Arwa R. Althaher, Reham F. Shehabi, Hanan H. Ameen, Mirna W. Awadallah, Andrea Mastinu
{"title":"菖蒲甲醇提取物:植物化学成分及抗氧化和抗菌活性研究","authors":"Arwa R. Althaher, Reham F. Shehabi, Hanan H. Ameen, Mirna W. Awadallah, Andrea Mastinu","doi":"10.1155/2024/6634969","DOIUrl":null,"url":null,"abstract":"<div>\n <p><i>Calamintha</i><i>incana</i>, a medicinal plant traditionally used for its therapeutic properties, has been investigated for its phytochemical constituents and biological activities. Through a specific LC-MS/MS analysis method, the phytochemical constituents of <i>Calamintha incana</i> methanolic extract have been identified and quantified. The 2,2-diphenyl-1-picrylhydrazyl method was used to measure the antioxidant properties. The antibacterial properties of this extract have been tested against four harmful bacteria using disc diffusion and the minimum inhibitory concentration methods. A colorimetric assay has evaluated the total phenolic and flavonoid content. The extract contained 34 compounds, with linolenic acid (11.2%) and myristic acid (10.3%) being the most abundant. Despite the low phenolic and flavonoid content, the extract exhibited antioxidant activity with an IC<sub>50</sub> of 96.8 ± 0.3 <i>μ</i>g/mL. Moreover, the extract demonstrated potent antimicrobial properties against <i>B. cereus</i> and <i>S. aureus</i>, with minimum inhibitory concentrations of 11.8 and 21.5 <i>μ</i>g/mL, respectively. These robust results underscore the potential of <i>C. incana</i> methanolic extract in the development of effective antibacterial agents.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6634969","citationCount":"0","resultStr":"{\"title\":\"Calamintha incana Methanolic Extract: Investigation of Phytochemical Composition and Antioxidant and Antibacterial Activities\",\"authors\":\"Arwa R. Althaher, Reham F. Shehabi, Hanan H. Ameen, Mirna W. Awadallah, Andrea Mastinu\",\"doi\":\"10.1155/2024/6634969\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n <p><i>Calamintha</i><i>incana</i>, a medicinal plant traditionally used for its therapeutic properties, has been investigated for its phytochemical constituents and biological activities. Through a specific LC-MS/MS analysis method, the phytochemical constituents of <i>Calamintha incana</i> methanolic extract have been identified and quantified. The 2,2-diphenyl-1-picrylhydrazyl method was used to measure the antioxidant properties. The antibacterial properties of this extract have been tested against four harmful bacteria using disc diffusion and the minimum inhibitory concentration methods. A colorimetric assay has evaluated the total phenolic and flavonoid content. The extract contained 34 compounds, with linolenic acid (11.2%) and myristic acid (10.3%) being the most abundant. Despite the low phenolic and flavonoid content, the extract exhibited antioxidant activity with an IC<sub>50</sub> of 96.8 ± 0.3 <i>μ</i>g/mL. Moreover, the extract demonstrated potent antimicrobial properties against <i>B. cereus</i> and <i>S. aureus</i>, with minimum inhibitory concentrations of 11.8 and 21.5 <i>μ</i>g/mL, respectively. These robust results underscore the potential of <i>C. incana</i> methanolic extract in the development of effective antibacterial agents.</p>\\n </div>\",\"PeriodicalId\":15802,\"journal\":{\"name\":\"Journal of Food Biochemistry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-09-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6634969\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Biochemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1155/2024/6634969\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOCHEMISTRY & MOLECULAR BIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/6634969","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
Calamintha incana Methanolic Extract: Investigation of Phytochemical Composition and Antioxidant and Antibacterial Activities
Calaminthaincana, a medicinal plant traditionally used for its therapeutic properties, has been investigated for its phytochemical constituents and biological activities. Through a specific LC-MS/MS analysis method, the phytochemical constituents of Calamintha incana methanolic extract have been identified and quantified. The 2,2-diphenyl-1-picrylhydrazyl method was used to measure the antioxidant properties. The antibacterial properties of this extract have been tested against four harmful bacteria using disc diffusion and the minimum inhibitory concentration methods. A colorimetric assay has evaluated the total phenolic and flavonoid content. The extract contained 34 compounds, with linolenic acid (11.2%) and myristic acid (10.3%) being the most abundant. Despite the low phenolic and flavonoid content, the extract exhibited antioxidant activity with an IC50 of 96.8 ± 0.3 μg/mL. Moreover, the extract demonstrated potent antimicrobial properties against B. cereus and S. aureus, with minimum inhibitory concentrations of 11.8 and 21.5 μg/mL, respectively. These robust results underscore the potential of C. incana methanolic extract in the development of effective antibacterial agents.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality