Investigation of antioxidant and antimicrobial activities of medicinal plants grown in the eastern black sea region of Turkey

Year 2018, Volume: 5 Issue: 7, 245 - 252, 30.07.2018

Sule Ceylan , Burhan Harsit Ozlem Saral , Mehmet Ozcan , Emine Sonmez

https://doi.org/10.17546/msd.419536

Abstract

Objective: The aim of this study was to
screen various extracts of plant of Gentian (Gentiana pyrenaica L.),
Tarragon (Artemisia dracunculus
L.), Persimmon (Diospyros kaki), Raspberry (Rubus ideaus) to display potent
antimikrobial, antifungal and antioxidant activity in vitro, total phenolic
and flavonoid contents in order to find possible sources for future novel
antioxidants in food and pharmaceutical formulations.

Material and Methods: The antioxidant properties of 12 different samples of
medicinal and aromatic plants such as leaves, flowers and scapus were
investigated by DPPH, FRAP and CUPRAC assays. Total phenolic, total
flavonoid content and the antimicrobial properties of extracts from these
plants were also determined. Antibacterial and antifungal activities were
investigated by microdilution method and agar diffusion method respectively.

Results: According
to the determination of antioxidant results, dried leaves of Persimmon
(Diospyros kaki) (obtained from
Trabzon) plant had the best antioxidant
activity that was carried out in all analyzes (except the analysis of total
polyphenol). In accordance with analysis of total
polyphenol, activity of purple flower of Gentian (Gentiana pyrenaica L.)
plant was measured at
31,303±0,274 mg GAE /g dry sample and thus this plant had the highest total phenolic
content. Antimicrobial activity tests were carried out using disc diffusion
methods with 12 microbial species and most of them displayed good-moderate
antimicrobial activity.

Conclusion: Due to their antimicrobial, antifungal and
antioxidant properties, the extracts some of these plants might be used as
potential sources of natural
antioxidant and antimicrobial agents.

