Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1752126321722392576 |