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：2
页码：96-116
语种：English
出版社：Galati University Press
摘要：A study on Cameroonian edible and medicinal plants was undertaken to assess their potential as food preservatives and natural food colorants. The ultrasound-assisted technique was used for the extraction of bioactive compounds. A total of 16 extracts prepared from 7 plants(Aframomum meleguetaS.,Ageratum conyzoidesL.,Cympobogon citratusStapf,Garcinia kolaHeckel,Lantana camaraL.,Nauclea diderrichii,Vernonia amygdalina)were assayed to detect phytochemicals and assess antioxidant potential using the scavenging DPPH radical method and antimicrobial activity (10 mg/mL) against ten microorganisms by the agar well diffusion method. The ethanolic extract fromL. camaraleaves revealed the highest polyphenols and flavonoids contents. In contrast, the hexane/acetone extract fromA. conyzoidesandL. camaraleaves had the highest chlorophyll a (Chl a) and chlorophyll b (Chl b) contents, whereas the highest carotenoid content was found inL. camaraleaves. The ethanol extracts exhibited more significant antioxidant activity than hexane/acetone extracts. All seven plants (100%) inhibited the growth of at least one tested foodborne and spoilage bacteria and fungi. The germination of bothBacillusspp.spores were also affected. The hexane/acetone extracts were by far the best antimicrobial agent, and extract fromL. camaraleaves was one of the most effective, with a large antimicrobial spectrum. The antimicrobial activity of extracts was correlated to the amount of carotenoids and chlorophylls. HPLC-DAD revealed bioactive compounds as chlorogenic and caffeic acids found as major phenols in ethanolic extract ofL. camaraleaves, whereas lutein, carotene, and zeaxanthin were the specific carotenoids present in hexane/acetone extract of the same plant.
