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Authors Ren, XP; Bao, YJ; Zhu, YX; Liu, SX; Peng, ZQ; Zhang, YW; Zhou, GH
Author Full Name Ren, Xiaopu; Bao, Yingjie; Zhu, Yuxia; Liu, Shixin; Peng, Zengqi; Zhang, Yawei; Zhou, Guanghong
Title Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities
Source MOLECULES
Language English
Document Type Article
Author Keywords Tamarix ramosissima; polyphenolics; antioxidant activity; antimicrobial activity; isorhamnetin; hispidulin; cirsimaritin
Keywords Plus RADICAL SCAVENGING ACTIVITIES; ESSENTIAL OILS; POLYPHENOLICS; ANTIBACTERIAL; FLAVONOIDS; ACID; L.; INHIBITION; TANNINS; CANCER
Abstract As a natural potential resource, Tamarix ramosissima 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 T. ramosissima bark extract and assess their potential antioxidant and antimicrobial activities. Hispidulin and cirsimaritin from T. ramosissima bark extract were first identified in the Tamarix genus reported with UPLC-MS analysis. Isorhamnetin (36.91 mu g/mg extract), hispidulin (28.79 mu g/mg extract) and cirsimaritin (13.35 mu g/mg extract) are rich in the bark extract. The extract exhibited promising antioxidant activity with IC50 values of 117.05 mu g/mL for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 151.57 mu g/mL for hydroxyl radical scavenging activities, as well as excellent reducing power with an EC50 of 93.77 mu g/mL. The bark extract showed appreciable antibacterial properties against foodborne pathogens. Listeria monocytogenes 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 S. castellani and S. aureus among the tested bacteria. The T. ramosissima 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 T. ramosissima shows potential in improving food quality due to its highly efficacious antioxidant and antibacterial properties.
Author Address [Ren, Xiaopu; Bao, Yingjie; Zhu, Yuxia; Liu, Shixin; Peng, Zengqi; Zhang, Yawei; Zhou, Guanghong] Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Qual & Safety Control,Coll Food Sci & Technol, Minist Educ China,Key Lab Meat Proc & Qual Contro, Nanjing 210095, Jiangsu, Peoples R China; [Ren, Xiaopu] Tarim Univ, Key Lab Agr Prod Proc Xinjiang South, Coll Life Sci, Xinjiang Prod & Construct Grp, Alar 843300, Peoples R China
Reprint Address Peng, ZQ; Zhang, YW (reprint author), Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Qual & Safety Control,Coll Food Sci & Technol, Minist Educ China,Key Lab Meat Proc & Qual Contro, Nanjing 210095, Jiangsu, Peoples R China.
E-mail Address alarxp@126.com; 2015208017@njau.edu.cn; 2016208019@njau.edu.cn; liushixin_004@163.com; zqpeng@njau.edu.cn; zhangyawei@njau.edu.cn; ghzhou@njau.edu.cn
ORCID Number Ren, Xiaopu/0000-0001-9550-4356
Funding Agency and Grant Number National Key R&D Program of China [2018YFD0502306]; Open Research Fund for Young Teachers in Nanjing Agricultural University; Tarim University [TDNNLH201701]
Funding Text This research was funded by the National Key R&D Program of China (NO. 2018YFD0502306) and the Open Research Fund for Young Teachers in Nanjing Agricultural University and Tarim University (NO. TDNNLH201701).
Publisher MDPI
Publisher City BASEL
Publisher Address ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND
ISSN 1420-3049
29-Character Source Abbreviation MOLECULES
ISO Source Abbreviation Molecules
Publication Date FEB 1
Year Published 2019
Volume 24
Issue 3
Article Number 390
Digital Object Identifier (DOI) 10.3390/molecules24030390
Page Count 15
Web of Science Category Biochemistry & Molecular Biology; Chemistry, Multidisciplinary
Subject Category Biochemistry & Molecular Biology; Chemistry
Document Delivery Number HL7PR
Unique Article Identifier WOS:000458934000014
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