Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine

Nguyen Thi Dong Phuong; Dang Minh Nhat

doi:doi:10.11648/j.jfns.s.2015030102.22

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Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine

Nguyen Thi Dong Phuong, Dang Minh Nhat

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

Received: 5 October 2014 Accepted: 24 October 2014 Published: 29 January 2015

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Abstract

Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well diffusion test was used to evaluate the antimicrobial activities of water and ethanol (10% v/v and 30% v/v) extracts of ironwood bark against Escherichia coli, Staphylococcus aureus, Acetobacter xylinum and Saccharomyces cerevisiae. All the extracts were found to possess significant inhibitory property against the tested microorganisms except S. cerevisae. The higher antimicrobial properties were noticed in the ethanol extracts compared to that of the water extract. Such antimicrobial property of the bark could explain its important role in supporting spontaneous alcohol fermentation of sugar palm sap in traditional wine making by ethnic minorities in Central Vietnam. The study also revealed the presence of saponins, tannins, phenols, terpenoids and flavonoids in the bark extracts. The analysis of flavonoid content in the ironwood bark gave the result of 15.57% (on dry basis), these flavonoids were also found to possess stronger antimicrobial activities than those of the ethanol extracts.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2) This article belongs to the Special Issue Food Processing and Food Quality
DOI	10.11648/j.jfns.s.2015030102.22
Page(s)	65-69
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Ironwood Bark Extracts, Antimicrobial Activities, Escherichia Coli, Staphylococcus Aureus, Acetobacter Xylinum, Saccharomyces cerevisiae, Traditional Sugar Palm Wine

References

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[2]	Bipul Biswas, Kimberly Rogers, Fredrick McLaughlin, Dwayne Daniels, and Anand Yadav (2013). Antimicrobial activities of leaf extracts of guava (Psidium guajava l.) on two gram-negative and gram-positive bacteria. International Journal of Microbiology, 2013, 1-7.
[3]	Gislene G. F. Nasciment; Juliana Locatelli; Paulo C. Freitas; Giuliana L. Silva (2000). Antibacterial activity of plant extracts and phytochemicals on antibiotic-resistant bacteria. Brazilian Journal of Microbiology, 31 (4), 247-256.
[4]	Jigna Parekh, Sumitra V. Chanda (2007). In vitro antimicrobial activity and phytochemical analysis of some Indian medicinal plants. Turk Journal of Biology, 31, 53-58.
[5]	Min, B. R., Pinchak, W. E., Merkel, R., Walker, S., Tomita, and Anderson, R. C. (2008). Comparative antimicrobial activity of tannin extracts from perennial plants on mastitis pathogens. Scientific Research and Essay 3 (2), 066-073.
[6]	Saxena Mamta, Saxena Jyoti (2012). Phytochemical screening of Acorus calamus and Lantana camara. International Research Journal of Pharmacy, 3 (5), 324-326.
[7]	Shinkafi, S. A and Dauda, H (2013). Antibacterial activity of Allium cepa (onion) on some pathogenic bacteria associated with ocular infections. Scholars Journal of Applied Medical Sciences, 1(3), 147-151.
[8]	Tanaka T., Ishida N., Ishimatsu M., Nonaka G., and Nishioka I. (1992). Tannins and related compounds. Six new complex tannins, guajavins, psidinins and psiguavin from the bark of Psidium guajava L.. Chemical and Pharmaceutical Bulletin, 40(8), 2092–2098.
[9]	Vo Thi Mai Huong, Tran Thanh Phong (2013). Some biochemical composition and the antibacterial activity of Morinda citrifolia L. extract. In proceeding “The 5-th national conference on ecology and biological resources”, pp 1073-1078.
[10]	http://en.wikipedia.org/wiki/Flavonoid. Date 01/06/2014.

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APA Style

Nguyen Thi Dong Phuong, Dang Minh Nhat. (2015). Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine. Journal of Food and Nutrition Sciences, 3(1-2), 65-69. https://doi.org/10.11648/j.jfns.s.2015030102.22

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ACS Style

Nguyen Thi Dong Phuong; Dang Minh Nhat. Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine. J. Food Nutr. Sci. 2015, 3(1-2), 65-69. doi: 10.11648/j.jfns.s.2015030102.22

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AMA Style

Nguyen Thi Dong Phuong, Dang Minh Nhat. Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine. J Food Nutr Sci. 2015;3(1-2):65-69. doi: 10.11648/j.jfns.s.2015030102.22

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@article{10.11648/j.jfns.s.2015030102.22,
  author = {Nguyen Thi Dong Phuong and Dang Minh Nhat},
  title = {Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {65-69},
  doi = {10.11648/j.jfns.s.2015030102.22},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.22},
  abstract = {Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well diffusion test was used to evaluate the antimicrobial activities of water and ethanol (10% v/v and 30% v/v) extracts of ironwood bark against Escherichia coli, Staphylococcus aureus, Acetobacter xylinum and Saccharomyces cerevisiae. All the extracts were found to possess significant inhibitory property against the tested microorganisms except S. cerevisae. The higher antimicrobial properties were noticed in the ethanol extracts compared to that of the water extract. Such antimicrobial property of the bark could explain its important role in supporting spontaneous alcohol fermentation of sugar palm sap in traditional wine making by ethnic minorities in Central Vietnam. The study also revealed the presence of saponins, tannins, phenols, terpenoids and flavonoids in the bark extracts. The analysis of flavonoid content in the ironwood bark gave the result of 15.57% (on dry basis), these flavonoids were also found to possess stronger antimicrobial activities than those of the ethanol extracts.},
 year = {2015}
}

