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Antioxidant and antibacterial activities of extracts from Conyza bonariensis growing in Yemen
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نویسنده
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Thabit Riyadh Abdulmajid Saleh ,Cheng Xiang-Rong ,Tang Xue ,Sun Jin ,Shi Yong-Hui ,Le Guo-Wei
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منبع
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pakistan journal of pharmaceutical sciences - 2015 - دوره : 28 - شماره : 1 - صفحه:129 -134
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چکیده
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This study aims to examine the antioxidant and antibacterial activities and phenolic contents of conyza bonariensis growing in yemen. the whole plants of c. bonariensis were ultrasonically extracted by ethanol. the antioxidant activity of the extract was determined by 2,2-diphenyl-1-picrylhydrazyl (dpph) and β-carotene bleaching (bcb). the effectiveness of the extract on the growth inhibition of some indicators of foodborne illness bacteria were investigated by agar well diffusion assay. the total phenols (tp), total flavonoids (tf), total tannins (tt), and total anthocyanins (ta) were determined by folin-ciocalteu method, aluminium chloride method, folin and ciocalteu method, and ph-differential method, respectively. the extract of c. bonariensis possessed tp 144.1 mg/g, tf 143 mg/g, tt 0.99mg/g, and ta 0.97mg 100g, with 94.57% inhibition of dpph and 92.47% inhibition of bcb, and strong inhibitory effects against tested bacteria, which was approximate to those of peel extract of punica granatum.
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کلیدواژه
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Antioxidant ,antibacterial ,Conyza bonariensis ,Punica granatum ,total Phenolic
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آدرس
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Jiangnan University, School of Food Science and Technology, State K Laboratory of Food Science and Technology, China, Jiangnan University, School of Food Science and Technology, State K Laboratory of Food Science and Technology, China, Jiangnan University, School of Food Science and Technology, State Key Laboratory of Food Science and Technology, China, Jiangnan University, School of Food Science and Technology, State K Laboratory of Food Science and Technology, China, Jiangnan University, School of Food Science and Technology, State Key Laboratory of Food Science and Technology, China, Jiangnan University, School of Food Science and Technology, State Key Laboratory of Food Science and Technology, China
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پست الکترونیکی
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lgw@jiangnan.edu.cn
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Authors
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