THE ENHANCING OF ANTIMICROBIAL, ANTIVIRAL, ANTIOXIDANT AND PRO-OXIDANT ACTIVITY IN SELECTED PLANT EXTRACTS USING INNOVATIVE MULTIFACTORIAL EXTRACTION AS A BASE FOR NEW FOOD ADDITIVES

Abstract

An original engine has been developed for the frugal extraction of plant extractive compounds with an accelerating effect. It operates on the principle of simultaneously combining several physical factors (sonication, temperature, and electrical field) to promote extraction. By applying this engine, plant extract samples were obtained with significantly enhanced dry matter content as well as bioactivity, particularly in antioxidant, antibacterial, enzyme inhibition, and anti-inflammatory activities. This device was utilized in the process of preparing four selected extract samples, which exhibited significant simultaneous antibacterial activity, inhibition activity on the main protease of SARS-CoV-2, antioxidant activity, as well as anti-inflammatory activity. Particularly, these activities were expressed mainly in the following extract samples: from the bark of oak (Quercus robur, L.), the flower of oregano (Origanum vulgare L.), grains of rapeseed (Brassica napus subsp. oleifera,) and grains of oat (Avena sativa L.). The activity enhancement factor (coefficient) varied in the interval of (2.8 - 6.2). The extraction products were prepared for the development of new food supplements for pandemic situations, aimed at enhancing the body's defenses. The analytical aspects as well as elicitation perspectives for the continuing research are discussed.