Effect of the Phenological Stage on the Phenolic Composition, and Antioxidant and Antimicrobial Properties of Cirsium vulgare (Savi) Ten. Extracts
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Chemicals
2.3. Production of Ethanolic and Dry Extracts from C. vulgare
2.4. Qualitative and Quantitative Analysis of the HPLC Method
2.5. Measurement of Antioxidant Activity by CUPRAC Assay
2.6. Determination of Antimicrobial Activity
2.7. Data Analysis
3. Results
3.1. Phenological Analysis of Phenolic Compounds
3.2. Antioxidant Activity of C. vulgare Extracts
3.3. Antimicrobial Activity of C. vulgare Extracts
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
Extract Number | Plant Part | Phenological Stage | Collection Date | Extract Type |
---|---|---|---|---|
U1 | Roots | end of the phenological dormancy | 11 April 2022 | Ethanolic 50% (v/v) |
U2 | Roots | end of the phenological dormancy | 25 April 2022 | Ethanolic 50% (v/v) |
U3 | Roots | end of the phenological dormancy | 9 May 2022 | Ethanolic 50% (v/v) |
U4 | Leaves | end of the phenological dormancy | 25 April 2022 | Ethanolic 50% (v/v) |
U5 | Leaves | end of the phenological dormancy | 23 May 2022 | Ethanolic 50% (v/v) |
U6 | Leaves | mass regrowth period | 6 June 2022 | Ethanolic 50% (v/v) |
U7 | Inflorescences | mass flowering | 30 July 2021 | Ethanolic 50% (v/v) |
U8 | Leaves | seeds maturity | 12 September 2021 | Ethanolic 50% (v/v) |
U9 | Inflorescences | seeds maturity | 12 September 2021 | Ethanolic 50% (v/v) |
U10 | Leaves | end of the phenological dormancy | 25 April 2022 | Ethanolic 50% (v/v) |
U11 | Leaves | end of the phenological dormancy | 23 May 2022 | Ethanolic 50% (v/v) |
U12 | Leaves | mass regrowth period | 6 June 2022 | Ethanolic 50% (v/v) |
U13 | Leaves | end of the phenological dormancy | 25 April 2022 | Ethanolic 50% (v/v) |
U13* | Leaves | end of the phenological dormancy | 25 April 2022 | Ethanolic 50% (v/v) |
UF | Inflorescences | seeds maturity | 12 September 2021 | Dry |
UR | Roots | end of the phenological dormancy | 11 April 2022 | Dry |
Active Compounds | Limit of Detection | Limit of Quantification | Range | R2 | Repeatability | Accuracy | Formula |
---|---|---|---|---|---|---|---|
Chlorogenic acid | 0.03 μg/mL | 0.11 μg/mL | 14.5–0.113 μg/mL | 0.9999 | 0.21% | 0.32% | 3.14e + 004X + 5.89e + 001 |
Apigenin-7-O-glucoside | 0.320 μg/mL | 0.078 μg/mL | 20.0–0.625 μg/mL | 0.9999 | 0.41% | 0.63% | 3.53e + 004X − 1.41e + 002 |
Apigenin | 0.063 μg/mL | 0.200 μg/mL | 16.10–0.250 μg/mL | 0.9999 | 0.12% | 0.20% | 3.42e + 004X − 1.59e + 003 |
Luteolin | 0.053 μg/mL | 0.195 μg/mL | 110–0.214 μg/mL | 0.9999 | 0.1% | 0.15% | 4.23e + 004X + 3.89e + 002 |
Hyperoside | 0.132 μg/mL | 0.264 μg/mL | 16.9–0.528 μg/mL | 0.9997 | 0.47% | 1.02% | 2.13e + 004X + 5.81e + 002 |
Neochlorogen | 0.035 μg/mL | 0.105 μg/mL | 36–0.141 μg/mL | 0.9999 | 0.15% | 0.42% | 1.33e + 004X − 4.08e + 002 |
Isoquercitrin | 0.109 μg/mL | 0.217 μg/mL | 27.85–0.870 μg/mL | 0.9999 | 0.45% | 0.86% | 2.14e + 004X + 2.09e + 003 |
p-coumaric acid | 0.123 μg/mL | 0.404 μg/mL | 103.50–0.81 μg/mL | 0.9999 | 0.32% | 0.63% | 7.59e + 004X + 9.76e + 003 |
Caffeic acid | 0.318 μg/mL | 1.020 μg/mL | 2.554–81.750 μg/mL | 0.99993 | 0.3% | 0.4% | 5.83 + 004X + 3.36e + 004 |
trans-ferulic acid | 0.345 μg/mL | 1.104 μg/mL | 5.521–176.700 μg/mL | 0.99980 | 0.2% | 0.3% | 5.18e + 004X − 2.08e + 004 |
4-O-Caffeoilquinic acid | 0.135 μg/mL | 0.779 μg/mL | 0.859–25.500 μg/mL | 0.999 | 0.1% | 0.3% | 5.88e + 004X + 9.89e + 003 |
Compound Name | Reference Cultures of Microorganisms | ||
---|---|---|---|
Staphylococcus aureus ATCC 25923 | Staphylococcus epidermidis ATCC 12228 | Pseudomonas aeruginosa ATCC 27853 | |
U10* | NA | 16.7 mg/mL | 16.7 mg/mL |
