Optimization of the microwave assisted extraction and biological activities of polyphenols from lemon verbena leaves
The present study aims to optimize the extraction of phenolics by microwave-assisted extraction (MAE) using the response surface methodology (RSM), from Lemon verbena leaves. The optimized extract was tested for its antioxidant activity using two methods (DPPH and reducing power) and its antibacteri...
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| Veröffentlicht in: | The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2021-01, Vol.45 (1), p.157-177 |
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| creator | Touati, Zohra Guemghar, Menana Bedjaoui, Kenza Djerrada, Nabila Emilia Djaoud, Kahina Adjeroud, Nawel Madani, Khodir Boulekbache-Makhlouf, Lila Emilia |
| description | The present study aims to optimize the extraction of phenolics by microwave-assisted extraction (MAE) using the response surface methodology (RSM), from Lemon verbena leaves. The optimized extract was tested for its antioxidant activity using two methods (DPPH and reducing power) and its antibacterial efficiency by using disk diffusion assay and broth microdilution, against two Gram-negative (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853) and two Gram-positive (Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 6633) strains. Under the optimized conditions (40% (v/v): of ethanol concentration, 188 s of irradiation time, 600 W of microwave power and 1:40 g/mL of solid-to-liquid ratio) the total phenolic content (TPC) was 67.87±1.61 mg GAE/g DW. The IC50 of the extract was 139.65±1.44 µg/mL and 56.60±2.79 µg/mL for DPPH inhibition and reducing power, respectively. The best antibacterial activity was shown by the extract obtained by MAE with lower MBC (1.56 to 18.75 mg/mL) and MBC/MIC ratio. Lemon verbena extract can be used as an ingredient in cosmetics, food supplements and herbal medicinal products due to its interesting biological properties. |
| doi_str_mv | 10.35219/foodtechnology.2021.1.11 |
| format | Article |
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The optimized extract was tested for its antioxidant activity using two methods (DPPH and reducing power) and its antibacterial efficiency by using disk diffusion assay and broth microdilution, against two Gram-negative (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853) and two Gram-positive (Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 6633) strains. Under the optimized conditions (40% (v/v): of ethanol concentration, 188 s of irradiation time, 600 W of microwave power and 1:40 g/mL of solid-to-liquid ratio) the total phenolic content (TPC) was 67.87±1.61 mg GAE/g DW. The IC50 of the extract was 139.65±1.44 µg/mL and 56.60±2.79 µg/mL for DPPH inhibition and reducing power, respectively. The best antibacterial activity was shown by the extract obtained by MAE with lower MBC (1.56 to 18.75 mg/mL) and MBC/MIC ratio. Lemon verbena extract can be used as an ingredient in cosmetics, food supplements and herbal medicinal products due to its interesting biological properties.</description><identifier>ISSN: 1843-5157</identifier><identifier>EISSN: 2068-259X</identifier><identifier>DOI: 10.35219/foodtechnology.2021.1.11</identifier><language>eng</language><publisher>Galati: Universityi Dunarea de Jos of Galati</publisher><subject>Antibacterial activity ; Antioxidants ; Biological properties ; Cosmetics ; Dietary supplements ; E coli ; Ethanol ; Flavonoids ; Food ; Herbal medicine ; Irradiation ; Methods ; Minimum inhibitory concentration ; Optimization ; Phenolic compounds ; Phenols ; Phytochemicals ; Polyphenols ; Pseudomonas aeruginosa ; Response surface methodology ; Solvents</subject><ispartof>The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2021-01, Vol.45 (1), p.157-177</ispartof><rights>2021. 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Fascicle VI, Food technology</title><description>The present study aims to optimize the extraction of phenolics by microwave-assisted extraction (MAE) using the response surface methodology (RSM), from Lemon verbena leaves. The optimized extract was tested for its antioxidant activity using two methods (DPPH and reducing power) and its antibacterial efficiency by using disk diffusion assay and broth microdilution, against two Gram-negative (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853) and two Gram-positive (Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 6633) strains. Under the optimized conditions (40% (v/v): of ethanol concentration, 188 s of irradiation time, 600 W of microwave power and 1:40 g/mL of solid-to-liquid ratio) the total phenolic content (TPC) was 67.87±1.61 mg GAE/g DW. The IC50 of the extract was 139.65±1.44 µg/mL and 56.60±2.79 µg/mL for DPPH inhibition and reducing power, respectively. The best antibacterial activity was shown by the extract obtained by MAE with lower MBC (1.56 to 18.75 mg/mL) and MBC/MIC ratio. Lemon verbena extract can be used as an ingredient in cosmetics, food supplements and herbal medicinal products due to its interesting biological properties.