Loading content, please wait..
loading..
Logo
Version 3.20
or
Publication Type J
Authors Saidana, D; Boussaada, O; Ayed, F; Mahjoub, MA; Mighri, Z; Helal, AN
Author Full Name Saidana, Dhouha; Boussaada, Olfa; Ayed, Faten; Mahjoub, Mohamed Ali; Mighri, Zine; Helal, Ahmed Noureddine
Title THE IN VITRO FREE RADICAL-SCAVENGING AND ANTIFUNGAL ACTIVITIES OF THE MEDICINAL HERB LIMONIUM ECHIOIDES L. GROWING WILD IN TUNISIA
Source JOURNAL OF FOOD PROCESSING AND PRESERVATION
Language English
Document Type Article
Keywords Plus ANTIOXIDANT ACTIVITY; ANTIMICROBIAL ACTIVITY; PLANT-EXTRACTS; GALLIC ACID; PEA-PLANTS; RED WINE; CAPACITY; STRESS; POLYPHENOLS; TANNINS
Abstract The petroleum ether, chloroformic, ethyl acetate and methanolic extracts of Limonium echioides L. (Plumbaginaceae) were screened for their antioxidant and antifungal activities through in vitro experiments. The 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS(center dot+)) decolorization and 1,1-diphenyl-2-picrylhydrazyl (DPPH center dot) free radical-scavenging method were used. All extracts were active with radical-scavenging capacity reaching 100% in DPPH center dot reaction system and 85.6% in ABTS(center dot+) reaction at the used concentrations. Methanolic extract was found to possess the highest free radical-scavenging effects in both assays. An important correlation between antioxidant capacities and total phenolic contents of the polar extracts was found. The gallic acid, identified in this plant, seemed to be active against both radicals DPPH center dot and ABTS(center dot+). The mycelium growth inhibition method was used for the antifungal testing. Ethyl acetate and methanolic extracts of L.echioides showed antifungal activities against Fusarium oxysporum and Penicillium sp. PRACTICAL APPLICATIONSThis study may prove to be beneficial in the exploitation of natural antioxidant and antifungal sources, containing a large amount of phenolics, for the preservation and/or extension of the shelf life of raw and processed foods. Then, this could also be applied in the area of pharmaceuticals for the protection of human life.
Author Address [Saidana, Dhouha; Boussaada, Olfa; Helal, Ahmed Noureddine] Fac Pharm, Lab Genome Diagnost & Valorisat, Monastir 5000, Tunisia; [Ayed, Faten; Mahjoub, Mohamed Ali; Mighri, Zine] Fac Sci, Lab Nat Subst Chem & Organ Synth, Monastir, Tunisia
Reprint Address Saidana, D (reprint author), Fac Pharm, Lab Genome Diagnost & Valorisat, Monastir 5000, Tunisia.
E-mail Address dhouhasaidana@yahoo.com
Cited References Ahmed KM, 1999, ASIAN J CHEM, V11, P261; Amarowicz R, 2000, J AM OIL CHEM SOC, V77, P957, DOI 10.1007/s11746-000-0151-0; AMMAR S, 2008, THESIS FACULTY SCI M; ANAGNOSTOPOULOU P., 2006, FOOD CHEM, V94, P19; Aniya Y, 2002, PHYTOMEDICINE, V9, P239, DOI 10.1078/0944-7113-00112; Arai S, 2002, BIOSCI BIOTECH BIOCH, V66, P2017, DOI 10.1271/bbb.66.2017; Arts MJTJ, 2004, FOOD CHEM, V88, P567, DOI 10.1016/j.foodchem.2004.02.008; Aruoma OI, 2003, MUTAT RES-FUND MOL M, V523, P9, DOI 10.1016/S0027-5107(02)00317-2; Asada K, 1999, ANNU REV PLANT PHYS, V50, P601, DOI 10.1146/annurev.arplant.50.1.601; Awika JM, 2003, J AGR FOOD CHEM, V51, P6657, DOI 10.1021/jf034790i; Bandoniene D, 2000, FOOD RES INT, V33, P785, DOI 10.1016/S0963-9969(00)00084-3; Barry A., 1991, MANUAL CLIN MICROBIO, P1526; Bashir A. K., 1994, International Journal of Pharmacognosy, V32, P366; BOWLER C, 1992, ANNU REV PLANT PHYS, V43, P83, DOI 10.1146/annurev.pp.43.060192.000503; Champion R., 1997, IDENTIFIER CHAMPIGNO; Choi DW, 2002, FREE RADICAL RES, V36, P893, DOI 10.1080/1071576021000005339; Damintoti K., 2005, AFRICAN J BIOTECHNOL, V4, P823; Delaquis PJ, 2002, INT J FOOD MICROBIOL, V74, P101, DOI 10.1016/S0168-1605(01)00734-6; Di Majo D, 2008, FOOD CHEM, V111, P45, DOI 10.1016/j.foodchem.2008.03.037; Djeridane M., 2006, FOOD CHEM, V97, P654; Duh PD, 1999, FOOD CHEM, V66, P471, DOI 10.1016/S0308-8146(99)00081-3; Foyer CH, 2000, NEW