In vitro antibacterial and antioxidant activities of Orthosiphon stamineus Benth. extracts against food-borne bacteria
Extracts of the Orthosiphon stamineus plant were tested for antimicrobial and antioxidant activities against selected food-borne bacteria in vitro. Whole O. stamineus plants (powdered) were extracted using various concentrations (0%, 25%, 50%, 75%, and 100%) of methanol. O. stamineus extracted with...
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| Veröffentlicht in: | Food chemistry 2010-10, Vol.122 (4), p.1168-1172 |
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| creator | Ho, Chun-Hoong Noryati, Ismail Sulaiman, Shaida-Fariza Rosma, Ahmad |
| description | Extracts of the
Orthosiphon stamineus plant were tested for antimicrobial and antioxidant activities against selected food-borne bacteria
in vitro. Whole
O. stamineus plants (powdered) were extracted using various concentrations (0%, 25%, 50%, 75%, and 100%) of methanol.
O. stamineus extracted with 50% methanol, 75% methanol and fraction 5 of a 50% methanolic extract demonstrated inhibitory activity against
Vibrio parahaemolyticus. The inhibition observed with these
O. stamineus extracts was comparable to the inhibition seen with the natural food preservative 5% lactic acid; this is likely due to the high concentration of rosmarinic acid found in the
O. stamineus extracts. This study showed that the highest concentration of rosmarinic acid had the best antibacterial and free radical scavenging activities. This suggests that rosmarinic acid content is closely associated with antibacterial and free radical scavenging activities of
O. stamineus extracts. |
| doi_str_mv | 10.1016/j.foodchem.2010.03.110 |
| format | Article |
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Orthosiphon stamineus plant were tested for antimicrobial and antioxidant activities against selected food-borne bacteria
in vitro. Whole
O. stamineus plants (powdered) were extracted using various concentrations (0%, 25%, 50%, 75%, and 100%) of methanol.
O. stamineus extracted with 50% methanol, 75% methanol and fraction 5 of a 50% methanolic extract demonstrated inhibitory activity against
Vibrio parahaemolyticus. The inhibition observed with these
O. stamineus extracts was comparable to the inhibition seen with the natural food preservative 5% lactic acid; this is likely due to the high concentration of rosmarinic acid found in the
O. stamineus extracts. This study showed that the highest concentration of rosmarinic acid had the best antibacterial and free radical scavenging activities. This suggests that rosmarinic acid content is closely associated with antibacterial and free radical scavenging activities of
O. stamineus extracts.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2010.03.110</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Antibacterial ; antibacterial properties ; Antioxidant ; antioxidant activity ; Biological and medical sciences ; Cat whisker ; Food industries ; Food microbiology ; food pathogens ; free radical scavengers ; Fundamental and applied biological sciences. Psychology ; in vitro studies ; medicinal plants ; Orthosiphon aristatus ; Orthosiphon stamineus ; plant extracts ; Rosmarinic acid ; Vibrio parahaemolyticus</subject><ispartof>Food chemistry, 2010-10, Vol.122 (4), p.1168-1172</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-76e2a6b2a89afc8069509a444fb17d596a7d543b272398b126c597eb6982d6c53</citedby><cites>FETCH-LOGICAL-c398t-76e2a6b2a89afc8069509a444fb17d596a7d543b272398b126c597eb6982d6c53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2010.03.110$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3549,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22907930$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ho, Chun-Hoong</creatorcontrib><creatorcontrib>Noryati, Ismail</creatorcontrib><creatorcontrib>Sulaiman, Shaida-Fariza</creatorcontrib><creatorcontrib>Rosma, Ahmad</creatorcontrib><title>In vitro antibacterial and antioxidant activities of Orthosiphon stamineus Benth. extracts against food-borne bacteria</title><title>Food chemistry</title><description>Extracts of the
Orthosiphon stamineus plant were tested for antimicrobial and antioxidant activities against selected food-borne bacteria
