Abstract
Purpose: To evaluate the influence of extraction method and solvent type on extractable polyphenols and flavonoids in Doum Hyphaene Thebaica L. Mart. (Arecaceae) fruit, as well as to examine the antioxidant and antibacterial activities of the fruit extracts.Methods: The extraction procedures were performed separately in an ultrasonic bath or shaking water bath for 30 min (70 °C for ethanol and 60 °C for methanol) at agitation speed of 50 Hz and 70 rpm, respectively. The antioxidant potential of the extracts was investigated using â-carotene bleaching, 2,2- diphenylpicrylhydrazyl (DPPH) and reducing power ability assays. In vitro antibacterial activity of the extracts against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella typhi was assessed using agar disc diffusion assay.Results: Total polyphenol content (TPC) and total flavonoid content (TFC), as well as antioxidant capacity were maximized using methanol as the extraction solvent, particularly with the ultrasonic method. The half maximal inhibitory concentration (IC50) values of the methanol/ultrasonic (MU), methanol/water bath (MW), ethanol/ultrasonic (EU), and ethanol/water bath (EW) extracts in the DPPH assay were 107.6 126.7, 172.7, and 196.3 ìg/mL, respectively. The extracts showed strong antibacterial activity against Staphylococcus aureus and Salmonella typhi, while MU extract inhibited the growth of all pathogenic bacteria used in this study.Conclusion: The antioxidant and antibacterial activities of Doum fruit extracts are significantly affected by the type of extracting solvent and equipment used. The findings further demonstrate that MU extract had stronger antioxidant and antibacterial activity than the other extracts.Keywords: Doum fruit, Hyphaene thebaica, Ultrasonic extraction, Antioxidant, Phenolic, Flavonoid, Antibacterial
Highlights
It is becoming increasingly apparent that antioxidants are important in health and disease prevention
The total flavonoid content (TFC) in different extracts varied widely, ranging from 24.04 to 47.17 mg rutin equivalents (RE)/g DW (Table 1). These results revealed higher flavonoid levels were observed in MU extracts, followed by methanol/water bath (MW), EU, and ethanol/water bath (EW) extracts
We found that lower antibacterial activities of all Doum fruit extracts against L. monocytogenes compared to S. aureus
Summary
It is becoming increasingly apparent that antioxidants are important in health and disease prevention. The interest in food and food supplements as a source of antioxidants is growing worldwide [1]. Various factors, such as temperature, solvent extracting power, extraction time, and extraction method, significantly affect the composition of the extract [2]. The total polyphenol level is significantly influenced by the nature of the extraction solvent, sonication extraction time, as well as the interaction between these factors. Solvent extracting power is the most important factor affecting antioxidant capacity [3]. The substances identified in the extracts may act separately or in concert to exert these activities [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
