Actividad antibacteriana del extracto etanólico del peciolo de Rheum rhabarbarum

Pajaro, Nerlis Paola; Conde, Crystal; Alarcón, Miladys Esther Torrenegra

doi:10.15446/rcciquifa.v47n1.70656

Cited by 4 publications

(3 citation statements)

References 11 publications

(15 reference statements)

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“…Tests employing seventeen bacterial and one fungal strain (Table 6 in supplementary material) revealed antimicrobial activity of the ethanolic extract from the underground organs of R. rhabarbarum (Canli et al 2016). An extract from the petioles was found to possess bacteriostatic, but not bactericidal properties against ATCC strains of S. aureus, S. epidermidis, K. pneumoniae, P. aeruginosa and E. coli (the MICs ranged from 700 to 900 lg/ml) (Pájaro et al 2018). Surprisingly, in other comparative studies, based on antimicrobial actions of various extracts and freshly pressed plant juice from different species, the R. rhabarbarum preparations had moderate or weak antibacterial properties, except the water extract, which was an efficient inhibitor of growth of two Gram-positive bacteria, i.e.…”

Section: Antimicrobial and Antiviral Activitiesmentioning

confidence: 99%

Rheum rhaponticum and Rheum rhabarbarum: a review of phytochemistry, biological activities and therapeutic potential

Kołodziejczyk-Czepas

Liudvytska

2020

Phytochem Rev

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The Rheum genus (Polygonaceae) covers about 60 species of rhubarbs, including specimens with a long ethnomedicinal history in Asia, Europe and other regions of the world. The work reviews available literature (until March, 2020) on phytochemical profile, ethnomedicinal recommendations, biological activities, pharmacological uses and future prospects for therapeutic applications of Rheum rhabarbarum L. (garden rhubarb) and Rheum rhaponticum L. (rhapontic rhubarb). Although the above species are well-known vegetables, scientific interest in these plants is a relatively new issue; most of evidence of their biological activities and therapeutic potential derives from the last 15 years. Rhubarbs contain numerous bioactive substances, belonging to diverse groups of phytochemicals, e.g. stilbenes, anthraquinones and flavonoids. The registered special extract of R. rhaponticum (ERr731®) is administered to alleviate the menopause-related complaints. Furthermore, both ethnomedicinal surveys and recent studies on bioactive substances from rhubarbs indicate that these plants may have significantly broader range of beneficial effects such as antioxidant, anti-inflammatory, antimicrobial and cardioprotective activities.

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Section: Antimicrobial and Antiviral Activitiesmentioning

confidence: 99%

Rheum rhaponticum and Rheum rhabarbarum: a review of phytochemistry, biological activities and therapeutic potential

Kołodziejczyk-Czepas

Liudvytska

2020

Phytochem Rev

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“…С другой стороны, в настоящее время большое внимание уделяется содержанию антоцианов в черешках ревеня, обеспечивающих не только привлекательный вид сока (нежно розовый цвет), но и повышенное содержание природных антиоксидантов [16,17] (рис. 3).…”

Section: содержание антиоксидантовunclassified

Prospects of Rhubarb Juice Production and Utilization

et al. 2023

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The review is devoted to the nutritional significance and prospects of garden rhubarb (Rheum rhabarbarum L.) utilization in food industry. High yield of juice reaching 90% and the ability to complex rhubarb stems processing for juice production and pectin extraction from rhubarb stem pomace are empathized. Rhubarb stems pomace recorded up to 21-23 % of pectin, which is significantly higher than in natural industrial sources of pectin. Medicinal value of rhubarb juice is discussed: antioxidant, anti-inflammatory, anti-carcinogenic, cardioprotective and anti-diabetic properties are indicated. Examples of high antioxidant content and unique organic acids composition of rhubarb juice are highlighted. Sorbic and benzoic acids are indicated as important components of juice widely used in food industry as food preservatives. Citric acid is shown to be the main component of rhubarb organic acids in spring. Special attention is paid to the non-waste production of juice thanks to the possibility of pomace processing for pectin recovery. Juice biochemical characteristics of four garden rhubarb cultivars (selection of Federal Scientific Center of Vegetable Production) are described: Udalets, Malakhit, Zaryanka and Krupnochereshkovy). Expediency of further selection on high anthocyanin content in rhubarb stems are empathized.

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“…The mosaic investigations carried out on garden rhubarb biological activity have indicated its antiviral and antimicrobial [ 14 , 15 ], anticancer [ 16 , 17 ], antioxidant [ 18 ], anti-inflammatory [ 19 , 20 ] and cardioprotective [ 19 , 21 ] properties. Garden rhubarb is highly valued in traditional medicine in Hungary [ 22 ], Germany [ 23 ] and Korea [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Varietal Differences in Juice, Pomace and Root Biochemical Characteristics of Four Rhubarb (Rheum rhabarbarum L.) Cultivars

Харченко

Golubkina

Tallarita

et al. 2023

BioTech

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The complex evaluation of varietal biochemical differences in rhubarb juice, pomace and roots is highly useful to develop an efficient processing technology. Research was carried out to compare four rhubarb cultivars (Malakhit, Krupnochereshkovy, Upryamets and Zaryanka) in terms of the quality and antioxidant parameters of juice, pomace and roots. The laboratory analyses showed a high juice yield (75–82%) with a relatively high content of ascorbic acid (125–164 mg L−1) and other organic acids (16–21 g L−1). Citric, oxalic and succinic acids accounted for 98% of the total acids amount. The juice of the cultivar Upryamets demonstrated high levels of the natural preservatives sorbic (36.2 mg L−1) and benzoic acids (11.7 mg L−1), which are highly valuable in juice production. The juice pomace proved to be an excellent source of pectin and dietary fiber, whose concentrations reached 21–24% and 59–64%, respectively. The total antioxidant activity decreased according to the following sequence: root pulp (161–232 mg GAE g−1 d.w.) > root peel (115–170 mg GAE g−1 d.w.) > juice pomace (28.3–34.4 mg GAE g−1 d.w.) > juice (4.4–7.6 mg GAE g−1 f.w.), suggesting that root pulp is a highly valuable antioxidant source. The results of this research highlight the interesting prospects of the complex rhubarb plant processing for the production of juice, containing a wide spectrum of organic acids and natural stabilizers (sorbic and benzoic acids), dietary fiber and pectin (juice pomace) and natural antioxidants (roots).

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Actividad antibacteriana del extracto etanólico del peciolo de Rheum rhabarbarum

Cited by 4 publications

References 11 publications

Rheum rhaponticum and Rheum rhabarbarum: a review of phytochemistry, biological activities and therapeutic potential

Rheum rhaponticum and Rheum rhabarbarum: a review of phytochemistry, biological activities and therapeutic potential

Prospects of Rhubarb Juice Production and Utilization

Varietal Differences in Juice, Pomace and Root Biochemical Characteristics of Four Rhubarb (Rheum rhabarbarum L.) Cultivars

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