Antioxidant and Antibacterial Activities of Different Extracted Parts from Branches and Leaves Extracts of the <i>Peristrophe baphica </i>(Spreng.) Bremek

Jiajia HUANG; Miaoyi SU; Ruyi WANG; Hongqian WU; Fang DONG; Yanjie LI; Yujing YAO

doi:10.13386/j.issn1002-0306.2022100012

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 102-109. > DOI: 10.13386/j.issn1002-0306.2022100012

HUANG Jiajia, SU Miaoyi, WANG Ruyi, et al. Antioxidant and Antibacterial Activities of Different Extracted Parts from Branches and Leaves Extracts of the Peristrophe baphica (Spreng.) Bremek[J]. Science and Technology of Food Industry, 2023, 44(13): 102−109. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100012.

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Antioxidant and Antibacterial Activities of Different Extracted Parts from Branches and Leaves Extracts of the Peristrophe baphica (Spreng.) Bremek

1.
College of Food Science, Guangdong Food and Drug Vocational College, Guangzhou 510520, China
2.
Guangdong Testing Institute for Product Quality Supervision, Foshan 528300, China

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Received Date: October 07, 2022
Available Online: May 07, 2023

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Abstract

Abstract

In this work, the ethanol extracts of the branches and leaves of Peristrophe baphica (Spreng.) Bremk (PB) as well as the different solvent extracted part of the ethanol extracts were prepared and their antioxidant and antibacterial activities were studied. The contents of total polyphenols and flavonoids of the extracts were determined by Folin-Ciocalteu and NaNO₂-Al(NO₃)₃ method, respectively. The antioxidant activities were evaluated by DPPH radical scavenging ability, ABTS⁺ radical scavenging ability and total reducing power. The relation between the antioxidant activities and the ethanol extracts as well as the different solvent extracted parts was correlated. The antimicrobial activities of the extracts against several common pathogenic bacteria were determined by Oxford cup method. The results showed that the content of total polyphenols in ethyl acetate part were the highest for both branches and leaves, which was 79.76 mg/g and 80.21 mg/g, respectively. The highest content of flavonoids located in chloroform part of branches and the ethanol extract of leaves, which was 95.88 mg/g and 96.75 mg/g, respectively. The correlation analysis showed that the antioxidant activities of each part were strongly correlated with the contents of total polyphenols. In the test concentration range, different parts of tissue and different solvents had important influence on the antioxidant and antimicrobial activities. The antioxidant activities of branches were better than those of leaves, but the antibacterial activities of leaves were better than those of branches. The ethyl acetate part of branches, the ethyl acetate part and the n-butanol part of leaves showed better antioxidant and antimicrobial activities and could be used for further application.
- Peristrophe baphica (Spreng.) Bremk,
- branch,
- leaf,
- extracts,
- extracted part,
- antioxidant activity,
- antibacterial activity

