Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 14, Issue 1 - Serial Number 49, March and April 2018, Pages 59-68   

Document Type: Research Article

DOI: 10.22067/ifstrj.v1396i0.59302

Authors

Elham Shokooh Saremi¹; Mohammad Bagher Habibi Najafi^{* 1}; Mohammad Hossein Hadad Khodaparast¹; Masoumeh Bahreini²

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

Introduction: It has been well demonstrated that vegetables provide, in addition to other basic nutrients, bioactive substances with beneficial effects on human health. In fact, the consumption of vegetables has been associated with lower incidence and lower mortality rates of cancer and cardiovascular diseases in humans. Increasing demand for natural additives has shifted the attention from synthetic to natural antimicrobial agents. Leafy vegetables are found to be good source of antimicrobial agents. This study was aimed to examine the antimicrobial activity of leaf extracts of pimpinella affinis. Pimpinella affinis is a member of the family Apiaceae. This biennial herb grows up to 110 cm tall and is native in central and northern parts of Iran. In traditional medicine this herb is being used as carminative agent, appetizer, diuretic, antispasmodic drug, antimicrobial, sedative and lactation medication. It has also been distinguished as an antioxidant and antibacterial agent. There are several methods of obtaining extract from plants including maceration, super critical fluid extraction, subcritical water extraction, microwave and ultrasonic assisted method.

Materials and Methods: After collection from natural habitats of Pimpinella affinis in Mazandaran Province, it was then approved by the Department of Botany of Faculty of Agriculture of University of Sari. The plant was dried in a dry and dark place away from the sun and then was pulverized in the mill and sieved by a mesh of 80 (800 microns). Pimpinella affinis extract obtained by using maceration extraction (ME), ultrasonic assisted method (UAE) and supercritical fluid extraction (SFE). Ethanol: water in 50:50 ratio used as solvent for extraction. Total phenolic content of different extracts was measured by Folin-ciocalteu method. The phenolic compounds fractions were determined using Liquid chromatography–mass spectrometry system. After preparing the mother culture medium, the bacteria were cultured in MHB medium (37 ° C) for 24-18 hours. Stock solutions were prepared from each of the extracts. Serial dilutions of the extracts at concentrations of 0.01 to 10 mg / ml in 2.5% dimethyl sulfoxide were prepared and then sterilized with 0.22 μm pore size syringe filter. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration assay (MBC) were determined by micro dilution method for listeria monocytogenes (ATCC19112), staphylococcus aureus (ATCC25923), pseudomonas aeruginosa (ATCC9027) and Escherichia coli (ATCC25922). Antimicrobial growth was inhibited by measuring the absorbance and ELISA Reader was used to determine the growth rate of microorganisms, and the first house with the lowest absorption read as MIC (mg /ml) was determined. Statistical analysis of MIC, MBC and phenolic compounds of extracts results was done in a completely randomized design and using SPSS software version 20. The comparison of the means was done using Duncan’s test and one-way ANOVA method. In order to reduce the error, all experiments were performed in triplicate.

Results and Discussion: Total phenolic content of extracts ranged between 1502.25 to 1836.69 mg GA/100g E. The results showed that the ultrasonic assisted method have highest total phenolic content and the least phenolic content was observed in extract which obtained by supercritical fluid extraction. Chlorogenic Acid, Cafeic acid and Apigenin-6-C-glucoside were the predominant fractions in Pimpinella affinis which detected by Liquid chromatography–mass spectrometry system. The least and highest amount of MIC and MBC were belonged to ultrasonic assisted and supercritical fluid extracts, respectively. Staphylococcus aureus was most sensitive and Escherichia coli and Pseudomonas aeruginosa were most resistance bacteria. Pimpinella extract due to having phenolic compounds such as Gallic acid, Cafeic acid, Chlorogenic Acid, Kaempferol and Apigenin showed antimicrobial activity and can be used as natural antimicrobial agent.

Keywords

pimpinella affinis; extraction methods; Antimicrobial activity

References

جوادیان، ف.، نصیری، ع.ا.، باقری، غ.، سپهری، ز.، کیانی، ز.، کشاورز، ک.، عنبری، م. 1393،بررسی فعالیت ضدمیکروبی عصاره هیدروالکلی آویشن شیرازی علیه باکتری‌های پسودوموناس آئروژینوزا و استافیلوکوکوس آرئوس مقاوم به آنتی‌بیوتیک‌های مختلف. فصلنامه علمی پژوهشی دانشگاه علوم پزشکی وخدمات درمانی زابل، 6(4)، 9-15.