in vitro. Whole
O. stamineus plants (powdered) were extracted using various concentrations (0%, 25%, 50%, 75%, and 100%) of methanol.
O. stamineus extracted with 50% methanol, 75% methanol and fraction 5 of a 50% methanolic extract demonstrated inhibitory activity against
Vibrio parahaemolyticus. The inhibition observed with these
O. stamineus extracts was comparable to the inhibition seen with the natural food preservative 5% lactic acid; this is likely due to the high concentration of rosmarinic acid found in the
O. stamineus extracts. This study showed that the highest concentration of rosmarinic acid had the best antibacterial and free radical scavenging activities. This suggests that rosmarinic acid content is closely associated with antibacterial and free radical scavenging activities of
O. stamineus extracts.</description><subject>Antibacterial</subject><subject>antibacterial properties</subject><subject>Antioxidant</subject><subject>antioxidant activity</subject><subject>Biological and medical sciences</subject><subject>Cat whisker</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>free radical scavengers</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>in vitro studies</subject><subject>medicinal plants</subject><subject>Orthosiphon aristatus</subject><subject>Orthosiphon stamineus</subject><subject>plant extracts</subject><subject>Rosmarinic acid</subject><subject>Vibrio parahaemolyticus</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkU1v3CAQhlHUSNkm_Qstl6onu3wtNre2UT8iRcqhzRmN8TjLygtbYFfpvw_uJr1WQgwMz8y8eiHkLWctZ1x_3LZTjKPb4K4VrCaZbDlnZ2TF-042HevEK7JikvVNz5W-IK9z3jLGKtuvyPEm0KMvKVIIxQ_gCiYPc72NfzPx0Y810vrgK-cx0zjRu1Q2Mfv9JgaaC-x8wEOmXzCUTUvxsaSKZwoP4EMudJHXDDEFpC8Drsj5BHPGN8_xktx_-_rr-kdze_f95vrzbeOk6UvTaRSgBwG9gcn1TJs1M6CUmgbejWujoe5KDqITlR-40G5tOhy06cVYz_KSfDj13af4-4C52J3PDucZAsZDtp1aG1mXqqQ-kS7FnBNOdp_8DtIfy5ldfLZb--KzXXy2TNrqcy18_zwCsoN5ShCcz_-qhTCsM3Lh3p24CaKFh1SZ-5-1kaz_oBQTi9hPJwKrI0ePyWbnMTgcfUJX7Bj9_8Q8Ae5poc0</recordid><startdate>20101015</startdate><enddate>20101015</enddate><creator>Ho, Chun-Hoong</creator><creator>Noryati, Ismail</creator><creator>Sulaiman, Shaida-Fariza</creator><creator>Rosma, Ahmad</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H98</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>20101015</creationdate><title>In vitro antibacterial and antioxidant activities of Orthosiphon stamineus Benth. extracts against food-borne bacteria</title><author>Ho, Chun-Hoong ; Noryati, Ismail ; Sulaiman, Shaida-Fariza ; Rosma, Ahmad</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-76e2a6b2a89afc8069509a444fb17d596a7d543b272398b126c597eb6982d6c53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Antibacterial</topic><topic>antibacterial properties</topic><topic>Antioxidant</topic><topic>antioxidant activity</topic><topic>Biological and medical sciences</topic><topic>Cat whisker</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>free radical scavengers</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>in vitro studies</topic><topic>medicinal plants</topic><topic>Orthosiphon aristatus</topic><topic>Orthosiphon stamineus</topic><topic>plant extracts</topic><topic>Rosmarinic acid</topic><topic>Vibrio parahaemolyticus</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ho, Chun-Hoong</creatorcontrib><creatorcontrib>Noryati, Ismail</creatorcontrib><creatorcontrib>Sulaiman, Shaida-Fariza</creatorcontrib><creatorcontrib>Rosma, Ahmad</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ho, Chun-Hoong</au><au>Noryati, Ismail</au><au>Sulaiman, Shaida-Fariza</au><au>Rosma, Ahmad</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>In vitro antibacterial and antioxidant activities of Orthosiphon stamineus Benth. extracts against food-borne bacteria</atitle><jtitle>Food chemistry</jtitle><date>2010-10-15</date><risdate>2010</risdate><volume>122</volume><issue>4</issue><spage>1168</spage><epage>1172</epage><pages>1168-1172</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>Extracts of the
Orthosiphon stamineus plant were tested for antimicrobial and antioxidant activities against selected food-borne bacteria
in vitro. Whole
O. stamineus plants (powdered) were extracted using various concentrations (0%, 25%, 50%, 75%, and 100%) of methanol.
O. stamineus extracted with 50% methanol, 75% methanol and fraction 5 of a 50% methanolic extract demonstrated inhibitory activity against
Vibrio parahaemolyticus. The inhibition observed with these
O. stamineus extracts was comparable to the inhibition seen with the natural food preservative 5% lactic acid; this is likely due to the high concentration of rosmarinic acid found in the
O. stamineus extracts. This study showed that the highest concentration of rosmarinic acid had the best antibacterial and free radical scavenging activities. This suggests that rosmarinic acid content is closely associated with antibacterial and free radical scavenging activities of
O. stamineus extracts.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2010.03.110</doi><tpages>5</tpages></addata></record> |
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| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2010-10, Vol.122 (4), p.1168-1172 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_745935934 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Antibacterial antibacterial properties Antioxidant antioxidant activity Biological and medical sciences Cat whisker Food industries Food microbiology food pathogens free radical scavengers Fundamental and applied biological sciences. Psychology in vitro studies medicinal plants Orthosiphon aristatus Orthosiphon stamineus plant extracts Rosmarinic acid Vibrio parahaemolyticus |
| title | In vitro antibacterial and antioxidant activities of Orthosiphon stamineus Benth. extracts against food-borne bacteria |
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