Keywords

Gentian, Persimmon, Raspberry, Tarragon, Antioxidant

References

• 1. Saeed N, Khan MR, Shabbir M. Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L. BMC Complem. Altern. M. 2012;12:221-226.
• 2. Caliskan O, Polat AA. Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey. Sci. Hortic-Amsterdam. 2011;128:473-478.
• 3. Nakilcioglu E, Hısıl Y. Research on the phenolic compounds in sarilop (Ficus carica L.) fig variety. Gıda. 2013;38(5):267-274.
• 4. Megdiche-Ksouri W, Trabelsi N, Mkadmini K, Bourgou S, Noumi A, Snoussi M, Barbria R, Tebourbi O, Ksouri R. Artemisia campestris phenolic compounds have antioxidant and antimicrobial activity. Ind. Crops Prod. 2015;63:104-113.
• 5. Stefanovic OD, Tesic JD, Comic LR. Melilotus albus and Dorycnium herbaceum extracts as source of phenolic compounds and their antimicrobial, antibiofilm, and antioxidant potentials. J Food Drug Anal. 2015;23:417-24.
• 6. Turkyılmaz M, Tagı S¸, Dereli U, Ozkan M. Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. Food Chem. 2013;138:1810-1818.
• 7. Tavares AC, Gonçalves MJ, Cavaleiro C, Cruz MT, Lopes MC, Canhoto J, Salqueiro LR. Essential oil of Daucus carota subsp. halophilus: composition, antifungal activity and cytotoxicity. J. Ethnopharmacol. 2008;119:129-34.
• 8. Demiray S, Pintado M, Castro P. Evaluation of phenolic profiles and antioxidant activities of Turkish medicinal plants: Tilia argentea, Crataegi folium leaves and Polygonum bistorta roots. World Acad. Sci. Eng. Technol. 2009;54:312-317.
• 9. Ilcim A, Digrak M. The investigation of antimicrobial effect of some plant extract. Turk. J. Biol. 1998;22(1):119-126.
• 10. Katalinic V, Milos M, Kulisic T, Jukic M. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem. 2006;94(4):550-557.
• 11. Cowan MM. Plant products as antimicrobial agents. Clin. Microbial Rev. 1999;12(4):564-582.
• 12. Das K, Tiwari R, Shrivastava D. Techniques for evaluation of medicinal plant products as antimicrobial agent: Current methods and future trends. J. Med. Plants Res. 2010;4(2):104-111.
• 13. Pan, Y, Zhao YL, Zhang J, Li WY, Wang YZ. Phytochemstry and Pharmacological Activities of the Genus Gentiana. Chem. Biodivers. 2016;13:107-150.
• 14. Karimi A, Hadian J, Farzaneh M, Khadivi-Khub A. Phenotypic diversity and volatile composition of Iranian Artemisia dracunculus. Ind. Crops Prod. 2015;65: 315-323.
• 15. Jeon JH, Kim YK, Lee SG, Lee GH, Lee HS. Insecticidal activities of a Diospyros kaki root-isolated constituent and its derivatives against Nilaparvata lugens and Laodelphax striatellus. J. Asia Pac. Entomol. 2011;14(4):449-453.
• 16. Bowen-Forbers CS, Zhang Y, Nair MG. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits. J. Food Compos. Ana. 2010;23(6):554-560.
• 17. Slinkard K, Singleton VL. Total phenol analysis: Automation and comparison with manual methods. Am. J. Enol. Viticult. 1977;28:49-55.
• 18. Chang CC, Yang MH, Wen HM, Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J. Food Drug Anal. 2002;10:178-182.
• 19. Benzie IF, Szeto YT. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J. Agr. Food Chem. 1999;47:633-636.
• 20. Apak R, Guclu K, Ozyurek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J. Agr. Food Chem. 2004;52:7970-7981.
• 21. Pokorny J, Yanishlieva N, Gordon M. Antioxidants in Food, USA: CRC Pres; 2001.
• 22. Ozer H, Sokmen M, Gulluce M, Adiguzel A, Sahin F, Sokmen A, Kılıc H and Barıs O. Chemical Composition and Antimicrobial and Antioxidant Activities of the Essential Oil and Methanol Extract of Hippomarathrum microcarpum (Bieb.) from Turkey J. Agr. Food Chem. 2007;55:937-942.
• 23. Amelia A, Almeida P, Farah A, Silva DAM, Nunan EA. and Gloria BA. Antibacterial Activity of Coffee Extracts and Selected Coffee Chemical Compounds against Enterobacteria. J. Agr. Food Chem. 2006;54:8738-8743.
• 24. Murray P R, Baron EJ, Pfaller MA, Tenover FC, Yolke RH. Manual of clinical microbiology (7th ed.). Washington, DC: ASM; 2004, p. 1773.
• 25. Al-Mamary M, Al-Meeri A, Al-Habori M. Antioxidantactivities and total phenolics of different types of honey. Nutr. Res. 2002;22:1041-1047.
• 26. Robards K, Prenzler PD, Tucker G, Swatsitang P, Glover W. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 1999;66:401-436.
• 27. Vaya J, Belinky PA and Aviram M. Antioxidant constituents from licorice roots: Isolation, structure elucidation and antioxidative capacity toward LDL oxidation. Free Radical Bio. Med. 1997;23(2):302-313.
• 28. Mihailovic V, Matic S, Misic D, Solujic S, Stanic S, Katanic J, Mladenovic M, Stankovic N. Chemical composition, antioxidant and antigenotoxic activities of different fractions of Gentiana asclepiadea L. roots extract. Exp. Clin. Sci. 2013;12:807-823.
• 29. Baba SA, Malik SA. Evaluation of antioxidant and antibacterial activity of methanolic extracts of Gentiana kurroo royle. Saudi J. Biol. Sci. 2014;21(5):493-498.
• 30. Wang Z, Wang C, Su T, Zhang J. Antioxidant and immunological activities of polysaccharides from Gentiana scabra Bunge roots. Carbohydr. Polym. 2014;111(4):114-118.
• 31. Lopes-Lutz D, Alviano DS, Alviano CS, Kolodziejczyk PP. Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils. Phytochemistry. 2008;69(8):1732-1738.
• 32. Megdiche-Ksouri W, Trabelsi N, Mkadmini K, Bourgou S, Noumi A, Snoussi M, Barbria R, Tebourbi O, Ksouri R. Artemisia campestris phenolic compounds have antioxidant and antimicrobial activity. Ind. Crops Prod. 2015;63:104-113.
• 33. Melguizo, DM, Diaz-de-Cerio E, Quirantes-Piné R, Švarc-Gajić J, Segura-Carretero A. The potential of Artemisia vulgaris leaves as a source of antioxidant phenolic compounds. J. Funct. Foods. 2014;10:192-200.
• 34. Rashid S, Rather MA, Shah WA, Bhat BA. Chemical composition, antimicrobial, cytotoxic and antioxidant activities of the essential oil of Artemisia indica Willd. Food Chem. 2013;138(1):693-700.
• 35. Matsuo T, Ito S. The chemical structure of kaki-tannin from immature fruit of the persimmon (Diospyros kaki L.). Agric. Biol. Chem. 1978;42(9):1637-1643.
• 36. Sun L, Zhang J, Lu X, Zhang L, Zhang Y. Evaluation to the antioxidant activity of total flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food Chem. Toxicol. 2011;49(10):2689-2696.
• 37. Kawase M, Motohashi N, Satoh K, Sakagami H, Nakashima H, Tani S. Shirataki Y, Kurihara T, Spengler G, Wolfard K, Molnár J. Biological activity of persimmon (Diospyros kaki) peel extracts. Phytother. Res. 2003;17(5):495-500.
• 38. Četojević-Simin DD, Velićanski AS, Cvetković DD, Markov SL, Ćetković GS, Tumbas Šaponjac VT, Vulić JJ, Čanadanović-Brunet JM, Djilas SM. Bioactivity of Meeker and Willamette raspberry (Rubus idaeusL.) pomace extracts. Food Chem. 2015;166:407-413.
• 39. Venskutonis PR, Dvaranauskaite A, Labokas J. Radical scavenging activity and composition of raspberry (Rubus idaeus) leaves from different locations in Lithuania. Fitoterapia. 2007;78(2):162-165.
• 40. Pantelidis GE, Vasilakakis M, Manganaris GA, Diamantidis GR. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem. 2007;102:777-783.
• 41. Ryan T, Wilkinson JM, Cavanagh HMA. Antibacterial activity of raspberry cordial in vitro. Res. Vet. Sci. 2001;71:155-159.
• 42. Jimenez-Garcia SN, Guevara-Gonzalez RG, Miranda-Lopez R, Feregrino-Perez AA, Torres-Pacheco I, Vazquez-Cruz MA. Functional properties and quality characteristics of bioactive compounds in berries: Biochemistry, biotechnology, and genomics. Food Res. Int. 2013;54:1195-1207.
• 43. Lee J, Dossett M, Finn CE. Rubus fruit phenolic research: The good, the bad, and the confusing. Food Chem. 2012;130:785-796.