Phytochemical and antimicrobial studies of green leafy vegetables and its enhanced bioactive properties upon fortification with probiotic Lactobacilli acidophilus

HTS Labs, School of Bio Sciences and Technology, VIT University, Vellore-632 014, Tamilnadu, India E-mail : skarthikeyan@vit.ac.in Centre for Organic and Medicinal Chemistry, School of Advanced Sciences, VIT University, Vellore-632 014, Tamilnadu, India n this study we have analyzed the chemical composition of 5 locally available underutilized green leafy vegetables (GLV) obtained from Vellore region, namely : Methi, Mint, Lunia, Amaranthus and Tamarind (common names). Aqueous extracts of GLV’s were analysed for various chemical components such as minerals, carbohydrates, proteins, phenols, flavonoids. Antioxidant activity of these components have been evaluated by DPPH method and found to be in the order of Mint > Amaranthus > Tamarind > Lunia > Methi. Mineral contents were measured for all the GLV. All the extracts were tested for their antimicrobial efficacy against Gram-positive and Gram-negative microorganisms. Fortification of extracts with probiotic Lactobacillus acidophilus (LAB) was carried out and tested for their antimicrobial property. Upon fortification, it was observed higher antimicrobial property when compared against GLV extracts. This is a novel study carried out for the first time using bio-fortification of phytochemical extracts enhanced LAB strains