Antioxidant, Antimicrobial activity (using Silver Nanoparticles) and Effect of Temperature on Polyphenol content in Spinach (Spinacia oleracea), Coriander (Coriandrum sativum) and Mint .....

Jagruthi G¹ , Vanitha S²

Section:Research Paper, Product Type: Journal Paper
Vol.06 , Special Issue.01 , pp.0-0, May-2019

CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6si1.00

Online published on May 10, 2019

Copyright © Jagruthi G, Vanitha S . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.  

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Abstract :
Polyphenols are secondary metabolites also called as polyhydroxyphenols are natural plant products present in leaves, flowers, bark and seeds. Polyphenols from plant sources are reported to have antioxidant, antimicrobial, anti-diabetic and many important properties. The aim of this study was to extract and determine polyphenol contents from green leafy vegetables like Spinach (Spinacia oleracea), Coriander (Coriandrum sativum) and Mint (Mentha viridis) using Folin-Ciocalteu method. To study the effect of temperature the samples were placed at low temperature for 10 days and for high temperature study, the samples were exposed to 100˚C and polyphenol content was analyzed. Antioxidant activity was determined by DPPH free radical scavenging. To study antimicrobial activity silver nanoparticles were prepared using Ficus racemosa leaf extract with polyphenols extracted from mint. The obtained nanoparticles size was analyzed using SEM. The Fresh methanolic extracts of polyphenols were high in coriander (4.26gm/100gms), mint (7.92gm/100gms) and in ethanolic extract of spinach (1.86gm/100gms). Polyphenols extracted from fresh samples was found to be high when compared to samples that were exposed to low and high temperature. It was found to have a strong Free radical scavenging activity due to higher phenolic contents in fresh samples. As concentration of polyphenol decreased free radical scavenging activity also decreased. Silver Nanoparticles produced from Ficus racemosa showed an absorption maximum at 430nm spectrophotometrically, indicates the formation of nanoparticles and the particle size was between 56.7 to 96.4nm analyzed using SEM. Antimicrobial activity was determined using paper disc method. The zone of inhibition was high in samples of F.racemosa NP with mint extract when compared to extracts obtained from fresh samples. This study shows that, polyphenol contents decreased when samples were stored at low and high temperature and also its antioxidant activity. Consumption of foods with less storage time and temperature exposure can retain the polyphenol contents to have a strong antioxidant activity. Preparation of nanoparticles using plant extracts for antimicrobial activity may increase its activity in an ecofriendly and be cost effective.

Key-Words / Index Term :
Antioxidant, Ficus racemosa, Polyphenols, SEM, Silver Nanoparticles

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