Food Science and Biotechnology

, 20:1249 | Cite as

Evaluation of antioxidant and antimicrobial potential of strawberry tree (Arbutus Unedo L.) leaf

  • Hakime Hülya Orak
  • Hülya Yagar
  • Sebnem Selen Isbilir
  • Ahmet Şükrü Demirci
  • Tuncay Gümüş
  • Neslihan Ekinci
Research Article

Abstract

In present study, antioxidant and antimicrobial activities of strawberry tree (Arbutus unedo L.) leaves were investigated. Antioxidant activity was determined by methods of DPPH scavenging, β-carotene bleaching, reducing power, metal chelating, superoxide anion scavenging, and hydrogen peroxide scavenging activity. Total phenolic content were determined to be 197.16±1.43 mg GAE/g extract in aqueous extract. The EC50 value of methanolic extracts was found to be 0.423 mg/mL. The extracts of leaves showed nearly 1/4 metal chelating capacity of standard EDTA, high reducing power, superoxide anion scavenging, and hydrogen peroxide scavenging activities. While the strawberry tree leaves exhibited antibacterial activity against Staphylococcus aureus, there was no inhibitory effect against Escherichia coli and Salmonella enteritidis. The strawberry tree leaves exhibited antifungal effect against 2 aflatoxigenic molds namely Aspergillus parasiticus NRRL 2999 and NRRL 465. These results suggest that the strawberry tree leaves may be used as an antioxidant source for pharmaceutical application, nutraceutical and functional food industries.

Keywords

Arbutus unedo leaf total phenolic content antioxidant activity antibacterial activity antifungal activity 

