期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2021
卷号：45
期号：1
页码：157-177
语种：English
出版社：Galati University Press
摘要：The present study aims to optimize the extraction of phenolics by microwave-assisted extraction (MAE) using the response surface methodology (RSM), fromLemon verbenaleaves. 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 coliATCC 25922,Pseudomonas aeruginosaATCC 27853) and two Gram-positive (Staphylococcus aureusATCC 25923, Bacillus subtilisATCC 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 IC50of 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 verbenaextract can be used as an ingredient in cosmetics, food supplements and herbal medicinal products due to its interesting biological properties.
