Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods
This study aimed to investigate antimicrobial and antioxidant activities of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts. The extracts were obtained through soaking and ultrasound- assisted methods using water or methanol as a solvent. The total phenols and flavonoid,...
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2022-07-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
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| Online Access: | https://ifstrj.um.ac.ir/article_42985_3f9ffd20bdff5dc3fec5801ca7de6f79.pdf |
| _version_ | 1797643486473748480 |
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| author | Mahshid Zamankhani Sohrab Moeini Peyman Mahasti Shotorbani Hossein Mirsaeedghazi Afshin Jafarpour |
| author_facet | Mahshid Zamankhani Sohrab Moeini Peyman Mahasti Shotorbani Hossein Mirsaeedghazi Afshin Jafarpour |
| author_sort | Mahshid Zamankhani |
| collection | DOAJ |
| description | This study aimed to investigate antimicrobial and antioxidant activities of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts. The extracts were obtained through soaking and ultrasound- assisted methods using water or methanol as a solvent. The total phenols and flavonoid, anthocyanin content, free radical scavenging activity, ferric reducing antioxidant power, and antibacterial capacity of the extracts were determined. Phenolic acids were identified using the HPLC chromatogram. It was found that the ultrasound-assisted extraction was more efficient compared to the soaking method. The results showed that in the TPC, anthocyanins, and the FRAP tests, the highest amount was related to the samples extracted using the ultrasound- assisted method with water as solvent. The highest amount of TFC was obtained through a soaking method using methanol as the solvent. Anti- radical activity of the samples indicated that using water as a solvent in the optimum method resulted in a higher antioxidant activity. Furthermore, bacterial alpha amylase inhibition test signified that the inhibitory effect was boosted by increasing the extract concentration. The HPLC analysis of the borage and hollyhock extracts revealed that gallic acid and Syringic acid were the most prominent phenolic compounds. Generally, the results showed a good antibacterial property against Staphylococcus aureus for borage and hollyhock extracts. The results give us valuable insight into the potential therapeutic and medicinal applications of borage and hollyhock as a natural preservative to improve immunity. |
| first_indexed | 2024-03-11T14:15:32Z |
| format | Article |
| id | doaj.art-bc867061356d43c09ee0470fa92649a9 |
| institution | Directory Open Access Journal |
| issn | 1735-4161 2228-5415 |
| language | English |
| last_indexed | 2024-03-11T14:15:32Z |
| publishDate | 2022-07-01 |
| publisher | Ferdowsi University of Mashhad |
| record_format | Article |
| series | مجله پژوهشهای علوم و صنایع غذایی ایران |
| spelling | doaj.art-bc867061356d43c09ee0470fa92649a92023-11-01T07:07:24ZengFerdowsi University of Mashhadمجله پژوهشهای علوم و صنایع غذایی ایران1735-41612228-54152022-07-01183536810.22067/ifstrj.2022.76413.116742985Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methodsMahshid Zamankhani0Sohrab Moeini1Peyman Mahasti Shotorbani2Hossein Mirsaeedghazi3Afshin Jafarpour4Department of Food Sciences & Technology, Tehran North Branch, The Islamic Azad University,Tehran, Iran.Department of Food Sciences & Technology, Tehran North Branch, The Islamic Azad University,Tehran, Iran.Department of Food Quality Control and Hygiene, Science and Research Branch, the Islamic Azad University, Tehran, Iran.Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Tehran, Iran.Department of Food Sciences & Technology, Garmsar Branch, the Islamic Azad University, Garmsar, Iran.This study aimed to investigate antimicrobial and antioxidant activities of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts. The extracts were obtained through soaking and ultrasound- assisted methods using water or methanol as a solvent. The total phenols and flavonoid, anthocyanin content, free radical scavenging activity, ferric reducing antioxidant power, and antibacterial capacity of the extracts were determined. Phenolic acids were identified using the HPLC chromatogram. It was found that the ultrasound-assisted extraction was more efficient compared to the soaking method. The results showed that in the TPC, anthocyanins, and the FRAP tests, the highest amount was related to the samples extracted using the ultrasound- assisted method with water as solvent. The highest amount of TFC was obtained through a soaking method using methanol as the solvent. Anti- radical activity of the samples indicated that using water as a solvent in the optimum method resulted in a higher antioxidant activity. Furthermore, bacterial alpha amylase inhibition test signified that the inhibitory effect was boosted by increasing the extract concentration. The HPLC analysis of the borage and hollyhock extracts revealed that gallic acid and Syringic acid were the most prominent phenolic compounds. Generally, the results showed a good antibacterial property against Staphylococcus aureus for borage and hollyhock extracts. The results give us valuable insight into the potential therapeutic and medicinal applications of borage and hollyhock as a natural preservative to improve immunity.https://ifstrj.um.ac.ir/article_42985_3f9ffd20bdff5dc3fec5801ca7de6f79.pdfnatural extractssoaking methodultrasound-assisted extractionpolyphenols |
| spellingShingle | Mahshid Zamankhani Sohrab Moeini Peyman Mahasti Shotorbani Hossein Mirsaeedghazi Afshin Jafarpour Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods مجله پژوهشهای علوم و صنایع غذایی ایران natural extracts soaking method ultrasound-assisted extraction polyphenols |
| title | Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods |
| title_full | Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods |
| title_fullStr | Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods |
| title_full_unstemmed | Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods |
| title_short | Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods |
| title_sort | antioxidant and antibacterial properties of borage echium amoenum l and hollyhock althaea rosea var nigra extracts obtained through soaking and ultrasonic assisted extraction methods |
| topic | natural extracts soaking method ultrasound-assisted extraction polyphenols |
| url | https://ifstrj.um.ac.ir/article_42985_3f9ffd20bdff5dc3fec5801ca7de6f79.pdf |
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