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AlJaloudi R, Al-Dabbas MM, Hamad HJ, Amara RA, Al-Bashabsheh Z, Abughoush M, Choudhury IH, Al-Nawasrah BA, Iqbal S. Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties. Foods 2024; 13:259. [PMID: 38254560 PMCID: PMC10814707 DOI: 10.3390/foods13020259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/04/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developing high-protein bars using lupine seeds, wheat germ, and selected dried fruits including raisins, dates, apricots, and cranberries. Different formulations (F1, F2, F3, and F4) were performed at different ratios of ingredients to produce high-protein bars and compared them with a control bar made of whey-protein concentrate and oat flakes. For this purpose, a proximate analysis, total phenol content, total flavonoid content, DPPH radical scavenging activity, water content, nutritional, and sensory analysis was performed to evaluate the results. The proximate analysis of the produced protein bars showed a significantly higher protein content (22 ± 2) and total phenolic activity (57 ± 33) in formulation group 4 as compared to the other groups. Furthermore, the least water activity content was found in formulation group 1 (1 ± 0.0) when compared with the control group (1 ± 0.0). The results from the sensory evaluation revealed that T3 had the highest average scores in overall consumer acceptability. Our study found that total phenolic, flavonoid, and fiber content were significantly higher in the prepared protein bars indicating prospective health benefits when compared to the control group. Overall, the study demonstrates that high-protein bars using functional ingredients like dried fruit can provide enriched nutritionally valuable food options for consumers.
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Affiliation(s)
- Rawan AlJaloudi
- Zarqa University College, Al-Balqa Applied University, Zarqa 13313, Jordan;
| | - Maher M. Al-Dabbas
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (R.A.A.); (B.A.A.-N.)
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
| | - Hani J. Hamad
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Medical Sciences, Philadelphia University, Amman 19392, Jordan (Z.A.-B.)
| | - Rawan A. Amara
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (R.A.A.); (B.A.A.-N.)
| | - Zaher Al-Bashabsheh
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Medical Sciences, Philadelphia University, Amman 19392, Jordan (Z.A.-B.)
| | - Mahmoud Abughoush
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, Jordan
| | - Imranul H. Choudhury
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
| | - Bha’a Aldin Al-Nawasrah
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (R.A.A.); (B.A.A.-N.)
| | - Sehar Iqbal
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
- AAU Health and Biomedical Research Center, Al Ain University, Abu Dhabi 112612, United Arab Emirates
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Al-Dabbas MM, Moumneh M, Hamad HJ, Abughoush M, Abuawad B, Al-Nawasrah BA, Al-Jaloudi R, Iqbal S. Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra ( Abelmoschus esculentus L.). Foods 2023; 12:3711. [PMID: 37835364 PMCID: PMC10573059 DOI: 10.3390/foods12193711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/30/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The primary objective of this study was to evaluate the effects of different processing and preservation methods on the levels of phenolics, flavonoids, and antioxidant activities of okra. The ethanolic extracts of each sample were analyzed before and after preservation and storage for a period of three months. The results showed a significant improvement (p < 0.05) in total phenolic content (134.1 mg GAE/100g) and DPPH (1-1-diphenyl1-2-pricrylhydrazyl) scavenging activity (IC50 value of 3.0 mg/mL) in blanched okra when compared to fresh okra (86.35 mg GAE/100g and IC50 value of 3.8 mg/mL, respectively). Fresh okra exhibited the highest flavonoid content (105.75 mg QE/100g), while sun-dried okra samples stored for three months exhibited a decrease in total phenolic content (14.45 mg GAE/100g), total flavonoid contents (13.25 mg QE/100g), reducing power activity (23.30%), and DPPH scavenging activity (IC50 value of 134.8 mg/mL). The DPPH inhibition activities of all okra treatments showed a significant and positive correlation with the okra phenolic and flavonoid content (r = 0.702 and 0.67, respectively). The reducing power activity (%) of okra treatments exhibited a strong correlation (r) with phenolic contents (r = 0.966), and the correlation with flavonoid contents was 0.459. Generally, different processing and preservation methods of okra revealed that the impact on total phenolic and flavonoid contents, as well as antioxidant activities, was slightly significant among samples preserved using the same method during storage. In addition, blanched and frozen okra resulted in the highest retention of phenolic contents and antioxidant activities.
