The antibacterial activity of Laurus nobilis leaf extract and its potential use as a preservative for fresh lamb meat

Masoud, Wafa

doi:10.5897/ajmr2020.9405

Cited by 9 publications

(3 citation statements)

References 18 publications

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“…Moreover, Marques et al [6] preserved seafood, meat, and some agricultural products via the addition of L. nobilis leaf EOs because of their antimicrobial and antioxidant properties. The antagonistic potential of L. nobilis leaf extract was documented against Proteus vulgaris and Staphylococcus saprophyticus in fresh lamb meat [7]. Therefore, lamb meat's shelf life increased from 1 to 3 days at room temperature and from 6 to 13 days at refrigeration temperature as a result of spraying fresh lamb meat with 10% (v/v) L. nobilis leaf extract.…”

Section: Introductionmentioning

confidence: 99%

Anti-Helicobacter pylori, Antioxidant, Antidiabetic, and Anti-Alzheimer’s Activities of Laurel Leaf Extract Treated by Moist Heat and Molecular Docking of Its Flavonoid Constituent, Naringenin, against Acetylcholinesterase and Butyrylcholinesterase

Al-Rajhi

Qanash

Almashjary

et al. 2023

Life

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It is worth noting that laurel (Laurus nobilis L.) contains several pharmacologically and nutritionally active compounds that may differ according to the pretreatment process. The current study is designed to clarify the effect of moist heat on the phenolic and flavonoid constituents and anti-Helicobacter pylori, antioxidant, antidiabetic, and anti-Alzheimer’s activities of laurel leaf extract (LLE). Unmoist-heated (UMH) and moist-heated (MH) LLEs showed the presence of numerous flavonoid and phenolic constituents, although at different levels of concentration. MH significantly induced (p < 0.05) the occurrence of most compounds at high concentrations of 5655.89 µg/mL, 3967.65 µg/mL, 224.80 µg/mL, 887.83 µg/mL, 2979.14 µg/mL, 203.02 µg/mL, 284.65 µg/mL, 1893.66 µg/mL, and 187.88 µg/mL, unlike the detection at low concentrations of 3461.19 µg/mL, 196.96 µg/mL, 664.12 µg/mL, 2835.09 µg/mL, 153.26 µg/mL, 254.43 µg/mL, 1605.00 µg/mL, 4486.02 µg/mL, and 195.60 µg/mL using UMH, for naringenin, methyl gallate, caffeic acid, rutin, ellagic acid, coumaric acid, vanillin, ferulic acid, and hesperetin, respectively. Chlorogenic acid, syringic acid, and daidzein were detected in the UMH LLE but not in the MH LLE, unlike pyrocatechol. The anti-H. pylori activity of the UMH LLE was lower (23.67 ± 0.58 mm of inhibition zone) than that of the MH LLE (26.00 ± 0.0 mm of inhibition zone). Moreover, the values of MIC and MBC associated with the MH LLE were very low compared to those of the UMH LLE. Via MBC/MIC index calculation, the UMH and MH LLEs showed cidal activity. The MH LLE exhibited higher anti-biofilm activity (93.73%) compared to the anti-biofilm activity (87.75%) of the MH LLE against H. pylori. The urease inhibition percentage was more affected in the UMH LLE compared to the MH LLE, with significant (p < 0.05) IC50 values of 34.17 µg/mL and 91.11 µg/mL, respectively. Promising antioxidant activity was documented with a very low value of IC50 (3.45 µg/mL) for the MH LLE compared to the IC50 value of 4.69 µg/mL for the UMH LLE and the IC50 value of 4.43 µg/mL for ascorbic acid. The MH LLE showed significantly higher (p < 0.05) inhibition of α-glucosidase and butyrylcholinesterase activities, with IC50 values of 9.9 µg/mL and 17.3 µg/mL, respectively, compared to those of the UMH LLE at 18.36 µg/mL and 28.92 µg/mL. The molecular docking of naringenin showed good docking scores against acetylcholinesterase 1E66 and butyrylcholinesterase 6EMI, indicating that naringenin is an intriguing candidate for additional research as a possible medication for Alzheimer’s disease.