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TY  - JOUR
T1  - Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine
AU  - Nguyen Thi Dong Phuong
AU  - Dang Minh Nhat
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.22
DO  - 10.11648/j.jfns.s.2015030102.22
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 65
EP  - 69
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.22
AB  - Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well diffusion test was used to evaluate the antimicrobial activities of water and ethanol (10% v/v and 30% v/v) extracts of ironwood bark against Escherichia coli, Staphylococcus aureus, Acetobacter xylinum and Saccharomyces cerevisiae. All the extracts were found to possess significant inhibitory property against the tested microorganisms except S. cerevisae. The higher antimicrobial properties were noticed in the ethanol extracts compared to that of the water extract. Such antimicrobial property of the bark could explain its important role in supporting spontaneous alcohol fermentation of sugar palm sap in traditional wine making by ethnic minorities in Central Vietnam. The study also revealed the presence of saponins, tannins, phenols, terpenoids and flavonoids in the bark extracts. The analysis of flavonoid content in the ironwood bark gave the result of 15.57% (on dry basis), these flavonoids were also found to possess stronger antimicrobial activities than those of the ethanol extracts.
VL  - 3
IS  - 1-2
ER  -

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Author Information

Nguyen Thi Dong Phuong

The University of Da Nang - University of Science And Technology, 54 Nguyen Luong Bang street, Da Nang, Viet Nam
Dang Minh Nhat

The University of Da Nang - University of Science And Technology, 54 Nguyen Luong Bang street, Da Nang, Viet Nam

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APA Style

Nguyen Thi Dong Phuong, Dang Minh Nhat. (2015). Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine. Journal of Food and Nutrition Sciences, 3(1-2), 65-69. https://doi.org/10.11648/j.jfns.s.2015030102.22

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ACS Style

Nguyen Thi Dong Phuong; Dang Minh Nhat. Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine. J. Food Nutr. Sci. 2015, 3(1-2), 65-69. doi: 10.11648/j.jfns.s.2015030102.22

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AMA Style

Nguyen Thi Dong Phuong, Dang Minh Nhat. Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine. J Food Nutr Sci. 2015;3(1-2):65-69. doi: 10.11648/j.jfns.s.2015030102.22

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@article{10.11648/j.jfns.s.2015030102.22,
  author = {Nguyen Thi Dong Phuong and Dang Minh Nhat},
  title = {Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {65-69},
  doi = {10.11648/j.jfns.s.2015030102.22},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.22},
  abstract = {Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well diffusion test was used to evaluate the antimicrobial activities of water and ethanol (10% v/v and 30% v/v) extracts of ironwood bark against Escherichia coli, Staphylococcus aureus, Acetobacter xylinum and Saccharomyces cerevisiae. All the extracts were found to possess significant inhibitory property against the tested microorganisms except S. cerevisae. The higher antimicrobial properties were noticed in the ethanol extracts compared to that of the water extract. Such antimicrobial property of the bark could explain its important role in supporting spontaneous alcohol fermentation of sugar palm sap in traditional wine making by ethnic minorities in Central Vietnam. The study also revealed the presence of saponins, tannins, phenols, terpenoids and flavonoids in the bark extracts. The analysis of flavonoid content in the ironwood bark gave the result of 15.57% (on dry basis), these flavonoids were also found to possess stronger antimicrobial activities than those of the ethanol extracts.},
 year = {2015}
}

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TY  - JOUR
T1  - Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine
AU  - Nguyen Thi Dong Phuong
AU  - Dang Minh Nhat
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.22
DO  - 10.11648/j.jfns.s.2015030102.22
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 65
EP  - 69
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.22
AB  - Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well diffusion test was used to evaluate the antimicrobial activities of water and ethanol (10% v/v and 30% v/v) extracts of ironwood bark against Escherichia coli, Staphylococcus aureus, Acetobacter xylinum and Saccharomyces cerevisiae. All the extracts were found to possess significant inhibitory property against the tested microorganisms except S. cerevisae. The higher antimicrobial properties were noticed in the ethanol extracts compared to that of the water extract. Such antimicrobial property of the bark could explain its important role in supporting spontaneous alcohol fermentation of sugar palm sap in traditional wine making by ethnic minorities in Central Vietnam. The study also revealed the presence of saponins, tannins, phenols, terpenoids and flavonoids in the bark extracts. The analysis of flavonoid content in the ironwood bark gave the result of 15.57% (on dry basis), these flavonoids were also found to possess stronger antimicrobial activities than those of the ethanol extracts.
VL  - 3
IS  - 1-2
ER  -

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