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        Phenolic Compounds and Biological Activity of Kitaibelia vitifolia

        Pavle Masˇkovic,Slavica Solujic,Vladimir Mihailovic,Milan Mladenovic,Milica Cvijovic,Jelena Mladenovic,Gordana Ac´amovic´-Ðokovic,V´ ladimir Kurc´ubic 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.12

        This study was aimed at evaluating the antioxidant activity and efficacy of the ethanolic extract of the endemic plant species Kitaibelia vitifolia in inhibiting the growth of selected fungi and bacteria. Antimicrobial activity was tested using the broth dilution procedure for determination of minimum inhibitory concentration (MIC). MICs were determined for eight selected indicator strains. The highest susceptibility to K. vitifolia ethanolic extract among the bacteria tested was exhibited by Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, and Klebsiella pneumoniae ATCC 13883 (MIC =15.62 ㎛/mL), followed by Escherichia coli ATCC 25922 and Proteus mirabilis ATCC 14153 (MIC = 31.25 ㎍/mL), and Proteus vulgaris ATCC 13315 (MIC = 62.50 ㎍/mL). Of the fungi, Candida albicans ATCC 10231 (MIC = 15.62 ㎍/mL)showed the highest susceptibility, and Aspergillus niger ATCC 16404 (MIC = 31.25 ㎍/mL) had the lowest. Results showed that K. vitifolia extract possesses antioxidant activity, with total antioxidant capacity of 75.45±0.68 ㎍ of ascorbic acid/g and 50% inhibition concentration values of 47.45±0.55 ㎍/mL for 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity,35.35±0.68 ㎍/mL for inhibitory activity against lipid peroxidation, 95.25± 0.52 ㎍/mL for hydroxyl radical scavenging activity, and 31.50 – 0.35 lg/mL for metal chelating activity. Total phenolics, flavonoids, condensed tannins, and gallotannins were 85.25±0.69 mg of gallic acid (GA)/g, 45.32±0.55 mg of rutin/g, 54.25±0.75 mg of GA/g, and 41.74±0.55 mg of GA/g,respectively. The phenolic composition of K. vitifolia extract was determined by high-performance liquid chromatography. Rosmarinic acid was found to be the dominant phenolic compound of the extract.

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