Abstract
The different species of Arum maculatum plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antimicrobial activities. In this study, the effect of solvents (water, ethanol, ethanol:water (50:50)) and extraction methods (maceration and ultrasound) on the extraction yields and bioactive properties of extracts were analyzed. The antioxidant capacity of Arum maculatum leaves extracts was investigated, and the concentrations of total phenolics, tocopherols, tannins and flavonoids were determined. 1,1‐diphenyl 2‐picrylhydrazyl free radical (DPPH), β‐Carotene bleaching, and oxidative stability index (OSI) were used to determine antioxidant activity. The ability to scavenge radicals was measured in these experiments by the discoloration of the solution. Also, the antimicrobial activity of different extracts against Gram‐positive (Staphylococcus aureus and Listeria monocytogenes) and Gram‐negative bacteria (Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa) was evaluated by using of microdilution and agar diffusion assays. The results demonstrated that ultrasonic extracts (especially ethanol:water (50:50) solvent) had the higher extraction yield and antioxidant potential than maceration extracts. All extracts were effective against all tested bacteria, and Listeria monocytogenes was the most sensitive bacterium with lowest MIC value (12.5 mg/ml) and biggest diameter of growth inhibition zone (13.77 mm). Generally, this Arum maculatum leaves extracts can be suggested as an economical source of antioxidant and antimicrobial agents and can be a suitable substitute for artificial and chemical food preservatives.
Highlights
Lipid oxidation is one of the serious hazards in food industry that causes off-flavors and reducing the nutritional value and generates oxidized primary and secondary products
The bioactive components of the extracts from various solvent extraction methods depend on plant matrix and choosing a suitable solvent of extract (Rezaie, Farhoosh, Iranshahi, Sharif, & Golmohamadzadeh, 2015)
The present results suggest that the extracts are apparently good free radical scavengers and probably have the ability to inhibit lipid peroxidation
Summary
Lipid oxidation is one of the serious hazards in food industry that causes off-flavors and reducing the nutritional value and generates oxidized primary and secondary products. For this reason, synthetic antioxidants which have been used in food products for more than five decades have various adverse health effects (Eshghi, Asnaashari, Haddad Khodaparast, & Hosseini, 2014; Farahmandfar, Asnaashari, & Sayyad, 2015). Plants and herbs were introduced as a potential source of natural antioxidants in recent years (Farahmandfar et al, 2015). The researchers revealed the antioxidant capacity of phenolic compounds occurs mostly through a redox mechanism and allows the compounds to act as hydrogen donors, reducing agents, metal chelators, and singlet oxygen quenchers and prevent the formation of free radicals (Asnaashari, Asnaashari, Ehtiati, & Farahmandfar, 2015)
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