PHYTOL, V146, P359, DOI 10.1046/j.1469-8137.2000.00667.x; FUJITA Y, 1988, YAKUGAKU ZASSHI, V108, P129, DOI 10.1248/yakushi1947.108.2_129 ; Gallardo C, 2006, FOOD CHEM, V99, P455, DOI 10.1016/j.foodchem.2005.07.053; GALVEZ C. J., 2005, FOOD CHEM, V53, P1927; Ghannoum MA, 1996, J CLIN MICROBIOL, V34, P489; Gonthier MP, 2003, J NUTR, V133, P461; Hagerman AE, 1998, J AGR FOOD CHEM, V46, P1887, DOI 10.1021/jf970975b; Hernandez J, 1999, NEW PHYTOL, V141, P241, DOI 10.1046/j.1469-8137.1999.00341.x; HERNANDEZ JA, 1995, PLANT SCI, V105, P151, DOI 10.1016/0168-9452(94)04047-8; Hernandez JA, 2000, PLANT CELL ENVIRON, V23, P853, DOI 10.1046/j.1365-3040.2000.00602.x; Ivanova D, 2005, J ETHNOPHARMACOL, V96, P145, DOI 10.1016/j.jep.2004.08.033; Kandil FE, 2000, ARCH PHARM, V333, P275, DOI 10.1002/1521-4184(20008)333:8<275::AID-ARDP275>3.0.CO;2-4; Khan MA, 2005, ECOPHYSIOLOGY HIGH S, P11; Kratz JM, 2008, MEM I OSWALDO CRUZ, V103, P437, DOI 10.1590/S0074-02762008000500005; Ksouri R, 2007, PLANT PHYSIOL BIOCH, V45, P244, DOI 10.1016/j.plaphy.2007.02.001; Li L, 2005, LIFE SCI, V77, P230, DOI 10.1016/j.lfs.2004.12.024; Lin LC, 2000, PLANTA MED, V66, P333, DOI 10.1055/s-2000-8540; Mahasneh AM, 2002, PHYTOTHER RES, V16, P751, DOI 10.1002/ptr.1037; Maisuthisakul P, 2007, FOOD CHEM, V100, P1409, DOI 10.1016/j.foodchem.2005.11.032; Murray AR, 2004, Z NATURFORSCH C, V59, P477; Nemekaite-Ceniene A, 2005, ARCH BIOCHEM BIOPHYS, V441, P182, DOI 10.1016/j.abb.2005.07.002; Nerin C, 2008, J FOOD ENG, V84, P313, DOI 10.1016/j.jfoodeng.2007.05.027; Nijveldt RJ, 2001, AM J CLIN NUTR, V74, P418; Ozcelik B, 2003, J FOOD SCI, V68, P487, DOI 10.1111/j.1365-2621.2003.tb05699.x; Paiva S. R., 1999, THESIS U FEDERAL RIO; Paiva SR, 2003, FLORESTA AMBIENTE, V10, P98; Parida AK, 2004, AQUAT BOT, V80, P77, DOI 10.1016/j.aquabot.2004.07.005; Ramirez-Mares MV, 2003, FOOD CHEM TOXICOL, V41, P1527, DOI 10.1016/S0278-6915(03)00169-8; Re R, 1999, FREE RADICAL BIO MED, V26, P1231, DOI 10.1016/S0891-5849(98)00315-3; Rizk AM, 1986, PHYTOCHEMISTRY FLORA; Sakagami Y, 2001, J HEALTH SCI, V47, P473, DOI 10.1248/jhs.47.473; Siddhuraju P, 2002, FOOD CHEM, V79, P61, DOI 10.1016/S0308-8146(02)00179-6; SINGLETON V. L., 1965, AMER J ENOL VITICULT, V16, P144; Smid E. J., 1999, HDB FOOD PRESERVATIO, P285; SMITH RC, 1987, BIOCHEM PHARMACOL, V36, P1457, DOI 10.1016/0006-2952(87)90110-9; Soares R, 2006, AM J PATHOL, V168, P1762, DOI 10.2353/ajpath.2006.060087; TOMINAGA Y., 2005, YAKUGAKU ZASSHI, V125, P371; UNPHOF J. C., 1959, DICT EC PLANTS; Wong CC, 2006, FOOD CHEM, V97, P705, DOI 10.1016/j.foodchem.2005.05.049; Yu L, 2002, J FOOD SCI, V67, P582, DOI 10.1111/j.1365-2621.2002.tb10642.x; Yuh-Chi K., 2002, ANTIMICROB AGENTS CH, V46, P2854
Cited Reference Count 62
Times Cited 2
Total Times Cited Count (WoS, BCI, and CSCD) 2
Publisher WILEY-BLACKWELL
Publisher City HOBOKEN
Publisher Address 111 RIVER ST, HOBOKEN 07030-5774, NJ USA
ISSN 0145-8892
29-Character Source Abbreviation J FOOD PROCESS PRES
ISO Source Abbreviation J. Food Process Preserv.
Publication Date OCT
Year Published 2013
Volume 37
Issue 5
Beginning Page 533
Ending Page 540
Digital Object Identifier (DOI) 10.1111/j.1745-4549.2012.00673.x
Subject Category 8
Document Delivery Number Food Science & Technology
Unique Article Identifier Food Science & Technology
Plants associated with this reference

LEGAL NOTICES — This website is protected by Copyright © The University of Sussex, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020. The eHALOPH database is protected by Database Right and Copyright © The University of Sussex and other contributors, 2006, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020. This database is based on an earlier work by James Aronson.
THIS WEBSITE AND THIS DATABASE ARE PROVIDED ON AN "AS IS" BASIS, AND YOU USE THEM AND RELY ON THEM AT YOUR OWN RISK.

Contact email: halophytes@sussex.ac.uk
Credits – Tim Flowers, Joaquim Santos, Moritz Jahns, Brian Warburton, Peter Reed