Open AccessFerula asafoetida: chemical composition, thermal behavior, antioxidant and antimicrobial activities of leaf and gum hydroalcoholic extracts
Author(s) -
Razieh Niazmand,
Bibi Marzieh Razavizadeh
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04724-8
Subject(s) - antimicrobial , dpph , chemistry , ferulic acid , food science , antioxidant , aspergillus niger , flavonoid , organic chemistry
This is the first original study on chemical, thermal, antimicrobial, and antioxidant activity of the leaf and gum hydroethanolic (20:80 v/v) extracts of Ferula asafoetida endemic for Iran. The ratio of solvent to the dried matters was 3:1 (w/w) and after filtering, the solvent was evaporated under vacuum (at 40 °C). Leaf extract contained greater phenolic and flavonoid compounds and thus higher DPPH scavenging and ferric reducing power. Leaf extract constituted high levels of carvacrol (15.40%) and α-bisabolol (9.75%) while in gum extract contained high levels of ( Z )-b-ocimene (20.91%) and ( E )-1-propenyl-sec-butyl-disulfide (17.62%). Umbelliprenin and ferulic acid were the major phenolic compounds in both extracts. Results of TGA and DSC revealed temperatures below and upper 100 °C and 160 °C as dominant regions of weight loss for gum and leaf extracts, respectively. Minimal inhibitory concentration for Escherichia coli , Staphylococcus aureus , Aspergillus niger , and Saccharomyces cerevisiae growth were 62.5, 62.5, 125, 125 mg/l and 400, 300, 50, 300 mg/l of leaf and gum extracts, respectively. Ferula asafoetida extracts can have particular applications in the food industry due to beneficial biological activity.