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Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds

2007Journal article Open access
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dc.contributor.authorOliveira, Ivo
dc.contributor.authorSousa, Anabela
dc.contributor.authorValentão, Patrícia
dc.contributor.authorAndrade, Paula B.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorFerreres, Frederico
dc.contributor.authorBento, Albino
dc.contributor.authorSeabra, Rosa M.
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorPereira, J.A.
dc.date.accessioned2008-09-03T15:50:28Z
dc.date.available2008-09-03T15:50:28Z
dc.date.issued2007
dc.description.abstractAqueous extracts of leaves of different hazel (Corylus avellana L.) cultivars (Cv. M. Bollwiller, Fertille de Coutard and Daviana), were analysed by reversed-phase HPLC/DAD for the definition of their phenolic composition. Antioxidant potential was assessed by the reducing power assay, and the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and b-carotene linoleate model system. Their antimicrobial capacity was also tested against Gram positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans). Eight phenolic compounds were identified: 3-, 4- and 5-caffeoylquinic acids, caffeoyltartaric acid, p-coumaroyltartaric acid, myricetin-rhamnoside, quercetin 3-rhamnoside and kaempferol 3-rhamnoside. A p-coumaric acid, three myricetin and one quercetin derivatives were also detected. The hazel leaves extract presented high antioxidant activity in a concentration-dependent way, in general with similar behaviour of all cultivars. Gram positive bacteria revealed to be very sensitive to hazel leaf extract (MIC 0.1 mg/ml for B. cereus and S. aureus and 1 mg/ml for B. subtilis). However, Gram negative and the fungi displayed much lower sensitivity, being P. aeruginosa and C. albicans resistant at 100 mg/ml. Cv. M. Bollwiller exhibited the most potent antimicrobial activity.en
dc.identifier.citationOliveira, I.; Sousa, A.; Valentão, P.; Andrade, P.B.; Ferreira, Isabel C.F.R.; Ferreres, F.; Bento, Albino; Seabra, R.M.; Estevinho, Letícia M.; Pereira, J.A. (2007). Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds. Food Chemistry, ISSN 0308-8146. 105:3, p. 1018-1025en
dc.identifier.doi10.1016/j.foodchem.2007.04.059
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/753
dc.language.isoengen
dc.peerreviewedyes
dc.publisherElsevieren
dc.subjectHazel leavesen
dc.subjectPhenolicsen
dc.subjectAntioxidant potentialen
dc.subjectAntimicrobial activityen
dc.titleHazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compoundsen
dc.typejournal article
dspace.entity.typePublication
person.familyNameFerreira
person.familyNameBento
person.familyNameEstevinho
person.familyNamePereira
person.givenNameIsabel C.F.R.
person.givenNameAlbino
person.givenNameLetícia M.
person.givenNameJosé Alberto
person.identifier144781
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridE-8500-2013
person.identifier.ridN-9706-2016
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id57204366348
rcaap.rightsopenAccess
rcaap.typearticleen
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