Journal of Food, Agriculture and Environment

Antibacterial and antioxidant activity of Eryngium kotschyi and Eryngium maritimum

Author(s):

Begum Yurdakok ^{1 *}, Yilmaz Emre Gencay ², Emine Baydan ¹, Sinem Aslan Erdem ³, Murat Kartal ³

Recieved Date: 2014-01-06, Accepted Date: 2014-04-08

Abstract:

Eryngium species have widely been used in folk medicine with their antiinflammatory and antinociceptive activities. The objective of the study was to determine the antibacterial and the antioxidant activities of the aereal and the root parts of the lyophilized extracts of Eryngium maritimum L. and Eryngium kotschyi Boiss. Antibacterial activity of the lyophilized extracts of plants was determined by microdilution method against Staphylococcus aureus, Escherichia coli and Enterococcus faecalis. The antioxidant potencies were evaluated by DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity, total phenolic content and phosphomolybdenum methods. For both extracts, significant antibacterial activity against all tested bacteria was recorded and the Minimal Inhibitory Concentration (MIC₅₀) values ranged between 13.78 and 326.15 µgml^-1. Root parts of E. maritimum on E. coli was found to be the most potent followed by the aereal parts of E. maritimum on E. faecalis and the root parts of E. kotschyi on S. aureus. Plant extracts exerted high antioxidant capacity with IC₅₀ values ranging from 38.43 to 39.42 by DPPH radical scavenging assay, 325.45-386.38 mg gallic acid g^-1 extract by total phenolic content assay and 49.62-52.70% as equivalent to α-tocopherol (mg/g) by phosphomolybdenum assay. Reducing power analysis confirmed the antioxidant capacity with increased doses, where no significant differences were observed between the plant extracts (p>0.05). In vitro results suggest that E. maritimum and the endemic E. kotschyi are potential candidates for further exploitation in medical microbiology as well as its promising antioxidant radical-scavenging capacity as beneficial source of dietary antioxidants.

Keywords:

Antibacterial, antioxidant, Eryngium kotschyi, Eryngium maritimum

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 35-39

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