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Affiliation(s)
- Maher M. Al-Dabbas
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (M.M.); (B.A.A.-N.)
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
| | - Majd Moumneh
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (M.M.); (B.A.A.-N.)
| | - Hani J. Hamad
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Medical Sciences, Philadelphia University, Amman 19392, Jordan;
| | - Mahmoud Abughoush
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Balkees Abuawad
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
| | - Bha’a Aldin Al-Nawasrah
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (M.M.); (B.A.A.-N.)
| | - Rawan Al-Jaloudi
- Faculty of Zarqa College, Al-Balqa Applied University, Zarqa 313, Jordan;
| | - Sehar Iqbal
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
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Al-Dabbas MM, Al-Jaloudi R, Abdullah MA, Abughoush M. Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials-Gas Chromatography-Mass Spectrometry Analysis. Molecules 2023; 28:6444. [PMID: 37764219 PMCID: PMC10537359 DOI: 10.3390/molecules28186444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 09/29/2023] Open
Abstract
Using different bleaching materials to eliminate or reduce organic volatiles in deteriorated olive oils will positively affect its characteristics. This study aims to identify the volatiles of oxidized olive oil after physical bleaching using selected immobilized adsorbents. Oxidized olive oil was eluted using open-column chromatography packed with silica gel, bentonite, resin, Arabic gum, and charcoal at a 1:5 eluent system (w/v, adsorbent: oxidized olive oil). The smoke point was determined. The collected distilled vapor was injected into GC-MS to identify the volatiles eluted after partial refining with each of these bleaching compounds. The results showed that volatile compounds were quantitatively and qualitatively affected by the type of adsorbents used for the elution of olive oil and the smoking points of eluted oils. The most prominent detected volatile compounds were limonene (14.53%), piperitone (10.35%), isopropyl-5-methyl-(2E)-hexenal (8.6%), methyl octadecenoate (6.57%), and citronellyl acetate (5.87%). Both bentonite and resin were superior in decreasing the ratio of volatile compounds compared with other bleaching materials used. Resin immobilized medium was significantly affected (p < 0.05), raising the smoke point. These results highlighted some information regarding the characteristics of volatile compounds that result after the physical elution of olive oil through selected adsorbents.
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Affiliation(s)
- Maher M. Al-Dabbas
- Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan;
- Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates;
| | - Rawan Al-Jaloudi
- Department of Medical Science Support, Zarqa University College, Al-Balqa Applied University, As-Salt 19117, Jordan;
| | - Mai Adnan Abdullah
- Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan;
| | - Mahmoud Abughoush
- Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates;
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Osaili TM, Al-Nabulsi AA, Jaradat Z, Shaker RR, Alomari DZ, Al-Dabbas MM, Alaboudi AR, Al-Natour MQ, Holley RA. Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage. Int J Food Microbiol 2014; 198:37-42. [PMID: 25590259 DOI: 10.1016/j.ijfoodmicro.2014.12.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 11/27/2014] [Accepted: 12/21/2014] [Indexed: 11/19/2022]
Abstract
Eggplant dip is an internationally popular appetizer, prepared in some instances under uncertain hygienic conditions with inconsistent refrigeration. This study examined the effects of citric acid on the survival of pathogenic microorganisms (Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus) and naturally present organisms (lactic acid bacteria, LAB, aerobic bacteria, APC and yeast and mold, YM) in eggplant dip during storage. Eggplant dip with 0, 0.2, 0.4, 0.6 or 0.8% citric acid was inoculated with S. Typhimurium, E. coli O157:H7 or S. aureus and stored at 4, 10 and 21 °C for ≤15 d. Throughout the study, the survival of the inoculated microorganisms was monitored, and LAB, APC, YM numbers and pH were determined. There was no significant (p>0.05) effect of citric acid on inoculated S. Typhimurium and E. coli O157:H7. Salmonella and E. coli O157:H7 survived >7d with little reduction in viability. Reduction of S. aureus viability increased with citric acid concentration and reached>3.0 log10 CFU/g by 15 d at 4 °C. Citric acid had no effect (p>0.05) on the background YM during storage at 4, 10 and 21 °C or LAB stored at 4 and 10 °C, while at 21 °C, 0.6 and 0.8% citric acid significantly reduced LAB. Citric acid had no effect (p>0.05) on the APC in samples stored at 4 °C but it had significant effects on samples stored at 10 and 21 °C. Work reported showed that the use of citric acid at 0.4-0.8% can inhibit the growth of S. aureus in eggplant dip, but adequate refrigeration is essential to minimize risk from this and other pathogens in this product.