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2.	陈宇佳，邓朝军，张婷婷，王秀平，陈秀萍，赵加宁，马翠兰，蒋际谋. 基于图像识别的枇杷资源果肉褐变鉴定方法研究与应用. 果树学报. 2025(02): 288-299 .
3.	张康逸，温青玉，刘燕，耿宁宁，张嫚，何梦影. 一种植物蛋白复合肽盐的工艺研究. 中国调味品. 2024(03): 137-144 .
4.	张洪交，张存喜，王瑞，王可，乔倩. 基于图像处理和改进DenseNet网络的小黄鱼新鲜度识别. 南方水产科学. 2024(03): 133-142 .
5.	唐一诺，章肖肖，宋文文，宋盈萱，高露，陈晓乐，郑振佳. 胭脂虫红色素口红制备工艺优化及品质分析. 中国食品添加剂. 2024(08): 139-147 .
6.	刘恒言，陈秀金，臧鹏，董海胜，孙京超，赵伟，白玉冰，徐楠，张龙振，王雪晴，杜秉健，王耀，李兆周. 面包的品质变化及改良的研究进展. 食品与发酵工业. 2024(17): 394-404 .
7.	骆冬莹，孙蕾，孙金威，梁文星，王苏宁，赵广生. 纳滤与闪蒸技术对新鲜牛乳浓缩效果的影响. 中国乳品工业. 2024(09): 75-80 .
8.	杨芳，王逊城，贾洪锋，许程剑，袁海彬. 基于GC-IMS结合多元统计方法对不同品种植物油制备的辣椒油风味品质的比较. 现代食品科技. 2024(10): 338-350 .
9.	鲍雨婷，陈琪，王灼琛. 低温油炸黄茶风味小麦脆片加工工艺优化及品质分析. 中国食品学报. 2024(11): 254-268 .
10.	张莉，季国志，母智深. 不同豆类蛋白粉的属性和营养消化特性研究. 粮食与饲料工业. 2024(06): 19-23 .
11.	董阳阳，阿衣古丽·阿力木，阿依古扎尔·木合塔尔江，冯作山. 响应面优化真空包装羊肉块加工工艺. 中国调味品. 2023(01): 128-133 .
12.	冯子健，陈南，高浩祥，何强，曾维才. 茶多酚对酸奶发酵品质及抗氧化活性的影响. 食品工业科技. 2023(02): 143-151 . 本站查看
13.	邬帅帆. 食品镀铝包装的阻光性能评价. 现代食品. 2023(05): 189-192 .
14.	罗丽，付院生，陈万林，聂益晗，赵亚茹，王顺民. 鲜切莲藕超声-热处理护色工艺优化. 中国果菜. 2023(05): 17-21+28 .
15.	黄昊，林韡，杨强，童国强，胡志平，陈双，徐岩. 陈酿白酒中黄色呈色强度快速表征方法的研究. 食品与发酵工业. 2023(10): 245-250 .
16.	周弦，许蓉蓉，庄全典，高梦祥，江洪波. 生姜柠檬软糖的工艺优化. 食品工业. 2023(05): 91-95 .
17.	唐悦，杨旭. 食品的视觉效果对消费者感知及购买行为影响研究. 现代商业. 2023(10): 3-6 .
18.	孙雯，阎佳楠，来斌，王策，吴海涛. 负载褪黑素和枸杞粉的凝胶糖果的研制及特性研究. 食品工业科技. 2023(22): 201-209 . 本站查看
19.	王博，胡晓妍，于芳珠，刘登勇. 基于机器视觉技术制作烤羊肉比色卡. 食品工业科技. 2022(03): 10-17 . 本站查看
20.	巩雪. 超高压作用下扇贝闭壳肌色差变化探析. 包装学报. 2022(01): 70-80 .
21.	魏甜甜，魏勃，王承，李凯，谢彩锋，杭方学. 黄冰糖低温浸渍茉莉花制备风味糖浆工艺优化. 食品工业科技. 2022(12): 181-187 . 本站查看
22.	郭超男，年国芳，徐建宗，周建中. 25种新疆主栽辣椒品种品质分析. 食品安全质量检测学报. 2022(12): 4051-4058 .
23.	邓家棋，陈嘉澍，黄桂颖，冯卫华，雷梦琳，白卫东，安可靖，余元善，王辉，戴卓文，杨启财，杨婉媛. 基于感官喜爱度排序的广式佛手柑凉果的品质分析. 农产品加工. 2022(12): 82-87 .
24.	陈茜，张雪春，王振兴，何雪梅，孙健. 不同加工方式对香蕉片品质的影响. 南方农业学报. 2022(05): 1305-1315 .
25.	吴昕怡，田浩，牛之瑞，桂敏，潘俊，王瀚墨，周继伟，朱志妍，刘秀嶶. 基于熵权的TOPSIS和聚类分析评价方法的发酵辣椒品种适用性研究. 食品安全质量检测学报. 2022(22): 7314-7322 .
26.	张衍旭，邱智东，高英鑫，王野谌，董雪莲. 基于色差原理及指纹图谱对淡竹叶药材质量评价研究. 时珍国医国药. 2022(12): 3057-3061 .