尼泊尔加德满都谷地采集的药用花拉里杜鹃的体外抗氧化和抗菌活性。

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science Pub Date : 2024-07-16 eCollection Date: 2024-01-01 DOI:10.1155/2024/6073042
Anil Kumar Jha, Monowar Alam Khalid, Shyam Narayan Labh
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引用次数: 0

摘要

杜鹃花是尼泊尔的国花,属于杜鹃花科,在喜马拉雅山地区生长茂盛。本研究调查了杜鹃花的抗氧化和抗菌潜力。研究人员以 10 至 640 μg/mL 的浓度制备了三种不同的提取物,并对其总酚含量(TPC)、总黄酮含量(TFC)和 DPPH 自由基清除活性进行了评估。结果表明,在 640 μg/mL 的浓度下,LGP、LGE 和 LGA 的抗氧化化合物含量分别为 37.78、67.29 和 53.46 mg GAE/g,TFC 值分别为 49.46、67.46 和 65.71 mg QE/g(P < 0.05)。与标准品(77.38%)相比,LGE 的 DPPH 活性最高(96.33%),其次是 LGA(87.11%)和 LGP(76.59%)。在 100%浓度下,LGP、LGE 和 LGA 对嗜水气单胞菌、金黄色葡萄球菌和大肠杆菌的抑菌效果显著,抑制率分别为 15%、16% 和 17%。这些研究结果表明,杜鹃花花瓣富含生物活性化合物,具有很强的抗氧化和抗菌特性,是开发具有成本效益的治疗配方的潜在候选物质。进一步的研究应侧重于分离特定的生物活性化合物并了解其分子机制,以提高疗效。
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In Vitro Antioxidant and Antibacterial Activities of Medicinal Flower Laligurans Rhododendron arboreum Collected from Kathmandu Valley, Nepal.

Rhododendron arboreum, known as Nepal's national flower and belonging to the Ericaceae family, thrives throughout the Himalayan region. This study investigates the antioxidant and antimicrobial potential of Rhododendron arboreum flowers. Three different extracts were prepared at concentrations ranging from 10 to 640 μg/mL and assessed for their total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity. Results showed significant accumulation of antioxidant compounds (P < 0.05), with TPC levels of 37.78, 67.29, and 53.46 mg GAE/g and TFC values of 49.46, 67.46, and 65.71 mg QE/g for LGP, LGE, and LGA at 640 μg/mL, respectively. DPPH activity was highest in LGE (96.33%), followed by LGA (87.11%) and LGP (76.59%), compared to the standard (77.38%). The antibacterial properties were significant against Aeromonas hydrophila, Staphylococcus aureus, and Escherichia coli at 100% concentration, with inhibition rates of 15%, 16%, and 17% for LGP, LGE, and LGA, respectively. These findings indicate that Rhododendron arboreum petals, rich in bioactive compounds, possess strong antioxidant and antibacterial properties, making them potential candidates for developing cost-effective therapeutic formulations. Further research should focus on isolating specific bioactive compounds and understanding their molecular mechanisms to enhance therapeutic efficacy.

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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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