Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques
This study investigated the antioxidant and antimicrobial activities of six Thai edible plant leaf extracts, including Cashew (CN), Chamuang (CM), Monpu (MP), Thurianthet (TT), Kradon (KD) and Pakliang (PL), extracted using ethanol extraction (EE), microwave-assisted extraction (MAE), and ultrasonic...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/19/6489 |
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| author | Pimmada Junsathian Soichiro Nakamura Shigeru Katayama Saroat Rawdkuen |
| author_facet | Pimmada Junsathian Soichiro Nakamura Shigeru Katayama Saroat Rawdkuen |
| author_sort | Pimmada Junsathian |
| collection | DOAJ |
| description | This study investigated the antioxidant and antimicrobial activities of six Thai edible plant leaf extracts, including Cashew (CN), Chamuang (CM), Monpu (MP), Thurianthet (TT), Kradon (KD) and Pakliang (PL), extracted using ethanol extraction (EE), microwave-assisted extraction (MAE), and ultrasonic-assisted extraction (UAE). The leaf extracts were characterized for percentage yield, total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and-ferric reducing antioxidant power (FRAP) activity, and antimicrobial activity against spoilage. MAE produced the highest percentage yields, among which MAE-extracted MP exhibited the highest yield. Furthermore, the highest TPC and TFC were obtained for MAE, with MAE-extracted KD and CN showing the highest TPC and TFC, respectively, among the samples. The highest DPPH and FRAP values were seen in MAE-processed CN, KD, and MP extracts. The inhibition zone of pathogenic bacteria, minimum inhibitory concentration, and minimum bacterial concentration were determined in all samples except TT. These findings indicate that, compared to EE and UAE, MAE improved the antioxidant and antimicrobial efficacy of the leaf extracts. The aforementioned extracts could be employed as natural food additives to prevent chemical and microbial spoilage of foods. |
| first_indexed | 2024-03-09T21:24:39Z |
| format | Article |
| id | doaj.art-671452e87b2349d9b3f6f6419e124bbc |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T21:24:39Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-671452e87b2349d9b3f6f6419e124bbc2023-11-23T21:12:14ZengMDPI AGMolecules1420-30492022-10-012719648910.3390/molecules27196489Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction TechniquesPimmada Junsathian0Soichiro Nakamura1Shigeru Katayama2Saroat Rawdkuen3Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandInstitute for Biomedical Sciences, Interdisciplinary Cluster for Cutting Edge Research, Shinshu University, 8304 Minamiminowa, Nagano 399-4598, Kamiina, JapanInstitute for Biomedical Sciences, Interdisciplinary Cluster for Cutting Edge Research, Shinshu University, 8304 Minamiminowa, Nagano 399-4598, Kamiina, JapanFood Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandThis study investigated the antioxidant and antimicrobial activities of six Thai edible plant leaf extracts, including Cashew (CN), Chamuang (CM), Monpu (MP), Thurianthet (TT), Kradon (KD) and Pakliang (PL), extracted using ethanol extraction (EE), microwave-assisted extraction (MAE), and ultrasonic-assisted extraction (UAE). The leaf extracts were characterized for percentage yield, total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and-ferric reducing antioxidant power (FRAP) activity, and antimicrobial activity against spoilage. MAE produced the highest percentage yields, among which MAE-extracted MP exhibited the highest yield. Furthermore, the highest TPC and TFC were obtained for MAE, with MAE-extracted KD and CN showing the highest TPC and TFC, respectively, among the samples. The highest DPPH and FRAP values were seen in MAE-processed CN, KD, and MP extracts. The inhibition zone of pathogenic bacteria, minimum inhibitory concentration, and minimum bacterial concentration were determined in all samples except TT. These findings indicate that, compared to EE and UAE, MAE improved the antioxidant and antimicrobial efficacy of the leaf extracts. The aforementioned extracts could be employed as natural food additives to prevent chemical and microbial spoilage of foods.https://www.mdpi.com/1420-3049/27/19/6489antioxidative activityantimicrobial activityThai edible plantmicrowave-assisted extractionultrasonic-assisted extraction |
| spellingShingle | Pimmada Junsathian Soichiro Nakamura Shigeru Katayama Saroat Rawdkuen Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques Molecules antioxidative activity antimicrobial activity Thai edible plant microwave-assisted extraction ultrasonic-assisted extraction |
| title | Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques |
| title_full | Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques |
| title_fullStr | Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques |
| title_full_unstemmed | Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques |
| title_short | Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques |
| title_sort | antioxidant and antimicrobial activities of thai edible plant extracts prepared using different extraction techniques |
| topic | antioxidative activity antimicrobial activity Thai edible plant microwave-assisted extraction ultrasonic-assisted extraction |
| url | https://www.mdpi.com/1420-3049/27/19/6489 |
| work_keys_str_mv | AT pimmadajunsathian antioxidantandantimicrobialactivitiesofthaiedibleplantextractspreparedusingdifferentextractiontechniques AT soichironakamura antioxidantandantimicrobialactivitiesofthaiedibleplantextractspreparedusingdifferentextractiontechniques AT shigerukatayama antioxidantandantimicrobialactivitiesofthaiedibleplantextractspreparedusingdifferentextractiontechniques AT saroatrawdkuen antioxidantandantimicrobialactivitiesofthaiedibleplantextractspreparedusingdifferentextractiontechniques |