hrvatski

In vitro Antioxidant and Antibacterial Activity of Lamiaceae Phenolic Extracts: A Correlation Study

Total phenols and phenolic subgroups of five Lamiaceae plant extracts were determined spectrophotometrically, whereas the individual phenolics were determined by HPLC. The antioxidant activity of extracts was evaluated by means of multiple-method approach, while the antibacterial activity was tested against major food-borne pathogens (C. coli, E. coli, Salmonela Infantis, B. cereus, L. monocytogenes and S. aureus). The highest shares of total phenolics and non-flavonoids were detected in sage extract, which also provided best antibacterial activity, especially against Gram-positive bacteria and C. coli. The best reducing and free radical scavenging activity was obtained for lemon balm extract, which implicated the highest content of rosmarinic acid. Additionally, the interrelationships between phenolic composition, especially rosmarinic acid level and biological properties of Lamiaceae plant extracts were investigated by principal component analysis (PCA). RA showed good correlation with all antioxidant parameters confirming its significant contribution to antioxidant activity of investigated plant extracts.

Lamiaceae; phenolics; rosmarinic acid; antioxidant properties; antimicrobial activity; PCA

nije evidentirano

engleski

In vitro Antioxidant and Antibacterial Activity of Lamiaceae Phenolic Extracts: A Correlation Study

Total phenols and phenolic subgroups of five Lamiaceae plant extracts were determined spectrophotometrically, whereas the individual phenolics were determined by HPLC. The antioxidant activity of extracts was evaluated by means of multiple-method approach, while the antibacterial activity was tested against major food-borne pathogens (C. coli, E. coli, Salmonela Infantis, B. cereus, L. monocytogenes and S. aureus). The highest shares of total phenolics and non-flavonoids were detected in sage extract, which also provided best antibacterial activity, especially against Gram-positive bacteria and C. coli. The best reducing and free radical scavenging activity was obtained for lemon balm extract, which implicated the highest content of rosmarinic acid. Additionally, the interrelationships between phenolic composition, especially rosmarinic acid level and biological properties of Lamiaceae plant extracts were investigated by principal component analysis (PCA). RA showed good correlation with all antioxidant parameters confirming its significant contribution to antioxidant activity of investigated plant extracts.

Lamiaceae; phenolics; rosmarinic acid; antioxidant properties; antimicrobial activity; PCA

nije evidentirano