Antioxidant and Antibacterial Activities of Pomegranate, Guava and Green Garlic Leaves

Sulieman, Noha Gouda; Khallaf, Mohamed; Mohamed, Gamal F.; Ibrahim, Amir; Ibrahim, Manar; Fouad, Mohamed Tawfeek

doi:10.21608/ejchem.2024.258117.9069

Antioxidant and Antibacterial Activities of Pomegranate, Guava and Green Garlic Leaves

Document Type : Original Article

Authors

¹ Food Science and technology department, national research center

² Food Science Department, Faculty of Agricultural, Ain Shams University, Cairo, Egypt

³ Department of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre

⁴ Food Technology Department, National Research Centre, Egypt.

⁵ Dairy Department, Food Industries and nutrition, National Research Centre

10.21608/ejchem.2024.258117.9069

Abstract

The aim of study was to investigate the antioxidant and antibacterial activities of pomegranate leaves (PLE), guava leaves (GLE) and green garlic leave extracts (GGLE). All plants were extracted with 80% ethanol and used to determine total phenolic and flavonoid contents. The antioxidant capacity was determined by DPPH and ABTS radical scavenging assay. Polyphenol profile of investigated extracts was determined by HPLC assay. The antimicrobial activity was analyzed using the well diffusion method, where antimicrobial activities were determined by inhibition zone method. Results showed that the highest phenolic content (27.84GAE/g) in PLE, GLE (17.43 GAE/g) then GGLE (10.45 GAE/g), while total flavonoids were 70.65 mg CE/g, 59.76 mg CE/g and 5.56 mg CE/g for samples, respectively. The highest DPPH (92.00%) was recorded for PLE, GLE and GGLE, respectively. The ABTS was highest in PLE (94.54%), GLE then GGLE. All the plant extracts were effectively inhibited the growth of pathogenic strains used in the study. HPLC analyses revealed that, the most abundant phenolic component is gallic, cateachin and ferulic for PLE, GLE and GGLE, respectively. The results indicated that the tested Egyptian local plants may be potential sources of natural antioxidant and antimicrobial activities in food industries to replace synthetic ones.

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