Antibacterial Activity of Flavonoid-Rich Fractions Of Citrus Maxima Peel Extract

Karo, Reh Malem Br; Manalu, Putranto; Sinurat, Jhon Patar

doi:10.33019/jstk.v2i2.1977

Cited by 3 publications

(2 citation statements)

References 11 publications

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“…In addition, different kinds of banana peel ethanol extract cultivated in Bali possess antibacterial activity against two bacteria strains, ranging from 11.00 to 14.77 and 9.00 to 13.37 mm, respectively [13]. Another study on pomelo peel ethyl acetate extracts also indicated that the antibacterial effect on E. coli and S. aureus were 8.1 and 9.0 mm, respectively, at 75 ppm [14]. Different extraction methods might lead to obtaining different secondary metabolite compounds.…”

Section: Discussionmentioning

confidence: 97%

Potential of Fermented Fruit Peel Liquid in Cosmetics as a Skin Care Agent

et al. 2021

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The purpose of this study was to evaluate the antioxidant, antibacterial, and anti-UVB of three kinds of fermented fruit peel extracts by pectinase enzyme, including pomegranate, pomelo, and banana peel. The antioxidant was evaluated by the DPPH (2,2-Diphenyl-1-picrylhydrazyl) free radical scavenging method. Antibacterial activity against Escherichia coli and Staphylococcus aureus was assessed by disk diffusion assay, and the photoprotective activity was measured using a photospectrometric method. The results revealed that pomegranate peel extract at 3000 IU/g peel exhibited potent free radical scavenging property against DPPH, with the smallest IC50 value at 0.18%, which was better than that of pomelo peel extract at 55.79%. Furthermore, the results suggested that the pomegranate peel extract also exhibited antibacterial activity against E. coli better than pomelo peel extract, but none of the three samples shows the antibacterial capacity against S. aureus. Moreover, 10% pomegranate peel extract also expressed the strongest anti-UVB activity, with an SPF value of 36.582. The research demonstrates pomegranate peel’s bioactivity potential for further experiments.

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Section: Discussionmentioning

confidence: 97%

Potential of Fermented Fruit Peel Liquid in Cosmetics as a Skin Care Agent

et al. 2021

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“…As previously discussed in many prior reports, the antibacterial efficacy of plant extracts is dependent on the phytochemical constituents in the extract such as flavonoids, phenolics, essential oils, triterpenoids, etc. (Br Karo, Manalu, & Sinurat, 2020). The mechanism action of antimicrobial activities of these phytochemicals is attributed to the interrelationship between the hydrophilic regions of the phospholipids in bacterial cell membranes and the diffusion of hydrophobic cores of phytochemicals, leading to the disruption of bacterial cells (He, Wu, Pan, & Xu, 2014).…”

Section: Antimicrobial Efficacy Of Pfe Against Food Pathogensmentioning

confidence: 99%

Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation

Nhi

Phat

Truong

et al. 2022

Journal of Food Safety

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The pomelo flavedo extract (PFE) from the pomelo peel (an agricultural waste) is well known with many functional properties. In this study, the incorporation of PFE into the bio-based polymer (pectin) for the formulation of the coating film was generally developed. The PFE showed a very high inhibitory effect against Pseudomonas aeruginosa (9.22 ± 0.37 mm of inhibition zone diameter), whereas Escherichia coli was found to be resistant to the PFE treatment. The incorporation of varying PFE contents into the pectin film with glycerol as a plasticizer for developing PFE-Gly-Pectin composite film and its effect on the film performance was investigated. PFE was found to reduce the swelling degree and increase the solubility of the Gly-Pectin film as well as increase the flexibility of the resulting film. However, the molecular structure, structural morphology, and contact angle of the Gly-Pectin film were insignificantly affected by the presence of PFE. The composite film at the PFE:Pectin ratio of 3.4 g/g was selected for the preliminary preservation of jackfruit bulbs which was stored at ambient temperature. As a result, coated jackfruit bulbs appeared to maintain a better quality after 3 days with an alleviated change in weight loss, color parameters, and total soluble solids, whereas the uncoated jackfruits showed signs of spoilage on Day 2 of the storage period. Therefore, the PFE conjugated pectin film suggested potential in the preservation of food materials.

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Unlocking the Potential of Phloroglucinol and Tocopherol in Improving the Photosynthetic Efficiency, Membrane Stability, and Antioxidant Enzyme Activities of Cryopreserved In Vitro Raised Plantlets of Citrus maxima Merr. And Citrus jambhiri Lush

Sanglyne,

Kurbah,

Das

2023

Preprint

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This study examined the effects of tocopherol (Vitamin E) and phloroglucinol (1,3,5-trihydroxybenzene) on cryopreserved plantlets of Citrus jambhiri Lush and Citrus Maxima Merr., two important Citrusspecies used in citrus breeding and variety development. After undergoing cryopreservation using conventional desiccation methods, the seeds of these two species were propagated in Murashige and Skoog (MS) medium with various concentrations of tocopherol and phloroglucinol. Plantlets raised from both cryopreserved and non-cryopreserved seeds were multiplied using clonal propagation on MS medium supplemented with the specified two chemicals. The clones were subsequently assessed by a range of procedures, including the quantification of chlorophyll levels, measurement of electrolyte leakage, and evaluation of specific antioxidant enzyme activities, including superoxide dismutase, catalase, and peroxidase. Cryopreserved and non-cryopreserved C. jambhiri and C. maxima clones subjected to 2.0 µM and 15.0 µM tocopherol showed improved membrane stability compared to their control counterparts. Increased photosynthetic efficiency was attained by supplementing 0.3 µM and 4.0 µM phloroglucinol to C. jambhiri and C. maxima, respectively. Both cryopreserved and non-cryopreserved C. jambhiri clones had their maximum antioxidant enzyme activity when cultured in a medium with 2.0 µM tocopherol and 0.3 µM phloroglucinol. In C. maxima, cryopreserved and non-cryopreserved clones had higher antioxidant enzyme activity in medium with 15.0 µM tocopherol and 4.0 µM phloroglucinol. In conclusion, the use of vitamin E and phloroglucinol in cryopreservation can greatly improve the important developmental traits of cryopreserved citrus plantlets.

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Antibacterial Activity of Flavonoid-Rich Fractions Of Citrus Maxima Peel Extract

Cited by 3 publications

References 11 publications

Potential of Fermented Fruit Peel Liquid in Cosmetics as a Skin Care Agent

Potential of Fermented Fruit Peel Liquid in Cosmetics as a Skin Care Agent

Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation

Unlocking the Potential of Phloroglucinol and Tocopherol in Improving the Photosynthetic Efficiency, Membrane Stability, and Antioxidant Enzyme Activities of Cryopreserved In Vitro Raised Plantlets of Citrus maxima Merr. And Citrus jambhiri Lush

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