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Phytochemical Constituents and Antioxidant and Antimicrobial Activity of Selected Plants Used Traditionally as a Source of Food

Journal of Medicinal Food 2016년 19권 3호 p.324 ~ 329
Tabit Frederick Tawi, Komolafe Naomi Tope, Tshikalange Thilivhali Emmanuel, Nyila Monde Alfred,
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 ( Tabit Frederick Tawi ) - University of South Africa College of Agriculture and Environmental Sciences Department of Life and Consumer Sciences
 ( Komolafe Naomi Tope ) - University of South Africa College of Agriculture and Environmental Sciences Department of Life and Consumer Sciences
 ( Tshikalange Thilivhali Emmanuel ) - University of Pretoria Faculty of Agriculture and Natural Science Department of Plant Science
 ( Nyila Monde Alfred ) - University of South Africa College of Agriculture and Environmental Sciences Department of Life and Consumer Sciences

Abstract


Many indigenous plants have also been used as a source of food and medicine in many African rural communities in the past. The study investigated the antimicrobial activity, phytochemical constituent, and antioxidant activity of selected traditional plants used traditionally as a source of food and medicine. The methanol and water extracts of different plant parts were analyzed for phytochemicals using standard phytochemical screening reagents while the broth microdilution assays were used to analyze antimicrobial activities. Alkaloids, phenols, flavonoids, saponins, tannins, and terpenes were found in one or more of the plant extracts, and all the plant extracts demonstrated scavenging activities. The back extracts of Sclerocarya birrea and the leaf extracts of Garcinia livingstonei exhibit the best antioxidant activities, while the water and methanol back extracts of S. birrea and G. livingstonei were the most active against all the tested foodborne bacteria.

키워드

Adansonia digitata; antibacterial activity; antioxidant activity

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