Assessment of Chemical Composition and In Vitro Antioxidant, Antidiabetic, Anticholinesterase and Microbial Virulence-Quenching Effects of Salad Burnet (<i>Sanguisorba minor</i> L.) Harvested from Algeria
Chahrazed Haouam,
Sameh Boudiba,
Alfred Ngenge Tamfu,
Selcuk Kucukaydin,
Karima Hanini,
Haouaouchi Fatma Zohra,
Soraya Hioun,
Andreea Dediu Botezatu,
Özgür Ceylan,
Louiza Boudiba,
Mehmet Emin Duru,
Rodica Mihaela Dinica
Affiliations
Chahrazed Haouam
Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria
Sameh Boudiba
Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria
Alfred Ngenge Tamfu
Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries, University of Ngaoundere, Ngaoundere 454, Cameroon
Selcuk Kucukaydin
Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, Mugla 48000, Turkey
Karima Hanini
Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria
Haouaouchi Fatma Zohra
Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria
Soraya Hioun
Department of Natural and Life Sciences FSESNV, Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria
Andreea Dediu Botezatu
Department of Chemistry, Physics and Environment, Faculty of Sciences and Environment, Dunarea de Jos University, 47 Domneasca Str., 800008 Galati, Romania
Özgür Ceylan
Food Quality Control and Analysis Program, Ula Ali Kocman Vocational School, Mugla Sitki Kocman University, Mugla 48147, Turkey
Louiza Boudiba
Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria
Mehmet Emin Duru
Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, Mugla 48000, Turkey
Rodica Mihaela Dinica
Department of Chemistry, Physics and Environment, Faculty of Sciences and Environment, Dunarea de Jos University, 47 Domneasca Str., 800008 Galati, Romania
Sanguisorba minor is a medicinal vegetable used in seasoning desserts, juices, and beverages. An evaluation of the total flavonoid, phenolic, tannin and anthocyanin contents indicated that these classes of compounds are distributed variably in the different fractions. In summary, the HPLC-DAD analyses enabled the identification and quantification of thirteen phenolic compounds in an ethyl acetate extract (EAE), nine in a dichloromethane extract (DCME), seven in an aqueous extract (AQE) and four in a butanol extract (BE). Rutin was the most abundant phenolic compound in the BE (278.4 ± 1.20 µg/g) and AQE (32.87 ± 0.23 µg/g) fractions, while apigenin was the most abundant in the DCME (84.75 ± 0.60 µg/g) and EAE (156.8 ± 0.95 µg/g) fractions. The presence of phenolic compounds in the fractions conferred good antioxidant capacity, especially the EAE and DCME fractions, which both exhibited higher antioxidant effects than BHA and α-tocopherol in DPPH• and CUPRAC assays. Additionally, in the ABTS•+ assay, EAE (IC50 = 9.27 ± 0.33 µg/mL) was more active than α-tocopherol (IC50 = 35.50 ± 0.55 µg/mL), and BHA (IC50 = 12.70 ± 0.10 µg/mL). At 200 µg/mL, the fractions inhibited acetylcholinesterase and butyrylcholinesterase as well as α-amylase and α-glucosidase, indicating that they can slow neurodegeneration and hyperglycemia. Minimal inhibitory concentration (MIC) values ranged from 0.312 mg/mL to 1.25 mg/mL, and fractions showed good biofilm inhibition against Staphylococcus aureus and Escherichia coli. The extracts exhibited good violacein inhibition in Chromobacterium violaceum CV12472 and Chromobacterium violaceum CV026, despite the supply of external acyl-homoserine lactone to CV026. The antioxidant, quorum-sensing, antibiofilm and enzyme inhibition attributes indicate the potential for the application of S. minor as a food preservative.
