Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities

• Published in: Molecules (Basel, Switzerland) Vol. 24; no. 3; p. 390
• Main Authors: Ren, Xiaopu, Bao, Yingjie, Zhu, Yuxia, Liu, Shixin, Peng, Zengqi, Zhang, Yawei, Zhou, Guanghong
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22.01.2019; MDPI
• Subjects: Acids; Antimicrobial activity; Antimicrobial agents; antioxidant activity; Antioxidants; Bacteria; Bark; cirsimaritin; Cucurbita pepo; Drug dosages; Flavonoids; Flavor; Flowers & plants; Food quality; Foodborne pathogens; Gram-negative bacteria; hispidulin; Hydroxyl radicals; isorhamnetin; Lipid peroxidation; Listeria; Listeria monocytogenes; Minimum inhibitory concentration; Pathogens; Plant extracts; polyphenolics; Polyphenols; Quality control; Scavenging; Tamarix ramosissima; Kazakhstan; China; polyphenolics; isorhamnetin; hispidulin; antimicrobial activity; antioxidant activity; Tamarix ramosissima; cirsimaritin
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules24030390

As a natural potential resource, has been widely used as barbecue skewers for a good taste and unique flavor. The polyphenolics in the branch bark play a key role in the quality improvement. The purposes of the present work were to explore the polyphenolic composition of bark extract and assess their potential antioxidant and antimicrobial activities. Hispidulin and cirsimaritin from bark extract were first identified in the genus reported with UPLC-MS analysis. Isorhamnetin (36.91 μg/mg extract), hispidulin (28.79 μg/mg extract) and cirsimaritin (13.35 μg/mg extract) are rich in the bark extract. The extract exhibited promising antioxidant activity with IC values of 117.05 μg/mL for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 151.57 μg/mL for hydroxyl radical scavenging activities, as well as excellent reducing power with an EC of 93.77 μg/mL. The bark extract showed appreciable antibacterial properties against foodborne pathogens. was the most sensitive microorganism with the lowest minimum inhibitory concentration (MIC) value of 5 mg/mL and minimum bactericidal concentration (MBC) value of 10 mg/mL followed by and among the tested bacteria. The bark extract showed significantly stronger inhibitory activity against Gram-positive than Gram-negative bacteria. Nevertheless, this extract failed to show any activity against tested fungi. Overall, these results suggested that shows potential in improving food quality due to its highly efficacious antioxidant and antibacterial properties.