Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria
Antimicrobial potential of cashew leaf crude extract (CLCE) and its major phenolic compounds, particularly when used in combination with potassium sorbate toward spoilage bacteria, was investigated. CLCE was extracted using an ultrasound-assisted method with 80 % ethanol. Yield, total phenolic conte...
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Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325002571 |
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| author | Pitima Sinlapapanya Suriya Palamae Jirayu Buatong Jirakrit Saetang Bin Zhang Yu Fu Soottawat Benjakul |
| author_facet | Pitima Sinlapapanya Suriya Palamae Jirayu Buatong Jirakrit Saetang Bin Zhang Yu Fu Soottawat Benjakul |
| author_sort | Pitima Sinlapapanya |
| collection | DOAJ |
| description | Antimicrobial potential of cashew leaf crude extract (CLCE) and its major phenolic compounds, particularly when used in combination with potassium sorbate toward spoilage bacteria, was investigated. CLCE was extracted using an ultrasound-assisted method with 80 % ethanol. Yield, total phenolic content, and total flavonoid content in CLCE were 22.24 ± 0.76 %, 414.55 ± 14.64 mg GAE/g dry solid, and 321.70 ± 18.86 mg QE/g dry solid, respectively. CLCE had lower MIC and MBC toward Shewanella putrefaciens than Pseudomonas aeruginosa (p < 0.05). Based on LC-QTOF-MS analysis, the main phenolics, namely amentoflavone, quercetin, kaempferol, and catechin, were found in CLCE. The major phenolic compounds, including hyperoside, amentoflavone, catechin, and kaempferol were identified by qualitative HPLC analysis. All major compounds demonstrated significant antimicrobial activity against S. putrefaciens and P. aeruginosa at lower concentrations (0.125–0.500 mg/mL) than potassium sorbate (p < 0.05). The synergistic effect of amentoflavone and hyperoside at MIC/16 with potassium sorbate at various MICs was also studied. Amentoflavone and hyperoside showed higher inhibition against S. putrefaciens when used in conjunction with potassium sorbate at MIC/2 and MIC/4, respectively. However, potassium sorbate did not enhance inhibition against P. aeruginosa when used in combination with both compounds. Furthermore, scanning electron microscopic images revealed the deformed and perforated cells after treatment with all the compounds, and severe deformation was found when the compound mixtures were employed. Based on molecular docking, hyperoside or amentoflavone in combination with potassium sorbate interacted with the DNA's minor groove, mainly at the region rich in adenine and thymine. Therefore, active phenolic compounds worked synergistically with potassium sorbate, in which the lower amount of CLCE was required for treatment of perishable seafood. |
| format | Article |
| id | doaj-art-ccf41eaf46644e1bb249655a31e9a2cb |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-ccf41eaf46644e1bb249655a31e9a2cb2025-08-20T03:25:08ZengElsevierJournal of Agriculture and Food Research2666-15432025-06-012110188610.1016/j.jafr.2025.101886Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteriaPitima Sinlapapanya0Suriya Palamae1Jirayu Buatong2Jirakrit Saetang3Bin Zhang4Yu Fu5Soottawat Benjakul6International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaCollege of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing, 400715, ChinaInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; Corresponding author.Antimicrobial potential of cashew leaf crude extract (CLCE) and its major phenolic compounds, particularly when used in combination with potassium sorbate toward spoilage bacteria, was investigated. CLCE was extracted using an ultrasound-assisted method with 80 % ethanol. Yield, total phenolic content, and total flavonoid content in CLCE were 22.24 ± 0.76 %, 414.55 ± 14.64 mg GAE/g dry solid, and 321.70 ± 18.86 mg QE/g dry solid, respectively. CLCE had lower MIC and MBC toward Shewanella putrefaciens than Pseudomonas aeruginosa (p < 0.05). Based on LC-QTOF-MS analysis, the main phenolics, namely amentoflavone, quercetin, kaempferol, and catechin, were found in CLCE. The major phenolic compounds, including hyperoside, amentoflavone, catechin, and kaempferol were identified by qualitative HPLC analysis. All major compounds demonstrated significant antimicrobial activity against S. putrefaciens and P. aeruginosa at lower concentrations (0.125–0.500 mg/mL) than potassium sorbate (p < 0.05). The synergistic effect of amentoflavone and hyperoside at MIC/16 with potassium sorbate at various MICs was also studied. Amentoflavone and hyperoside showed higher inhibition against S. putrefaciens when used in conjunction with potassium sorbate at MIC/2 and MIC/4, respectively. However, potassium sorbate did not enhance inhibition against P. aeruginosa when used in combination with both compounds. Furthermore, scanning electron microscopic images revealed the deformed and perforated cells after treatment with all the compounds, and severe deformation was found when the compound mixtures were employed. Based on molecular docking, hyperoside or amentoflavone in combination with potassium sorbate interacted with the DNA's minor groove, mainly at the region rich in adenine and thymine. Therefore, active phenolic compounds worked synergistically with potassium sorbate, in which the lower amount of CLCE was required for treatment of perishable seafood.http://www.sciencedirect.com/science/article/pii/S2666154325002571Cashew leafAntimicrobial activityPhenolic compoundsPotassium sorbateSynergistic compounds |
| spellingShingle | Pitima Sinlapapanya Suriya Palamae Jirayu Buatong Jirakrit Saetang Bin Zhang Yu Fu Soottawat Benjakul Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria Journal of Agriculture and Food Research Cashew leaf Antimicrobial activity Phenolic compounds Potassium sorbate Synergistic compounds |
| title | Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria |
| title_full | Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria |
| title_fullStr | Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria |
| title_full_unstemmed | Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria |
| title_short | Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria |
| title_sort | synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria |
| topic | Cashew leaf Antimicrobial activity Phenolic compounds Potassium sorbate Synergistic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325002571 |
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