نصیرپور، م.، یاورمنش، م.، محمدی ثانی، ع.، محمدزاده مقدم، م. 1394، بررسی اثر ضدباکتریایی عصاره درمنه کوهی،(Artemisia aucheri) درمنه دشتی (Artemisia sieberi) وزوفا (Hyssopus officinalis L.) بر برخی از باکتریهای بیماریزا با منشا غذایی، فصلنامه علوم و صنایع غذایی، 46(12)، 73-84.

Akroum, S., Bendjeddou, D., Satta, D., & Lalaoui, K., 2009, Antibacterial activity and acute toxicity effect offlavonoids extracted from Mentha longifolia. AmericanEurasian Journal of Scientific Research, 4,93-96.

Albu, S., Joyce, E., Paniwnyk, L., Lorimer, P. & Mason, J., 2004, Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinusofficinalis for the food and pharmaceutical industry.Ultrasonics Sonochemistry, 11(3), 261−265.

Almajano, M. P., Carbo, R., Jimenez, J. A.,& Gorden, M. H., 2008, Antioxidant andAntimicrobial Activities of Tea Infusions.Food Chemistry, 108(1),55-63.

Baghi, N., 1996, Study of antimicrobial effect of salvia leriifolia.Phdthesis.Pharmacology faculty.Mashhadmedical science university.

Bozin, B., Mimica-Dukic, N., Simin, N., & Anackov, G., 2006, Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils.Journal of Agricultural and Food Chemistry, 54(5), 1822-1828.

Boziaris, I.S., Kordila, A.& Neofitou, C, 2011, Microbial spoilage analysis and its effect on chemical changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures. International journal of food science and technology, 46(4),887-895.

Celiktas, O. Y., Kocabas, E .E. H., Bedir, E., Sukan, F. V., Ozek, T., &Baser, K. H. C., 2007, Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chemistry, 100(2), 553-559.

Corbo, M. R., Speranza, B., Filippone, A., Granatiero, S., Conte, A., Sinigaglia, M., &DelNobile, M. A., 2008, Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger. International Journal of Food Microbiology, 127(3(, 261-267.

Cowan, M. M., 1999, Plant products as antimicrobial agents. Clinical MicrobiologyReviews, 12(4), 564-582.

Cushnie, T. P., & Lamb, A. J., 2005, Antimicrobial activity offlavonoids.International Journal of Antimicrobial Agents, 26,343–356.

Donald, S., Prenzler, P. D., Autolovich, M., & Robards, K., 2001, Phenolic content and antioxidant activity of olive extracts. Food Chemistry, 73(1), 73-84.

Duffy, C. F., & Power, R. F., 2001, Antioxidant and antimicrobialproperties of some Chinese plant extracts. International Journal of Antimicrobial Agents, 17(6),527-529.

Goli, A.H., Barzegar M., & Sahari M. A., 2005, Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry, 92(3), 521–525.

Gulcin, I., Oktay, M., Kıreccı, M., &Ku¨frevıogˇlu, O. I., 2003.Screening of antioxidant and antimicrobial activities of anise (Pimpinellaanisum L.) seed extracts.Food Chemistry, 83(3), 371-382.

Gyawali, R., &Ibrahim, S. A., 2012, Impact of plant derivatives on the growth offoodborne pathogens and the functionality of probiotics. Applied Microbiology Biotechnology, 95(1), 29-45.

Hayek, S. A., Gyawali, R., &Ibrahim, S. A., 2013, Antimicrobial natural products. InA. M_endez-Vilas (Ed.), Microbial pathogens and strategies for combating them.Science, Technology and Education, 2, 910-921.

Hussain, A. I., Anwar, F., Sherazi, S. T. H., &Przybylski, R., 2008, Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chemistry, 108(3), 986-995.

Izadi, Z., Sorooshzadeh, A., Modarres Sanavi, S.A.M., Esna-Ashari, M., & Davoodi, P., 2014, Investigation on antimicrobial effects of essential oil of purple coneflower (Echinacea purpurea L.) and identification of its chemical compounds.Iranian South Medical Journal, 17(1), 58-69.

