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Antibacterial Activity by Chlorogenic Acid Isolated through Resin from Apricot (Prunus Armeniaca L.)

Antibacterial Activity by Chlorogenic Acid Isolated through Resin from Apricot (Prunus Armeniaca L.)

Ahmed Mujtaba1, Tariq Masud1, Asif Ahmad1, Waqar Ahmed3, Saqib Jabbar3* and Robert E. Levin2

1Department of Food Technology, PMAS-Arid Agriculture University Rawalpindi, Pakistan; 2Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst. USA; 3Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan.

Email: saqibjabbar2000@yahoo.com 

ABSTRACT

A number of studies concluded the antibacterial activity of apricot (Prunus armeniaca L.) and its by-products. The aim of the study were to test the activity of chlorogenic acid isolated from apricot cv. Habi, against different food borne pathogens and quantification of the chlorogenic acid (CA) using High Performance Liquid Chromatography (HPLC). The chlorogenic acid was isolated using resin. The recovered amount of compound was calculated. Aliquots of the extracts at known concentration of chlorogenic acid were then applied against different bacterial strains for antibacterial activity. The minimum inhibitory concentration of isolated compound was also measured. Two antibiotics were used as references compounds for antibacterial activities. The aqueous ethanolic extract having 968.125 µg/ml of chlorogenic acid inhibited significantly the growth of tested bacterial strains. Among the bacterial strain tested Salmonella entritidis and Helicobacter pylori were even more sensitive to 20.313 (µg/ml) of chlorogenic acid and showed zone of inhibition with the value of 6.0 and 7.0 mm. The HPLC analysis of apricot suggested that 5.0 gm of apricot contain 1.04 µg/ml of chlorogenic acid on dry weight basis. It is concluded that apricot may be an alternative, natural and supplemental treatment for diseases associated with these pathogens.
 

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Pakistan Journal of Agricultural Research

March

Vol. 34, Iss. 1, Pages 1-253

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