ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITIES OF CORN STEEP LIQUOR ANTI-DIABETIC HERB EXTRACTS
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
Traditionally, Corn-steep fermenting liquor (CSL) has been used to prepare infusion for the management of chronic diseases, especially diabetes mellitus. Antioxidants and antimicrobials have gained attention in this regard due to the role of free radicals and infections in the etiology and complication of the disease. The present study investigated the antioxidant and antimicrobial properties of CSL extracts of Citrullus colocynthis (CC), Curculigo pilosa (CP) and Gladiolus psittacinus (GP). DPPH scavenging activity, Hydrogen peroxide scavenging activity, Iron chelating activity, total reducing power, total flavonoids and total phenolics were determined using standard methods while antimicrobial activity against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Salmonella typhi and Klebisiellae pneumonae was determined using agar well diffusion method. CP gave the highest total phenolic content (86.84mg GAE/g extract) while the total flavonoid content of GP was the highest (55.95mg QUE/g extract) in comparison with other extracts. The IC50 values based on Iron chelating (72μg/ml), DPPH (174μg/ml) for CP and Hydrogen peroxide (95μg/ml) for GP were lower, indicating good antioxidant potential. Also, CP exhibited the highest reducing power in a concentration dependent manner. CC inhibited S. aureus (12mm), E. coli (14mm), S. typhi (14mm) and K. pneumonae (14mm) while CP inhibited S. aureus (12mm), S typhi (12mm) and K. pneumonae (14mm). GP only inhibited S. aureus (12mm) and K. pneumonae (12mm). All the extracts were inactive against B. subtilis. The results of this study showed that CSL extracts of CC, CP and GP possess antioxidant and antimicrobial properties thereby justifying their use in folk medicine for the management of diabetes mellitus.
Authors and Affiliations
Charles Ojo Olaiya
Keywords
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