Black Plum Peels aqueous extract: A Natural Source of Antioxidants and Antibacterial Agents
Siyah Erik Kabuklarından Antosiyanin Ekstraksiyonu ve Antioksidan ile Antibakteriyel Aktivitesinin İncelenmesi
DOI:
https://doi.org/10.24925/turjaf.v13i6.1478-1485.7531Keywords:
Black plum peel, Microwave, Anthocyanin, Antimicrobial activity, AntioxidantsAbstract
The study was conducted in the laboratories of the Ministry of Science and Technology/Baghdad and the College of Basic Education, Shirqat /Tikrit University, to extract anthocyanin pigment from black plum peels using distilled water as a solvent and with the help of a microwave device. The anthocyanin content in the extract was 501.8 mg/L, with an abundance of total phenolics reaching 1452.6 (mg gallic acid/100 g). High-performance liquid chromatography analysis revealed the presence of four major types of anthocyanins in black plum peel extract, including cyanidin, malvidin, peonidin, and delphinidin. The aqueous extract contained major phenols, including chlorogenic acid, rutin, gallic acid, and kaempferol, at 104.8, 98.7, 74.8, and 60.3 μg/ G, respectively. The extracted anthocyanin pigment showed antioxidant activity, with efficacy reaching 91.74% at 500 μg/mL and IC50 concentration reaching 105.3 μg/mL. Infrared spectroscopic analysis confirmed the presence of a broad band at 3398.57 cm-1, which is due to (OH), and bands at frequencies of (2927.94, 1730.15, and 1234.44) cm-1, which are due to (C-H, C=O, and C-O), respectively. The aqueous extract of black plum peel also showed inhibitory activity against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus pneumoniae.
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