</description><subject>Antibacterial activity</subject><subject>Antioxidants</subject><subject>Biological properties</subject><subject>Cosmetics</subject><subject>Dietary supplements</subject><subject>E coli</subject><subject>Ethanol</subject><subject>Flavonoids</subject><subject>Food</subject><subject>Herbal medicine</subject><subject>Irradiation</subject><subject>Methods</subject><subject>Minimum inhibitory concentration</subject><subject>Optimization</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phytochemicals</subject><subject>Polyphenols</subject><subject>Pseudomonas aeruginosa</subject><subject>Response surface methodology</subject><subject>Solvents</subject><issn>1843-5157</issn><issn>2068-259X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNpVUEtLAzEQDqJgqf0PEc9bk-ymSY5SfEGhFwVvIZudtZHdzZqk1frrTVsvModhhu8x8yF0Tcm85Iyq29b7JoHdDL7z7_s5I4zOc9EzNGFkIQvG1ds5mlBZlQWnXFyiWYyuJrSUhJeCT1Baj8n17sck5wfsW5w2gHtng_8yO8Amw2OCBsN3CsYeQWZocO0Ojs6aDh-2O5ccxAN99N1-3EA-KOI2-B530GfODkINg8lTVo1X6KI1XYTZX5-i14f7l-VTsVo_Pi_vVoVlUqWiphUFJa2hTEluq1ICZbWxrOXQChC85gu1qAQHohizTSNUY2sqjWiMtbUqp-jmpDsG_7mFmPSH34YhW2rGhZSiUqTKKHVC5adjDNDqMbjehL2mRB9z1v9z1oecdS5a_gKONnnr</recordid><startdate>20210101</startdate><enddate>20210101</enddate><creator>Touati, Zohra</creator><creator>Guemghar, Menana</creator><creator>Bedjaoui, Kenza</creator><creator>Djerrada, Nabila Emilia</creator><creator>Djaoud, Kahina</creator><creator>Adjeroud, Nawel</creator><creator>Madani, Khodir</creator><creator>Boulekbache-Makhlouf, Lila Emilia</creator><general>Universityi Dunarea de Jos of Galati</general><scope>AAYXX</scope><scope>CITATION</scope><scope>0U~</scope><scope>1-H</scope><scope>3V.</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8C1</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BYOGL</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>F~G</scope><scope>GHDGH</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L.0</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYYUZ</scope><scope>Q9U</scope><orcidid>https://orcid.org/0000-0001-8591-3113</orcidid><orcidid>https://orcid.org/0000-0002-8329-706X</orcidid><orcidid>https://orcid.org/0000-0001-8833-3034</orcidid><orcidid>https://orcid.org/0000-0002-6258-2769</orcidid><orcidid>https://orcid.org/0000-0002-6736-367X</orcidid><orcidid>https://orcid.org/0000-0002-8495-9563</orcidid><orcidid>https://orcid.org/0000-0001-7792-7750</orcidid><orcidid>https://orcid.org/0000-0001-5356-6890</orcidid></search><sort><creationdate>20210101</creationdate><title>Optimization of the microwave assisted extraction and biological activities of polyphenols from lemon verbena leaves</title><author>Touati, Zohra ; 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Fascicle VI, Food technology</jtitle><date>2021-01-01</date><risdate>2021</risdate><volume>45</volume><issue>1</issue><spage>157</spage><epage>177</epage><pages>157-177</pages><issn>1843-5157</issn><eissn>2068-259X</eissn><abstract>The present study aims to optimize the extraction of phenolics by microwave-assisted extraction (MAE) using the response surface methodology (RSM), from Lemon verbena leaves. The optimized extract was tested for its antioxidant activity using two methods (DPPH and reducing power) and its antibacterial efficiency by using disk diffusion assay and broth microdilution, against two Gram-negative (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853) and two Gram-positive (Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 6633) strains. Under the optimized conditions (40% (v/v): of ethanol concentration, 188 s of irradiation time, 600 W of microwave power and 1:40 g/mL of solid-to-liquid ratio) the total phenolic content (TPC) was 67.87±1.61 mg GAE/g DW. The IC50 of the extract was 139.65±1.44 µg/mL and 56.60±2.79 µg/mL for DPPH inhibition and reducing power, respectively. The best antibacterial activity was shown by the extract obtained by MAE with lower MBC (1.56 to 18.75 mg/mL) and MBC/MIC ratio. Lemon verbena extract can be used as an ingredient in cosmetics, food supplements and herbal medicinal products due to its interesting biological properties.</abstract><cop>Galati</cop><pub>Universityi Dunarea de Jos of Galati</pub><doi>10.35219/foodtechnology.2021.1.11</doi><tpages>21</tpages><orcidid>https://orcid.org/0000-0001-8591-3113</orcidid><orcidid>https://orcid.org/0000-0002-8329-706X</orcidid><orcidid>https://orcid.org/0000-0001-8833-3034</orcidid><orcidid>https://orcid.org/0000-0002-6258-2769</orcidid><orcidid>https://orcid.org/0000-0002-6736-367X</orcidid><orcidid>https://orcid.org/0000-0002-8495-9563</orcidid><orcidid>https://orcid.org/0000-0001-7792-7750</orcidid><orcidid>https://orcid.org/0000-0001-5356-6890</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Antibacterial activity Antioxidants Biological properties Cosmetics Dietary supplements E coli Ethanol Flavonoids Food Herbal medicine Irradiation Methods Minimum inhibitory concentration Optimization Phenolic compounds Phenols Phytochemicals Polyphenols Pseudomonas aeruginosa Response surface methodology Solvents |
| title | Optimization of the microwave assisted extraction and biological activities of polyphenols from lemon verbena leaves |
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