In vitro Antioxidant and Antibacterial Activity of Lamiaceae Phenolic Extracts: A Correlation Study
Ivica Ljubenkov, Sonja Smole Možina, Višnja Katalinić, Ivana Generalić Mekinić, Danijela Skroza, Vida Šimat
SHILAP Revista de lepidopterología
Abstract
Total phenols and phenolic subgroups of five Lamiaceae plant extracts (sage, thyme, lemon balm, peppermint and oregano) were determined spectrophotometrically, whereas the individual phenolics were determined by high-performance liquid chromatography. The antioxidant activity of the extracts was evaluated by means of a multiple method approach, while the antibacterial activity was tested against major foodborne pathogens such as Campylobacter coli, Escherichia coli, Salmonella Infantis, Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. The highest content of total phenolics and non-flavonoids was detected in the sage extract, which also showed the best antibacterial activity, especially against Gram-positive bacteria and C. coli. The best reducing power and free radical scavenging activity were obtained in lemon balm extract, with the highest content of rosmarinic acid. Additionally, the effect of the phenolics, especially rosmarinic acid, on biological properties of Lamiaceae plant extracts was investigated using principal component analysis. Rosmarinic acid showed good correlation with all antioxidant parameters, confirming its significant contribution to antioxidant activity of investigated plant extracts.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
sage extract shows the best antibacterial activity, especially against Gram-positive bacteria and C. coli
“which also showed the best antibacterial activity, especially against Gram-positive bacteria and C. coli”
lemon balm extract has the best reducing power and free radical scavenging activity
“The best reducing power and free radical scavenging activity were obtained in lemon balm extract”
sage extract has the highest content of total phenolics and non-flavonoids
“The highest content of total phenolics and non-flavonoids was detected in the sage extract”