Study of the chemical composition and antimicrobial activities of ethanolic extracts from roots of Scutellaria baicalensis Georgi

Scutellaria baicalensis Georgi (SBG), commonly named Huangqin, showed strong in vitro antimicrobial effects. However, limited research is available to systematically evaluate the effects of extraction methods on the phytochemical composition of SBG and its associated antimicrobial effects. In addition, limited studies have tested SBG as a natural antimicrobial agent on fresh produce such as tomatoes. In the current study, powered roots of SBG were extracted with 60, 80, and 100% ethanol, and their antiviral and antibacterial activities were evaluated. SBG ethanol extracts (SBGEEs) at 6.25 mg/mL showed limited antiviral activities against coliphage MS2 and hepatitis A virus. The SBG 80% ethanol extract (SBG80%EE) exhibited the lowest minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) against six foodborne pathogens. SBG80%EE had the highest contents of flavonoids and phenolic acids determined by high-performance liquid chromatography (HPLC). Among these bioactive compounds, ferulic acid had the lowest MIC and MBC values, 0.4 and 1.0 mg/mL, respectively, followed by baicalein and baicalin. Washing with SBG80%EE (12.5 mg/mL) resulted in >1 log reduction of Salmonella enterica serovars Typhimurium, Kentucky, Senftenberg, and Enteritidis on surface-inoculated grape tomatoes. None of SBGEE solutions changed the total phenolic content, color, or pH values of grape tomatoes. The quantification of these antimicrobial flavonoids and phenolic acids is important to maintain the quality and antimicrobial efficacy of SBG extracts. In addition, the application of SBG on tomatoes has provided valuable insights on the potential usage of this antimicrobial extract.