Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria

Manjula Bomma; Lam Duong; Srinivas Rao Mentreddy; Florence Okafor; Qunying Yuan

doi:doi:10.11648/j.ajbls.20210903.12

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Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria

Manjula Bomma, Lam Duong, Srinivas Rao Mentreddy, Florence Okafor, Qunying Yuan

Published in American Journal of Biomedical and Life Sciences (Volume 9, Issue 3)

Received: 18 April 2021 Accepted: 7 May 2021 Published: 7 June 2021

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Abstract

Spices and herbs, owing to their natural benefits to human health, are gaining momentum as food preservatives in recent years. Due to their antioxidant activity, their extracts with bioactive principles form the basis of pharmaceutical and food processing applications. Two of such crops, mountain mint (Pycnanthemum virginianum) and red turmeric (Curcuma longa), were compared for their phytochemical composition, the antioxidant activity of methanolic extracts, and their antimicrobial activity against foodborne pathogenic bacteria, Listeria monocytogenes, Salmonella enteritidis in this study. Our results showed that the mountain mint had higher total phenolic content and total tannin content: 614.41±3.96 and 529.74±4.39 mg gallic acid equivalents/gram dry weight extract. In comparison, red turmeric had higher total flavonoid content: 1250.51±8.10 mg catechin equivalents/gram dry weight extract. A lower IC₅₀ value (21.39±0.86 μg/mL) of red turmeric reflected its higher antioxidant activity. A lower concentration of methanolic extract of red turmeric rhizome was needed for both MIC (62.5 and 125 μg/mL) and MBC (125 and 250 μg/mL) assay against L. monocytogenes and S. enteritidis, respectively. In conclusion, these findings showed the red turmeric methanolic extract as a source of potential phytochemicals and antioxidants exhibited relative efficiency with antimicrobial activity against two common foodborne pathogens. The results have implications for use in processed food preservation and protection against food spoilage pathogens.

Published in	American Journal of Biomedical and Life Sciences (Volume 9, Issue 3)
DOI	10.11648/j.ajbls.20210903.12
Page(s)	142-150
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Crude Extracts, Phytochemical Components, Antioxidant Activity, Antibacterial Activity, Mountain Mint, Red Turmeric

References

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Manjula Bomma, Lam Duong, Srinivas Rao Mentreddy, Florence Okafor, Qunying Yuan. (2021). Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria. American Journal of Biomedical and Life Sciences, 9(3), 142-150. https://doi.org/10.11648/j.ajbls.20210903.12

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ACS Style

Manjula Bomma; Lam Duong; Srinivas Rao Mentreddy; Florence Okafor; Qunying Yuan. Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria. Am. J. Biomed. Life Sci. 2021, 9(3), 142-150. doi: 10.11648/j.ajbls.20210903.12

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AMA Style

Manjula Bomma, Lam Duong, Srinivas Rao Mentreddy, Florence Okafor, Qunying Yuan. Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria. Am J Biomed Life Sci. 2021;9(3):142-150. doi: 10.11648/j.ajbls.20210903.12

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@article{10.11648/j.ajbls.20210903.12,
  author = {Manjula Bomma and Lam Duong and Srinivas Rao Mentreddy and Florence Okafor and Qunying Yuan},
  title = {Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria},
  journal = {American Journal of Biomedical and Life Sciences},
  volume = {9},
  number = {3},
  pages = {142-150},
  doi = {10.11648/j.ajbls.20210903.12},
  url = {https://doi.org/10.11648/j.ajbls.20210903.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbls.20210903.12},
  abstract = {Spices and herbs, owing to their natural benefits to human health, are gaining momentum as food preservatives in recent years. Due to their antioxidant activity, their extracts with bioactive principles form the basis of pharmaceutical and food processing applications. Two of such crops, mountain mint (Pycnanthemum virginianum) and red turmeric (Curcuma longa), were compared for their phytochemical composition, the antioxidant activity of methanolic extracts, and their antimicrobial activity against foodborne pathogenic bacteria, Listeria monocytogenes, Salmonella enteritidis in this study. Our results showed that the mountain mint had higher total phenolic content and total tannin content: 614.41±3.96 and 529.74±4.39 mg gallic acid equivalents/gram dry weight extract. In comparison, red turmeric had higher total flavonoid content: 1250.51±8.10 mg catechin equivalents/gram dry weight extract. A lower IC50 value (21.39±0.86 μg/mL) of red turmeric reflected its higher antioxidant activity. A lower concentration of methanolic extract of red turmeric rhizome was needed for both MIC (62.5 and 125 μg/mL) and MBC (125 and 250 μg/mL) assay against L. monocytogenes and S. enteritidis, respectively. In conclusion, these findings showed the red turmeric methanolic extract as a source of potential phytochemicals and antioxidants exhibited relative efficiency with antimicrobial activity against two common foodborne pathogens. The results have implications for use in processed food preservation and protection against food spoilage pathogens.},
 year = {2021}
}

