 | | Here is the record you requested from FSTA Direct™ - the world's leading database
of the scientific literature in food science, food technology, and food-related human nutrition.
To learn more about FSTA Direct™ and to request a free trial, please visit our information pages on
Food Science Central.
|
|
| TI: | Antifungal and antibacterial activities of Mexican tarragon (Tagetes lucida). |
| DA: | 26-Jun-2006 |
| DT: | Journal Article |
| AU: | Cespedes, C. L.; Guillermo Avila, J.; Martinez, A.; Serrato, B.; Calderon-Mugica, J. C.; Salgado-Garciglia, R. |
| PY: | 2006 |
| AD: | Lab. de Fitoquimica, UBIPRO FES-Iztacala, Univ. Nacional Autonoma de Mexico, Los Reyes Iztacala, Tlalnepantla, Estado de Mexico, CP 5409, Mexico. Tel. (52)55-5623-1136. Fax (52)55-5623-1225. E-mail cespedes_leonardo@yahoo.com |
| SO: | Journal of Agricultural and Food Chemistry 54 (10) 3521–3527 |
| RF: | 55 ref. |
| LA: | English |
| SN: | 0021-8561 |
| AB: | Mexican tarragon (Tagetes lucida) is an important, nutritious plant and an effective herbal medicine. This study investigated the antibacterial and antifungal activities of the MeOH/CH2 and CH2CI2 extracts, coumarins and flavonoids present in T. lucida. 7 coumarins (7,8-dihydroxycoumarin, umbelliferone (7-hydroxycoumarin), scoparone (6,7-dimethoxycoumarin), esculetin (6,7-dihydroxycoumarin), 6-hydroxy-7-methoxycoumarin, herniarin (7-methoxycoumarin) and scopoletin (6-methoxy-7-hydroxycoumarin)) and 3 flavonoids (patuletin, quercetin and quercetagetin) were isolated from CH2Cl2 and MeOH extracts from aerial parts of T. lucida. In addition, 6,7-diacetoxy coumarin, 6-methoxy-7-acetylcoumarin and 6-acetoxy-7-methoxycoumarin derivatives were synthesized. 8-Methoxypsoralen, 8-acetyl-7-hydroxycoumarin, 7,8-dihydroxy-6-methoxycoumarin, 6,7-dimethoxy-4-methylcoumarin, 5,7-dihydroxy-4-methylcoumarin, 4-hydroxycoumarin, 4-hydroxy-6,7-dimethylcoumarin, naringenin, glycoside-7-rhamnonaringin and rutin were commercially obtained (Sigma-Aldrich). All of these compounds and extracts (M1 and M2) were assayed against bacteria and fungi. The most active compounds against Gram-positive and -negative bacteria were the dihydroxylated coumarins, 7,8-dihydroxy-6-methoxycoumarin and 7,8-dihydroxycoumarin. In addition, several of the compounds showed an interesting activity against Vibrio cholerae. Coumarins were the most effective compounds against Gram-negative bacteria. The extract MeOH/CH2Cl2 (1:4) M2 at 0.4 μg/disk inhibited the growth of Escherichia coli and Proteus mirabilis (40%), Klebsielle pneumoniae (31.1%), Salmonella sp. (35.5%) and Shigella sp. (0%) at 72 h of culture. The dimethoxy compounds 6,7-dimethoxy-4-methylcoumarin and scoparone (6,7-dimethoxycoumarin) showed a strong activity against fungal strains, especially Trichophyton mentagrophytes and Rhizoctonia solani (100% of inhibition at 125.0 and 250.0 μg/ml, respectively). |
| SC: | Additives, spices and condiments |
| KW: | ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; BACTERIA; COUMARIN; FLAVONOIDS; FUNGI; INHIBITION; LACTONES; PHENOLS; SPICES; TARRAGON |
|
© IFIS Publishing 2010 - All Rights Reserved
-
|
