Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

Akhtar, Saeed; Waseem, Muhammad; Ahmad, Nazir; Ahmad, Zulfiqar; Manzoor, Muhammad Faisal; Siddeeg, Azhari

doi:10.1155/2019/1702086

Cited by 14 publications

(10 citation statements)

References 26 publications

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“…Antioxidant activity of lemongrass Total phenolics. Total phenolic contents (TPC) of lemongrass tip, middle and base portionbased extracts were estimated using the method as outlined by Akhtar et al (2019). The extracts were prepared using solvents distilled water, ethanol, methanol and acetone.…”

Section: Preparation Of Lemongrass Leaf Portions' Extractsmentioning

confidence: 99%

Comparative study of antioxidant and antimicrobial activity of different parts of lemongrass leaves and their application in the functional drink

Ranjah

Ismail

Waseem

et al. 2021

NFS

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Purpose This study aims to compare the antioxidant and antimicrobial activity of different parts (tip, mid and base portion) of lemongrass leaves for application as a natural ingredient in the functional drink. Design/methodology/approach Lemongrass leaf powder was prepared from different parts of leaves and evaluated for nutritional composition. Additionally, the extracts of different portions of lemongrass leaves were analyzed for total phenolics, free radical scavenging activities, ferric reducing antioxidant potential (FRAP) and antimicrobial activities for their application in food products. Findings Tip portion of lemongrass leaf anticipated significantly (p < 0.05) higher contents of ash, protein, calcium, potassium and iron i.e. 6.2 mg/100 g, 18 mg/100 g, 340 ppm, 819 ppm and 32 ppm, respectively. Maximum (p < 0.05) phenolics (14.7 mg GAE/100 g), 2,2-diphenyl-1-picryl-hydroxyl (86.3%) and FRAP (200 mmol/100 g) were observed in lemongrass leaf tip methanolic extracts. Moreover, lemongrass leaf tip hydro-methanolic extracts portrayed maximum zone of inhibition against E. coli and Staphylococcus aureus i.e. 16.7 and 18.2 mm, respectively. Practical implications This study demonstrated higher antimicrobial and antioxidant activities of the tip of lemongrass leaves as compared with mid and base portions, hence suggesting its role in the improvement of physicochemical, antimicrobial and antioxidant properties of food products. Consequently, the application of lemongrass methanolic extract up to 10% remarkably enhanced the nutritional value and sensorial acceptance of the beverages. Originality/value The present research draws evidence from laboratory analysis of fresh lemongrass grown in Pakistan. The findings suggest that lemongrass methanolic extracts could be used as a nutritionally rich source of antioxidant activity in functional drinks.

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Section: Preparation Of Lemongrass Leaf Portions' Extractsmentioning

confidence: 99%

Comparative study of antioxidant and antimicrobial activity of different parts of lemongrass leaves and their application in the functional drink

Ranjah

Ismail

Waseem

et al. 2021

NFS

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“…Minimum results obtained with water solvent for both varieties like Pakistani and Chinese ginger with ranges of 7.2±0.22 (L) and 6±0.07(C) respectively. The higher activities of ethanolic and methanolic are generally referred to polyphenolic enrichment as explained by (Akhtar et al, 2019). The order of solvents for antimicrobial activity against Escherichia coli was found to be: methanol> ethanol> ethyl acetate> chloroform> ether> distilled water.…”

Section: Anticancer Activitymentioning

confidence: 96%

Therapeutic potential and bioactive phenolics of locally grown Pakistani and Chinese varieties of ginger in relation to extraction solvents

Mehmood

Fatima

Anwar

et al. 2022

Braz. J. Pharm. Sci.

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Current study compares the Therapeutic/nutra-pharmaceuticals potential and phenolics profile of Pakistani grown Pakistani and Chinese varieties of ginger. Crude yield of bioactive components from the varieties tested, using different extraction solvents including chloroform, ethyl acetate, ether, methanol, ethanol and distilled water. The crude bioactives varied from 14.1-82.5%. The highest extraction yield was noted for Pakistani species. The HPLC analysis revalued significant amounts of phenolics including vanillin, protocatechuic, vanillic, ferulic, sinapinic and cinnamic acids. The highest anti-inflammatory activity was shown by ethanolic extract of Pakistani variety (IC 50 : 26.5±1.8) whereas Chinese variety exhibited potent anticancer potential against MCF-7 cell line (Inhibition: 91.38 %). The Chinese variety in general showed higher phenolics and anticancer, while the Pakistani exhibited higher antiinflammatory activity. Pakistani grown ginger and ethanolic extract of Chinese ginger showed highest antimicrobial activity against Pseudomonas aeruginosa 18.0±0.02 & 15.00±0.02 mm respectively. Minimum results obtained with water for both varieties of ginger with range of 7.2±0.22 and 6±0.07 respectively. Moreover, the phenolics composition, anti-inflammatory, antibacterial and anticancer activities of both tested varieties of ginger were notably affected as a function of extraction solvents. Our findings advocate selection of appropriate solvent for recovery of effective phenolic bioactive compounds from ginger verities to support the Nutra-pharmaceutical formulation.

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“…Dehydrated potatoes were converted into fine potato powder (mesh size∼70-80 mm) using a commercial attrition mill (Pamico Technologies, Pakistan). Raw and processed potato powder samples were stored at ambient room temperature in airtight polyethylene bags for further appraisal [16,17].…”

Section: Raw and Processed Potato Powder Preparationmentioning

confidence: 99%

Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

Waseem

Akhtar

Ahmad

et al. 2022

Journal of Food Quality

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This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5–10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF—potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly ( p < 0.05 ) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant ( p < 0.05 ) improvement in the concentration of microelements and trace elements was observed including Ca, Na, K, Fe, and Zn contents, which were increased from 29.7 to 33.5 mg/100 g, 2.8 to 6.3 mg/100 g, 376 to 466 mg/100 g, 3.1 to 3.4 mg/100 g, and 3.17 to 3.25 mg/100 g, respectively. Microwave heating of potato powder was observed to reduce the load of alkaloids, oxalates, tannins, and phytates of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively, thus anticipating a promising response to minimize toxicant load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant ( p < 0.05 ) improvement in color values, i.e., a∗ (1.89–2.32) and b∗ (10.95–13.22), and increased product hardness from 3.17 to 7.9 N. The study concludes that microwave heat-treated potato powder yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based on value-added products.

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Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

Cited by 14 publications

References 26 publications

Comparative study of antioxidant and antimicrobial activity of different parts of lemongrass leaves and their application in the functional drink

Comparative study of antioxidant and antimicrobial activity of different parts of lemongrass leaves and their application in the functional drink

Therapeutic potential and bioactive phenolics of locally grown Pakistani and Chinese varieties of ginger in relation to extraction solvents

Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

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