Evaluation of bioactive compounds and antibacterial activity of Pulicaria jaubertii extract obtained by supercritical an
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ORIGINAL PAPER
Evaluation of bioactive compounds and antibacterial activity of Pulicaria jaubertii extract obtained by supercritical and conventional methods Qais Ali Al‑Maqtari1,2,3,4 · Amer Ali Mahdi1,3,5 · Waleed Al‑Ansi1,3,5 · Jalaleldeen Khaleel Mohammed1,5 · Minping Wei1,2 · Weirong Yao1,2 Received: 18 May 2020 / Accepted: 8 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Pulicaria jaubertii (PJ) is a fragrant herb traditionally used in medication and as a food seasoning. To date, there are no studies on the use of supercritical fluids extraction with carbon dioxide (SFE-CO2) on PJ. This study evaluates and compares the Total phenolic contents (TPC), antioxidant activity by D PPH·, antioxidant capacity by A BTS·+, and antibacterial activities of the PJ extract. Extraction was done by using two different methods namely, SFE-CO2 with 10% ethanol (EtOH) as a cosolvent and conventional extraction by Shaking (Sh) with two solvents (EtOH and water) with different concentrations (100, 70, 50, 30 and 0% v/v). The highest extraction yield and antioxidant capacity were obtained by Sh-EtOH 50% [13.9% and 91.24 Trolox equivalents per g dry extract (mg TE/g DE)] respectively. The extract obtained by Sh-EtOH 70% represented the highest TPC and antioxidant inhibition values (899.02 mg gallic acid equivalents (GAE)/g DE and 76.93%) respectively. The SFE-CO2 extract has significantly greater antimicrobial activity and is more effective against Gram-positive bacteria. The most sensitive bacterium was B. subtilis, while the most resistant bacterium was P. aeruginosa. The optimum values of minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) against B. subtilis were noticed in SFE-CO2 extract (0.4 mg/ml) for both. Overall, the results of this study indicated that PJ is a good source of TPC, antioxidants, and antibacterial compounds. Keywords Pulicaria jaubertii · Supercritical fluids extraction · Total phenolic content · Antioxidant · Antibacterial
Introduction Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11694-020-00652-5) contains supplementary material, which is available to authorized users. * Weirong Yao [email protected] 1
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
2
International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
3
Department of Food Science and Technology, Faculty of Agriculture, Sana’a University, Sana’a, Yemen
4
Department of Biology, Faculty of Science, Sana’a University, Sana’a, Yemen
5
National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Pulicaria jaubertii (PJ) is one of the species of Pulicaria genera in Asteraceae family [1]. The plants of the Asteraceae family and the Pulicaria genus especially PJ are cultivat
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