Abstract
The present study evaluated the effect of extraction techniques (ultrasound-assisted extraction (U) and shaking water bath extrac-tion (WB)), solvents (etha-nol, acetone and distilled water) and concentration (2.5% and 5%) on total phe-nolic content (TPC), anti-bacterial and antioxidant activities of extracts ob-tained from feijoa leaves, peel and pulp. The antibac-terial activity of feijoa ex-tracts were tested in vitro against 6 pathogens bacteria by the disc diffusion method and the antioxidant activity was evaluated by 2,2 diphe-nyl-1-picrylhydrazyl radical assay. The results indicated that leaves and peel extracts exhibited stronger antibac-terial activity than that of pulp. In generally, WB-A5%, WB-W5%, U-A5% and U-W 5% extracted with acetone (A) and water (W) at 5% concentration from feijoa leaves, peel and pulp showed more antibacterial activity against all tested pathogen bacteria. The leaves, peel, and pulp ex-tracts had high antioxidant activity with 85.78-90.82%, 89.86-91.60%, and 81.49-91.31%, respectively. Peel extracts had slightly higher antioxidant activity than leaves and pulp extracts. TPC of leaves, peel, and pulp extracts were in the range of 488.99-554.00, 349.17-517, and 115.64-345.46 mg gallic acid equivalents (GAE)/100 g of extract. The overall findings suggested that different part of feijoa (especially leaves and peel) could be used as a natural antibacterial and an-tioxidant for functional foods.
Highlights
In the last decades, there has been a growing interest in the use of natural additives in foods and cosmetics worldwide due to the growing concern among consumers about potential toxicological effects of synthetic antioxidants (Chew et al, 2012)
The present study evaluated the effect of extraction techniques (ultrasound-assisted extraction (U) and shaking water bath extraction (WB)), solvents and concentration (2.5% and 5%) on total phenolic content (TPC), antibacterial and antioxidant activities of extracts obtained from feijoa leaves, peel and pulp
The disk diffusion method was used to determine the antibacterial effect of leaves, peel and pulp extracts of feijoa against four Gram-negative (A. sobria, A. hydrophila, E. coli, S. enterica) and one Gram-positive (S. aureus) pathogen bacteria
Summary
There has been a growing interest in the use of natural additives in foods and cosmetics worldwide due to the growing concern among consumers about potential toxicological effects of synthetic antioxidants (Chew et al, 2012). Plants are one of the most important sources of natural additives because of their antioxidant and antimicrobial agents (Basile et al, 1997). Plants are important part of the human diet and they have been used for thousands of years in traditional medicine and to enhance the flavor, aroma and color of foods (Neilsen and Rios, 2000). Due to these important properties of plants, scientific studies are ongoing to search for new antioxidants and antimicrobial substances from various plant sources. It has been reported that F. sellowiana has various biological activities, such as antimicrobial, antioxidant (Basile et al, 1997; Beyhan et al, 2010; Elfarnini et al, 2018), antifungal (Vuotto et al, 2000), anti-inflammatory (Rossi et al, 2007), anticancer (Bontempo et al, 2007) and immunity-stimulating (Lapcik et al, 2005) activities due to its composition rich in antioxidants flavonoids
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