Evaluation on the physicochemical properties and mineral contents of Averrhoa bilimbi L. leaves dried extract and its antioxidant and antibacterial capacities

Abstract

This study aimed to evaluate the physicochemical characteristics and mineral contents of dried extract of Averrhoa bilimbi and its antioxidant and antibacterial properties. Dried extracts leaves powder of A. bilimbi were analysed for its physicochemical properties and mineral compositions. The antioxidant and antibacterial capacities of extracts were determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and the disc diffusion method respectively. The functional groups from active compounds were identified by Fourier Transforms Infrared Spectrophotometer (FTIR). Physicochemical characteristics of A. bilimbi dried extracts, including pH and total acids dissolved in water and ethanol solvents, showed negligible differences. The dried leaves powder of A. bilimbi was rich in carbohydrate, protein, and ash contents. It also exhibited essential minerals in which potassium was the highest content. Compared to water, ethanol extract showed more scavenging property against DPPH (82.82 mg GAE/ g DW) and gave a more inhibitory effect on the growth of Salmonella sp., Escherichia coli, and Staphylococcus aureus. The FTIR spectra showed phenolic compounds might be associated with the antioxidant and antibacterial activities of this extract. A. Bilimbi leaves are promising a source for the development of functional food to prevent diseases related to stress oxidative and bacterial infections.

Antibacterial activity and mechanism of phillyrin against selected four foodborne pathogens

“…The antimicrobial activities of phillyrin were investigated by the DIZ (Iwansyah et al, 2021), in which a filter paper of 6 mm diameter was prepared and sterilized. Under sterile conditions, the medium was poured into a sterile plate, cooled and solidified.…”

Effects of age and food processing of sapodilla leaves for botanical beverage application

“…Sapodilla leaf powder extracted with 50% acetone had the highest total phenolic content (260.54 ± 4.98), followed by 75% acetone (235.89 ± 5.93) and 100% (136.66 ± 3.19), with total flavonoid contents of 4.65 ± 0.06, 4.67 ± 0.08 and 4.44 ± 0.12 mg CE/g extract, respectively. Studies on other leaves found that using ethanol as the solvent gave significantly higher total phenolic and flavonoid contents than the aqueous extract (Iwansyah et al, 2021), while Ngo et al (2017) found that the solvent played an important role in the extraction of solid and phytochemical elements.…”

“…Various plant leaves have been studied as functional ingredients in the food industry including olive leaves, bilimbi leaves, feijoa leaves and moringa leaves (Ademiluyi et al, 2018;Aminudin et al, 2022;Cebi & Sagdic, 2022;Iwansyah et al, 2021;Saibandith et al, 2017). Using plant leaves as health foods has potential to reach many people around the world.…”

Characterisation and antioxidant activity of polysaccharide iron (III) complex in Qingzhuan Dark Tea

“…Specifically, the samples were ground with potassium bromide powder and pressed into 1-mm flakes. The FTIR measurements were then conducted using a Nicolet 6700 Fourier-transform infrared spectrophotometer in the frequency range of 4000-400 cm -1 (Iwansyah et al, 2021). The samples acquired in D 2 O with chemical shifts are expressed as δ PPM.…”