In vitro evaluation of antimicrobial and antioxidant activities of some Tunisian vegetables

被引:34
作者
Edziri, H. [2 ]
Ammar, S. [4 ]
Souad, L. [4 ]
Mahjoub, M. A. [4 ]
Mastouri, M. [3 ]
Aouni, M. [2 ]
Mighri, Z. [4 ]
Verschaeve, L. [1 ,5 ]
机构
[1] Sci Inst Publ Hlth, OD Epidemiol & Surveillance, Toxicol Lab, Brussels, Belgium
[2] Fac Pharm, Lab Malad Transmissibles & Subst Biol Act, Monastir 5000, Tunisia
[3] CHU Fattouma Bouguiba, Microbiol Lab, Monastir 5000, Tunisia
[4] Fac Sci Monastir, Lab Chim Subst Nat & Synth Organ 99 UR 12 26, Monastir 5000, Tunisia
[5] Univ Antwerp, Dept Biomed Sci, B-2020 Antwerp, Belgium
关键词
Antimicrobial activity; Antioxidant activity; Total phenolic content; Vegetables; PREVENTION; PRODUCTS; FRUIT;
D O I
10.1016/j.sajb.2011.09.012
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
The aim of the present study was the investigation of antimicrobial and antioxidant activities of aqueous and methanolic extracts obtained from some Tunisian vegetables. The antimicrobial activity was evaluated by the microdilution method. Total phenolic contents were determined by the Folin-Ciocalteu colorimetric method. The antioxidant activity was evaluated using the DPPH assay. Among tested extracts, the methanolic extract of Apium graveolens had the best antifungal activity against Candida albicans, Candida kreussei and Candida parapsilosis with MIC values ranging between 0.08 and 0.31 mg/ml. Concerning the antioxidant activity we conclude that aqueous extracts of A. graveolens, Solanum melongena and Anethum graveolens showed the best antioxidant activity with IC50 of 20 mu g/ml. These results may suggest that methanolic extracts of Solanum tuberosum and A. graveolens possess good antimicrobial activity, and therefore, they can be used in biotechnological fields as natural preservative ingredients in food and/or pharmaceutical industry. (C) 2011 SAAB. Published by Elsevier B.V. All rights reserved.
引用
收藏
页码:252 / 256
页数:5
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