Impact of Moist Heat on Phytochemical Constituents, Anti-Helicobacter Pylori, Antioxidant, Anti-Diabetic, Hemolytic and Healing Properties of Rosemary Plant Extract in Vitro

• Published in: Waste and biomass valorization 2024, Vol.15 (8), p.4965-4979
• Main Authors: Bakri, Marwah M., Alghonaim, Mohammed Ibrahim, Alsalamah, Sulaiman A., Yahya, Reham Omar, Ismail, Khatib Sayeed, Abdelghany, Tarek M.
• Format: Article
• Language: English
• Subjects: Acids; Antidiabetics; Antioxidants; Bioactive compounds; Biological activity; Diabetes; Diabetes mellitus; Ellagic acid; Engineering; Environment; Environmental Engineering/Biotechnology; Ferulic acid; Gallic acid; Gastric cancer; Gastritis; Glucosidase; Healing; High performance liquid chromatography; Industrial Pollution Prevention; Iron constituents; Liquid chromatography; Minimum inhibitory concentration; Original Paper; Plant extracts; Renewable and Green Energy; Rosemary; Rosmarinic acid; Rosmarinus; Rutin; Scavenging; Signs and symptoms; Waste Management/Waste Technology; α-Amylase; α-Glucosidase
• ISSN: 1877-2641; 1877-265X
• DOI: 10.1007/s12649-024-02490-8

Currently, it’s critical to develop efficient and focused processes for the extraction and separating the naturally occurring bioactive substances in the plant extracts. Helicobacter pylori is involved in the pathophysiology of several disorders, from gastritis without symptoms to stomach cancer. Induction of releasing bioactive compounds from rosemary plant extract with the evaluating of its anti- H. pylori , anti-hemolytic, antioxidant, anti-diabetic, and healing properties was the aim of the present study. Rosemary plant was treated by moist heat, then extracted and analyzed by High Performance Liquid Chromatography (HPLC) compared to un-moist plant. The concentration of detected compounds except ferulic acid in moist rosemary extract (MRE) was more than that un-moist rosemary extract (UMRE). Concentrations of rosmarinic acid (34299.24 and 28341.54 µg/mL), ellagic acid (4106.39 and 2785.53 µg/mL), gallic acid (3763.63 and 2611.37 µg/mL), rutin (2456.26 and 1263.93 µg/mL) were recognized in MRE and UMRE, respectively. Well diffusion approach against H. pylori reflected that the inhibition zone caused by MRE was more (29.50 ± 0.5 mm) than that caused by NMRE (22.00 ± 1.0 mm). Moreover, MRE exhibited less minimum inhibitory concentration (MIC) (3.9 µg/mL) and minimum bactericidal concentration (MBC) (7.8 µg/mL) than UMRE (62.5 µg/mL). Hemolysis in the existence of H. pylori was more affected by MIC (25, 50, and 75%) of UMRE (12 ± 1.33, 4.3 ± 0.75, and 1.8 ± 0.33%) than MRE (19.7 ± 1.2, 6.0 ± 1.66, 3.3 ± 0.33%), respectively. Radical scavenging activity via 2,2-diphenyl-1-picrylhydrazyl (DPPH) reflected low IC 50 value (3.45 µg/mL) of MRE compared to UMRE (5.02 µg/mL). Moreover, antioxidant potential via total antioxidant capacity and Ferric reducing antioxidant power indicated that the MRE was more actually than NMRE. α-amylase and α-glucosidase inhibition was attractive using MRE with IC 50 values of 3.18 ± 0.33 and 3.91 ± 0.25 µg/mL, compared to IC 50 values of 7.34 ± 0.33 and 21.23 ± 0.87 µg/mL, respectively using UMRE.