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H. Khanum, K. Ramalakshmi, P. Srinivas and B. B. Borse, “Synergistic Antioxidant Action of Oregano, Ajowan and Borage Extracts,” Food and Nutrition Science, Vol. 2, No. 5, 2011, pp. 387-392. doi:10.4236/fns.2011.25054

has been cited by the following article:

• TITLE: Antioxidant and Antibacterial Activities in the Leaf Extracts of Indian Borage (Plectranthus amboinicus)

  AUTHORS: Praveena Bhatt, Pradeep S. Negi

  KEYWORDS: Total Phenolic Content; DPPH Radical Scavenging; Total Antioxidant Capacity; Antibacterial Activity; Plectranthus amboinicus

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.2, February 27, 2012

  ABSTRACT: The different solvent extracts of the leaves of Plectranthus amboinicus were evaluated for their antioxidant and anti-bacterial properties. The ethyl acetate extract of the leaves which had the highest polyphenolic content showed an appreciable DPPH radical scavenging activity as well as total antioxidant capacity as compared with extracts obtained using hexane, acetone, methanol, hydroalcohol and freeze dried form. The acetone extract of the leaves which had the second highest polyphenolic content showed appreciable antibacterial activity with least MIC values against the tested foodborne pathogens namely Staphylococcus aureus, Bacillus cereus, Escherichia coli and Yersinia enterocolitica. The findings indicated the potentiality of ethyl acetate and acetone extract of the leaves of Indian borage for use as biopreservatives as they showed high antioxidant and antibacterial activities.