Please use this identifier to cite or link to this item:
Title: Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds
Authors: Oliveira, Ivo
Sousa, A.
Valentão, P.
Andrade, P.B.
Ferreira, Isabel C.F.R.
Ferreres, F.
Bento, Albino
Seabra, R.M.
Estevinho, Leticia M.
Pereira, J.A.
Keywords: Hazel leaves
Antioxidant potential
Antimicrobial activity
Issue Date: 2007
Publisher: Elsevier
Citation: Oliveira, 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. 1018-1025
Abstract: Aqueous 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.
Peer review: yes
ISSN: 0308-8146
Appears in Collections:PTV - Artigos em Revistas Indexados ao ISI/Scopus

Files in This Item:
File Description SizeFormat 
Oliveira et al., 2007a. Food Chemistry, 105, 1018-1025.pdf242,36 kBAdobe PDFView/Open

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.