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Section: Introductionmentioning

confidence: 99%

Anti-Helicobacter pylori, Antioxidant, Antidiabetic, and Anti-Alzheimer’s Activities of Laurel Leaf Extract Treated by Moist Heat and Molecular Docking of Its Flavonoid Constituent, Naringenin, against Acetylcholinesterase and Butyrylcholinesterase

Al-Rajhi

Qanash

Almashjary

et al. 2023

Life

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“…Moreover, leaves and roots are rich in alpha-tocopherol and flavonoids (Shaltout [30,31]). Antimicrobial activity of laurel leaf extract has importance as a natural antioxidant as they are part of human diet and its biodegradability leads to low poisonous residue problems (Shaltout [32,33]).…”

Section: Introductionmentioning

confidence: 99%

"Influence of Plant Extracts on acceptability of Chilled Poultry Meat"

Shaltout

2023

BJSTR

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Poultry meat is usually marketed at refrigerated temperatures (1 to 4˚C). Acceptability, Quality and Safety of refrigerated Poultry meat is the main concern for consumers and retailers. Poultry meat is contaminated from different sources as during slaughtering, during different manufacturing processes and during storage causing undesirable changes, microbial growth, spoilage and economic losses. Thus, the present study aimed to assess the effects of plant extracts (1.0 % Laurel, 1.0 % Moring and 1.0 % Olive leaf extract) on acceptability of raw Poultry breast meat stored at 1 to 4˚C for 16.0 days. The Data revealed that samples treated with 1.0 % laurel, 1.0 % Moringa and 1.0 % Olive extracts maintained the acceptability until 16 th , 1±th, 12 th days of chilling at 1 to 4˚C, respectively. Compared to untreated one which got spoiled by 6 th day of chilling at 1 to 4˚C. Samples treated with plant extracts revealed significant decrease in their keeping quality tests and marked decrease in bacterial examination (total bacterial, total coliform, total Staphylococci) revealed that plant extracts have good antioxidant and antibacterial effects. Best effect was obtained in samples treated with 1.0 % laurel extract followed by samples treated with 1.0 % Moringa and those treated with 1.0 % olive leaf extract.

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“…They are used not only for their flavor, but also for the benefits they bring to finished products and the benefits they bring to consumers. In the meat and meat analogues industries, the most commonly used aromatic and spicy plants are parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint [ 2 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 ]. They contain chemicals such as polyphenols, flvonoids, quinics, polypeptides, and alkaloids, or their oxygen-substituted derivatives.…”

Section: Introductionmentioning

confidence: 99%

Spicy and Aromatic Plants for Meat and Meat Analogues Applications

Marc

Mureșan

Mureşan

et al. 2022

Plants

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Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.

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The antibacterial activity of Laurus nobilis leaf extract and its potential use as a preservative for fresh lamb meat

Cited by 9 publications

References 18 publications

Anti-Helicobacter pylori, Antioxidant, Antidiabetic, and Anti-Alzheimer’s Activities of Laurel Leaf Extract Treated by Moist Heat and Molecular Docking of Its Flavonoid Constituent, Naringenin, against Acetylcholinesterase and Butyrylcholinesterase

Anti-Helicobacter pylori, Antioxidant, Antidiabetic, and Anti-Alzheimer’s Activities of Laurel Leaf Extract Treated by Moist Heat and Molecular Docking of Its Flavonoid Constituent, Naringenin, against Acetylcholinesterase and Butyrylcholinesterase

"Influence of Plant Extracts on acceptability of Chilled Poultry Meat"

Spicy and Aromatic Plants for Meat and Meat Analogues Applications

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