Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract

Clove (Syzygium aromaticum) is widely accepted as an ancient and most valuable spice of the Orient. Drying process often affects the antioxidant and antimicrobial properties of the spices and solvent has immense impact on the extractability of phytochemicals. This work explored the water extractabil...

Full description

Bibliographic Details
Main Authors:	Tan, Suat Hian, Karim, Md. Rezaul
Format:	Article
Language:	English
Published:	Chiangmai University 2018
Subjects:	Q Science (General) QD Chemistry QR Microbiology S Agriculture (General) SB Plant culture
Online Access:	http://umpir.ump.edu.my/id/eprint/23736/ http://umpir.ump.edu.my/id/eprint/23736/ http://umpir.ump.edu.my/id/eprint/23736/1/Effect%20of%20drying%20treatment%20Chiang%20Mai%20J.%20Sci.pdf

id	ump-23736
recordtype	eprints
spelling	ump-237362019-01-21T07:28:39Z http://umpir.ump.edu.my/id/eprint/23736/ Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract Tan, Suat Hian Karim, Md. Rezaul Q Science (General) QD Chemistry QR Microbiology S Agriculture (General) SB Plant culture Clove (Syzygium aromaticum) is widely accepted as an ancient and most valuable spice of the Orient. Drying process often affects the antioxidant and antimicrobial properties of the spices and solvent has immense impact on the extractability of phytochemicals. This work explored the water extractability of the phenolics from 3 different tissues (unripe fruit, leaf and stem) of the Malaysian grown clove after 3 drying treatments. The study also evaluated the effects of 3 drying processes (microwave-, oven- and air-drying) on the antioxidant and antibacterial properties of the extracts. The fruit extract exhibited highest total phenolic contents (TPC), caffeoylquinic acid (CQA), total vitamin C contents and antibacterial activity, followed by leaf and stem. On the other hand, total flavonoid content (TFC) was highest in leaf extract, followed by fruit and stem. It was found that the polyphenol contents correlated well with their antioxidant activities as determined by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Microwave-drying was found to be the most effective to maintain the antioxidant and antibacterial properties of unripe fruit, leaf and stem of the plant. Methanolic extract of all 3 tissue extracts were found to be active against both Gram-positive and Gram-negative bacteria. The extract was found to be more active against Pseudomonas aeroginosa, Escherichia coli and Staphylococcus aureus compared to Bacillus subtilis. It can be concluded from the results that the microwave drying can be the method of choice to maintain the quality of the spice in terms of its antioxidant and antimicrobial properties. The results also demonstrated that water can be used effectively to extract the valuable antioxidants that are beneficial to human health. Chiangmai University 2018-03 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/23736/1/Effect%20of%20drying%20treatment%20Chiang%20Mai%20J.%20Sci.pdf Tan, Suat Hian and Karim, Md. Rezaul (2018) Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract. Chiang Mai Journal of Science, 45 (2). pp. 937-948. ISSN 0125-2526 http://it.science.cmu.ac.th/ejournal/journalDetail.php?journal_id=8973
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	Q Science (General) QD Chemistry QR Microbiology S Agriculture (General) SB Plant culture
spellingShingle	Q Science (General) QD Chemistry QR Microbiology S Agriculture (General) SB Plant culture Tan, Suat Hian Karim, Md. Rezaul Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract
description	Clove (Syzygium aromaticum) is widely accepted as an ancient and most valuable spice of the Orient. Drying process often affects the antioxidant and antimicrobial properties of the spices and solvent has immense impact on the extractability of phytochemicals. This work explored the water extractability of the phenolics from 3 different tissues (unripe fruit, leaf and stem) of the Malaysian grown clove after 3 drying treatments. The study also evaluated the effects of 3 drying processes (microwave-, oven- and air-drying) on the antioxidant and antibacterial properties of the extracts. The fruit extract exhibited highest total phenolic contents (TPC), caffeoylquinic acid (CQA), total vitamin C contents and antibacterial activity, followed by leaf and stem. On the other hand, total flavonoid content (TFC) was highest in leaf extract, followed by fruit and stem. It was found that the polyphenol contents correlated well with their antioxidant activities as determined by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Microwave-drying was found to be the most effective to maintain the antioxidant and antibacterial properties of unripe fruit, leaf and stem of the plant. Methanolic extract of all 3 tissue extracts were found to be active against both Gram-positive and Gram-negative bacteria. The extract was found to be more active against Pseudomonas aeroginosa, Escherichia coli and Staphylococcus aureus compared to Bacillus subtilis. It can be concluded from the results that the microwave drying can be the method of choice to maintain the quality of the spice in terms of its antioxidant and antimicrobial properties. The results also demonstrated that water can be used effectively to extract the valuable antioxidants that are beneficial to human health.
format	Article
author	Tan, Suat Hian Karim, Md. Rezaul
author_facet	Tan, Suat Hian Karim, Md. Rezaul
author_sort	Tan, Suat Hian
title	Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract
title_short	Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract
title_full	Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract
title_fullStr	Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract
title_full_unstemmed	Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract
title_sort	effects of three drying treatments on the polyphenol content, antioxidant and antimicrobial properties of syzygium aromaticum extract
publisher	Chiangmai University
publishDate	2018
url	http://umpir.ump.edu.my/id/eprint/23736/ http://umpir.ump.edu.my/id/eprint/23736/ http://umpir.ump.edu.my/id/eprint/23736/1/Effect%20of%20drying%20treatment%20Chiang%20Mai%20J.%20Sci.pdf
first_indexed	2023-09-18T22:35:41Z
last_indexed	2023-09-18T22:35:41Z
_version_	1777416579253796864

Effects of Three Drying Treatments on the Polyphenol Content, Antioxidant and Antimicrobial Properties of Syzygium aromaticum Extract

Similar Items