Abstract
In this work, different bioactive compounds were obtained from Calendula officinalis by using conventional soxhlet extraction, shaker-assisted extraction and ultrasound-assisted extraction. The effect of different extraction time and temperature on the quantity of bioactive compounds obtained was investigated. The extracts obtained were further analyzed by UV–visible spectrometric analysis. The effect of extraction technique on both the colorant power of carotenoids and antibacterial capacity of the flavonoids was evaluate. Colorant power was evaluated by UV–visible spectrometric and dyeing ability in dairy product. Antibacterial activity of extracts was developed against Escherichia coli and Salmonella typhimurium by diffusion technique in well. Outstanding extraction results were obtained by ultrasound extraction technique performed during 2 hours, at 30°C and with 96% ethanol, for bioactive compounds evaluated. The same treatment showed the best result in colorant power and dyeing ability. The extracts obtained by ultrasound had a slightly inhibitory effect of growth on E. coli in comparison with the other techniques, while none of the extracts obtained from the different techniques reported a significant inhibition on the growth of S. Typhi. Therefore, ultrasound-assisted extraction is considered as an alternative process for obtaining the bioactive compounds from C. officinalis with high concentration, colorant power and antibacterial activity.
Highlights
Food, cosmetic and textile industries are known to use a large number of additives of synthetic origin that generally contaminate water sources, and have been classified as toxic, allergenic and even carcinogenic (Elbanna, Mohamed, & Khider, 2017; Leulescu et al, 2018; Piccaglia et al, 1997)
The best known colorant used in the food industry is tartrazine, which has been associated with hormonal alterations that can cause cancer, male sterility and allergic reactions (Bhatt, Vyas, Singh, John, & Soni, 2018; Leulescu et al, 2018; Asero, 1993)
The zones of inhibition found in the present study are lower than those reported under studies conditions similar to present study (Bissa & Bohra, 2011). They differ from the results reported in preliminary study with methanolic and ethanolic extracts observed antibacterial properties on different strains of E. coli, reporting areas of inhibition between 3 mm and 12 mm (Efstratiou et al, 2012)
Summary
Cosmetic and textile industries are known to use a large number of additives of synthetic origin that generally contaminate water sources, and have been classified as toxic, allergenic and even carcinogenic (Elbanna, Mohamed, & Khider, 2017; Leulescu et al, 2018; Piccaglia et al, 1997). The best known colorant used in the food industry is tartrazine (yellow color), which has been associated with hormonal alterations that can cause cancer, male sterility and allergic reactions (Bhatt, Vyas, Singh, John, & Soni, 2018; Leulescu et al, 2018; Asero, 1993). On another hand, plants have many colorants, and carotenoids are one of them. Carotenoids have colorant power, so they can be used instead of artificial colorants that are dangerous for human health (Elbanna et al, 2017; Pires et al, 2018; Tikhomirova et al, 2018)
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