Antibacterial and antioxidant activity of aloe vera

Leong, Lai Yin (2006) Antibacterial and antioxidant activity of aloe vera. Universiti Malaysia Sabah. (Unpublished)


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The main objective of the study was to examine the potential of antibacterial and antioxidant activities of aloe vera extracts. Phenolic, flavonoid and anthraquinone extracted from fresh and dried leaves of aloe yuenjiangensis, respectively. Phenolic extracts from fresh and dry sample show no antibacterial activity, whereas flavonoid extract from fresh form of sample and anthraquinone extracts from fresh and dry form of sample against Staphylococcus aureus S277, escherichia coli IMR e91/02C, pseudomonas aeruginosa ATCC 10145 and badllus cereus exhibited antimicrobial activity through disk diffusion assay. The minimum inhibitory amcentrations (MICs) of extracts determined by the broth dilution method ranged from 3.90 to 41.1 mg/ml while the minimum bacteriacidal concentrations (MBCs) of extracts ranged from 3.90 to 50.1mg/ml. total phenolic content of each extract was quantified with the Folin-ciocalteau reagent. Antioxidant activities of aloe yuenjiangensis extracts were evaluated using 2, 2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging assay, ferrious ion chelating effect and β-carotene linoleic acid system. Total phenolic content varied between fresh and dried leaves, as well as different extraction methods. Dried anthraquinone extracts exhibited significantly (p<0.05) greater DPPH radical scavenging assay and beta carotene linoleic acid system towards both lipid and water-soluble radicals, which was attributed to the total phenolic content. ferrous ion-chelating effect was significantly (p<0.05) greater in the dried phenolic extracts. In conclusion, the results indicate that the extracts of aloe yuenjiangensis have the capacity to scavenge free radicals and to inhibit the growth of both spoilage and pathogenic bacteria. Therefore they could be suitable for using as natural plant derived antimicrobial and antioxidant agents in the food industry.

Item Type: Academic Exercise
Keyword: antioxidant activities, aloe vera extract, Aloe yuenjiangensis, food industry
Subjects: Q Science > QK Botany
Department: SCHOOL > School of Food Science and Nutrition
Date Deposited: 21 Oct 2013 16:53
Last Modified: 17 Oct 2017 12:21

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