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Affiliation(s)
- Tareq M Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan.
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Ziad Jaradat
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Reyad R Shaker
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Dalia Z Alomari
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Maher M Al-Dabbas
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan
| | - Akram R Alaboudi
- Department of Veterinary Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Mohammad Q Al-Natour
- Department of Veterinary Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Richard A Holley
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
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Al-Dabbas MM, Saleh MI, Al-Ismail K. Preservation Methods Impacted Phenolic, Flavonoid and Carotenoid Contents and Antioxidant Activities of Carrots (D
aucus carota
L.). J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12391] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Maher M. Al-Dabbas
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman 11942 Jordan
| | - Mohammed I. Saleh
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman 11942 Jordan
| | - Khalid Al-Ismail
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman 11942 Jordan
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Al-Dabbas MM, Saleh M, Abu-Ghoush MH, Al-Ismail K, Osaili T. Influence of storage, brine concentration and in-container heat treatment on the stability of white brined Nabulsi cheese. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12139] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maher M Al-Dabbas
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman 11942 Jordan
| | - Mohammed Saleh
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman 11942 Jordan
| | - Mahmoud H Abu-Ghoush
- Department of Clinical Nutrition and Dietetics; Allied and Health Science Collage; The Hashemite University; Zarqa 13133 Jordan
| | - Khalid Al-Ismail
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman 11942 Jordan
| | - Tareq Osaili
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; Irbid Jordan
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Al-Dabbas MM, Kitahara K, Suganuma T, Hashimoto F, Tadera K. Antioxidant and α-Amylase Inhibitory Compounds from Aerial Parts ofVarthemia iphionoidesBoiss. Biosci Biotechnol Biochem 2014; 70:2178-84. [PMID: 16960381 DOI: 10.1271/bbb.60132] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Various extracts of aerial parts of Varthemia (Varthemia iphionoides Boiss) were investigated for radical-scavenging activity, antioxidative activity, and porcine pancreas alpha-amylase inhibitory activity. The ethanol and water extracts showed a pronounced 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, with inhibition of about 90% at a concentration of 100 microg/ml, and alpha-amylase inhibitory activity of about 70% at a concentration of 200 microg/ml by the 2-chloro-4-nitrophenyl alpha-maltotrioside (CNP-G3) degradation method. The ethanol extract was purified by column chromatography to give seven 3-methoxyflavones (1-7) and eudesmane sesquiterpene, selina-4,11(13)-dien-3-on-12-oic acid (8). The structures of these compounds were established by NMR, MS, and UV spectroscopy. Of 3-methoxyflavones, 5,7,4'-trihydroxy-3,6-dimethoxyflavone (1), 5,7,4'-trihydroxy-3,3'-dimethoxyflavone (2), and 5,4'-dihydroxy-3,7,3'-trimethoxyflavone (3,7,3'-tri-O-methyl-quercetin) (7) exhibited pronounced radical-scavenging activity. The antioxidative activity in the linoleic acid system was considerable in compounds 1, 2, and 5,4'-dihydroxy-3,6,7-trimethoxyflavone (4). Compounds 1, 2, 4, 5 (5,7,4'-trihydroxy-3-methoxyflavone), and 6 (5,4'-dihydroxy-3,7-dimethoxyflavone) showed markedly high inhibitory activity against porcine pancreas alpha-amylase. Eudesmane sesquiterpene did not show any activity.
