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Email this article In vitro Antioxidant Potential and Anti-Escherichia coli Effect of Crude Extracts from Common Edible Yellow Flower Petals
Abstract
Infections with Escherichia (E.) coli is an important problem in clinical practice. Finding natural, non-toxic ways to prevent infections or control the proliferation of these strains is a current topic. The purpose of this study was the antioxidant analysis and the inhibition of E. coli multiplication of the extract of four species of common edible flowers (tulip, daffodil, freesia and chrysanthemum), yellow and white chrysanthemum, by in vitro study. The petals were extracted with a mixture of three solvents (ethanol/water/acetic acid, 50/49.50/0.50). After concentration, the antibacterial effect against E. coli was determined, by the well diffusion method by measure the diameter of the inhibition zone. At a general evaluation of the results it was observed that the content in bioactive compounds was correlated with the biological effect in vitro. Also, the primary results were influenced by the degree of coloration of the petals. DPPH radical inhibition was approximately 80% for Tagetes erecta. These extracts can be successfully used to combat recurrent infections with coliform strains associated with the presence of an inflammatory process, favored by certain physiological imbalances (oxidative stress).
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DOI: http://dx.doi.org/10.5281/zenodo.3936148
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