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TY  - JOUR
T1  - Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria
AU  - Manjula Bomma
AU  - Lam Duong
AU  - Srinivas Rao Mentreddy
AU  - Florence Okafor
AU  - Qunying Yuan
Y1  - 2021/06/07
PY  - 2021
N1  - https://doi.org/10.11648/j.ajbls.20210903.12
DO  - 10.11648/j.ajbls.20210903.12
T2  - American Journal of Biomedical and Life Sciences
JF  - American Journal of Biomedical and Life Sciences
JO  - American Journal of Biomedical and Life Sciences
SP  - 142
EP  - 150
PB  - Science Publishing Group
SN  - 2330-880X
UR  - https://doi.org/10.11648/j.ajbls.20210903.12
AB  - Spices and herbs, owing to their natural benefits to human health, are gaining momentum as food preservatives in recent years. Due to their antioxidant activity, their extracts with bioactive principles form the basis of pharmaceutical and food processing applications. Two of such crops, mountain mint (Pycnanthemum virginianum) and red turmeric (Curcuma longa), were compared for their phytochemical composition, the antioxidant activity of methanolic extracts, and their antimicrobial activity against foodborne pathogenic bacteria, Listeria monocytogenes, Salmonella enteritidis in this study. Our results showed that the mountain mint had higher total phenolic content and total tannin content: 614.41±3.96 and 529.74±4.39 mg gallic acid equivalents/gram dry weight extract. In comparison, red turmeric had higher total flavonoid content: 1250.51±8.10 mg catechin equivalents/gram dry weight extract. A lower IC50 value (21.39±0.86 μg/mL) of red turmeric reflected its higher antioxidant activity. A lower concentration of methanolic extract of red turmeric rhizome was needed for both MIC (62.5 and 125 μg/mL) and MBC (125 and 250 μg/mL) assay against L. monocytogenes and S. enteritidis, respectively. In conclusion, these findings showed the red turmeric methanolic extract as a source of potential phytochemicals and antioxidants exhibited relative efficiency with antimicrobial activity against two common foodborne pathogens. The results have implications for use in processed food preservation and protection against food spoilage pathogens.
VL  - 9
IS  - 3
ER  -

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Author Information

Manjula Bomma

Department of Biological and Environmental Sciences, College of Agriculture and Life Sciences, Alabama A&M University, Alabama, the United States
Lam Duong

Department of Biological and Environmental Sciences, College of Agriculture and Life Sciences, Alabama A&M University, Alabama, the United States
Srinivas Rao Mentreddy

Department of Biological and Environmental Sciences, College of Agriculture and Life Sciences, Alabama A&M University, Alabama, the United States
Florence Okafor

Department of Biological and Environmental Sciences, College of Agriculture and Life Sciences, Alabama A&M University, Alabama, the United States
Qunying Yuan

Department of Biological and Environmental Sciences, College of Agriculture and Life Sciences, Alabama A&M University, Alabama, the United States

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Manjula Bomma, Lam Duong, Srinivas Rao Mentreddy, Florence Okafor, Qunying Yuan. (2021). Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria. American Journal of Biomedical and Life Sciences, 9(3), 142-150. https://doi.org/10.11648/j.ajbls.20210903.12

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ACS Style

Manjula Bomma; Lam Duong; Srinivas Rao Mentreddy; Florence Okafor; Qunying Yuan. Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria. Am. J. Biomed. Life Sci. 2021, 9(3), 142-150. doi: 10.11648/j.ajbls.20210903.12