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Affiliation(s)
- Maher M Al-Dabbas
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
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Abstract
The average of standard plate count and coliforms, Staphylococcus aureus and Salmonella counts for three home-made jameed samples, a traditional fermented dairy product, before applying hazard analysis critical control point system were 2.1 × 103, 8.9 × 101, 4 × 101 and less than 10 cfu/g, respectively. The developed hazard analysis critical control point plan resulted in identifying ten critical control points in the flow chart of jameed production. The critical control points included fresh milk receiving, pasteurization, addition of starter, water and salt, straining, personnel hygiene, drying and packaging. After applying hazard analysis critical control point system, there was significant improvement in the microbiological quality of the home-made jameed. The standard plate count was reduced to 3.1 × 102 cfu/g whereas coliform and Staphylococcus aureus counts were less than 10 cfu/g and Salmonella was not detected. Sensory evaluation results of color and flavor of sauce prepared from jameed showed a significant increase in the average scores given after hazard analysis critical control point application.
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Affiliation(s)
- AK Al-Saed
- Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan
| | | | - MM Al-Dabbas
- Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan
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Al-Dabbas MM, Suganuma T, Kitahara K, Hou DX, Fujii M. Cytotoxic, antioxidant and antibacterial activities of Varthemia iphionoides Boiss. extracts. J Ethnopharmacol 2006; 108:287-93. [PMID: 16824717 DOI: 10.1016/j.jep.2006.05.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2005] [Revised: 04/17/2006] [Accepted: 05/15/2006] [Indexed: 05/10/2023]
Abstract
The hexane, ethyl acetate, chloroform, ethanol and water extracts of aerial parts of Varthemia, Varthemia iphionoides, were investigated for cytotoxic activity against human myelocytic leukemia (HL-60) cells; DPPH radical-scavenging activity; antioxidative activity in the linoleic acid system; reducing power; antibacterial activity; the contents of phenolic compounds. A pronounced cytotoxic effect on human leukemia (HL-60) cells was shown in the hexane, chloroform and ethanol extracts, with inhibition of 89.0, 68.4 and 62.3%, respectively, at a concentration of 200 microg extract/ml. High DPPH radical-scavenging activity, antioxidative activity in the linoleic acid system and reducing power were found in the water and ethanol extracts, and were correlated to the contents of phenolic compounds. Antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Micrococcus luteus, Escherichia coli, Bacillus cereus and Salmonella enteritides was shown in the ethyl acetate and chloroform extracts. A compound responsible for the antibacterial activity was isolated from the ethyl acetate extract, and identified as 3-oxocostusic acid.
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Affiliation(s)
- Maher M Al-Dabbas
- Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan
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Al-Dabbas MM, Hashinaga F, Abdelgaleil SAM, Suganuma T, Akiyama K, Hayashi H. Antibacterial activity of an eudesmane sesquiterpene isolated from common Varthemia, Varthemia iphionoides. J Ethnopharmacol 2005; 97:237-240. [PMID: 15707759 DOI: 10.1016/j.jep.2004.11.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2004] [Revised: 10/06/2004] [Accepted: 11/08/2004] [Indexed: 05/24/2023]
Abstract
The ethyl acetate extract of the whole aerial parts of Varthemia iphionoides (Compositae) showed a pronounced antibacterial activity. The bioassay-guided fractionation of the ethyl acetate extract and further purification of the most antibacterially active fraction led to the isolation and identification of an antibacterial sesquiterpene, selina-4,11(13)-dien-3-on-12-oic acid. This compound exhibited potent antimicrobial activity against six bacterial species (Staphylococcus aureus, Bacillus subtilis, Micrococcus luteus, Escherichia coli, Bacillus cereus and Salmonella enteritides). The minimum inhibitory concentrations (MICs) of this compound which was determined by the agar dilution method ranged between 250 and 500 microg/ml.
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Affiliation(s)
- Maher M Al-Dabbas
- Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan
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