Jemedar, S., Zarabi, M., Mehrnezhad, F., & Yavarpour –Kordestani, V., 2014, The study of antimicrobial effect of Iranian plant extract on standard Pseudomonas aeruginosa. Journal of Medical Microbiology, 8(2), 51-54.

Kalemba, D., & Kunicka, A., 2003, Antibacterial and antifungalproperties of essential oils.Current Medical Chemistry,10(10), 813-829.

Karabegovic, I.T., Stojicevic, S.S., Velickovic, D.T., Todorovic, Z. B., Nikolic, N. C., & Lazic, M. L., 2014, The effect of different extraction techniques on the compositionand antioxidant activity of cherry laurel (Prunus laurocerasus) leaf and fruit extracts. Industrial Crops and Products, 54, 142–148.

Marčetić, M., Petrović, S., Milenković, M., &Niketić, M., 2013, Composition, antimicrobial and antioxidant activity of the extracts of Eryngium palmatum Pančić and Vis. (Apiaceae).Open Life Science, 9(2), 149–155.

Mianabadi, M., Hoshani, M., & Salmanian.S., 2015, Antimicrobial and Anti-oxidative Effects of MethanolicExtract of Dorema aucheri Boiss.Journal of Agricultural Science and Technology, 17, 623-634.

Mozaffarian, V. A., 1996, Dictionary of Iranian Plant Names. Farhang Moaser, 473-478.

Negi, P. S., Jayaprakasha, G. K., & Jena, B.S., 2003, Antioxidant and AntimutagenicActivities of Pomegranate Peel Extracts.Food Chemistry, 80(3),393-397.

Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H., 2010, Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193–198.

Oroojalian, F., Kasra-kermanshahi, R., Azizi, M., & Bassami, M. R., 2010, Phytochemical composition ofthe essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens, Food Chemistry, 120(3), 765-770.

Razavi, R, & Esmaeilzadeh kenari, R., 2016, Antioxidant activity of red onion (Allium cepa L.) peel extract produced by maceration, ultrasonic assisted and supercritical extraction techniques. First International Food Science and Technology Congress, Iran, Tehran.

Singh, P. K., Tack, B. F., McCray, P. B., & Welsh, M. J., 2000, Synergistic and additive killing by antimicrobial factors found in human airway surface liquid. American Journal of Physiology-Lung Cellularand Molecular Physiology, 279(5), 799-805.

Stefanakis, M. K., Anastasopoulos, E., Katerinopoulos, H. E., &Makridis, P., 2014, Use of essential oils extracted from three Origanum species for disinfection of cultured rotifers (Brachionus plicatilis).Aquacultre Research, 45(11), 1861-1866.

Tabanca, N., M, G., Pasco, D. S., Bedir, E., Kirimer, N., Husnu, K., Baser, C., Khan, I. A., &Khan, S. I., 2007, Effect of Essential Oils and Isolated Compounds from Pimpinella Species on NF-B: A Target for Anti-inflammatory Therapy. Phytotherapy Research, 21(8), 741-745.

Tachakittirungrod, S., Okonogi, & Chowwanapoonpohn, S., 2007, Study on antioxidant activity ofcertain plants in Thailand: mechanism of antioxidantactionof guava leaf extract. Food Chemistry, 103(2), 381–388.

Tajkarimi, M., Ibrahim, S., & Cliver, D., 2010, Antimicrobial herb and spice compounds in food.Food Control, 21(9), 1199-1218.

Tharun G., & Kumar Pindi, P., 2013, Evaluation of antioxidant potential andantimicrobial activity of successive extractsof Pimpinella tirupatiensis.Journal of Pharmacy Research, 7, 817-822.

The, S., & Brich, J. B., 2014, Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes. Ultrasonics Sonochemistry, 21(1), 346–353.

Ulte, A., Bennik, M.H.J., & Moezelaar, R., 2002, The phenolic hydroxyl group of carvacrol is essential for action against the food pathogen Bacillus cereus. Applied Environmental Microbiology, 68, 1561–1568.

Ziech, D., Anestopoulos, I., Hanafi, R., Voulgaridou,G. P., Franco, R., & Georgakilas, A. G., 2012, Pleiotrophic effects of natural products in ROS inducedcarcinogenesis: the role of plant-derivednatural products in oral cancer chemoprevention,Cancer Letters, 327(1), 16-25