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Antioxidant and antimicrobial capacity of three agroindustrial residues as animal feeds

  • Enrique D. Archundia Velarde
  • Dora L. Pinzón Martínez
  • Abdelfattah Z. M. Salem
  • Patricia G. Mendoza García
  • María D. Mariezcurrena BerasainEmail author
Article

Abstract

Currently, different countries’ policies prohibit the use of synthetic antibiotics in animal production. As a consequence, researchers have been looking for sources of these molecules in plants, vegetables, and agro-industrial waste in order to inhibit pathogenic microorganisms, such as Escherichia coli, Salmonella and Listeria and control livestock health. Hydro-alcoholic extracts of the leaves of three different plants- Avocado (Persea americana Mill) Hass variety, guava (Psidium guajava L.) Calvillo variety, and cherry plum (Prunus cerasifera Ehrh) Pissardii variety, at three different ethanol:water ratios (20:80, 50:50, and 80:20 volume/volume) were analyzed. Total phenols in the extracts were quantified by the Folin-Ciocalteu Method and the inhibitory spectrum test against Gram+: Listeria monocytogenes ATCC 19115, Bacillus subtilis ATCC 662, Enterococcus sp., Staphylococcus sp. and Gram−: Escherichia coli ATCC 25922, Salmonella enterica serotipo Enteriditis ATCC 13076, Klebsiella sp. and Pseudomonas sp. using the agar well-diffusion method. The highest phenol content and antioxidant capacity were found in the guava leaf extract at 50:50 (111.7 ± 8.8 EAG mg/mL dry matter, 450 ± 3 μM TE/g dry matter), and this was the only extract that showed total inhibitory spectrum activity for all the microorganisms evaluated among the extracts tested, with a range of 0.62–1.25 mg/mL minimal inhibitory capacity (MIC). A hydroalcoholic extract of guava leaves had strong antimicrobial activity against different pathogenic microorganisms and could be considered as a potential alternative to synthetic antibiotics for use in animal production.

Keywords

Hydroalcoholic extract Agroindustrial waste Total phenols Saponin Antioxidant capacity Antimicrobial capacity 

Notes

Acknowledgements

Authors would like to thank the Consejo Nacional de Ciencia y Tecnología (CONACYT) for providing a scholarship to the main author. Thanks to the Facultad de Ciencias Agrícolas at the Universidad Autónoma del Estado de México, Estado de México, México for Access to laboratories to carry out the study and to the Unidad de Investigación y Desarrollo en Alimentos (UNIDA) of the Instituto Tecnológico de Veracruz, Veracruz, México for access to the microbial strains and microbiology laboratory.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflicts of interest.

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Programa de Maestría y Doctorado en Ciencias Agropecuarias y Recursos NaturalesUniversidad Autónoma del Estado de MéxicoTolucaMexico
  2. 2.Facultad de Ciencias AgrícolasUniversidad Autónoma del Estado de MéxicoTolucaMexico
  3. 3.Facultad de Medicina y VeterinariaUniversidad Autónoma del Estado de MéxicoTolucaMexico
  4. 4.Unidad de Investigación y Desarrollo en AlimentosInstituto Tecnológico de VeracruzVeracruzMexico

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