Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 20 (2) 2021 pp. 197-211

Olena Vergun1, Dzhamal Rakhmetov1, Oksana Shymansk1, Oleksandr Bondarchuk1, Eva Ivanišová2, Miroslava Kačaniová3, Olga Grygorieva4, Ján Brindza5

1Department of Cultural Flora, M. M. Gryshko National Botanical Garden of National Academy of Sciences of Ukraine, Kyiv, Ukraine
2
Department of Technology and Quality of Plant Products, Slovak University of Agriculture in Nitra, Slovakia
3
Department of Fruit Growing, Viticulture and Enology, Slovak University of Agriculture in Nitra, Slovakia
4
Department of Fruit Plant Acclimatization, M. M. Gryshko National Botanical Garden of National Academy of Sciences of Ukraine, Kyiv, Ukraine
5
Institute of Biological Conservation and Biosafety, Slovak University of Agriculture in Nitra, Slovakia

Assessment of antioxidant and antimicrobial activities of Crambe spp. during vegetation

Abstract

Background. The search for new plant raw material as a potential source of antioxidants is still ongoing. This study aimed to evaluate the antioxidant and antimicrobial capacity of the plant raw material of Crambe spp. during vegetation.

Materials and methods. The free radical scavenging activity and molybdenum reducing power of the extracts were used to determine antioxidant activity. The quantification of polyphenol compounds was conducted with Folin-Ciocalteu reagent. Flavonoids and phenolic acids were also determined. The disc diffusion method was used to determine antimicrobial activity.

Results. It was determined that the free radical scavenging activity, assessed using the DPPH-method, was 4.38–8.20 mg TE/g DW, the molybdenum reducing power of the extracts was 40.07–129.12 mg TE/g DW, total polyphenol content was 20.24–70.88 mg GAE/g DW, total flavonoid content was 5.73–29.92 mg QE/g DW, and phenolic acid content was 3.00–10.63 mg CAE/g DW. Antimicrobial activity depended on the stage of growth and the part of the plant used.

Conclusion. Crambe spp. possess the antioxidant and antimicrobial potential to mean that they could be used in pharmaceutical studies and the food industry.

Keywords: Crambe spp., polyphenols, antioxidant capacity, antimicrobial activity
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/7_2_2021.pdf

https://doi.org/10.17306/J.AFS.2021.0927

For citation:

MLA Vergun, Olena, et al. "Assessment of antioxidant and antimicrobial activities of Crambe spp. during vegetation." Acta Sci.Pol. Technol. Aliment. 20.2 (2021): 197-211. https://doi.org/10.17306/J.AFS.2021.0927
APA Vergun O., Rakhmetov D., Shymansk O., Bondarchuk O., Ivanišová E., Kačaniová M., Grygorieva O., Brindza J. (2021). Assessment of antioxidant and antimicrobial activities of Crambe spp. during vegetation. Acta Sci.Pol. Technol. Aliment. 20 (2), 197-211 https://doi.org/10.17306/J.AFS.2021.0927
ISO 690 VERGUN, Olena, et al. Assessment of antioxidant and antimicrobial activities of Crambe spp. during vegetation. Acta Sci.Pol. Technol. Aliment., 2021, 20.2: 197-211. https://doi.org/10.17306/J.AFS.2021.0927