium seeds and peels fruits extracts revealed the presence of functional groups such as ─OH, C─H, C─O and C=O. Due to their high antioxidant and antibacterial activities, E. elaterium seeds and peels fruits extracts have promising potential as future natural antioxidant and antibacterial agents in food industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300483Food Science and Technology v.37 n.3 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.23516info:eu-repo/semantics/openAccessFELHI,SamirDAOUD,AmalHAJLAOUI,HafedhMNAFGUI,KaisGHARSALLAH,NéjiKADRI,Adeleng2017-09-13T00:00:00Zoai:scielo:S0101-20612017000300483Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-09-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits
title Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits
spellingShingle Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits
FELHI,Samir
Ecballium elaterium
solvent effects
phytochemical contents
antioxidant and antimicrobial properties
FT-IR analysis
title_short Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits
title_full Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits
title_fullStr Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits
title_full_unstemmed Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits
title_sort Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits
author FELHI,Samir
author_facet FELHI,Samir
DAOUD,Amal
HAJLAOUI,Hafedh
MNAFGUI,Kais
GHARSALLAH,Néji
KADRI,Adel
author_role author
author2 DAOUD,Amal
HAJLAOUI,Hafedh
MNAFGUI,Kais
GHARSALLAH,Néji
KADRI,Adel
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv FELHI,Samir
DAOUD,Amal
HAJLAOUI,Hafedh
MNAFGUI,Kais
GHARSALLAH,Néji
KADRI,Adel
dc.subject.por.fl_str_mv Ecballium elaterium
solvent effects
phytochemical contents
antioxidant and antimicrobial properties
FT-IR analysis
topic Ecballium elaterium
solvent effects
phytochemical contents
antioxidant and antimicrobial properties
FT-IR analysis
description Abstract Ecballium elaterium is a perennial herb with multiple medicinal properties. It was widely used in folk medicine as cathartic, anti-inflammatory and analgesic agents. The present study was devoted to investigate the effect of diethyl ether, acetone, and methanol solvent on the extraction, phytochemicals profiles, antioxidant and antimicrobial activities of Ecballium elaterium seeds and peels fruits. The total phenolic, flavonoid, flavonol, condensed tannins and carotenoids contents were estimated. Maximum phenolic (107 ± 4 mg GAE/g) and flavonoid (18 ± 0 mg QE/g) contents were also found in the methanol peels fruits extract. Results showed that methanol peels fruits extract have the highest antioxidant activity with IC50 values of 1.2 ± 0.1 and 1 ± 0 mg/mL for DPPH and ABTS, respectively, and EC50 value of 1040 ± 5 mg/mL for reducing power assays. Acetone and diethyl ether peels fruits extracts showed the best antibacterial agents especially against Micrococcus luteus, however no antifungal activity was observed. Spectral data of FT-IR analysis of Ecballium elaterium seeds and peels fruits extracts revealed the presence of functional groups such as ─OH, C─H, C─O and C=O. Due to their high antioxidant and antibacterial activities, E. elaterium seeds and peels fruits extracts have promising potential as future natural antioxidant and antibacterial agents in food industry.
publishDate 2017
dc.date.none.fl_str_mv 2017-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300483
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300483
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.23516
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.3 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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