Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques
Abstract
:1. Introduction
2. Results and Discussion
2.1. Extraction Efficiency of MAE, UAE, and EE
2.2. Total Phenolic and Flavonoid Contents of Plant Extracts Prepared by MAE, UAE, and EE Processes
2.3. Impact of MAE, UAE, and EE on the Antioxidant Activity of Plant Extracts
2.4. Disc Diffusion Test, MIC, and Minimum MBC of Thai Edible Plant Extracts Prepared by MAE, UAE, and EE
3. Materials and Methods
3.1. Materials
3.2. Preparation of Thai Edible Plant Extracts Using the Conventional EE, UAE, and MAE
3.3. Determination of Extraction Yield and Chemical Properties of Thai Edible Plant Extracts
3.4. Determination of Antimicrobial Properties of Edible Thai Plant Extracts
3.5. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Bacterial Strains | Samples | Zone of Inhibition (mm) | ||||
---|---|---|---|---|---|---|
EE | UAE | MAE | Ampicillin | Streptomycin | ||
S. aureus | 29 | 25 | ||||
CN | 16 | 14 | 17 | |||
CM | 14 | 14 | 14 | |||
MP | 16 | 14 | 14 | |||
TT | NI | NI | NI | |||
KD | 17 | 17 | 18 | |||
PL | 10 | 10 | 11 | |||
B. subtilis | 12 | 23 | ||||
CN | 15 | 16 | 16 | |||
CM | 14 | 15 | 15 | |||
MP | 15 | 16 | 16 | |||
TT | NI | NI | NI | |||
KD | 17 | 17 | 17 | |||
PL | NI | NI | NI | |||
E. coli | 13 | 22 | ||||
CN | 12 | 14 | 15 | |||
CM | 11 | 11 | 11 | |||
MP | 10 | 15 | 15 | |||
TT | NI | NI | NI | |||
KD | 11 | 15 | 16 | |||
PL | 9 | 10 | 11 | |||
P. aeruginosa | 12 | 26 | ||||
CN | 14 | 15 | 16 | |||
CM | 12 | 13 | 12 | |||
MP | 13 | 13 | 14 | |||
TT | NI | NI | NI | |||
KD | 13 | 14 | 16 | |||
PL | 9 | 10 | 10 |
Bacterial Strains | Plant | MIC (mg/mL) | MBC (mg/mL) | ||||
---|---|---|---|---|---|---|---|
EE | UAE | MAE | EE | UAE | MAE | ||
Staphylococcus aureus | CN | 1.56 | <1.56 | 0.78 | 25 | 25 | 12.5 |
CM | 3.12 | <1.56 | 0.78 | 25 | 25 | 25 | |
MP | <1.56 | <1.56 | 0.78 | 25 | 25 | 25 | |
TT | N/D | N/D | N/D | N/D | N/D | N/D | |
KD | <1.56 | <1.56 | <1.56 | 25 | 25 | 25 | |
PL | 50 | 50 | 12.5 | 50 | 50 | 50 | |
Bacillus subtilis | CN | 1.56 | <1.56 | <1.56 | 50 | 50 | 25 |
CM | 1.56 | <1.56 | <1.56 | 50 | 50 | 50 | |
MP | <1.56 | <1.56 | <1.56 | 50 | 50 | 25 | |
TT | N/D | N/D | N/D | N/D | N/D | N/D | |
KD | <1.56 | <1.56 | <1.56 | 50 | 50 | 25 | |
PL | 25 | 12.5 | 6.25 | 50 | 50 | 50 | |
Escherichia coli | CN | 1.56 | 1.56 | 1.56 | 50 | 50 | 25 |
CM | 12.5 | 12.5 | 12.5 | 100 | 100 | 100 | |
MP | 6.25 | 3.12 | 3.12 | 50 | 50 | 50 | |
TT | N/D | N/D | N/D | N/D | N/D | N/D | |
KD | 3.12 | 3.12 | 1.56 | 50 | 50 | 50 | |
PL | 50 | 50 | 50 | 100 | 100 | 100 | |
Pseudomonas aeruginosa | CN | 1.56 | 1.56 | 1.56 | 50 | 50 | 25 |
CM | 12.5 | 12.5 | 12.5 | 100 | 100 | 50 | |
MP | 3.12 | 6.25 | 3.12 | 50 | 50 | 25 | |
TT | N/D | N/D | N/D | N/D | N/D | N/D | |
KD | 1.56 | 1.56 | 1.56 | 50 | 25 | 25 | |
PL | 50 | 25 | 25 | 100 | 100 | 100 |
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Junsathian, P.; Nakamura, S.; Katayama, S.; Rawdkuen, S. Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques. Molecules 2022, 27, 6489. https://doi.org/10.3390/molecules27196489
Junsathian P, Nakamura S, Katayama S, Rawdkuen S. Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques. Molecules. 2022; 27(19):6489. https://doi.org/10.3390/molecules27196489
Chicago/Turabian StyleJunsathian, Pimmada, Soichiro Nakamura, Shigeru Katayama, and Saroat Rawdkuen. 2022. "Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques" Molecules 27, no. 19: 6489. https://doi.org/10.3390/molecules27196489