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AMA Style

Manjula Bomma, Lam Duong, Srinivas Rao Mentreddy, Florence Okafor, Qunying Yuan. Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria. Am J Biomed Life Sci. 2021;9(3):142-150. doi: 10.11648/j.ajbls.20210903.12

Copy | Download

@article{10.11648/j.ajbls.20210903.12,
  author = {Manjula Bomma and Lam Duong and Srinivas Rao Mentreddy and Florence Okafor and Qunying Yuan},
  title = {Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria},
  journal = {American Journal of Biomedical and Life Sciences},
  volume = {9},
  number = {3},
  pages = {142-150},
  doi = {10.11648/j.ajbls.20210903.12},
  url = {https://doi.org/10.11648/j.ajbls.20210903.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbls.20210903.12},
  abstract = {Spices and herbs, owing to their natural benefits to human health, are gaining momentum as food preservatives in recent years. Due to their antioxidant activity, their extracts with bioactive principles form the basis of pharmaceutical and food processing applications. Two of such crops, mountain mint (Pycnanthemum virginianum) and red turmeric (Curcuma longa), were compared for their phytochemical composition, the antioxidant activity of methanolic extracts, and their antimicrobial activity against foodborne pathogenic bacteria, Listeria monocytogenes, Salmonella enteritidis in this study. Our results showed that the mountain mint had higher total phenolic content and total tannin content: 614.41±3.96 and 529.74±4.39 mg gallic acid equivalents/gram dry weight extract. In comparison, red turmeric had higher total flavonoid content: 1250.51±8.10 mg catechin equivalents/gram dry weight extract. A lower IC50 value (21.39±0.86 μg/mL) of red turmeric reflected its higher antioxidant activity. A lower concentration of methanolic extract of red turmeric rhizome was needed for both MIC (62.5 and 125 μg/mL) and MBC (125 and 250 μg/mL) assay against L. monocytogenes and S. enteritidis, respectively. In conclusion, these findings showed the red turmeric methanolic extract as a source of potential phytochemicals and antioxidants exhibited relative efficiency with antimicrobial activity against two common foodborne pathogens. The results have implications for use in processed food preservation and protection against food spoilage pathogens.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria
AU  - Manjula Bomma
AU  - Lam Duong
AU  - Srinivas Rao Mentreddy
AU  - Florence Okafor
AU  - Qunying Yuan
Y1  - 2021/06/07
PY  - 2021
N1  - https://doi.org/10.11648/j.ajbls.20210903.12
DO  - 10.11648/j.ajbls.20210903.12
T2  - American Journal of Biomedical and Life Sciences
JF  - American Journal of Biomedical and Life Sciences
JO  - American Journal of Biomedical and Life Sciences
SP  - 142
EP  - 150
PB  - Science Publishing Group
SN  - 2330-880X
UR  - https://doi.org/10.11648/j.ajbls.20210903.12
AB  - Spices and herbs, owing to their natural benefits to human health, are gaining momentum as food preservatives in recent years. Due to their antioxidant activity, their extracts with bioactive principles form the basis of pharmaceutical and food processing applications. Two of such crops, mountain mint (Pycnanthemum virginianum) and red turmeric (Curcuma longa), were compared for their phytochemical composition, the antioxidant activity of methanolic extracts, and their antimicrobial activity against foodborne pathogenic bacteria, Listeria monocytogenes, Salmonella enteritidis in this study. Our results showed that the mountain mint had higher total phenolic content and total tannin content: 614.41±3.96 and 529.74±4.39 mg gallic acid equivalents/gram dry weight extract. In comparison, red turmeric had higher total flavonoid content: 1250.51±8.10 mg catechin equivalents/gram dry weight extract. A lower IC50 value (21.39±0.86 μg/mL) of red turmeric reflected its higher antioxidant activity. A lower concentration of methanolic extract of red turmeric rhizome was needed for both MIC (62.5 and 125 μg/mL) and MBC (125 and 250 μg/mL) assay against L. monocytogenes and S. enteritidis, respectively. In conclusion, these findings showed the red turmeric methanolic extract as a source of potential phytochemicals and antioxidants exhibited relative efficiency with antimicrobial activity against two common foodborne pathogens. The results have implications for use in processed food preservation and protection against food spoilage pathogens.
VL  - 9
IS  - 3
ER  -

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