References

  1. 1.
    Ayaz FA, Kucukkislamoglu M, Reunanen M. Sugar, non-volatile and phenolic acids composition of strawberry tree (Arbutus unedo L. var. ellipsoidea) fruits. J. Food Compos. Anal. 13: 171–177 (2000)CrossRefGoogle Scholar
  2. 2.
    Tahraoui A, El-Hilali J, Israili ZH, Lyoussi B. Ethnopharmacological survey of plants used in the traditional treatment of hypertension and diabetes in the south-eastern Morocco (Errachidia province). J. Ethnopharmacol. 110: 105–117 (2007)CrossRefGoogle Scholar
  3. 3.
    Barros L, Carvalho AM, Sá Morais J, Ferreira ICFR. Strawberrytree, blackthorn, and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties. Food Chem. 120: 247–254 (2010)CrossRefGoogle Scholar
  4. 4.
    Celikel G, Demirsoy L, Demirsoy H. The strawberry tree (Arbutus unedo L.) selection in Turkey. Sci. Hortic. Amsterdam 118: 115–119 (2008)CrossRefGoogle Scholar
  5. 5.
    Percival M. Antioxidants. Clin. Nutr. Insights 10: 1–4 (1998)Google Scholar
  6. 6.
    Pabuccuoglu A, Kivcak B, Bas M, Mert T. Antioxidant activity of Arbutus unedo leaves. Fitoterapia 74: 597–599 (2003)CrossRefGoogle Scholar
  7. 7.
    Mariotto S, Esposito E, Di Paola R, Ciampa A, Mazzone E, Carcereri de Prati A, Darra E, Vincenzo S, Cucinotta G, Caminiti R, Suzuki H, Cuzzocrea S. Protective effect of Arbutus unedo aqueous extract in carrageenan-induced lung inflammation in mice. Pharmacol. Res. 57: 110–124 (2008)CrossRefGoogle Scholar
  8. 8.
    Oliveira I, Coelho V, Baltasar R, Pereira JA, Baptista P. Scavenging capacity of strawberry tree (Arbutus unedo L.) leaves on free radicals. Food Chem. Toxicol. 47: 1507–1511 (2009)CrossRefGoogle Scholar
  9. 9.
    Slinkard K, Singleton VL. Total phenol analyses: Automation and comparison with manual methods. Am. J. Enol. Viticult. 28: 49–55 (1977)Google Scholar
  10. 10.
    Miller NJ, Luiz-Larrea MB. Flavonoids and other plant phenols in the diet: Their significance as antioxidants. J. Nutr. Environ. Med. 12: 39–51 (2002)CrossRefGoogle Scholar
  11. 11.
    Blois MS. Antioxidant determinations by the use of stable free radical. Nature 26: 1199–1200 (1958)CrossRefGoogle Scholar
  12. 12.
    Al-Saikhan MS, Howard LR, Miller JC. Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.). J. Food Sci. 60: 341–343 (1995)CrossRefGoogle Scholar
  13. 13.
    Oyaizu M. Studies on product of browning reaction prepared from glucose amine. Jpn. J. Nutr. 44: 307–315 (1986)CrossRefGoogle Scholar
  14. 14.
    Dinis TCP, Madeia VMC, Almeida LM. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) assay inhibitors of membrane lipid peroxidation and assay peroxyl radical scavengers. Arch. Biochem. Biophys. 315: 161–169 (1994)CrossRefGoogle Scholar
  15. 15.
    Nishikimi M, Rao NA, Yagi K. The occurance of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen. Biochem. Bioph. Res. Co. 46: 849–854 (1972)CrossRefGoogle Scholar
  16. 16.
    Ruch RJ, Chung SU, Klaunig JE. Spin trapping of superoxide and hydroxyl radicals. Method. Enzymol. 105: 198–209 (1984)CrossRefGoogle Scholar
  17. 17.
    Morin P, Pouliot Y, Jiménez-Flores R. A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration. J. Food Eng. 77: 521–528 (2006)CrossRefGoogle Scholar
  18. 18.
    Janssen AM, Scheffer JJC, Baerheim SA. Antimicrobial activities of essential oils: A 1976–1986 literature review. Aspects of the test methods. Planta Med. 53: 395–398 (1987)CrossRefGoogle Scholar
  19. 19.
    Steel RGD, Torrie JH. Principles and Procedures of Statistics. McGraw Hill Book Co., Inc., New York, NY, USA. pp.107–109 (1960)Google Scholar
  20. 20.
    Yi O, Jovel EM, Towers NGH, Wahbe TR, Cho D. Antioxidant and antimicrobial activities of native Rosa sp. from British Columbia, Canada. Int. J. Food. Sci. Nutr. 58: 178–189 (2007)CrossRefGoogle Scholar
  21. 21.
    Koncic ZM, Kremer D, Karlovic K. Kosalec I. Evaluation of antioxidant activities and phenolic content of Berberis vulgaris L. and Berberis croatica Horvat. Food Chem. Toxicol. 48: 2176–2180 (2010)CrossRefGoogle Scholar
  22. 22.
    Ferreira ICFR, Baptista P, Vilas-Boas M, Barros L. Free radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity. Food Chem. 100: 1511–1516 (2007)CrossRefGoogle Scholar
  23. 23.
    Mathew S, Abraham TE. In vitro antioxidant activity and scavenging effects of Cinnamomum verum leaves extract assayed by different methodologies Food Chem. Toxicol. 44: 198–206 (2006)Google Scholar
  24. 24.
    Shukla S, Mehta A, Bajpai KV, Shukla S. In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana Bert. Food Chem. Toxicol. 47: 2338–2343 (2009)CrossRefGoogle Scholar
  25. 25.
    Wang J, Yuan X, Jin Z, Tian Y, Song H. Free radical and reactive oxygen species scavenging activities of peanut skins extract. Food Chem. 104: 242–250 (2007)CrossRefGoogle Scholar
  26. 26.
    Rauha JP, Remes S, Heinonen M, Hopia A, Kahkonen M, Kujala T, Pihlaja K, Vuorela H, Vuorela P. Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. Int. J. Food Microbiol. 56: 3–12 (2000)CrossRefGoogle Scholar
  27. 27.
    Scherrer R, Gerhardt P. Molecular sieving by the Bacillus megaterium cell wall and protoplast. J. Bacteriol. 107: 718–735 (1971)Google Scholar
  28. 28.
    Pereira JA, Oliveira I, Sousa A, Valentao P, Andrade PB, Ferreira ICFR, Ferreres F, Bento A, Seabra R, Estevinho L. Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity, and antioxidant potential of different cultivars. Food Chem. Toxicol. 45: 2287–2295 (2007)CrossRefGoogle Scholar
  29. 29.
    Nikaido H, Vaara M. Molecular basis of bacterial outer membrane permeability. Microbiol. Rev. 49: 1–32 (1985)Google Scholar
  30. 30.
    Gumus T. Determination of the changes of antifungal properties of Satureja hortensis, Thymus vulgaris, and Thymbra spicata exposed to γ-irradiation. Radiat. Phys. Chem. 79: 109–114 (2010)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011

Authors and Affiliations

  • Hakime Hülya Orak
    • 1
  • Hülya Yagar
    • 2
  • Sebnem Selen Isbilir
    • 2
  • Ahmet Şükrü Demirci
    • 3
  • Tuncay Gümüş
    • 3
  • Neslihan Ekinci
    • 4
  1. 1.Department of Food Technology, Vocational School of Technical SciencesNamik Kemal UniversityTekirdagTurkey
  2. 2.Department of Chemistry, Faculty of ScienceTrakya UniversityEdirneTurkey
  3. 3.Department of Food Engineering, Faculty of AgricultureNamik Kemal UniversityTekirdagTurkey
  4. 4.Department of Post-Harvest TechnologyVocational College of LapsekiÇanakkaleTurkey

Personalised recommendations