Antioxidant and Antimicrobial Activities of Teucrium polium L.

Research Article
Antioxidant and Antimicrobial Activities of Teucrium polium L.

Journal of Food Technology, 2003, 1(1), 9-16.

Abstract

The present work examines the potential Teucrium polium L. extracts as a source of natural antioxidant and antimicrobial compounds. Total antioxidant activity, DPPH radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, metal chelating activities, reducing power, antimicrobial activity and total contents of phenolic compounds of dried T. polium samples, which extracted with chloroform and acetone were studied. The total antioxidant and the others antioxidant activities of T. polium are increased with increasing amount of sample (50-250 ?g). However, the chloroform extract of T. polium exhibited stronger antioxidant activity than the acetone extract. In the both extracts, the highest total antioxidant activity, DPPH? radical scavenging activity, metal chelating activity and total phenolic compounds were found in chloroform extract of T. Polium. In addition, the both extracts showed strong antioxidant activity comparable with -tocopherol. Antimicrobial activity of the both T. polium extracts were examined by means of disc-diffusion methods with eleven microbial species (Bacillus megaterium, Proteus vulgaris, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Bacillus brevis, Klebsiella pneumoniae, Micrococcus luteus, Pseudomonas aeruginosa, Escherichia coli and Mycobacterium smegmatis and four fungal species (Penicillum frequentans, Fusarium equiseti, Aspergillus candidus, and Byssochlamys fulves). The both extracts were effective in inhibiting the growth of the organisms except for Escherichia coli. Antifungal activity of each of above extracts is lower than antimicrobial activity relatively.

ASCI-ID: 162-3

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Journal of Food Technology, 2005, 3(3), 453-455.

Characterization of Antioxidant Activities of Wild Hawthorn Fruits Growing in Lebanon

Journal of Food Technology, 2005, 3(3), 456-459.

Effect of Processing on Some Functional Properties of Millet (Eleusine coracana) Flour

Journal of Food Technology, 2005, 3(3), 460-463.

Inactivation of Escherichia coli O157:H7 on Apples by Caprylic Acid

Journal of Food Technology, 2005, 3(3), 464-468.

Effect of Triumphetta cordifolia on Body Weight and Bloods Lipids in Normolipidemic Guinea Pigs

Journal of Food Technology, 2005, 3(4), 469-471.

Irvingia Gabonensis on Body Weight and Bloods Lipids in Normolipidemic Guinea Pigs

Journal of Food Technology, 2005, 3(4), 472-474.

Preliminary Characterization of Phytase Activity in African Oil Bean, Locust Bean and Conophor Nut

Journal of Food Technology, 2005, 3(4), 475-478.

Effect of Stress on Cells of Lactobacillus delbrueckii sp. Bulgaricus

Journal of Food Technology, 2005, 3(4), 479-490.

Variations in the Tenor of Total Soluble Solids in Grape Cultivated under Organic System and Stored in Different Temperatures

Journal of Food Technology, 2005, 3(4), 491-494.

The Effects of Lactic Acid on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets

Journal of Food Technology, 2005, 3(4), 495-497.

The Effects of Lactic Acid on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets

Journal of Food Technology, 2005, 3(4), 495-497.

Nutrient Status of Meat Content of Cattle Egret (Bubulcus ibis) in Nigeria

Journal of Food Technology, 2005, 3(4), 498-501.

Effect of Various Protecting Compounds Added to the Growth Medium upon Survival of Lactobacillus sakei to Heating, Freezing, Freeze-drying and Storage in the Dried State

Journal of Food Technology, 2005, 3(4), 502-505.

Interaction of Packaging Materials and Vegetable Oils: Global Migration and Oil Absorption

Journal of Food Technology, 2005, 3(4), 506-510.

Proximate Composition, Antinitritional Factors and Mineral Content and Availability of Selected Legumes and Cereals Grown in Sudan

Journal of Food Technology, 2005, 3(4), 511-515.

Effect of Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet Cultivars

Journal of Food Technology, 2005, 3(4), 516-522.

Antinutritional Factors Content and Availability of Protein, Starch and Mineral of Maize (Zeamays linnaus) and Lentil (Lens culinaris) As Influenced by Domestic Processing

Journal of Food Technology, 2005, 3(4), 523-528.

Effect of Malt Pretreatment Followed by Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet Cultivars

Journal of Food Technology, 2005, 3(4), 529-534.

Additive Effect of Soybean Curd Residue, Okara, for Enhancement of Methane Production from Pretreated Woody Waste

Journal of Food Technology, 2005, 3(4), 535-537.

Application of Statistical Method for Screening of Factors Influencing the Production of #-cyclodextrin from Sago Starch Using Combination of Pullulanase and CGTase Enzymes

Journal of Food Technology, 2005, 3(4), 538-541.

Influence of pH on Properties the Selected Hydrocolloids Stabilized Model Beverage Emulsions

Journal of Food Technology, 2005, 3(4), 542-545.

Nutritional Composition and Sensory Acceptance of Boiled Breadnut (Artocarpus camansis Blanco) Seeds

Journal of Food Technology, 2005, 3(4), 546-551.

The Effect of Sesame Oil on Serum Lipids Level in Normochole sterolemic and Hypercholesterolemic Diet-Fed Rats

Journal of Food Technology, 2005, 3(4), 552-554.

Effect of Water, Sodium Chloride, Lactic Acid, Sodium Nitrite, Sodium Ascorbate and Paprika upon Lightness (L*) in a Dry-cured Sausages Model System

Journal of Food Technology, 2005, 3(4), 555-562.

Nutritonal and Antinutritional Characteristics of Some Insects Foragaing in Akure Forest Reserve Ondo State, Nigeria

Journal of Food Technology, 2005, 3(4), 563-567.

Antibacterial Quantification from Lactic Acid Bacteria Isolated from Food Sources and Soil

Journal of Food Technology, 2005, 3(4), 568-571.

Possible Effects of Fungal Fermentation on Bambara Groundnut (Vigna Subterranea (L) Verdc.) As a Feedstuff Resource

Journal of Food Technology, 2005, 3(4), 572-575.

Optimal Extraction of Glycyrrhetinic Acid Froml icorice Root

Journal of Food Technology, 2005, 3(4), 576-580.

Specific Enzymatic Release of an !-casein-exorphin from Milk Casein

Journal of Food Technology, 2005, 3(4), 581-585.

Effect of Sacoglottis gabonensis and Alstonia boonei on the Fermentation of Fresh Palm Sap by Saccharomyces, Cerevisiae

Journal of Food Technology, 2005, 3(4), 586-591.

Effect of Irvingia gabonensis Kernel Oil on Blood and Liver Lipids on Lean and Overweight Rats

Journal of Food Technology, 2005, 3(4), 592-594.

Development and Performance Evaluation of a Box-type Absorber Solar Air Collector for Crop Drying

Journal of Food Technology, 2005, 3(4), 595-600.

Chemical Characterization of Harar and Berry Coffee Beans with Special Reference to Roasting Effect

Journal of Food Technology, 2005, 3(4), 601-604.

Not Available

Journal of Food Technology, 2019, 17(2), 17-23.