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Outline
To compare the characteristics of antioxidant and antimicrobial activities of polyphenol-enriched extracts from 3 Lamiaceae plants—Perilla frutescens, Rosmarinus officinalis and Thymus vulgaris.
The polyphenol-enriched extracts of the 3 plants were prepared using macroporous adsorption resin. The content of total polyphenols and their common component-rosmarinic acid were determined. The antioxidant activities were evaluated by the scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) disodium salt positive ion radical (ABTS⁺·), as well as the ferric ion reducing capacity. The antimicrobial activities against Escherichia coli, Staphylococcus aureus and Aspergillus niger were evaluated by the minimum inhibitory concentration (MIC) and fungal inhibition rate.
After enrichment with macroporous resin, the content of rosmarinic acid in the polyphenol-enriched extracts of Perilla frutescens,Rosmarinus officinalis and Thymus vulgaris were (21.59±0.19)%, (20.56±0.03)% and (23.25±0.97)%, respectively. All 3 extracts exhibited strong antioxidant activities, which enhanced with the increase of total polyphenol and rosmarinic acid content; among them, the ferric ion reducing capacity of the Thymus vulgaris extract was particularly prominent, higher than that of the positive control group (vitamin C). Antimicrobial tests showed that the 3 extracts had certain inhibitory effects on Escherichia coli and Staphylococcus aureus, being particularly sensitive to Staphylococcus aureus. The MIC of the extracts from Perilla frutescens, Rosmarinus officinalis and Thymus vulgaris were 0.31, 0.63 and 0.31 mg/mL,respectively. In the antifungal test against Aspergillus niger, the Thymus vulgaris extract showed the best inhibitory effect, with an inhibition rate of (51.55±3.27)% on the 4th day, while Perilla frutescens showed no significant inhibitory effect.
The polyphenol-enriched extracts of the 3 Lamiaceae plants possess excellent antioxidant and antimicrobial activities, which are closely related to the enriched total polyphenols and rosmarinic acid. This provides a theoretical basis for the formulation development of plant-based natural food preservatives and preservation agents.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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