U12* | NA | 8.35 mg/mL | NA |
U13* | 8.35 mg/mL | 8.35 mg/mL | NA |
UF1.0 | 5.57 mg/mL | 5.57 mg/mL | NA |
UF0.5 | 3 mg/mL | 5.57 mg/mL | NA |
UR1.0 | 5.57 mg/mL | 5.57 mg/mL | NA |
UR0.5 | 3 mg/mL | 3 mg/mL | NA |
UR0.4 | NA | 2.47 mg/mL | NA |
Ampicillin | ≥0.5 μg/mL | ≥0.5 μg/mL | NA |
Gentamycin | ≥2 μg/mL | ≥2 μg/mL | ≥16 μg/mL |
Tetracycline | ≥4 μg/mL | ≥4 μg/mL | ≥16 μg/mL |
Ciprofloxacin | ≥2 μg/mL | ≥2 μg/mL | ≥4 μg/mL |
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Ethanol Extracts of C. vulgare (mL) | |||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Reference Cultures of Microorganisms | U1 1.0 | U2 1.0 | U3 1.0 | U4 1.0 | U5 1.0 | U6 1.0 | U7 1.0 | U8 1.0 | U9 1.0 | U10 1.0 | U11 1.0 | U12 1.0 | U13 1.0 | U13* 0.5 | Ethanol 1.0 |
Staphylococcus aureus ATCC 25923 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | 8.35 | NA | NA |
Staphylococcus epidermidis ATCC 12228 | NA | NA | NA | NA | NA | NA | NA | NA | NA | 16.7 | NA | 8.35 | 8.35 | NA | NA |
Enterococcus faecalis ATCC 29212 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA |
Escherichia coli ATCC 25922 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA |
Klebsiella pneumoniae ATCC 13883 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA |
Pseudomonas aeruginosa ATCC 27853 | NA | NA | NA | NA | NA | NA | NA | NA | NA | 16.7 | NA | NA | NA | NA | NA |
Bacillus cereus ATCC 11778 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA |
Proteus vulgaris ATCC 8427 | 16.7 | NA | NA | 16.7 | NA | NA | NA | NA | NA | 16.7 | 8.35 | 8.35 | NA | NA | NA |
Candida albicans ATCC 10231 | 16.7 | NA | 16.7 | 16.7 | 16.7 | 16.7 | 16.7 | 16.7 | 16.7 | 16.7 | 8.35 | 8.35 | NA | NA | NA |
Amount of C. vulgare Extract (mL) | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Reference Cultures of Microorganisms | UF 1.0 | UF 0.5 | UF 0.4 | UF 0.3 | UF 0.2 | UF 0.1 | UR 1.0 | UR 0.5 | UR 0.4 | UR 0.3 | UR 0.2 | UR 0.1 |
Staphylococcus aureus ATCC 25923 | 5.57 | 3 | NA | NA | NA | NA | 5.57 | 3 | NA | NA | NA | NA |
Staphylococcus epidermidis ATCC 12228 | 5.57 | 3 | NA | NA | NA | NA | 5.57 | 3 | 2.47 | NA | NA | NA |
Enterococcus faecalis ATCC 29212 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA |
Escherichia coli ATCC 25922 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA |
Klebsiella pneumoniae ATCC 13883 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA |
Pseudomonas aeruginosa ATCC 27853 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA |
Bacillus cereus ATCC 11778 | 5.57 | 3 | NA | NA | NA | NA | 5.57 | NA | NA | NA | NA | NA |
Proteus vulgaris ATCC 8427 | 5.57 | NA | NA | NA | NA | NA | 5.57 | 3 | NA | NA | NA | NA |
Candida albicans ATCC 10231 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA |
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Griskeviciene, U.; Dambrauskiene, J.; Marksa, M.; Mazeliene, Z.; Vainoriene, R.; Ivanauskas, L. Effect of the Phenological Stage on the Phenolic Composition, and Antioxidant and Antimicrobial Properties of Cirsium vulgare (Savi) Ten. Extracts. Life 2024, 14, 1191. https://doi.org/10.3390/life14091191
Griskeviciene U, Dambrauskiene J, Marksa M, Mazeliene Z, Vainoriene R, Ivanauskas L. Effect of the Phenological Stage on the Phenolic Composition, and Antioxidant and Antimicrobial Properties of Cirsium vulgare (Savi) Ten. Extracts. Life. 2024; 14(9):1191. https://doi.org/10.3390/life14091191
Chicago/Turabian StyleGriskeviciene, Urte, Justina Dambrauskiene, Mindaugas Marksa, Zaneta Mazeliene, Rimanta Vainoriene, and Liudas Ivanauskas. 2024. "Effect of the Phenological Stage on the Phenolic Composition, and Antioxidant and Antimicrobial Properties of Cirsium vulgare (Savi) Ten. Extracts" Life 14, no. 9: 1191. https://doi.org/10.3390/life14091191