Copyright (c) 2014 AJC
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Optimization of Antibacterial Compounds with Ultrasonic/Microwave Assisted Extraction from Alpinae Oxyphyllae Fructus and its Antibacterial Activities
Corresponding Author(s) : W.X. Chen
Asian Journal of Chemistry,
Vol. 26 No. 7 (2014): Vol 26 Issue 7
Abstract
The work was to optimize to enhance the antibacterial activities of ethanol extracts from alpinae oxyphyllae fructus with ultrasonic-microwave assisted extraction method. And the optimum conditions were as follows: ethanol concentrations 73 %, extract temperature 54 °C, liquid-material ratio 15 and extract time 46 min. Under these conditions, the significant antibacterial activities expressed as the diameter of inhibition zones could reach 10.43 ± 1.29 mm, which was higher than traditional hot water extraction methods. On the basis of it, the minimum inhibitory concentration of extract against E coli and S. aureus, respectively was 3.00 and 1.50 mg/mL. Moreover, the content of total polyphenols and flavonoids were obtained, whose content were 7.34 ± 0.19 % and 5.95 ± 0.32 % respectively. On further study, the results showed the content of total polyphenols and flavonoids was highly correlated with the antibacterial activities with each p < 0.01(p = 0.007 and p = 0.006).
Keywords
Download Citation
Endnote/Zotero/Mendeley (RIS)BibTeX
- X. Yu, L. An, Y. Wang, H. Zhao and C. Gao, Toxicol. Lett., 144, 205 (2003); doi:10.1016/S0378-4274(03)00219-4.
- G.F. Shi, L.J. An, B. Jiang, S. Guan and Y.M. Bao, Neurosci. Lett., 403, 206 (2006); doi:10.1016/j.neulet.2006.02.057.
- G. Shui, Y.M. Bao, J. Bo and L.J. An, Eur. J. Pharmacol., 538, 73 (2006); doi:10.1016/j.ejphar.2006.03.065.
- X. Zhang, G.F. Shi, X.Z. Liu, L.J. An and S. Guan, Cell Biochem. Funct., 29, 342 (2011); doi:10.1002/cbf.1757.
- X. Chen, Y. Jia and B. Wang, Chung Kuo Chung Yao Tsa Chih, 17, 107 (1992).
- W.H. Lee and J.C. Chung J. Kor. Oriental Intern. Med., 19, 381 (1998).
- B.S. Koo, W.C. Lee, Y.-C. Chang and C.-H. Kim, Phytother. Res., 18, 142 (2004); doi:10.1002/ptr.1382.
- K. Lau, W.G. McLean, D.P. Williams, C.V. Howard, Toxicol. Sci., 90, 178 (2006); doi:10.1093/toxsci/kfj073.
- V.K. Bajpai and S.C. Kang, J. Biosci., 35, 533 (2010); doi:10.1007/s12038-010-0061-z.
- B. Yang, F. Chen, Y.L. Hua, S.S. Huang, S. Lin, L.R. Wen and Y. Jiang, Food Chem., 131, 508 (2012); doi:10.1016/j.foodchem.2011.09.014.
- S. Hemwimon, P. Pavasant and A. Shotipruk, Sep. Purif. Technol., 54, 44 (2007); doi:10.1016/j.seppur.2006.08.014.
- Y. Iida, T. Tuziuti, K. Yasui, A. Towata and T. Kozuka, Innov. Food Sci. Emerg. Technol., 9, 140 (2008); doi:10.1016/j.ifset.2007.03.029.
- C. Tringali, Taylor & Francis group, London (2001).
- Y. Chen, X. Gu, S. Huang, J. Li, X. Wang and J. Tang, Int. J. Biol. Macromol., 46, 429 (2010); doi:10.1016/j.ijbiomac.2010.02.003.
- C. Ao, A. Li, A.A. Elzaawely, T.D. Xuan and S. Tawata, Food Contr., 19, 940 (2008); doi:10.1016/j.foodcont.2007.09.007.
- I.C. Zampini, M.A. Vattuone and M.I. Isla, J. Ethnopharmacol., 102, 450 (2005); doi:10.1016/j.jep.2005.07.005.
- X.P. Chen, W.X. Wang, S.B. Li, J.L. Xue, L.J. Fan, Z.J. Sheng and Y.G. Chen, Carbohydr. Polym., 80, 944 (2010); doi:10.1016/j.carbpol.2010.01.010.
- Y. Gong, Z.Q. Hou, Y.X. Gao, Y.S. Xue, X. Liu and G.M. Liu, Food Bioprod. Process., 90, 9 (2012); doi:10.1016/j.fbp.2010.12.004.
- S. Sakanaka, Y. Tachibana and Y. Okada, Food Chem., 89, 569 (2005); doi:10.1016/j.foodchem.2004.03.013.
- V. Singleton and J.A. Rossi, Am. J. Enol. Vitic., 16, 144 (1965).
- B. Yang, M. Zhao, J. Shi, N. Yang and Y. Jiang, Food Chem., 106, 685 (2008); doi:10.1016/j.foodchem.2007.06.031.
- M. Sališová, Š. Toma and T.J. Mason, Ultrason. Sonochem., 4, 131 (1997); doi:10.1016/S1350-4177(97)00032-1.
- T.A. Geissman, D.H.G. Crout, Organic Chemistry of Secondary Plant Metabolism, Freeman, Cooper & Company, p. 183 (1969).
- J.B. Harborne and C.A. Williams, Phytochemistry, 55, 481 (2000); doi:10.1016/S0031-9422(00)00235-1.
- W. Bylka, I. Matlawska and N.A. Pilewski, J. Am. Nutraceutical Assoc., 7, 24 (2004).
