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Profile of antioxidant and antibacterial activities of different solvent extracts from R abdosia rubescens
Author(s) -
Feng SaiSai,
Xu JianGuo
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12576
Subject(s) - acetone , chemistry , antibacterial activity , antioxidant , ethanol , polyphenol , minimum inhibitory concentration , hexane , food science , traditional medicine , solvent , methanol , bacteria , chromatography , antimicrobial , biochemistry , organic chemistry , biology , medicine , genetics
Summary The objective of this work was to investigate the antioxidant and antibacterial activities of different extracts from R abdosia rubescens and to further evaluate the antibacterial mechanism of extracts. The results showed that 80% acetone extracts had the highest contents of total polyphenols (8.09 mg GAE g −1 ) and flavonoids (5.69 mg RE g −1 ) and exhibited the strongest antioxidant activities, followed by 80% methanol and 80% ethanol, and the lowest for hexane extracts. Others except for hexane extracts showed different antibacterial activities against G ram‐positive strains, while no inhibitory effects were found on tested G ram‐negative bacterial strains. Among these extracts, 80% acetone and ethanol extracts had relatively higher antibacterial activities with the lowest minimum inhibitory concentration and minimum bactericidal concentration values of 5 and 10 mg mL −1 . The antibacterial mechanism of ethanol extracts against S taphylococcus aureus might be described as it disrupts cell wall, increases cell membrane permeability and then leads to the leakage of cell constituents.