GC–MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheese
Supplementing food with bioactive compounds offers a promising strategy for improving health. The main objectives of the study were to identify the most effective polyphenols, antioxidant and antimicrobial of the ethanolic extract of artichoke leaves (EEAL) agent against pathogens (Listeria monocyto...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001106 |
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| author | Samir Mahgoub Salem AL-Awadi Hassan Abdelfatah Garsa Alshehry Walaa E. Alhassani Amal F. Alqurashi Amera N. Alqahtani Fatma I. El-Zamik |
| author_facet | Samir Mahgoub Salem AL-Awadi Hassan Abdelfatah Garsa Alshehry Walaa E. Alhassani Amal F. Alqurashi Amera N. Alqahtani Fatma I. El-Zamik |
| author_sort | Samir Mahgoub |
| collection | DOAJ |
| description | Supplementing food with bioactive compounds offers a promising strategy for improving health. The main objectives of the study were to identify the most effective polyphenols, antioxidant and antimicrobial of the ethanolic extract of artichoke leaves (EEAL) agent against pathogens (Listeria monocytogenes, L. innocua, Staphylococcus aureus, Bacillus cereus, Salmonella enterica, Escherichia coli and Pseudomonas aeruginosa) as well as to evaluate the effects of the EEAL enriched soft, low-salt cheese (Domiati) on pathogenic bacteria, the shelf life, physicochemical properties and sensory qualities. The ethanolic extract of artichoke leaves (70 % ethanol) was analyzed using HPLC and GC–MS. The antimicrobial potential was assessed using the agar well diffusion assay and minimum inhibitory concentration (MIC) tests. The results showed that the EEAL exhibited the highest Total phenolic content (TPC) (185.27 4.30 mg GAE/g) and Total flavonoid content (TFC) (39.73 2.11 mg QUE/g), while the DPPH for ethanolic and water solvent extract (24.31 and 79.34 %), respectively. The natural extracts showed significantly (p < 0.5) antimicrobial and antioxidant effects at hydroalcoholic mix used for extraction. Significantly, leaves extract exhibited abroad-spectrum activity against the pathogens tested and showed large inhibition zone and bactericidal effects. The results indicated that supplementing soft low-salt cheese with natural byproduct leaf extracts improved its safety, as well as its physicochemical and microbiological properties, when stored at 4 °C for 40 days. Thus, this study highlights the potential of phenolic-rich artichoke leaves as ingredients for food, feed, and nutraceuticals. |
| format | Article |
| id | doaj-art-49ff0a99e88742dc9de1e9f68e7e08f3 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-49ff0a99e88742dc9de1e9f68e7e08f32025-08-20T03:45:15ZengElsevierApplied Food Research2772-50222025-06-015110080010.1016/j.afres.2025.100800GC–MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheeseSamir Mahgoub0Salem AL-Awadi1Hassan Abdelfatah2Garsa Alshehry3Walaa E. Alhassani4Amal F. Alqurashi5Amera N. Alqahtani6Fatma I. El-Zamik7Agricultural Microbiology Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; Corresponding authors.Agricultural Microbiology Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptAgricultural Microbiology Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptDepartment of Food Science and Nutrition, College of Sciences, Taif University, Taif 21944, Saudi Arabia; Corresponding authors.Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, P.O. BOX. 715. Makkah 21955, Saudi ArabiaClinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, P.O. BOX. 715. Makkah 21955, Saudi ArabiaUniversity of Jeddah, College of Science, Department of Biological Sciences, Jeddah 21589, Saudi ArabiaAgricultural Microbiology Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptSupplementing food with bioactive compounds offers a promising strategy for improving health. The main objectives of the study were to identify the most effective polyphenols, antioxidant and antimicrobial of the ethanolic extract of artichoke leaves (EEAL) agent against pathogens (Listeria monocytogenes, L. innocua, Staphylococcus aureus, Bacillus cereus, Salmonella enterica, Escherichia coli and Pseudomonas aeruginosa) as well as to evaluate the effects of the EEAL enriched soft, low-salt cheese (Domiati) on pathogenic bacteria, the shelf life, physicochemical properties and sensory qualities. The ethanolic extract of artichoke leaves (70 % ethanol) was analyzed using HPLC and GC–MS. The antimicrobial potential was assessed using the agar well diffusion assay and minimum inhibitory concentration (MIC) tests. The results showed that the EEAL exhibited the highest Total phenolic content (TPC) (185.27 4.30 mg GAE/g) and Total flavonoid content (TFC) (39.73 2.11 mg QUE/g), while the DPPH for ethanolic and water solvent extract (24.31 and 79.34 %), respectively. The natural extracts showed significantly (p < 0.5) antimicrobial and antioxidant effects at hydroalcoholic mix used for extraction. Significantly, leaves extract exhibited abroad-spectrum activity against the pathogens tested and showed large inhibition zone and bactericidal effects. The results indicated that supplementing soft low-salt cheese with natural byproduct leaf extracts improved its safety, as well as its physicochemical and microbiological properties, when stored at 4 °C for 40 days. Thus, this study highlights the potential of phenolic-rich artichoke leaves as ingredients for food, feed, and nutraceuticals.http://www.sciencedirect.com/science/article/pii/S2772502225001106Natural artichoke extractsPolyphenolsListeriaSalmonellaCheeseAntibacterial |
| spellingShingle | Samir Mahgoub Salem AL-Awadi Hassan Abdelfatah Garsa Alshehry Walaa E. Alhassani Amal F. Alqurashi Amera N. Alqahtani Fatma I. El-Zamik GC–MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheese Applied Food Research Natural artichoke extracts Polyphenols Listeria Salmonella Cheese Antibacterial |
| title | GC–MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheese |
| title_full | GC–MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheese |
| title_fullStr | GC–MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheese |
| title_full_unstemmed | GC–MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheese |
| title_short | GC–MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheese |
| title_sort | gc ms and hplc analysis of bioactive compounds in globe artichoke extract to enhance antioxidant and antibacterial properties in low salt domiati cheese |
| topic | Natural artichoke extracts Polyphenols Listeria Salmonella Cheese Antibacterial |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001106 |
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