- J.H. Doughari and S. Manzara, Afr. J. Pharm. Pharmacol., 2, 67 (2008).
- M. Sengul, H. Yildiz, N. Gungor, B. Cetin, Z. Eser and S. Ercili, Pak. J. Pharm. Sci., 22, 102 (2009).
- M.M. Cowan, Clin. Microbiol. Rev., 12, 564 (1999).
- R. Khan, B. Islam, M. Akram, S. Shakil, A.A. Ahmad, S.M. Ali, M. Siddiqui and A.U. Khan, Molecules, 14, 586 (2009); doi:10.3390/molecules14020586.
- N.S. Al-Zoreky, Int. J. Food Microbiol., 134, 244 (2009); doi:10.1016/j.ijfoodmicro.2009.07.002.
References
X. Yu, L. An, Y. Wang, H. Zhao and C. Gao, Toxicol. Lett., 144, 205 (2003); doi:10.1016/S0378-4274(03)00219-4.
G.F. Shi, L.J. An, B. Jiang, S. Guan and Y.M. Bao, Neurosci. Lett., 403, 206 (2006); doi:10.1016/j.neulet.2006.02.057.
G. Shui, Y.M. Bao, J. Bo and L.J. An, Eur. J. Pharmacol., 538, 73 (2006); doi:10.1016/j.ejphar.2006.03.065.
X. Zhang, G.F. Shi, X.Z. Liu, L.J. An and S. Guan, Cell Biochem. Funct., 29, 342 (2011); doi:10.1002/cbf.1757.
X. Chen, Y. Jia and B. Wang, Chung Kuo Chung Yao Tsa Chih, 17, 107 (1992).
W.H. Lee and J.C. Chung J. Kor. Oriental Intern. Med., 19, 381 (1998).
B.S. Koo, W.C. Lee, Y.-C. Chang and C.-H. Kim, Phytother. Res., 18, 142 (2004); doi:10.1002/ptr.1382.
K. Lau, W.G. McLean, D.P. Williams, C.V. Howard, Toxicol. Sci., 90, 178 (2006); doi:10.1093/toxsci/kfj073.
V.K. Bajpai and S.C. Kang, J. Biosci., 35, 533 (2010); doi:10.1007/s12038-010-0061-z.
B. Yang, F. Chen, Y.L. Hua, S.S. Huang, S. Lin, L.R. Wen and Y. Jiang, Food Chem., 131, 508 (2012); doi:10.1016/j.foodchem.2011.09.014.
S. Hemwimon, P. Pavasant and A. Shotipruk, Sep. Purif. Technol., 54, 44 (2007); doi:10.1016/j.seppur.2006.08.014.
Y. Iida, T. Tuziuti, K. Yasui, A. Towata and T. Kozuka, Innov. Food Sci. Emerg. Technol., 9, 140 (2008); doi:10.1016/j.ifset.2007.03.029.
C. Tringali, Taylor & Francis group, London (2001).
Y. Chen, X. Gu, S. Huang, J. Li, X. Wang and J. Tang, Int. J. Biol. Macromol., 46, 429 (2010); doi:10.1016/j.ijbiomac.2010.02.003.
C. Ao, A. Li, A.A. Elzaawely, T.D. Xuan and S. Tawata, Food Contr., 19, 940 (2008); doi:10.1016/j.foodcont.2007.09.007.
I.C. Zampini, M.A. Vattuone and M.I. Isla, J. Ethnopharmacol., 102, 450 (2005); doi:10.1016/j.jep.2005.07.005.
X.P. Chen, W.X. Wang, S.B. Li, J.L. Xue, L.J. Fan, Z.J. Sheng and Y.G. Chen, Carbohydr. Polym., 80, 944 (2010); doi:10.1016/j.carbpol.2010.01.010.
Y. Gong, Z.Q. Hou, Y.X. Gao, Y.S. Xue, X. Liu and G.M. Liu, Food Bioprod. Process., 90, 9 (2012); doi:10.1016/j.fbp.2010.12.004.
S. Sakanaka, Y. Tachibana and Y. Okada, Food Chem., 89, 569 (2005); doi:10.1016/j.foodchem.2004.03.013.
V. Singleton and J.A. Rossi, Am. J. Enol. Vitic., 16, 144 (1965).
B. Yang, M. Zhao, J. Shi, N. Yang and Y. Jiang, Food Chem., 106, 685 (2008); doi:10.1016/j.foodchem.2007.06.031.
M. Sališová, Š. Toma and T.J. Mason, Ultrason. Sonochem., 4, 131 (1997); doi:10.1016/S1350-4177(97)00032-1.
T.A. Geissman, D.H.G. Crout, Organic Chemistry of Secondary Plant Metabolism, Freeman, Cooper & Company, p. 183 (1969).
J.B. Harborne and C.A. Williams, Phytochemistry, 55, 481 (2000); doi:10.1016/S0031-9422(00)00235-1.
W. Bylka, I. Matlawska and N.A. Pilewski, J. Am. Nutraceutical Assoc., 7, 24 (2004).
J.H. Doughari and S. Manzara, Afr. J. Pharm. Pharmacol., 2, 67 (2008).
M. Sengul, H. Yildiz, N. Gungor, B. Cetin, Z. Eser and S. Ercili, Pak. J. Pharm. Sci., 22, 102 (2009).
M.M. Cowan, Clin. Microbiol. Rev., 12, 564 (1999).
R. Khan, B. Islam, M. Akram, S. Shakil, A.A. Ahmad, S.M. Ali, M. Siddiqui and A.U. Khan, Molecules, 14, 586 (2009); doi:10.3390/molecules14020586.
N.S. Al-Zoreky, Int. J. Food Microbiol., 134, 244 (2009); doi:10.1016/j.ijfoodmicro.2009.07.002.