Isorhamnetin, Hispidulin, and Cirsimaritin Identified in <em>Tamarix ramosissima</em> Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities
As a natural potential resource, <i>Tamarix ramosissima</i> has been widely used as barbecue skewers for a good taste and unique flavor. The polyphenolics in the branch bark play a key role in the quality improvement. The purposes of the present work were to explore the polyphenolic comp...
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MDPI AG
2019-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/3/390 |
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| author | Xiaopu Ren Yingjie Bao Yuxia Zhu Shixin Liu Zengqi Peng Yawei Zhang Guanghong Zhou |
| author_facet | Xiaopu Ren Yingjie Bao Yuxia Zhu Shixin Liu Zengqi Peng Yawei Zhang Guanghong Zhou |
| author_sort | Xiaopu Ren |
| collection | DOAJ |
| description | As a natural potential resource, <i>Tamarix ramosissima</i> has been widely used as barbecue skewers for a good taste and unique flavor. The polyphenolics in the branch bark play a key role in the quality improvement. The purposes of the present work were to explore the polyphenolic composition of <i>T. ramosissima</i> bark extract and assess their potential antioxidant and antimicrobial activities. Hispidulin and cirsimaritin from <i>T. ramosissima</i> bark extract were first identified in the <i>Tamarix</i> genus reported with UPLC-MS analysis. Isorhamnetin (36.91 μg/mg extract), hispidulin (28.79 μg/mg extract) and cirsimaritin (13.35 μg/mg extract) are rich in the bark extract. The extract exhibited promising antioxidant activity with IC<sub>50</sub> values of 117.05 μg/mL for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 151.57 μg/mL for hydroxyl radical scavenging activities, as well as excellent reducing power with an EC<sub>50</sub> of 93.77 μg/mL. The bark extract showed appreciable antibacterial properties against foodborne pathogens. <i>Listeria monocytogenes </i>was the most sensitive microorganism with the lowest minimum inhibitory concentration (MIC) value of 5 mg/mL and minimum bactericidal concentration (MBC) value of 10 mg/mL followed by <i>S. castellani</i> and<i> S. aureus </i>among the tested bacteria. The <i>T. ramosissima</i> bark extract showed significantly stronger inhibitory activity against Gram-positive than Gram-negative bacteria. Nevertheless, this extract failed to show any activity against tested fungi. Overall, these results suggested that <i>T. ramosissima</i> shows potential in improving food quality due to its highly efficacious antioxidant and antibacterial properties. |
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| language | English |
| last_indexed | 2024-12-10T10:13:54Z |
| publishDate | 2019-01-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-58f3cfa9d1d24fd5a2c43fa4deafd33d2022-12-22T01:53:03ZengMDPI AGMolecules1420-30492019-01-0124339010.3390/molecules24030390molecules24030390Isorhamnetin, Hispidulin, and Cirsimaritin Identified in <em>Tamarix ramosissima</em> Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial ActivitiesXiaopu Ren0Yingjie Bao1Yuxia Zhu2Shixin Liu3Zengqi Peng4Yawei Zhang5Guanghong Zhou6Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaAs a natural potential resource, <i>Tamarix ramosissima</i> has been widely used as barbecue skewers for a good taste and unique flavor. The polyphenolics in the branch bark play a key role in the quality improvement. The purposes of the present work were to explore the polyphenolic composition of <i>T. ramosissima</i> bark extract and assess their potential antioxidant and antimicrobial activities. Hispidulin and cirsimaritin from <i>T. ramosissima</i> bark extract were first identified in the <i>Tamarix</i> genus reported with UPLC-MS analysis. Isorhamnetin (36.91 μg/mg extract), hispidulin (28.79 μg/mg extract) and cirsimaritin (13.35 μg/mg extract) are rich in the bark extract. The extract exhibited promising antioxidant activity with IC<sub>50</sub> values of 117.05 μg/mL for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 151.57 μg/mL for hydroxyl radical scavenging activities, as well as excellent reducing power with an EC<sub>50</sub> of 93.77 μg/mL. The bark extract showed appreciable antibacterial properties against foodborne pathogens. <i>Listeria monocytogenes </i>was the most sensitive microorganism with the lowest minimum inhibitory concentration (MIC) value of 5 mg/mL and minimum bactericidal concentration (MBC) value of 10 mg/mL followed by <i>S. castellani</i> and<i> S. aureus </i>among the tested bacteria. The <i>T. ramosissima</i> bark extract showed significantly stronger inhibitory activity against Gram-positive than Gram-negative bacteria. Nevertheless, this extract failed to show any activity against tested fungi. Overall, these results suggested that <i>T. ramosissima</i> shows potential in improving food quality due to its highly efficacious antioxidant and antibacterial properties.https://www.mdpi.com/1420-3049/24/3/390Tamarix ramosissimapolyphenolicsantioxidant activityantimicrobial activityisorhamnetinhispidulincirsimaritin |
| spellingShingle | Xiaopu Ren Yingjie Bao Yuxia Zhu Shixin Liu Zengqi Peng Yawei Zhang Guanghong Zhou Isorhamnetin, Hispidulin, and Cirsimaritin Identified in <em>Tamarix ramosissima</em> Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities Molecules Tamarix ramosissima polyphenolics antioxidant activity antimicrobial activity isorhamnetin hispidulin cirsimaritin |
| title | Isorhamnetin, Hispidulin, and Cirsimaritin Identified in <em>Tamarix ramosissima</em> Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities |
| title_full | Isorhamnetin, Hispidulin, and Cirsimaritin Identified in <em>Tamarix ramosissima</em> Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities |
| title_fullStr | Isorhamnetin, Hispidulin, and Cirsimaritin Identified in <em>Tamarix ramosissima</em> Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities |
| title_full_unstemmed | Isorhamnetin, Hispidulin, and Cirsimaritin Identified in <em>Tamarix ramosissima</em> Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities |
| title_short | Isorhamnetin, Hispidulin, and Cirsimaritin Identified in <em>Tamarix ramosissima</em> Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities |
| title_sort | isorhamnetin hispidulin and cirsimaritin identified in em tamarix ramosissima em barks from southern xinjiang and their antioxidant and antimicrobial activities |
| topic | Tamarix ramosissima polyphenolics antioxidant activity antimicrobial activity isorhamnetin hispidulin cirsimaritin |
| url | https://www.mdpi.com/1420-3049/24/3/390 |
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