Bacteriostatic and antioxidant properties of paulownia leaf extracts (Paulownia spp.) as natural products in crop protection | Bacteriostatic and antioxidant properties of paulownia leaf extracts (Paulownia spp.) as natural products in crop protection

Английский. Paulownia leaf extracts were tested for their bacteriostatic and antioxidant properties against six pathogenic bacteria in vegetable and fruit crops. Paulownia leaf extracts were most effective against the Clavibacter michiganensis ssp. michiganensis and Xanthomonas hortorum pv. carotae. Paulownia extracts were less effective against Agrobacterium tumefaciens, Pseudomonas syringae pv. lachrymans and Pseudomonas syringae pv. tomato. Only Erwinia carotovora was resistant to the tested plant extracts. The type of extraction solvent significantly impacts the antibacterial activity and the flavonoid and polyphenol contents of plant extracts. Acetone and alcoholic extracts had a higher content of flavonoid and polyphenolic compounds than water extracts, which resulted in their better bacteriostatic properties. The growth inhibition zones of the tested bacteria and the contents of flavonoids and polyphenols were significantly correlated. However, the bacteriostatic properties and antioxidant activity were not significantly correlated.

польский. Paulownia leaf extracts were tested for their bacteriostatic and antioxidant properties against six pathogenic bacteria in vegetable and fruit crops. Paulownia leaf extracts were most effective against the Clavibacter michiganensis ssp. michiganensis and Xanthomonas hortorum pv. carotae. Paulownia extracts were less effective against Agrobacterium tumefaciens, Pseudomonas syringae pv. lachrymans and Pseudomonas syringae pv. tomato. Only Erwinia carotovora was resistant to the tested plant extracts. The type of extraction solvent significantly impacts the antibacterial activity and the flavonoid and polyphenol contents of plant extracts. Acetone and alcoholic extracts had a higher content of flavonoid and polyphenolic compounds than water extracts, which resulted in their better bacteriostatic properties. The growth inhibition zones of the tested bacteria and the contents of flavonoids and polyphenols were significantly correlated. However, the bacteriostatic properties and antioxidant activity were not significantly correlated.