Volume 19, Issue 125 (2022)
FSCT 2022, 19(125): 147-156 |
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Noshad M, Alizadeh Behbahani B, Rahmati-Joneidabad M. Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study. FSCT 2022; 19 (125) :147-156
URL: http://fsct.modares.ac.ir/article-7-58345-en.html
URL: http://fsct.modares.ac.ir/article-7-58345-en.html
1- 1- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , mo.noshad@gmail.com
2- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3- 3- Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3- 3- Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
Abstract: (1143 Views)
The aim of this study was to isolate ethanolic extract from Urtica dioica leaves, and determination of its antioxidant and antimicrobial properties. On this point, the ethanolic extract was obtained by the maceration method and its total phenol content, total flavonoid content, antioxidant activity (DPPH and ABTS radical scavenging activity) and antimicrobial effect (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) against Salmonella typhi, Escherichia coli, Bacillus cereus, and Listeria innocua, were determined. The extract contained 65.42 ± 0.49 mg GAE/g total phenol content and 22.19 ± 0.30 mg QE/g total flavonoid content. The ethanolic extract of U. dioica leaves was able to scavenge DPPH (61.90 ± 0.54%) and ABTS (70.10 ± 0.47%) free radicals. The antimicrobial effect results showed that Gram-positive bacteria (Bacillus cereus and Listeria innocua) were more sensitive than Gram-negative ones (Salmonella typhi and Escherichia coli) toward the ethanolic extract. Generally, U. dioica leaves’ ethanolic extract is able to be used as a natural bioactive compound to improve shelf-life of food products.
Keywords: Ethanolic extract, Urtica dioica leaf, Bioactive compound, Antimicrobial activity, Antioxidant effect.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2022/01/2 | Accepted: 2022/02/12 | Published: 2022/07/1
Received: 2022/01/2 | Accepted: 2022/02/12 | Published: 2022/07/1
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